🇰🇷 South Korea
Kimchi Jjigae, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
20 min3 to wash
3 lazy steps
- 1
In a small pot, heat sesame oil over medium heat for 1 minute and cook pork belly with kimchi for 3 minutes until fragrant.
- 2
Add garlic, red pepper flakes, soy sauce, and water, then bring to a boil over high heat and simmer on medium heat for 10 minutes.
- 3
Add tofu and green onion, simmer on medium heat for 3 more minutes, and serve hot.
🇰🇷 How it's eaten in South Korea
In Korea, it is often served alongside steamed white rice and various side dishes (banchan) like seasoned seaweed.
Ingredients (serves 2)
- Aged kimchi350 ml
- Pork belly200 g
Swap: Bacon 140 g（easier to find・adds smoky flavor）
- Korean chili flakes (Gochugaru)1 tbsp
Swap: Red pepper flakes 1 tbsp（retains spice）
- Soy sauce1 tbsp
- Sesame oil1 tbsp
- Minced garlic1 tbsp
- Tofu200 g
- Green onion1 stem
- Anchovy kelp broth500 ml
Swap: Water 500 ml（no prep needed）
Authentic ingredients in South Korea
- Aged kimchi350 ml
- Pork belly200 g
- Korean chili flakes (Gochugaru)1 tbsp
- Soy sauce1 tbsp
- Sesame oil1 tbsp
- Minced garlic1 tbsp
- Tofu200 g
- Green onion1 stem
- Anchovy kelp broth500 ml
Optional authentic touch
Using well-aged sour kimchi (sin-kimchi) and anchovy kelp broth creates a deep, umami-rich broth base.
Wherever you live: Japan, Europe or anywhere else
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