#21 Jinju Kimchi JJigae

About the dish:

The key for this Kimchi Jjigae recipe is that it uses authentic well-aged Kimchi. The best kind would be older than 6 months to 2-3 years old.
 Done in 90 minutes.





  • 3 roughly sliced pork belly strips
  • ½ sliced leek 
  • 2 sliced chili peppers 
  • 7 sliced brown mushrooms 
  • ½ chopped onion 
  • 5 minced garlic cloves 
  • ½ tbsp red pepper paste 
  • 1 tsp salt 
  • 1 tsp black pepper 
  • 2 cups chopped Kimchi 
  • 1 package firm tofu diced 
  • 1.5 litre vegetable broth 
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil 
  • ½ tbsp vegetable oil 



1. Marinate pork slices in 1 tbsp soy sauce, 1 tbsp sesame oil, ½ tsp salt, ½ tsp pepper and 2 minced garlic cloves for 15 minutes. Distribute the marinade evenly, don’t be scared to use your hands :) 

2. Heat up the pot on medium high heat with 1 tbsp sesame oil and ½ tbsp vegetable oil. 

3. Once the oil is hot, put the pork and 2 garlic cloves in, and stir fry until the pork turns white. 

4. Put the chopped Kimchi and red pepper paste in and pan fry for 5 minutes. 

5. Turn up the heat to maximum, adding the vegetable broth. Bring to boil. 

6. Let it boil for 5 minutes, scooping out the oil that appears on the surface. 

7. Turn the heat down to medium, leave cooking for another 5 minutes. 

8. Toss in the leek, mushrooms, tofu, onion, chili pepper and leftover garlic. Turn up the heat to max again and let the pot boil for 5 minutes. 

9. Turn the heat down to medium low, put the lid on and let it simmer for an additional 5 minutes

10. Turn off the stove and let the pot sit with lid on for about half an hour.* 



*You can eat it right away, of course, but we prefer to let it sit for a bit (it only gets yummier!). In Korea we would usually set up the table and prepare more side dishes in the meantime. 



Created by:

This recipe has been created by The Table for Kimchi in collaboration with Farmed Today.

Related Products:

Leave a comment

Please note, comments must be approved before they are published