In the Korean wave of the early 21st century, in which Korean cultural phenomena like K-pop or K-food became fashionable in the United States, many Korean food gained wide-spread recognition. Kimchi was one of the first Korean culinary imports to the states, and perhaps remains the best known. Kimchi stew or kimchi-jjigae is a popular Korean soup made with kimchi, vegetables, and sometimes seafood or pork. Kimchi was developed in Korea during the Joseon dynasty (1392–1897), when chili peppers were introduced to Korea. This soup is assumed to have emerged around the same time.
Recipe Servings: 4
Prep Time
20 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
30 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 garlic cloves, minced
- 1 Tbsp grated ginger
- 2 Tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp fish sauce
- 1 lb pork belly, cut into ½-inch pieces
- 2 Tbsp butter
- 1 medium onion
- 2 cups kimchi, chopped
- 3 Tbsp gochujang (korean red pepper paste)
- 1 Tbsp gochugaru (korean red pepper flakes)
- 1 cup kimchi juice
- 8 cups water
- 8 oz silken tofu, cut in cubes
Directions
- Combine garlic, ginger, soy sauce, sesame oil, and fish sauce in a bowl. Add pork belly and toss to coat. Let marinate 10 minutes.
- Melt butter in a large soup pot over medium heat. Then add pork mixture and cook 5 minutes.
- Add onion and cook another 5 minutes.
- Increase heat to medium-high and add kimchi and red pepper paste and flakes. Let simmer 2 minutes.
- Add kimchi juice and water and bring to a boil. Reduce heat and simmer 20 minutes.
- Add tofu and serve.
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