Korean Kimchi Jjigae (Kimchi Stew)
Kimchi jjigae is the quintessential Korean home-cooked stew, built on well-fermented kimchi and pork belly simmered together until the flavors fully meld. The kimchi's sharp acidity breaks down the richness of the pork fat, producing a broth that is simultaneously tangy, spicy, and deeply savory. A spoonful of doenjang adds another layer of fermented complexity, while tofu blocks absorb the fiery liquid. Finished with a drizzle of sesame oil, it is the definitive comfort food served with steamed rice.
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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.
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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.
More Recipes
Korean Pork Kimchi Stew (Fermented Kimchi & Pork Shoulder)
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