Korean · Lunch · Dinner
Kimchi Jjigae (Kimchi Stew with Tofu and Pork)
김치찌개
A bubbling, tangy-spicy Korean stew of well-fermented kimchi, tender strips of lean pork and soft cubes of tofu in a rich red broth. Lighter than the classic pork-belly version but just as comforting.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 18% · Fat 41% · Protein 41%
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Ingredients
For 4 servings- 2 cups300 gAged napa cabbage kimchi, chopped
- 1/4 cup60 gKimchi juice (from the jar)
- 200 gLean pork loin, thinly sliced
- 1 block (14 oz)400 gFirm tofu, cut into 2 cm cubes
- 1 medium110 gOnion, sliced
- 1 small150 gZucchini, halved and sliced
- 2 cloves6 gGarlic, minced
- 2 stalks30 gScallions, cut into 3 cm lengths
- 1 tbsp7 gGochugaru (Korean chili flakes)
- 1 tbsp20 gGochujang (Korean chili paste)
- 1 tsp5 gToasted sesame oil
- 1 tspSugar (optional)
- 3 cups720 gWater
- 1 small10 gGreen chili, sliced (optional)
Steps
- 1
Heat the sesame oil in a medium pot over medium-high heat.
- 2
Add the sliced pork and stir-fry for 2-3 minutes until it is no longer pink.
- 3
Add the chopped kimchi and the sugar, if using, and stir-fry for 5 minutes until the kimchi softens and smells toasty.
- 4
Stir in the garlic, gochugaru and gochujang and cook for 1 minute.
- 5
Pour in the water and kimchi juice, add the onion and bring to a boil.
- 6
Lower the heat, cover and simmer for 15 minutes so the broth deepens in flavour.
- 7
Add the zucchini and tofu cubes, nudging the tofu gently into the broth so it does not break.
- 8
Simmer uncovered for 8 minutes until the zucchini is tender and the pork is fully cooked (at least 63 °C / 145 °F).
- 9
Taste the broth; add a splash more kimchi juice or water to adjust saltiness and heat.
- 10
Scatter over the scallions and green chili, if using, simmer 1 minute more and serve piping hot.
Swaps, storage and make-ahead
Swaps
- Replace the pork with sliced shiitake or oyster mushrooms and use a kimchi and gochujang labelled vegan to make the stew vegan.
- For a gluten-free version, choose kimchi and gochujang labelled gluten-free, since many gochujang brands contain wheat.
- Use canned tuna in water (added with the tofu) instead of pork for a quick, easy-to-shop variation.
- Swap the zucchini for sliced Korean radish or extra onion if zucchini isn't in season.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot throughout. Freezing is not recommended, as the tofu turns spongy and crumbly once thawed.
Make ahead
You can chop the kimchi, slice the onion, zucchini and scallions, and slice the pork up to a day ahead, keeping each covered in the fridge. The stew base (through the 15-minute simmer) can also be made a day ahead, chilled, then reheated to a boil before adding the tofu and zucchini.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishCrustaceansGlutenSoySesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (502 g) | Per 100 g | |
|---|---|---|
| Calories | 280 kcal | 56 kcal |
| Protein | 30.4 g | 6.1 g |
| Carbohydrates | 13.4 g | 2.7 g |
| of which sugars | 5.6 g | 1.1 g |
| Fiber | 5.3 g | 1.1 g |
| Fat | 13.8 g | 2.7 g |
| of which saturated | 2.6 g | 0.5 g |
| Sodium | 550 mg | 110 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
