Easy Kimchi Jjigae Recipe.

This spicy Korean recipe is excellent for sharing, especially in the winter. In western cooking this would most closely be associated with a hearty stew cooked on a Sunday with the family. This Korean recipe however has a little more depth of flavour and is much lighter.

Ingredients in this Oriental Food Recipe

  • 1 tablespoon vegetable oil
  • 2 shallots thinly sliced
  • 250g of pork belly sliced
  • 4 cloves garlic
  • 400g Kimchi, chopped
  • 2 teaspoons sugar
  • 2 tablespoons red pepper paste
  • 150ml of chicken stock
  • 1 tablespoon of rice wine
  • 25g of sugar
  • 2 shiitake mushrooms
  • 1 tablespoon soy sauce
  • 200g of tofu sliced
  • 1 tablespoon sesame oil
  • salt and pepper
  • 1 tablespoon fish sauce
  • spring onion



1. Add the rice wine, sesame seed oil, soy sauce, fish sauce and some ground black pepper to a glass bowl and add the pork to marinade for 20 minutes.

2. Heat the vegetable oil in a pan and add the marinated pork shoulder, chopped shallotts, shiitake mushrooms and garlic to a large caserole-style pot. Sautee until the onion is soft and the shoulder is seared.

3. Add in the Kimchi and fry for another 2 minutes.

4. Add the sugar, red pepper paste, salt and chicken broth and bring to just below boiling point.

5. Layer the tofu on top and leave to simmer with a lid on the pan for 15-20 minutes.

6. Chop the spring onion diagonally and sprinkle ontop then put the pot in the middle of the table for everyone to tuck in.