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Korean Kimchi Jjigae Stew

Korean Kimchi Jjigae Stew

Prep time: 30 minServes: 4

Pairs with

Kimchi's tangy heat and the rich broth need a wine with fruit to balance — rosé, off-dry riesling or a light red with juicy character.

Ingredients

  • 400g well-aged kimchi, roughly chopped
  • 300g pork loin, thinly sliced (or tofu)
  • 1 yellow onion, sliced
  • 3 garlic cloves, minced
  • 1 tbsp gochugaru (Korean chilli flakes)
  • 1 tbsp gochujang
  • 1 tbsp soy sauce
  • 500ml water or stock
  • 200g silken tofu, cubed
  • 2 spring onions, sliced
  • 1 egg per person
  • Steamed rice to serve

Method

  1. 11. Sauté the kimchi in a little sesame oil for 5 minutes until softened and coloured.
  2. 22. Add pork, onion and garlic. Fry 3 minutes.
  3. 33. Stir in gochugaru, gochujang and soy sauce.
  4. 44. Pour in water or stock. Bring to a boil, simmer 15 minutes.
  5. 55. Add the tofu cubes and simmer another 5 minutes.
  6. 66. Crack an egg per person into the stew, cover for 2 minutes.
  7. 77. Scatter spring onion and serve sizzling hot with rice.