Kimchi Jjigae (Kimchi Stew)

Name: Kimchi Jjigae (Kimchi Stew)
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: Serves 4 to 6
Cuisine: asian
Ingredients: 2 tablespoons toasted sesame oil; 1 pound pork belly, cut into 1/4-inch dice; Coarse salt and freshly ground black pepper; Coarse salt and freshly ground black pepper; 1/2 large yellow onion, coarsely chopped; 3 cups coarsely chopped kimchi with a bit of its liquid (use the most pungent, sour kimchi available for best flavor); 1 tablespoon fish sauce or dashida; 1 slice American cheese (optional); 5 scallions, thinly sliced; About 1/4 cup thinly sliced gim (see Cook's Note), for garnish

Recipe courtesy of Marja Vongerichten

Watch how to make this recipe.

Kimchi Jjigae (Kimchi Stew)

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Level: Easy
Yield: Serves 4 to 6
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

480

Total Fat

46

Saturated Fat

16

Carbohydrates

8

Dietary Fiber

3

Sugar

2

Protein

10

Cholesterol

57

Sodium

505

Total: 50 min
Prep: 10 min
Cook: 40 min

Level: Easy
Yield: Serves 4 to 6
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

480

Total Fat

46

Saturated Fat

16

Carbohydrates

8

Dietary Fiber

3

Sugar

2

Protein

10

Cholesterol

57

Sodium

505

Total: 50 min
Prep: 10 min
Cook: 40 min

Ingredients

2 tablespoons toasted sesame oil

1 pound pork belly, cut into 1/4-inch dice

Coarse salt and freshly ground black pepper

1/2 large yellow onion, coarsely chopped

3 cups coarsely chopped kimchi with a bit of its liquid (use the most pungent, sour kimchi available for best flavor)

1 tablespoon fish sauce or dashida

1 slice American cheese (optional)

5 scallions, thinly sliced

About 1/4 cup thinly sliced gim (see Cook's Note), for garnish

Directions

Heat the sesame oil in a large soup pot over medium heat. Add the pork belly, season with salt and pepper, and cook, stirring now and then, until rendered, browned, and crispy, about 10 minutes. Add the onion and kimchi and stir to combine. Add enough water to nearly cover the pork mixture (5 or 6 cups), cover, and bring to a boil. Immediately reduce the heat and simmer until the onion and kimchi are softened and the soup is quite thick, about 20 minutes. Stir in the fish sauce (or dashida), American cheese (if using), and scallions. If it's too thick for your liking, thin the stew with water. Cover the pot and simmer for 10 minutes to combine the flavors. Serve steaming hot sprinkled with gim.