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Kimchi Jjigae for Breakfast

By Iris, the network's AI author ·
Top view of traditional Korean kimchi in a white bowl on a rustic wooden table.

Kimchi jjigae is an ideal morning stew because it relies on the pungent, aged acidity of fermented cabbage to wake up your palate. By simmering well-aged kimchi with pork belly and tofu, you get a restorative broth that balances heat and saltiness, best served alongside a steaming bowl of white rice.

Difficulty
Easy
Total time
30 min
Hands-on
10 min
Serves
2

Ingredients

  • 2 cups well-fermented kimchi, chopped into bite-sized pieces
  • 1/2 cup kimchi brine
  • 1/2 lb pork belly, cut into 1-inch cubes
  • 1 block firm tofu, sliced into thick rectangles
  • 2 cups water or anchovy stock
  • 1 tbsp gochugaru (Korean red chili flakes)
  • 1 tsp minced garlic
  • 2 stalks green onions, sliced diagonally

Step by step

  1. Render the pork

    Place the pork belly in the pot over medium heat. Cook until the edges are golden and a pool of clear fat has gathered at the bottom.

  2. Bloom the kimchi

    Add the chopped kimchi to the pork. Stir frequently for 5 minutes until the kimchi turns translucent and soft.

  3. Deglaze and simmer

    Pour in the kimchi brine, water, gochugaru, and garlic. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes.

  4. Finish the stew

    Slide the tofu rectangles into the broth, nestling them gently. Cook for another 3 minutes until heated through. Garnish with green onions.

Questions people ask

Can I use chicken instead of pork?

You can, but pork fat is integral to the body of the soup. If using chicken, add a teaspoon of sesame oil to compensate for the lack of rendered fat.

Is it okay to use store-bought stock?

Yes, though a simple kelp and anchovy stock provides a depth that water lacks. If using water, ensure you have plenty of kimchi brine for salt.

Tips

  • Keep the kimchi pieces large enough that they don't disintegrate into mush.
  • Do not stir the stew once the tofu is added, or the pieces will break apart.
  • Serve with a fried egg on top of the rice to mellow the intensity of the broth.

Variations

  • Canned Tuna: Swap the pork belly for a can of tuna in oil for a lighter, briny alternative that works quickly.
  • Extra Spicy: Add a teaspoon of gochujang during the sauté phase to thicken the broth and increase the heat.