| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 270 | 20g | 4g | 9g |
| sugars | fibre | protein | salt |
| 3g | 2g | 17g | 1.5g |
Why I Love South Korean Tofu Kimchi Jjigae
When it comes to comfort food that packs a punch, nothing does it for me quite like Tofu Kimchi Jjigae. Growing up in Charleston, South Carolina, my culinary roots are deeply embedded in Southern flavors, but I’ve always had a curiosity for international dishes that bring new flair to my kitchen. This South Korean stew is a tantalizing mix of spicy, savory, and absolutely satisfying elements that are sure to warm your soul and excite your taste buds.
I first discovered Tofu Kimchi Jjigae while perusing the creations of chef Maangchi, a renowned Korean chef who has an incredible ability to blend traditional flavors with accessible techniques. Her approach made me fall in love with Korean cuisine, and I’ve been experimenting with it ever since. This dish particularly resonates with me because it’s reminiscent of the hearty, comforting soups and stews we love in the South, but with a unique, mouthwatering twist. And let’s be honest, who can resist a dish that incorporates tofu, pork belly, and fermented kimchi?
A Flavorful Stew for Any Season
One of the best things about this Tofu Kimchi Jjigae is its versatility. Whether you’re seeking a dish to warm you up in the cooler months or a robust meal to enjoy during a summer storm, this recipe delivers every time. The combination of firm tofu, ripe kimchi, and tender pork belly, all simmered together in a spicy broth, creates a harmony of flavors that’s hard to beat.
The ingredients work together beautifully. The tofu absorbs the spicy broth, providing a lovely textural contrast. The pork belly adds richness, while the kimchi offers just the right amount of tanginess and heat. Each spoonful is an experience in itself, as the layers of flavor unfold from the first bite to the last.
More Than Just a Stew
Tofu Kimchi Jjigae not only stands well on its own but also pairs wonderfully with other Korean dishes. Consider serving it alongside a bowl of steaming kimchi fried rice or some scallion pancakes (pajeon) for a full Korean-inspired feast. This stew is also quite similar in spirit to Southern favorites like gumbo or Brunswick stew, where a collection of flavors meld together in a comforting, aromatic broth.
Incorporating this dish into my repertoire has made me appreciate the global connection we share through food. Just as my beloved Charleston seafood boils bring people together, this Tofu Kimchi Jjigae does the same, bridging cultures and palates with every hearty spoonful.
So, if you’re looking for a dish that will not only satisfy your hunger but also excite your culinary curiosity, give Tofu Kimchi Jjigae a try. It’s a delightful fusion of flavors and textures that will not disappoint.
What You’ll Need
- 1 pound tofu (firm or extra firm), cut into bite-sized cubes
- 2 cups ripe kimchi, chopped
- 1/2 pound pork belly or pork shoulder, sliced thinly
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons gochugaru (Korean red chili flakes)
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 6 cups water or stock (preferably anchovy or chicken stock)
- 2 green onions, chopped for garnish
- 1 tablespoon sesame oil
Method
Step One
Heat the sesame oil in a large pot over medium heat. Add the sliced pork belly or pork shoulder and cook until it begins to brown, about 5 minutes.
Step Two
Add the chopped kimchi, thinly sliced onion, minced garlic, and minced ginger to the pot. Cook for about 5-7 minutes, until the kimchi and onions have softened.
Step Three
Stir in the gochugaru, gochujang, soy sauce, fish sauce, and sugar. Mix well to combine all the flavors.
Step Four
Pour in the water or stock and bring the mixture to a boil. Once it starts boiling, reduce the heat and let it simmer for about 20 minutes.
Step Five
Add the cubed tofu to the pot and gently stir to combine. Cook for an additional 10 minutes to allow the tofu to absorb the flavors.
Step Six
Garnish with chopped green onions just before serving. Serve the Tofu Kimchi Jjigae hot with a side of steamed rice. Enjoy!
