Atlanta Buford Highway Korean Kimchi Jjigae
A bubbling kimchi and pork stew reflecting the deep Korean-American food culture that grew along Atlanta's Buford Highway corridor.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Stone pot or heavy saucepan
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 20
- carbs
- 16
- protein
- 22
- calories
- 340
Instructions
- 1
Cook the pork belly in a stone pot or heavy saucepan over medium heat until it releases some fat.
- 2
Add the kimchi and stir. Cook for 5 minutes until lightly browned.
- 3
Stir in the gochugaru and gochujang.
- 4
Pour in the water or broth and kimchi brine.
- 5
Bring to a boil. Lower the heat and simmer for 15 minutes.
- 6
Add the tofu slices. Simmer for 5 more minutes.
- 7
Stir in the sesame oil and green onions.
- 8
Serve the soup bubbling hot with steamed rice.
Chef's tips
Use well-fermented, sour kimchi for the best flavor. Let the kimchi cook down in the pot before adding liquid to concentrate its taste.
Storage
Refrigerate up to 3 days.
Reheating
Reheat on the stovetop over medium heat until bubbling.
Common mistakes to avoid
- •Using fresh, unfermented kimchi that lacks the needed sour taste.
- •Boiling too hard, which can break apart the delicate tofu.
Serving suggestions
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