Kimchi Jjigae (Korean Kimchi Stew) Recipe
Kimchi Jjigae is one of the most beloved comfort foods in Korea. Spicy, savory, and deeply satisfying, this stew highlights the bold flavors of aged kimchi, balanced with pork, tofu, and a rich broth. Perfect for cold days or whenever you crave a warm and hearty meal.
Ingredients (Serves 2–3)
- 2 cups well-fermented kimchi (preferably aged)
- 200g (7 oz) pork belly (or pork shoulder), cut into bite-sized pieces
- ½ onion, sliced
- 1 green onion, chopped
- 1 block firm tofu (about 200g), sliced into thick rectangles
- 2 cups anchovy or beef broth (can substitute with water + 1 tsp soup stock powder)
- 1 tbsp gochugaru (Korean red chili flakes) – adjust to taste
- 1 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp minced garlic
- Salt and pepper to taste
Instructions
1. Prepare the base
- In a pot, heat sesame oil over medium heat. Add pork belly and stir-fry until lightly browned.
- Add minced garlic and onion, sauté until fragrant.
2. Add kimchi
- Stir in the kimchi and cook for 3–4 minutes to release its flavor.
3. Season the stew
- Add gochugaru, gochujang, and soy sauce. Mix well until the pork and kimchi are coated.
4. Add broth and simmer
- Pour in the anchovy or beef broth. Bring to a boil, then reduce heat and simmer for about 20 minutes. This allows the flavors to deepen.
5. Add tofu and green onion
- Gently place tofu slices on top and simmer for another 5 minutes. Add chopped green onion before serving.
6. Taste and adjust
- Add salt and pepper if needed. For extra spice, sprinkle more gochugaru on top.
Serving Tips
- Serve Kimchi Jjigae boiling hot in the pot.
- Enjoy with a bowl of steamed white rice and some simple Korean side dishes (banchan).
- If you like seafood, you can substitute pork with canned tuna or add clams for a different variation.
✨ Pro Tip: The older and more fermented your kimchi, the deeper and richer the flavor of the stew! Fresh kimchi works too, but aged kimchi really makes this dish shine.