Kimchi Jjigae (Ragoût Épicé Kimchi-Tofu)
Le ragoût réconfortant du quotidien en Corée : kimchi fermenté mijoté avec poitrine de porc, tofu et gochugaru.
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Ingrédients
Nutrition
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Étapes
Fry the pork and kimchi
In a large pot (about 26cm/10in), fry the pork belly over medium-high heat for about 3 minutes until some fat melts out. Add the chopped kimchi and cook for about 5 minutes, stirring now and then, until softened and glossy.
- 150g pork belly
- 300g chopped kimchi
✅ C'est prêt quand : pork has released some fat and kimchi looks soft and shiny
Add the seasoning
Stir in the gochugaru, gochujang, sugar and garlic. Cook over medium heat for about 1 minute, stirring, until fragrant and no lumps of paste remain.
- 1 tbsp gochugaru
- 1 tsp gochujang
- 1 tsp sugar
- 2 cloves garlic
✅ C'est prêt quand : mixture smells fragrant with no visible lumps of paste
Simmer
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Add tofu and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the pork and kimchi
In a large pot (about 26cm/10in), fry the pork belly over medium-high heat for about 3 minutes until some fat melts out. Add the chopped kimchi and cook for about 5 minutes, stirring now and then, until softened and glossy.
- 150g pork belly
- 300g chopped kimchi
✅ C'est prêt quand : pork has released some fat and kimchi looks soft and shiny
Add the seasoning
Stir in the gochugaru, gochujang, sugar and garlic. Cook over medium heat for about 1 minute, stirring, until fragrant and no lumps of paste remain.
- 1 tbsp gochugaru
- 1 tsp gochujang
- 1 tsp sugar
- 2 cloves garlic
✅ C'est prêt quand : mixture smells fragrant with no visible lumps of paste
Simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add tofu and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Jjigae are thick Korean stews, usually cooked and served in the same pot. Kimchi jjigae is the most common of all — a thrifty way to use kimchi that has fermented past its best for eating raw.
Almost every Korean family has its own version.
⭐ Why It's Famous
Spicy, sour and warming, kimchi jjigae is the dish many Koreans crave most when away from home.
💡 Fun Fact
The sourer the kimchi, the better the stew — fresh kimchi makes a flat-tasting jjigae.
Korea
37.57°N, 126.98°E
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