Name: Kimchi Jjigae Kimchi Stew with Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups Aged Kimchi (cut into bite-sized pieces); 1/2 lb Pork Belly (sliced into thin strips); 1/4 cup Kimchi Juice (brine from the jar); 1/2 package Firm Tofu (sliced into 1/2 inch thick rectangles); 1/2 medium Onion (thinly sliced); 3 stalks Green Onions (chopped); 2 tbsp Gochugaru (Korean red chili flakes); 1 tbsp Gochujang (Korean red chili paste); 1 tbsp Garlic (minced); 3 cups Anchovy Broth or Water; 1 tbsp Toasted Sesame Oil; 1 tsp Sugar

"A comforting bowl of Kimchi Jjigae is the ultimate Korean soul food, balancing spicy, sour, and savory flavors in every spoonful. Fermented kimchi is simmered with succulent pork belly and silky tofu to create a deep, complex broth that pairs perfectly with steamed rice."

1 Ingredients

Qty	Item
2 cups 300 g	Aged Kimchi (cut into bite-sized pieces)
1/2 lb 225 g	Pork Belly (sliced into thin strips)
1/4 cup 60 ml	Kimchi Juice (brine from the jar)
1/2 package 200 g	Firm Tofu (sliced into 1/2 inch thick rectangles)
1/2 medium 75 g	Onion (thinly sliced)
3 stalks 3 stalks	Green Onions (chopped)
2 tbsp 12 g	Gochugaru (Korean red chili flakes)
1 tbsp 15 g	Gochujang (Korean red chili paste)
1 tbsp 3 cloves	Garlic (minced)
3 cups 710 ml	Anchovy Broth or Water
1 tbsp 15 ml	Toasted Sesame Oil
1 tsp 4 g	Sugar

2 Instructions

In a heavy-bottomed pot or a Korean dolsot (stone pot), heat the sesame oil over medium-high heat. Add the pork belly and cook until lightly browned.

Add the kimchi, onions, garlic, gochugaru, and gochujang. Stir-fry for about 5 minutes until the kimchi softens and absorbs the fat from the pork.

Pour in the kimchi juice and the anchovy broth (or water). Bring the mixture to a boil.

Once boiling, reduce the heat to medium-low. Add the sugar (this helps balance the acidity of the kimchi) and simmer for 15-20 minutes to allow the flavors to deepen.

Gently lay the tofu slices on top of the stew and add half of the green onions. Simmer for an additional 5 minutes until the tofu is heated through.

Garnish with the remaining green onions and serve piping hot with a bowl of steamed white rice.

·
Always use 'old' or well-fermented kimchi. Fresh kimchi will not provide the necessary sourness or depth of flavor.
·
Using 'rice water' (the water used to rinse rice) instead of plain water adds a subtle silkiness and body to the broth.
·
If the stew tastes too sour, add a little more sugar to neutralize the acidity.
·
Sautéing the kimchi with the pork fat before adding the liquid is the secret to a rich, professional-tasting broth.

? Frequently Asked Questions

Can I use a different protein instead of pork belly?

Yes, pork shoulder or canned tuna are popular alternatives. You can also use beef or firm tofu for a vegetarian-friendly version (swap the broth for vegetable stock).

How do I know if my kimchi is fermented enough?

The kimchi should smell sour and the cabbage should look slightly translucent rather than opaque and white.

Can I make this recipe less spicy?

You can reduce the amount of Gochugaru (chili flakes) and Gochujang (chili paste), but keep some for the authentic color and base flavor.

How long does Kimchi Jjigae last in the fridge?

It tastes even better the next day! You can store it in an airtight container for up to 3-4 days.

→ Keep Cooking

See All Soups & Stews

Next Recipe

Galbijjim Braised Beef Short Ribs

Experience the ultimate comfort food with this authentic Galbijjim, featuring melt-in-your-mouth beef short ribs simmered in a rich, soy-pear sauce. This classic Korean holiday dish balances sweet and savory flavors perfectly with tender vegetables and traditional garnishes.

Cook Galbijjim Braised Beef Short Ribs