Kimchi Jjigae is a beloved traditional Korean dish that has been enjoyed for generations. This spicy and flavorful stew is made with fermented kimchi, tofu, pork, and a variety of vegetables. It’s a comforting and satisfying meal that warms you up from the inside out.

The History of Kimchi Jjigae

Kimchi Jjigae has a long history in Korean cuisine. It originated as a way to use up older kimchi that had become too sour to eat on its own. By cooking kimchi in a stew with meat and vegetables, Koreans were able to create a delicious and hearty dish that could be enjoyed all year round.

Ingredients

• 1 cup of kimchi
• 1/2 pound of pork belly or pork shoulder, thinly sliced
• 1 block of tofu, cut into cubes
• 1 onion, sliced
• 3 cloves of garlic, minced
• 1 tablespoon of gochujang (Korean red chili paste)
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• 4 cups of water or broth
• Salt and pepper to taste

How to Make Kimchi Jjigae

1. In a large pot, sauté the pork belly until browned. Add the garlic and onion and cook until fragrant.
2. Stir in the kimchi, gochujang, soy sauce, and sesame oil. Cook for a few minutes until the kimchi is softened.
3. Add the water or broth and bring to a simmer. Cover and cook for 20-30 minutes.
4. Gently add the tofu and simmer for an additional 5 minutes. Season with salt and pepper to taste.
5. Serve hot with a bowl of steamed rice.

Enjoy this traditional Korean comfort food with friends and family. Kimchi Jjigae is a flavorful and warming dish that will surely become a favorite in your household.