Kimchi Ramen Jjigae (Stew)

A spicy and flavorful Korean-inspired ramen stew. Kimchi, tofu, pork belly, and ramen noodles are simmered in a gochujang-based broth.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750

Level

Medium

Yields

4 servings

Cost

£3.38

Season:

🌍 Year-round

Meal Type:

Dinner•Soup

Cuisine:

Asian•Japanese

Main Ingredient:

Pork

Mood:

Spicy

Ingredients

Servings

200gPork belly(Thinly sliced)

£2.50

2cupsKimchi(Roughly chopped, use aged kimchi for more flavor)

£3.00

300gSoft or silken tofu(Cut into 1-inch cubes)

£1.20

4packagesRamen noodles(Use your favorite brand, discard seasoning packets)

£2.00

1mediumOnion(Thinly sliced)

£0.30

4clovesGarlic(Minced)

£0.20

2stalksGreen onions(Chopped, for garnish)

£0.50

2tablespoonsGochujang (Korean chili paste)(Adjust to your spice preference)

£0.75

1teaspoonsGochugaru (Korean chili flakes)(Optional, for extra heat)

£0.40

2tablespoonsSoy sauce

£0.15

1tablespoonSesame oil

£0.25

6cupsChicken or vegetable broth

£1.00

1teaspoonSugar(Optional, balances the spice)

£0.05

4Eggs(Optional, fried or soft boiled, for serving)

£1.20

Total Cost

£13.50

£3.38 per serving

The Method

1
In a large pot or Dutch oven, heat sesame oil over medium heat. Add pork belly and cook until browned and slightly crispy.
2
Add onion and garlic to the pot and cook until softened, about 3-5 minutes.
3
Stir in kimchi, gochujang, gochugaru (if using), and soy sauce. Cook for 2-3 minutes, stirring constantly, to develop the flavors.
4
Pour in chicken or vegetable broth and bring to a simmer. Add sugar if using.
5
Gently add tofu to the stew. Simmer for 10 minutes to allow the tofu to absorb the flavors.
6
Add ramen noodles and cook according to package directions, usually 3-5 minutes, until tender.
7
Ladle the Kimchi Ramen Jjigae into bowls. Garnish with chopped green onions and a fried or soft boiled egg (optional). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (500g)

750 kcal / 3138 kJ

Carbs

75g

29% of RDA

Fat

40g

57% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

2200 mg

96% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a vegetarian version, omit the pork belly and use vegetable broth. You can add mushrooms or other vegetables for extra flavor and texture.

Adjust the amount of gochujang and gochugaru to your spice preference. Start with less and add more as needed.

You can add other vegetables to the stew, such as mushrooms, zucchini, or spinach.

For a richer flavor, use anchovy broth instead of chicken or vegetable broth.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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