“This is the quintessential Korean household dish,” says chef Esther Choi, who grew up eating kimchi-jjigae around four times a week. “It would be my last meal on Earth if I had to pick one.” The warming, spicy stew is extremely versatile: According to custom, you can use any protein you want. In this version, meaty chunks of pork belly meld with the tart, fermented flavor of kimchi.
Featured in: "How To Make Kimchi With Chef Esther Choi."
What You Will Need
- 2 tbsp. unsalted butter
- 1 large garlic clove, coarsely chopped
- 1⁄2 lb. skinned pork belly, sliced into 1-inch chunks
- 1⁄2 small white onion (3 oz.), coarsely chopped
- 2 cups kimchi (16 oz.), coarsely chopped and juices reserved
- 8 oz. firm tofu, cut into 1-inch cubes (1 cup)
- 2 tsp. fish sauce
- 1 tsp. sesame oil
- 1 tsp. soy sauce
- 2 medium scallions, coarsely chopped
- Thinly sliced toasted nori, for topping (optional)
- Steamed white rice, for serving