Go Back

Kimchi-jjigae (김치찌개) - Kimchi Stew

A classic Korean kimchi stew made with well-fermented napa cabbage kimchi, pork, tofu, and a spicy, savory broth. Perfect with steamed rice on a cold day.
Print Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • Base
  • 400 g well-fermented napa cabbage kimchi cut into bite-size pieces, plus some brine
  • 2 tbsp kimchi brine more to taste if your kimchi is mild
  • Protein
  • 150 g pork belly or pork shoulder thinly sliced or cut into bite-size pieces
  • Vegetables
  • 1/2 medium yellow onion thinly sliced
  • 2 green onions spring onions, white parts cut into 2 to 3 cm pieces, green parts sliced for garnish
  • 200 g firm tofu cut into 2 to 3 cm cubes
  • Seasoning
  • 1 tbsp Korean red pepper flakes gochugaru, adjust to taste
  • 1 tbsp Korean red pepper paste gochujang, optional but recommended
  • 1 tbsp soy sauce Korean soup soy sauce if available
  • 1 tsp granulated sugar to balance very sour kimchi
  • 2 cloves garlic minced (about 2 tsp)
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp freshly ground black pepper
  • Liquid
  • 480 ml anchovy-kelp stock or water about 2 cups
  • Finishing
  • 1 tsp toasted sesame oil

Equipment

  • 1 medium heavy-bottomed pot or ttukbaegi (Korean earthenware pot), about 2 to 3 liters
  • 1 cutting board
  • 1 chef's knife
  • 1 set of measuring spoons
  • 1 ladle for serving

Method
 

  1. Prepare the ingredients. Cut the kimchi into bite-size pieces and reserve 2 to 4 tablespoons of the brine. Slice the pork into small bite-size pieces. Thinly slice the onion. Cut the tofu into cubes. Slice the green onions, keeping white and green parts separate.
  2. Layer the pot. In a medium heavy-bottomed pot or ttukbaegi, add the pork first and spread it in an even layer. Add the kimchi on top, then the sliced onion and the white parts of the green onions.
  3. Add the seasonings. In a small bowl, mix gochugaru, gochujang, soy sauce, sugar, minced garlic, black pepper, and the kimchi brine to make a loose paste. Spoon this mixture evenly over the kimchi and pork.
  4. Add the liquid. Pour the anchovy-kelp stock or water around the edges of the pot until the ingredients are mostly submerged but not completely covered. The stew will release more liquid as it cooks.
  5. Bring to a boil. Place the pot over medium high heat and bring the stew up to a boil. Once boiling, reduce the heat to medium low and simmer uncovered for about 15 minutes, until the kimchi softens and the flavors blend.
  6. Add tofu and adjust seasoning. Gently add the tofu cubes on top and simmer for another 5 to 8 minutes. Taste the broth and add more salt, kimchi brine, or gochugaru if needed.
  7. Finish the stew. When the pork is cooked through and the broth tastes rich, turn off the heat. Drizzle sesame oil over the top and scatter the sliced green parts of the green onions.
  8. Serve. Serve kimchi-jjigae bubbling hot in the pot or in bowls, with freshly steamed rice and optional side dishes (banchan).

Notes

For a vegetarian or vegan version, use vegan kimchi, skip the pork, increase tofu to about 300 g, and use vegetable or kelp stock instead of anchovy stock.
Well-fermented kimchi gives the best flavor. If your kimchi is very young and mild, add extra kimchi and a little more gochugaru.
You can assemble the stew base in advance and keep it in the fridge. Add tofu and finish simmering just before serving for the best texture.