Kimchi Jjigae

Korea's ultimate comfort food — a deeply flavoured stew of well-fermented kimchi, pork belly and tofu in a rich spicy broth.

Kimchi jjigae is the ultimate Korean comfort food — a bubbling stew made from well-fermented kimchi that is both ancient and entirely modern in its appeal. Kimchi itself has been made in Korea for over 3,000 years, though the version with chilli (which gives it the characteristic red colour) only dates to the 16th or 17th century when chilli was introduced from the Americas. The principle of kimchi jjigae is simple: old, sour kimchi that is too fermented to eat fresh is cooked into a deeply flavoured stew. The older the kimchi, the better the jjigae. The pork belly renders its fat into the broth creating a richness that balances the sourness of the aged kimchi. Every Korean family has its own recipe handed down through generations.

Use well-fermented kimchi — the older the better. Fresh kimchi will not give the same depth of flavour. The pork belly fat renders into the broth making it rich and silky.