Welcome, fellow food explorers, to a culinary journey that promises to warm your soul and tantalize your taste buds! If you're ready to dive into the heart of Korean cuisine, then prepare to meet Kimchi Jjigae – a dish that isn't just food, but a deeply cherished hug in a bowl. Imagine a steaming, bubbling pot brimming with vibrant flavors: the robust, tangy zest of perfectly fermented kimchi, the silken texture of tofu, and the savory richness of pork (or your preferred protein), all melded into a symphony of spicy, sour, and profoundly umami goodness. It’s a true comfort food, beloved by Koreans and a growing number of enthusiasts worldwide, perfect for chasing away the chill on a crisp European evening.

At its core, Kimchi Jjigae is a hearty stew that masterfully balances its powerful elements. The secret to its distinctive character lies in using ripe, aged kimchi, which develops a complex sourness essential for the dish's depth. This humble yet magnificent staple often appears on Korean tables as a main dish, a side dish, or even a hangover cure! It’s wonderfully versatile, allowing for variations with seafood, beef, or even tuna, making it accessible and adaptable to different palates. Forget plain broth; this is a dynamic, flavourful experience that’s both familiar and exhilarating.

Fun Fact: Did you know that the older the kimchi, the better it is for making Kimchi Jjigae? While fresh kimchi is delicious on its own, the magic in Kimchi Jjigae comes from fully matured, often very sour kimchi, which breaks down further during cooking to release its incredibly complex flavors, creating that signature tang and depth!

Serves

For 2 Persons Preparation Time ca. 30 Minuten

Ingredients

• 200g aged Kimchi, sliced
• 150g Pork belly or shoulder, sliced (or 200g firm tofu for vegetarian)
• 200g firm Tofu, cut into cubes
• 1/2 medium Onion, sliced
• 2 cloves Garlic, minced
• 1-2 Green onions (scallions), sliced
• 1 tablespoon Gochugaru (Korean chili flakes), adjust to taste
• 1 teaspoon Gochujang (Korean chili paste, optional)
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 600ml Anchovy broth or water
• 1 tablespoon Vegetable oil
• Salt and black pepper to taste

Instructions

• Prepare Ingredients: Slice the aged kimchi into bite-sized pieces. Cut the pork belly or shoulder into thin strips or cubes. If using firm tofu, drain and cut into 2cm cubes. Slice the onion, mince the garlic, and thinly slice the green onions for garnish.
• Sauté Pork and Kimchi: Heat vegetable oil in a medium pot or dolsot over medium-high heat. Add the pork and cook until browned, about 3-5 minutes. Stir in the sliced kimchi and sesame oil. Continue to sauté for another 5-7 minutes, allowing the kimchi to soften and develop flavor.
• Add Aromatics and Seasoning: Add the sliced onion and minced garlic to the pot and sauté for 2-3 minutes until fragrant. Stir in the gochugaru, gochujang (if using), and soy sauce. Cook for 1 minute, stirring constantly, to toast the spices.
• Simmer the Jjigae: Pour in the anchovy broth or water. Bring the mixture to a rolling boil, then reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes. This allows the flavors to meld beautifully.
• Add Tofu and Finish: Gently add the cubed tofu to the jjigae and continue to simmer for another 5-7 minutes, or until the tofu is heated through. Taste and adjust seasoning with salt and pepper as needed. Garnish generously with sliced green onions just before serving. Serve hot with a bowl of steamed rice.