Sorabol-Style Kimchi Jjigae

This dish highlights the deep, savory flavors of classic Korean soup using whole, minimally processed ingredients and wholesome fats.

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Ingredients

  • 2 tbsp organic avocado oil
  • 1/2 lb thinly sliced organic pork belly
  • 2 cups aged kimchi (chopped), plus 1/4 cup kimchi brine from the jar
  • 1 cup organic firm tofu (cubed)
  • 3 cloves garlic (minced)
  • 1 tsp grated ginger
  • 1 medium onion (sliced)
  • 3 scallions (trimmed and sliced)
  • 4 cups organic beef bone broth
  • 1 tbsp gochujang (Korean fermented chili paste)
  • 1 tsp maple syrup
  • Sea salt to taste

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What you'll need

Instructions

  1. Heat avocado oil in a heavy-bottomed pot over medium heat.
  2. Add the pork belly and sauté until browned and slightly crispy.
  3. Stir in garlic, ginger, and onion, then sauté for another 3 minutes until softened.
  4. Add the chopped kimchi and gochujang, stirring well to coat all ingredients.
  5. Pour in the bone broth and kimchi brine and bring to a rolling boil, then immediately reduce heat to medium-low.
  6. Gently stir in the tofu cubes and maple syrup to balance the kimchi's acidity.
  7. Simmer uncovered for 15–20 minutes, allowing the flavors to meld and the liquid to thicken slightly.
  8. Serve hot, garnished with fresh scallions.

FAQ

Can I use regular tofu instead of organic?

Organic tofu is preferred to avoid possible pesticides, but non-organic tofu will still deliver a clean-eating meal.

What can I substitute for pork belly in this recipe?

You could substitute with sliced beef or even a variety of mushrooms and vegetables for a vegetarian version.

Is it essential to use aged kimchi?

Aged kimchi will provide the best taste and texture, but fresh kimchi can be substituted if aged is unavailable.

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