We all have a preference when it comes to comfort food. Mine usually involves some form of homemade Vietnamese noodle soup as that was my family’s staple get-together meal. But when it comes to sating a craving where heat is desired I always fall back to kimchi jigae.
I find this Korean stew so comforting, in fact, I always order it when dining at a Korean restaurant. This is somewhat crippling to someone who likes to discover new and different dishes. So you can imagine my delight when I realized kimchi jigae is not that hard to make thus freeing me up to order adventurously when dining out.
I adapted the below recipe from this source based on the level of difficulty and number of ingredients required – which is to say it wasn’t very hard nor did it break the bank. The serving size is for 4 people and can also be frozen for future enjoyment.
- ½ lb pork belly
- ½ Tbsp sesame oil
- 2 cups of kimchi with juice
- ½ onion, chopped
- 2 garlic cloves, chopped
- 2 Tbsp kochujang (Korean chili paste)
- 1 tsp of red pepper flakes or kochukaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 3 cups veggie or beef broth
- ½ block tofu, medium firmness, cubed
- 2 scallions, chopped
- Sauté pork in sesame oil in a soup pot for 3 minutes. You can omit the sesame oil since pork belly has its own juice fat to cook in but I love a hint of sesame oil.
- Toss in the kimchi to stir-fry for 5 minutes
- Add onion, garlic, kochujan to the pot and mix to combine
- Pour in the broth and bring to a boil
- Reduce heat to simmer
- Cook for 10 minutes then add tofu to the stew
- Continue cooking for another 20 minutes
- Add the scallions when ready to serve
Do you have a favorite comfort food story or recipe you want to share? Leave a comment!