Kimchi jjigae
A stew of old, sour kimchi simmered with pork belly and tofu until the broth turns deep red and savoury.
What makes it kimchi jjigae
- Old, sour kimchi and its juice.
- Pork belly — or tuna, or anchovy stock.
- Tofu added at the end.
Where it comes from
The everyday answer to kimchi that's gone too sour to eat raw. It's the most common stew in Korean homes, cooked in a small pot and brought bubbling to the table.
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