KIMCHI JJIGAE (KIMCHI STEW)

A stew that tastes like home

Kimchi jjigae, also known as kimchi stew, was one of the first Korean stews I learned how to make. Soups and stews are an integral part of Korean cuisine and is apart of almost every meal. A traditional Korean meal looks like a bowl of white rice, a soup or a stew, and an array of banchan, or side dishes. It sounds complex and a lot of prep, but it’s relatively simple. The banchan dishes are made in batches throughout the week and on a constant rotating schedule. Similar to what you may know as meal prepping. So all you have to prepare is the simple soup or stew to go along with it.

This dish is definitely one for beginners – it’s very easy, straight-forward, and great if you have some kimchi you need to get rid of. Kimchi jjigae is also a great dish for people who aren’t very familiar with kimchi yet, but curious. This recipe can easily be made vegetarian by leaving the pork out.

Some tips from the kitchen

• The most important part of this recipe is using sour kimchi. Do not use freshly made or a newer batch of kimchi because it won’t yield the same results. Cooking down an older, more fermented batch of kimchi will lessen the acidity and create a deep savory taste, completely transforming it.

• I love to use pork belly for this recipe to bring a little of fat to the stew, but pork shoulder/butt or spam work as great substitutes. Feel free to leave out the meat for a vegetarian alternative.

• Tofu is a traditional ingredient used for this dish. It creates more body and adds a nice soft texture to the stew. Make sure you use firm tofu for kimchi jjigae.

• Gochujang (Korean chili paste) and gochugaru (Korean coarse chili flakes) create the base for the soup so make sure you get a good quality brand! I use Chung Jung One brand that you can find at any Asian grocery store.

• Using a ddukbaegi or an earthenware pot is not mandatory but highly recommended. They’re created to retain heat much longer than a stainless steel pot so the stew stays piping hot when served table side. There are a lot of great, affordable options at the Asian grocery store ($5-$10) or on Amazon. This is the one I used for this recipe, found on Amazon!

Ingredients

• 4 oz. Pork Belly, 1/2 in. diced

• 1/2 White or Yellow Onion, thinly sliced

• 1 cup Kimchi, chopped

• 2 tbsp. Kimchi Juice

• 4 cups Water or Anchovy Stock

• 1/2 block Firm Tofu, 1/2 in. sliced

• 1 tsp. Sesame Oil

• 2-3 Scallions, greens only, chopped, for garnish

• Toasted Sesame Seeds, for garnish

Soup Base

• 1 Garlic Clove, minced

• 2 tsp. Gochugaru (Korean coarse chili flakes)

• 1/2 tbsp. Gochujang (Korean chili paste)

• 1 tbsp. Soy Sauce

• 2 tsp. Mirin (Rice Wine)

Instructions

1. Combine all soup base ingredients in a bowl and mix until well combined. Set aside.

2. To an pot (earthenware pot optional but highly recommended) on medium heat, add in diced pork belly and cook for 2-3 minutes.

3. Add in sliced onions, chopped kimchi, and sweat until fragrant, around 5 minutes.

4. Pour in kimchi juice, water (or anchovy broth), and soup base. Bring it up to a boil and simmer for 10 minutes.

5. Add in tofu slices and continue cooking for 5 minutes.

6. Drizzle sesame oil and garnish with scallion tops and sesame seeds.

7. Serve table-side with a bowl of white rice and any other side dishes.

Print Recipe

Kimchi Jjigae

This dish is definitely one for beginners - it's very easy, straight-forward, and great if you have some kimchi you need to get rid of. Kimchi jjigae is also a great dish for people who aren't very familiar with kimchi yet, but curious. This recipe can easily be made vegetarian by leaving the pork out.

Course: Main Course, Soup, Stew

Cuisine: Asian, Korean

Keyword: jjigae, kimchi, kimchi jjigae, kimchi stew, korean soups and stews, pork belly, soup, stew

Servings: 2

Ingredients

• 4 oz. Pork Belly 1/2 in. diced
• 1/2 White or Yellow Onion thinly sliced
• 1 cup Kimchi chopped
• 2 tbsp. Kimchi Juice
• 4 cups Water or Anchovy Stock
• 1/2 block Firm Tofu 1/2 in. sliced
• 1 tsp. Sesame Oil
• 2-3 Scallions greens only chopped, for garnish
• Toasted Sesame Seeds for garnish

Soup Base

• 1 Garlic Clove minced
• 2 tsp. Gochugaru Korean coarse chili flakes
• 1/2 tbsp. Gochujang Korean chili paste
• 1 tbsp. Soy Sauce
• 2 tsp. Mirin Rice Wine

Instructions

• Combine all soup base ingredients in a bowl and mix until well combined. Set aside.
• To an pot (earthenware pot optional but highly recommended) on medium heat, add in diced pork belly and cook for 2-3 minutes.
• Add in sliced onions, chopped kimchi, and sweat until fragrant, around 5 minutes.
• Pour in kimchi juice and water (or anchovy broth), bring it up to a boil and simmer for 10 minutes.
• Add in tofu slices and continue cooking for 5 minutes.
• Drizzle sesame oil and garnish with scallion tops and sesame seeds.
• Serve table-side with a bowl of white rice and any other side dishes.

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