Kimchi Chigae Recipe

I absolutely love this kimchi stew recipe because it perfectly combines the fiery spice of gochugaru and gochujang with the savory comfort of pork belly and tofu, creating a deliciously balanced flavor explosion in every bite. Plus, making this dish feels like a warm hug on a cold day, connecting me to my love for Korean food and the joy of preparing a hearty meal from scratch.

One of my go-to comfort foods is kimchi chigae; it’s delicious and quite nutritious. The kimchi and its juice offer probiotics that are good for gut health, while the pork belly provides a healthy protein boost.

Then there are the chunks of tofu. Frankly, I’m not sure how you can get much more satisfying and energizing without a totally different set of ingredients.

Whether you follow my recipe or any other, just remember to load up on the garlic and green onions. They’re not just good for you (and me); they’re flavor enhancers par excellence.

Ingredients

Kimchi is fermented cabbage that abounds with probiotics.

It adds a tangy spiciness to dishes.

Belly pork: Provides protein and luxurious, savory flavor.

Soybean curd: A good protein source; adds a silky consistency to the soup.

Korean red pepper flakes, called gochugaru, give dishes both vivid color and intense heat.

Gochujang: Chili paste that has undergone fermentation; contributes depth, umami, and spiciness.

Garlic is aromatic and, as such, it is effective in union with à l’Espagnole in a basenote capacity and in enhancing the soup itself with its potent and syrupy flavor.

Sesame oil: Gives off a nutty scent and has a delightful taste.

Ingredient Quantities

• 2 cups of well-fermented kimchi, chopped
• 1 cup of kimchi juice
• 1/2 pound of pork belly, thinly sliced
• 1 block (about 14 oz) of tofu, cut into cubes
• 4 cups of water or anchovy stock
• 2 tablespoons of gochugaru (Korean red pepper flakes)
• 1 tablespoon of gochujang (Korean red pepper paste)
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 2 green onions, chopped
• 3 garlic cloves, minced
• Salt to taste
• 1/2 teaspoon of sugar (optional)

Instructions

1. In a large saucepan, warm the sesame oil medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant.

2. Put the sliced pork belly into the pot and cook it until it is beginning to brown and let out some fat, about 3-4 minutes.

3. Add the chopped kimchi and keep cooking for 3-4 more minutes, letting the kimchi soften and meld with the pork.

4. Add the kimchi juice, anchovy stock (or water), gochugaru, and gochujang. Mix well to integrate.

5. The mixture should be brought to a complete boil over high heat. After it reaches a full boil, reduce the heat to medium so that the mixture will simmer. Let the mixture simmer for about 20 minutes.

6. In the pot, add the tofu that has been cut into cubes and gently stir it into the stew. Let it cook for a further 5-10 minutes.

7. Incorporate the soy sauce and taste it. If necessary, add salt and optionally sugar to adjust the seasoning to your liking.

8. Incorporate the chopped green onions, cooking them for just a minute until they soften slightly.

9. Take the stew off the heat and allow it to sit for several minutes. This brief interlude lets the flavors deepen and blossom.

10. If you want to serve this dish as a main, serve it hot with steamed rice or with whatever sides you would serve with a main dish. Enjoy the savory, spicy, and slightly sour flavor profile of this kimchi stew!

Equipment Needed

1. Large saucepan
2. Stirring spoon
3. Measuring spoons
4. Knife
5. Cutting board
6. Measuring cups
7. Spatula (for stirring tofu gently)

FAQ

• Q: Can I use chicken or beef instead of pork belly?A: Yes, you can use chicken or beef in place of pork belly, but the flavor profile will be different. Make sure to account for the different cooking times required by these meats. You’ll want to ensure they’re tender before considering them done.
• Q: What if I don’t have anchovy stock?A: In the absence of anchovy stock, one may utilize common water, or chicken or vegetable broth, for similar, yet distinct, flavor profiles.
• Q: Is it necessary to use well-fermented kimchi?A: Correctly fermented kimchi is very important, as it gives a much richer, tangy flavor that is essential to true Kimchi Chigae. Kimchi that is merely fresh will not give the same depth of flavor.
• Q: Can I make it less spicy?Make the stew less spicy by reducing the gochugaru and gochujang to suit your taste preferences.
• Q: What type of tofu is best for this recipe?I recommend using firm tofu because it holds up well during cooking, but you can also use medium-firm tofu if that’s what you have on hand.
• Q: How long can I store the leftovers?A: Place any remaining food in an airtight container and refrigerate it. It will keep for up to three days. Reheat it in the microwave or on the stovetop until it is piping hot.

Substitutions and Variations

Beef brisket or mushrooms can be used in place of pork belly for a vegetarian alternative.
Chili powder or crushed red pepper flakes can be used as substitutes in place of gochugaru if a different level of heat is desired.
If you lack gochujang, use a mixture of miso paste and chili powder to achieve a similar flavor profile.
To replace soy sauce with a tamari option that is gluten-free, follow these steps.
In the absence of sesame oil, substitute olive oil or another oil with flavor, recognizing that the substitution will render the dish less traditionally flavored.

Pro Tips

1. Optimal Kimchi Choice Use well-aged kimchi for a deeper, more complex flavor. Kimchi that’s been fermenting for several weeks to months is ideal for stews as it provides a rich and tangy taste.

2. Enhance the Stock If you’re using anchovy stock, consider adding a small piece of kelp (kombu) when boiling the stock to add another layer of umami flavor. Remember to remove the kelp before adding it to the stew.

3. Pork Browning Ensure the pork belly is sufficiently browned and crispy to enhance the texture and contribute a savory richness to the stew, which balances the tanginess of the kimchi.

4. Tofu Trick For added flavor, gently pan-fry the tofu cubes beforehand. This will give the tofu a slight crust, helping them hold their shape better in the stew and providing extra texture.

5. Finish with a Fresh Kick Add a sprinkle of toasted sesame seeds and a drizzle of a few drops of sesame oil just before serving to enhance the aroma and add a fresh, nutty flavor.