Name: Kimchi Jjigae
Yield: 4 servings
Ingredients: 6 oz. pork belly or pork shoulder or 4 oz. bacon; 1 small onion, finely chopped; 2 cups chopped Napa cabbage kimchi with juices; 2 Tbsp. gochugaru (coarse Korean hot pepper flakes); 1 Tbsp. gochujang (Korean hot pepper paste); 8 oz. firm tofu, cut into 1" pieces; 2 scallions, thinly sliced; Cooked rice (for serving)

Image may contain Food Dish Meal Stew and Bowl

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Ayesha Patel

While firm tofu is traditional, any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

Recipe notes