Kimchi Jjiggae
Recipe Type: appetizer, side dish, lunch, soup
Cuisine: Korean
Serves: 3-4
A simple, spicy stew made with pork, sour kimchi, garlic, and onion.
  • 3 cups sour kimchi, chopped to one-inch pieces
  • 1.5 liters water
  • ½ onion, sliced
  • ⅓ cup kimchi juice (drain or squeeze kimchi from a jar to get the juice)
  • ½ pound pork belly, chopped to one-inch cubes
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  1. Fill a pot with the water and bring to a boil.
  2. Add pork belly and boil for ten minutes, skimming the layer of film from the top of the water as it forms.
  3. Add kimchi, onion, garlic, and kimchi juice.
  4. Continue boiling for thirty minutes until pork and kimchi are tender and broth becomes rich and creamy.
  5. Remove from heat and stir in sesame oil. Serve hot with steamed white rice.
Recipe by Honest Cooking at