Jinju Kimchi JJigae


Makes 1 pot



3 roughly sliced pork belly strips



½ sliced leek

2 sliced chili peppers

7 sliced brown mushrooms

½ chopped onion

5 minced garlic cloves


Baking & Spices

½ tbsp red pepper paste

1 tsp salt

1 tsp black pepper



2 cups chopped Kimchi

1 package firm tofu diced

1.5 litre vegetable broth



2 tbsp soy sauce


Oils & Vinegars

2 tbsp sesame oil

½ tbsp vegetable oil



  1. Marinate pork slices in 1 tbsp soy sauce, 1 tbsp sesame oil, ½ tsp salt, ½ tsp pepper and 2 minced garlic cloves for 15 min. Distribute the marinade evenly, don’t be scared to use your hands :)

  2. Heat up the pot on a medium high heat with 1 tbsp sesame oil and ½ tbsp vegetable oil.

  3. Once the oil is hot, put the pork and 2 garlic cloves in, and stir fry until the pork turns white.

  4. Put the chopped Kimchi and red pepper paste in and pan fry for 5 min.

  5. Turn up the heat to maximum, adding the vegetable broth. Bring to boil.

  6. Let it boil for 5 min, scooping out the oil that appears on the surface.

  7. Turn the heat down to medium, leave cooking for another 5 min.  

  8. Toss in the leek, mushrooms, tofu, onion, chili pepper and leftover garlic. Turn up the heat to max again and let the pot boil for 5 min.

  9. Turn the heat down to medium low, put the lid on and let it simmer for additional 5 min.

  10. Turn off the stove and let the pot sit with lid on for about 30 min.*


*You can eat it right away of course, but we prefer to let it sit for a bit (it only gets yummier!). In Korea we would usually set up the table and prepare more side dishes in the meantime.

Korean traditional fermentation, Kimchi themed Workshops,

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