Dinner · 30 min · korean

Kimchi Jjigae

This is the kind of Korean dinner you’ll make on repeat — pork belly and kimchi, 30 minutes, big payoff. At 420 calories and 30g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 4 oz Pork belly
• 1 cup Kimchi
• 1/2 block Firm tofu
• 1 tsp Gochugaru
• 3 Scallions
• 2 cups Anchovy broth

Steps

1. Cut the pork belly into thin bite-size pieces. Heat a medium pot over medium heat and render the pork 4-5 minutes, until golden at the edges. Its own fat is the base of this stew.
2. Add the kimchi with some of its juice and the gochugaru. Stir-fry 3-4 minutes, until the kimchi is caramelized at the edges and smells toasty.
3. Pour in the anchovy broth, bring to a boil, then reduce to a lively simmer for 12-15 minutes so the flavors meld. The broth should taste deep and sour-savory.
4. Cut the tofu into large cubes so they do not fall apart, slide them in, and simmer 4-5 minutes to heat through.
5. Taste and adjust. More gochugaru for heat, a pinch of salt if needed.
6. Ladle into warm bowls and finish with the sliced scallions.

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