Korean Aged Kimchi Stew (Deep-Fermented Pork Belly Broth)

Quick answer

Total time: 40 min
Level: Easy
Servings: 2 servings
Ingredients: 5

About this dish

Mugeunji jjigae is a traditional Korean stew featuring deeply aged and fermented kimchi cooked with pork belly and tofu.

The preparation begins by stir-frying sliced pork belly in a pot for a few minutes until the rich pork fat renders out. The aged kimchi is then added and stir-fried in the pork fat, which helps to soften its sharp, pungent acidity. Water and red pepper flakes are introduced to the pot, and the mixture is brought to a boil. It is essential to simmer the stew over medium heat for at least twenty minutes; this extended cooking time draws the deep, sour flavors from the fermented kimchi into the broth. Finally, sliced tofu is placed in the pot and simmered briefly to absorb the spicy and savory liquid without breaking. The combination of rich pork fat and aged kimchi creates a complex flavor profile that requires no additional seasonings.

Ingredients

servings

IngredientAmountUnit

Aged kimchi300 gg

Pork belly150 gg

Tofu200 gg

Red pepper flakes1 tbsptbsp

Water400 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Cut 300g aged kimchi into 3 to 4cm pieces, splitting any thick stems once more so they soften evenly.

Cut 150g pork belly into 2 to 3cm chunks with both fat and lean meat included.
2

Control

Set the pot over medium heat and add the pork first.

Stir-fry for 3 to 4 minutes, until clear fat collects on the bottom and the edges of the meat start to turn golden.
3

Control

Add the aged kimchi and keep cooking over medium heat for another 4 to 5 minutes.

Stir often so it does not catch on the bottom, and cook until the kimchi softens and absorbs the pork fat.
4

Control

Pour in 400ml water and stir in 1 tablespoon red pepper flakes, then bring the pot to a boil over high heat.

When it bubbles strongly, skim lightly if needed and reduce to medium heat.
5

Control

Simmer over medium heat for at least 20 minutes so the aged kimchi flavor moves into the broth.

It is ready for tofu when the kimchi looks slightly translucent and the broth turns deep red.
6

Control

Add 200g tofu sliced about 1cm thick and simmer only 3 to 5 minutes more.

Press it gently into the broth instead of stirring hard, then taste and adjust with salt before serving hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Mugeunji-jjigae tames the intense sour tang of aged kimchi with the richness of pork belly fat.
Finish cue: It is ready for tofu when the kimchi looks slightly translucent and the broth turns deep red.