Low-Sugar Kimchi Jjigae

40 min · 4 servings · beginner · dinner · korean · low-sugar · lunch · soup

A comforting Korean kimchi stew sweetened with a touch of honey instead of sugar — deeply savory, gently spicy, and lower in sugar.

Ingredients

• 3 cups Kimchi, well-fermented, roughly chopped
• ½ lb Pork Belly, sliced into bite-sized pieces
• 14 oz Tofu, cut into thick slices
• ½ Onion, sliced
• 3 Green Onion, cut into 1-inch pieces
• 3 cloves Garlic, minced
• 1 tbsp Gochugaru
• 1 tbsp Gochujang
• 1 tsp Honey
• 1 tbsp Sesame Oil
• 1 tbsp Soy Sauce
• 3 cups Water

Steps

1. Prep: Chop the kimchi, slice the pork belly, and cut the tofu, onion, and green onion.
2. Cook: Sauté the pork belly in sesame oil over medium-high heat until the edges brown, about 4 minutes.
3. Cook: Add kimchi, garlic, gochugaru, and gochujang. Stir-fry until fragrant and the kimchi softens, about 3 minutes.
4. Cook: Pour in the water and soy sauce, add the onion, and bring to a boil.
5. Cook: Lower to a gentle simmer and cook to develop flavor.
6. Finish: Stir in the honey, then nestle in the tofu and green onion. Simmer 5 more minutes.
7. Finish: Taste and adjust — a little more honey to round out the spice, or soy sauce for salt.