Classic Kim Chee Jjigae (Kim Chee Stew)

Featured in the Honolulu Star-Advertiser on March 7, 2018. 


Classic Kim Chee Jjigae (Kim Chee Stew)

  • 1/2 pound skinless pork belly, cut into bite size pieces
  • 1 tablespoon mirin (rice wine)
  • 1/4 teaspoon ground black pepper
  • 3/4 cup kim chee, cut into bite-size pieces
  • 1/4 small onion, thinly sliced
  • 2 small shiitake mushrooms, stems removed, thinly sliced
  • 1 cup cubed firm tofu, sliced into medium sized rectangles
  • 1 cup water
  • 1/2 stalk small green onion, thinly sliced

Jjigae base:

  • 1 tablespoon gochugaru (Korean chili flakes); found in Asian markets
  • 1 tablespoon low-sodium shoyu
  • 1 teaspoon gochujang (Korean chili paste)
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon ground black pepper


  1. In a small bowl, mix all ingredients for the jjigae base; set aside.
  2. In a medium bowl, marinate pork belly, mirin, and pepper for 15 minutes.
  3. In a small skillet on medium high, sauté kim chee until soft.
  4. In a medium pot, put marinated meat at the bottom.
  5. Add kim chee, onion, mushrooms, tofu, water and jjigae base sauce.
  6. Boil pot on medium high then reduce heat to medium once it starts boiling.
  7. Cook meat about 10 minutes.
  8. Gently mix until sauce is well blended into the rest of the ingredients, add green onion.
  9. Serve with rice.

Serves 3.

Approximate Nutrient Analysis per serving:
480 calories, 43 g fat, 15 g saturated fat, 55 mg cholesterol, 600 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g sugar, 14 g protein


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