Yoon Joomo's Pork Belly Kimchi Jjigae

Name: Yoon Joomo's Pork Belly Kimchi Jjigae
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: pork belly 300g; fresh kimchi 1/4 head; sesame oil 1 tablespoon; sugar 1/2 tablespoon; anchovy sauce 1 tablespoon; minced garlic 1 tablespoon; red chili powder 1/2 tablespoon; dried anchovies for broth 10 pieces; water as needed

A rich and savory kimchi stew with slow-cooked kimchi in fragrant pork belly fat, enhanced with roasted anchovies for a refreshing finish

🙋 Recommended for

⭐ Those who prefer a hearty, richly flavored kimchi stew with a deep, savory pork base
⭐ Home cooks looking to achieve intense flavor without making separate broth, using the simple technique of roasting dried anchovies

40 min Difficulty Normal Soups & stews

Main ingredients 🥩

pork bellykimchianchovy sauceminced garlicred chili powderdried anchovies for broth

Tags 🏷️

stew rice companion broth dish

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

pork belly 300g
fresh kimchi 1/4 head
sesame oil 1 tablespoon
sugar 1/2 tablespoon
anchovy sauce 1 tablespoon
minced garlic 1 tablespoon
red chili powder 1/2 tablespoon
dried anchovies for broth 10 pieces
water as needed

Recipe 🍳

Place pork belly in a pot and grill on both sides until nicely browned, rendering plenty of rich pork fat.
Add sliced fresh kimchi to the pot and slowly sauté in the pork fat for an extended time. (Adjust sesame oil and sugar based on sourness.)
When the kimchi becomes translucent and develops deep flavor, add water to just cover and simmer briefly.
Season with anchovy sauce, then add minced garlic and red chili powder to enhance spiciness and aroma.
Place roasted dried anchovies—pre-browned in a dry pan until crisp and free of fishy odor—into a sieve and simmer with the stew until the broth is rich and flavorful.

Grill pork belly to create a generous amount of rich meat fat.
Add fresh kimchi and thoroughly sauté it in the meat fat for a long time.
Add water, anchovy sauce, minced garlic, and red chili powder; bring to a gentle boil.
Add the crispy roasted anchovies and simmer until the broth becomes deeply flavorful.

Cooking tips 💡

Sauté the kimchi in pork fat until it takes on a light golden hue—this ensures the sourness mellows and the broth becomes richer.
Pre-roast the dried anchovies over low heat until crisp; adding them directly enhances depth of flavor without needing extra broth, while eliminating any fishy odor.