Kimchi Jjigae (Stock Shortcut)

Sour kimchi stew with pork, tofu, and gochujang.

⏱ 35 min · 🍽 Serves 2-3 · SaucesRiceSeafood

Ingredients

• Well-fermented kimchi + brine (key)
  📍 Aisle 6 Right
• Pork belly slices
  📍 Aisle 6 Right
• Firm tofu
  📍 Aisle 6 Right
• Onion + green onion
  📍 Aisle 6 Right, Unit 3 produce cooler (K-10)
• Gochugaru + gochujang
  📍 Aisle 2 Left
• Dashida or anchovy stock powder + water
  📍 Aisle 2 Right
• Sesame oil, sugar, salt
  📍 Aisle 2 Right
• Rice to serve
  📍 Aisle 1 Right

Steps

1. Make quick stock with dashida and hot water.
2. Layer kimchi, brine, pork, onion, green onion, gochugaru, gochujang, salt, sugar, sesame oil in a pot.
3. Add stock, simmer covered 10 min. Stir, add tofu, cook 10-15 min more. Top with green onion; serve with rice.

💡 Store note: Dashida for homemade anchovy-kelp stock.

Adapted from Maangchi (wording rewritten).