Kimchi Jjigae Recipe (with Video)

1. If using rice water as the liquid: wash rice twice, draining the water. On the third wash, save 3 cups of water. Cook your rice as usual.
2. Prepare the ingredients for the stew: slice pork belly into 1/2 inch pieces, slice tofu, mince garlic, and slice scallions (separating white and green parts).
3. Heat up your earthenware pot (ttukbaegi) or any thick pot on medium heat. Add 1 tbsp of sesame oil and sliced pork belly. Stir-fry 3-4 min or until slightly caramelized.
4. Add minced garlic and white parts of scallions. Stir fry for another minute or until fragrant.
5. Add the fermented kimchi and kimchi brine, and stir fry for another minute.
6. Add 3 cups of rice water (or anchovy or other broth), and bring up to a boil. Season with soy sauce, fish sauce (optional), sugar, and gochugaru (optional for spice). Taste and add salt or adjust seasonings as necessary.
7. Add sliced tofu, a light drizzle of sesame oil, and green parts of scallions. Let boil for 5-10 minutes, then serve with rice. It’s even better the next day as the flavors from the pork belly absorb into the stew!