Smoked Bacon Kimchi Jjigae
Using thick-cut smoked bacon to provide a deep smoky profile to the fermented cabbage.
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Ingredients
- 8 ounces Thick-cut smoked bacon, chopped
- 2 cups Well-fermented kimchi, bite-sized
- 1/4 cup Kimchi juice
- 1 package Firm tofu, sliced into rectangles
- 1/2 medium Onion, thinly sliced
- 2 stalks Green onions, chopped
- 1 tablespoon Gochugaru (Korean red chili flakes)
- 1 teaspoon Gochujang (Korean red chili paste)
- 1 tablespoon Minced garlic
- 3 cups Chicken or anchovy broth
- 1 teaspoon Soy sauce(optional)
- 1 teaspoon Toasted sesame oil
Instructions
- 1
In a heavy-bottomed pot or ddukbaegi, cook the chopped smoked bacon over medium heat until the fat renders and the edges are slightly crisp.
- 2
Add the fermented kimchi and sliced onions to the pot, sautéing them in the bacon fat for about 5 minutes until the kimchi softens.
- 3
Stir in the minced garlic, gochugaru, and gochujang, ensuring the bacon and kimchi are evenly coated with the spices.
- 4
Pour in the broth and the kimchi juice, then bring the mixture to a boil over medium-high heat.
- 5
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes to allow the smoky bacon flavor to meld with the kimchi.
- 6
Gently place the tofu slices on top of the stew and drizzle with soy sauce if more salt is needed.
- 7
Simmer for an additional 5 minutes, then top with chopped green onions and a drizzle of sesame oil.
- 8
Serve immediately with a bowl of hot steamed white rice.
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