Kimchi Jjigae with Tofu & Pork/Mushrooms (Soulful Aged Kimchi & Gochujang Stew) – Authentic South Korea Recipe
Korea’s ultimate national soul stew where caramelized kimchi creates a deep, tangy, fiery broth.
- Country of Origin
- 🇰🇷 South Korea (East Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Tangy fermented napa cabbage kimchi, Sliced pork belly (or king oyster mushrooms), Firm tofu and scallions, Gochugaru, Gochujang
Ingredients for Kimchi Jjigae with Tofu & Pork/Mushrooms (Soulful Aged Kimchi & Gochujang Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) tangy fermented napa cabbage kimchi, prepped into bite-sized pieces
- 1.5 cups sliced pork belly (or king oyster mushrooms), washed and trimmed
- 1 cup firm tofu and scallions
- 1 medium onion and 3 cloves garlic, finely minced with gochugaru
- 1.5 tbsp traditional South Korea seasoning (gochujang, garlic, toasted sesame oil, rich broth)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and gochugaru for 3–4 minutes until fragrant.
- Stir in gochujang, garlic, toasted sesame oil, rich broth and toast for 45 seconds to release the essential oils of South Korea's kitchen.
- Add tangy fermented napa cabbage kimchi and sliced pork belly (or king oyster mushrooms), tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in firm tofu and scallions, adjust seasoning, and ladle steaming hot into deep bowls.