Kimchi chige

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

This hearty pork and kimchi dish is a rich, spicy stew bubbling with flavour and piquancy, traditionally cooked in a heavy clay bowl called a tukbaege. The slow cooking allows the flavours to mingle and create complex, enticing taste combinations.


  • 4 dried shiitake mushrooms, soaked in warm water for about 30 minutes
  • 150 g/5 oz firm tofu


  1. When the soaked shiitake mushrooms have reconstituted and become soft, drain and slice them, discarding the stems. Dice the tofu into cubes approximately 2 cm/¾ in square. Dice the