Kimchi Jjigae (Kimchi Stew)
Classic kimchi jjigae uses aged kimchi for bold tang and depth. Adding pork or tuna makes the broth even richer.
Instructions
- 1
Cut 600g aged kimchi into bite-size pieces and slice 300g pork shoulder or belly into small pieces. Prepare 1 green onion, 1/2 onion, and 1 block tofu.
- 2
Heat 1 tbsp sesame oil in a pot, stir-fry pork for 2–3 minutes until the surface turns pale, then add kimchi and cook 4 more minutes to deepen flavor.
- 3
Add 1 tbsp gochugaru and 1 tbsp minced garlic, stir for 30 seconds, then pour in 1.2L rice-rinse water (or water) and 150ml kimchi brine.
- 4
Once boiling, reduce to medium heat and simmer for 15 minutes. Add onion during this stage for sweetness and umami.
- 5
Season with 1 tbsp soup soy sauce and 1 tsp salted shrimp (or salt), then add tofu and simmer 5 more minutes.
- 6
Add green onion at the end and cook for 1 minute. Adjust heat with fresh chili if you want it spicier.
Tips
Nutrition (per serving)
Variations
Pork Kimchi Jjigae
Pork kimchi jjigae delivers deep, bold flavor from aged kimchi and pork. Tangy acidity and rich meatiness create a classic balance.
Tofu and Kimchi Stew
Kimchi stew loaded with tofu and pork. The tofu soaks up the spicy, fermented broth and becomes irresistibly flavorful.
Adjust Servings
More Recipes
Doenjang Jjigae (Soybean Paste Stew)
Doenjang jjigae is a home-style stew built on earthy fermented soybean paste. Tofu and vegetables create a gentle, savory depth.
Spicy Fish Roe Stew
Al tang features pollock roe and milt in a spicy yet clean broth. Radish and crown daisy keep the flavor fresh and balanced.
Mushroom Bulgogi Jeongol
This hot pot combines thin beef and mixed mushrooms for deep umami flavor. Sweet-savory soy broth and glass noodles make it hearty and satisfying.