Kimchi Jjigae with Pork and Sautéed Bok Choy

A deeply savory and spicy Korean kimchi stew, simmered with tender pork belly, silken tofu, and kimchi, served bubbling hot with steamed rice and lightly sautéed bok choy.

• Prep: 25 min
• Cook: 50 min
• Total: 1 hr 15 min
• Servings: 3
• Cuisine: Korean
• Difficulty: Medium
• Cost: $5.53/serving

Dietary

• Nut-Free
• Dairy-Free
• High-Protein
• High-Fiber

Tags

• stir-fry
• spicy
• comfort food
• savory
• rich

Ingredients

• 8 ounce pork belly (sliced into 1/2-inch pieces)
• 2 cup kimchi (aged, chopped)
• 0.5 yellow onion (medium, thinly sliced)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 tablespoon gochugaru
• 1 teaspoon gochujang
• 3 cup chicken broth (low sodium)
• 0.5 package firm tofu (drained and cut into 1-inch cubes)
• 2 green onions (sliced)
• 1.5 cup white rice (uncooked)
• 1.5 cup water
• 6 ounce bok choy (trimmed and halved lengthwise)
• 1 tablespoon olive oil
• 0.25 teaspoon salt

Instructions

1. Rinse the white rice under cold water until the water runs clear. Combine with 1 1/2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. Heat a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced pork belly and cook, stirring occasionally, for 5-7 minutes until browned and crispy. Remove some of the rendered fat if desired, leaving about 1 tablespoon.
3. Add the sliced yellow onion to the pot with the pork belly fat and cook for 3-4 minutes until softened.
4. Stir in the chopped kimchi, 2 cloves minced garlic, grated fresh ginger, gochugaru, and gochujang. Cook for 5 minutes, stirring frequently, until the kimchi is fragrant and slightly caramelized.
5. Pour in the 1/4 cup reserved kimchi juice and 3 cups chicken broth. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
6. Gently add the cubed firm tofu to the stew. Continue to simmer for another 10 minutes, uncovered.
7. While the stew simmers, heat 1 tablespoon olive oil in a separate pan over medium heat. Add the bok choy and 1/4 teaspoon salt. Sauté for 3-5 minutes until the bok choy is tender-crisp.
8. Stir half of the sliced green onions into the kimchi jjigae. Ladle the hot stew into serving bowls, topping with the remaining sliced green onions. Serve immediately with steamed white rice and sautéed bok choy.

Notes

Aged kimchi works best for jjigae as it provides a deeper, tangier flavor. For an even richer stew, a teaspoon of doenjang (Korean soybean paste) can be added with the gochujang and gochugaru.

Nutrition (per serving)

• Calories: 670
• Protein: 34 g
• Carbohydrates: 65 g
• Fat: 32.5 g
• Fiber: 8.5 g
• Sodium: 2100 mg
• Saturated Fat: 12 g
• Sugar: 6.5 g
• Cholesterol: 60 mg