Name: Kimchi jjigae with Pork Belly and Tofu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Ingredients: 400 g kimchi; 300 g pork belly; 200 g tofu; 1 pc onion; 3 cloves garlic; 1 tablespoon gochujang; 1 teaspoon chilli; 1 tablespoon soy sauce; 1 teaspoon caster sugar; 800 ml water; 1 tablespoon sesame oil; 100 g shiitake; rapeseed oil; salt; black pepper; spring onion; 2 cups jasmine rice

Step by step process

Preparation

1
Gather your ingredients for kimchi jjigae: slice the pork belly into thin slices about 0.5 cm thick for even browning and juiciness during cooking. Cut the tofu into cubes about 2 cm so they hold their shape while simmering.
2
Cut the onion in half, then finely slice it. Mince the garlic finely to bring out its aroma when sautéed.
3
Drain the kimchi of excess liquid (reserve the juice for seasoning the soup later), and chop into bite-sized pieces.
4
Thoroughly clean the shiitake mushrooms and slice them thinly, so they cook evenly. Also measure out the gochujang, gochugaru, soy sauce, and water. Keep everything prepared by the stove for a smooth workflow.

Cooking

5
Heat a tablespoon of canola oil in a large pot. Add the pork belly slices and sear them over high heat for 4-5 minutes, stirring occasionally, until they start to brown, release fat, and firm up slightly.
TIP:
Do not overcrowd the wok or pan. Sear the meat in smaller batches over high heat so it sears quickly, does not release too much juice, and develops a rich flavor and color instead of steaming.
6
Add the chopped onion and garlic to the meat, and sauté together for another 1-2 minutes until the garlic is fragrant and the onion turns translucent, making sure not to burn the garlic.
7
Stir in the chopped kimchi and a tablespoon of gochujang, mixing thoroughly. Sauté for another 1-2 minutes until the kimchi is fragrant and releases its flavor.
8
Pour in the water according to the recipe, and add the reserved kimchi liquid if you want a stronger flavor. Bring to a boil, then reduce to a gentle simmer.
9
Add soy sauce and sugar, stir, cover, and let the soup simmer gently for 15-20 minutes. During this time the flavors will meld and the broth develops a deeper taste.
TIP:
Slow cooking the broth at a low temperature for several hours allows all the flavors to gradually release, resulting in a rich and clear base without cloudiness, while preserving the natural color and aroma.
10
Mix in the sliced shiitake mushrooms and simmer for about 5 minutes until they soften. Carefully add the tofu and heat gently for 3-4 minutes so the cubes stay intact.
11
Season with salt and pepper to taste. Finally, stir in the sesame oil to add a characteristic Korean aroma.
TIP:
Add sesame oil at the end of cooking or to finished dishes to preserve its aroma and flavor, which would be lost through heat treatment.

Serving

12
While the soup is cooking, prepare jasmine rice according to package instructions so it's ready to serve together.
13
Divide the kimchi jjigae into bowls, sprinkle with finely chopped spring onion, and serve hot along with a bowl of rice as a hearty Korean main course.

More tips:

Use the most well-fermented kimchi you can find, both the liquid and leaves give the broth depth. If you have extra kimchi juice, add 2-3 tablespoons instead of part of the water.

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