Korean · easy
Kimchi Jjigae
A fiery, deeply savory Korean stew made with aged kimchi, pork belly, and silken tofu. The ultimate comfort food on cold days.
- 35 min
- Total
- 4
- Serves
- $15.00
- Est. cost
- 340
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Parent noteThis is spicy — for kids, reduce gochugaru by half and add extra tofu for a milder version.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Pork Belly (diced)1/2 lbs
- Aged Kimchi2 cups
- Silken Tofu14 oz
- Gochugaru (Korean Chili Flakes)1 tbsp
- Soy Sauce1 tbsp
- Garlic Cloves (minced)3 cloves
- Scallions2 stalks
- Egg (optional)1
Method
- 01
Saute diced pork belly in a pot over medium-high heat until fat renders, about 4 minutes.
- 02
Add chopped kimchi and stir-fry with the pork for 3 minutes until fragrant.
- 03
Pour in water and kimchi juice. Add gochugaru, soy sauce, and sugar. Bring to a boil.
- 04
Reduce heat and simmer for 15 minutes. Add cubed tofu and cook 5 more minutes.
- 05
Crack an egg into the center if desired. Serve bubbling hot with steamed rice.
- 340
- Calories
- 22g
- Protein
- 12g
- Carbs
- 24g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
