How to make your best kimchi jjigae (kimchi stew)! It's so flavorful, warming, and comforting!

By Korean Bapsang · 35 min

Ingredients

Instructions

1. Cut the kimchi into bite-sized pieces. Cut the meat into bite-sized pieces, slice the tofu about ½ inch thick, and roughly chop the scallions.
2. Heat 1 tablespoon of oil in a small-to-medium pot. Add the kimchi, pork, gochugaru and garlic, and cook over medium-high heat until the kimchi softens and the pork is cooked through, about 5 to 7 minutes.
3. Add the kimchi juice and 2 to 2.5 cups of water or broth. Bring to a boil and cook for 5 minutes.
4. Reduce the heat to medium and simmer, covered, for about 15 minutes. Add more water if needed.
5. Add the tofu and scallions. Season with salt (or soup soy sauce or regular soy sauce) and pepper to taste. Salt is usually unnecessary unless the kimchi was lightly seasoned or no kimchi juice was used.
6. Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling hot.

Summarized from Korean Bapsang's video. Watch it for the details.

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