Kimchi Jjigae (Kimchi Stew)

The Soul of Korean Cuisine: Kimchi Jjigae

If you had to pick one dish that represents the Korean soul, it would undoubtedly be Kimchi Jjigae (Kimchi Stew). While K-BBQ is for parties, Kimchi Jjigae is the daily comfort food that Koreans crave most. It is spicy, savory, and deeply satisfying, especially on a rainy day or during cold winter months.

The Secret Ingredient: "Mukweunji" (Aged Kimchi)

The most important rule for this stew is: Never use fresh Kimchi. You need Sour, Aged Kimchi (Mukweunji). As Kimchi ferments, it develops a deep sourness and umami flavor that forms the base of the broth. If your Kimchi is too fresh, the stew will taste flat.

• Pro Tip: If your Kimchi isn't sour enough, add a tablespoon of vinegar to mimic the aged taste.

Why Pork Belly?

While you can use tuna or spam, Pork Belly is the classic choice. The fat from the pork renders into the spicy broth, softening the acidity of the Kimchi and creating a rich, velvety texture.

Step-by-Step Instructions

1. Prep the Meat & Kimchi: Cut the pork belly and aged kimchi into bite-sized pieces.
2. Stir-fry First: In a pot, stir-fry the pork and kimchi together with a little sesame oil and chili flakes (Gochugaru). This step intensifies the flavors before adding water.
3. Boil: Add water (or rice water for a thicker broth) and bring to a boil. Reduce heat and simmer for at least 20 minutes. The longer you boil, the deeper the flavor.
4. Add Tofu & Veggies: Add sliced tofu, onions, and green onions. Boil for another 5 minutes.
5. Seasoning: Taste the broth. Add salt or fermented shrimp (Saeu-jeot) for an authentic savory kick.

How to Serve

Serve piping hot in an earthenware pot (Ddukbaegi) with a bowl of steamed white rice. It pairs perfectly with a side of fried eggs or roasted seaweed (Gim).