Kimchi Jjigae (Korean Kimchi Stew)
Kimchi Jjigae is one of the most iconic Korean comfort foods, made with aged kimchi, pork, tofu, and a rich, spicy broth. It’s hearty, warming, and perfect with a bowl of steamed rice.
Servings 4
Calories 350kcal
Equipment
- 1 Medium pot or stone pot For cooking the stew
- 1 Knife & cutting board For slicing ingredients
- 1 Ladle For serving
Ingredients
- 2 cups Aged kimchi The more fermented, the better
- 150 g Pork belly or shoulder Cut into bite-sized pieces
- ½ Onion Sliced
- 1 Green onion Sliced for garnish
- ½ block Tofu Cut into cubes
- 2 cups Water or anchovy stock Base for broth
- 1 tbsp Gochugaru (Korean chili flakes) Adjust to spice level
- 1 tbsp Gochujang (Korean chili paste) Depth of flavor
- 1 tbsp Soy sauce Seasoning
- 1 tsp Minced garlic Flavor
- Sesame oil Small drizzle
- Salt & pepper To taste
Instructions
- Heat a pot over medium heat and add pork belly. Stir-fry until lightly browned.
- Add chopped kimchi and cook together for 3–4 minutes.
- Stir in gochugaru, gochujang, garlic, and soy sauce. Mix well.
- Pour in water or anchovy stock. Bring to a boil, then reduce to a simmer.
- Add onion slices and cook for 15 minutes until flavors meld.
- Add tofu cubes and simmer for another 5 minutes.
- Drizzle sesame oil, garnish with green onion, and serve hot with steamed rice.
Notes
Aged kimchi gives the best flavor—fresh kimchi will make the stew less rich.
For a seafood variation, add canned tuna or clams instead of pork.
Serve bubbling hot in a stone pot for the most authentic experience.