Name: Kimchi Jjigae
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups Aged Kimchi; 0.5 lbs Pork Belly; 0.5 block Firm Tofu; 1 medium Yellow Onion; 2 stalks Green Onions; 1 tbsp Gochugaru (Korean Red Chili Flakes); 1 tbsp Soy Sauce; 1 tsp Sugar; 1 tsp Minced Garlic; 2 cups Anchovy Broth or Water

Soups & Stews

Kimchi Jjigae

Indulge in the bold, complex flavors of a traditional Korean Kimchi Jjigae. This hearty stew combines the sharp tang of aged kimchi with savory pork belly and tender tofu in a spicy, umami-rich broth.

Prep

10m

Cook

30m

Serves

Calories

380kcal

Qty	Ingredient
2 cups 400 g	Aged Kimchi
0.5 lbs 225 g	Pork Belly
0.5 block 200 g	Firm Tofu
1 medium 150 g	Yellow Onion
2 stalks 30 g	Green Onions
1 tbsp 6 g	Gochugaru (Korean Red Chili Flakes)
1 tbsp 15 ml	Soy Sauce
1 tsp 4 g	Sugar
1 tsp 5 g	Minced Garlic
2 cups 480 ml	Anchovy Broth or Water

2 Method

Step 1. Prepare the ingredients by cutting the aged kimchi and pork belly into bite-sized pieces. Slice the onion and tofu into uniform slices.

Step 2. In a medium pot over medium-high heat, cook the pork belly and garlic until the meat is lightly browned and the fat begins to render.

Step 3. Add the chopped kimchi and sliced onion to the pot. Stir-fry for about 5 minutes until the kimchi becomes translucent and soft.

Step 4. Pour in the anchovy broth (or water) along with about 1/4 cup of the kimchi brine from the jar. Stir in the gochugaru, soy sauce, and sugar.

Step 5. Bring the stew to a boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes to allow the flavors to meld and deepen.

Step 6. Carefully place the tofu slices and green onions on top of the stew. Simmer for an additional 5 minutes until the tofu is heated through.

Step 7. Season with salt to taste if necessary. Serve immediately with a side of steamed white rice.

·
The secret to a great Kimchi Jjigae is using well-aged, sour kimchi. Fresh kimchi will not provide the same depth of flavor.
·
If your kimchi is extremely sour, the small amount of sugar in the recipe helps balance the acidity.
·
Using anchovy broth instead of plain water adds a much richer umami profile to the base.
·
Searing the pork belly first ensures the fat renders into the broth, creating a silky mouthfeel.

? FAQ

Can I make this recipe vegetarian?

Yes! Substitute the pork belly with shiitake mushrooms and use a kelp-based broth or plain water instead of anchovy broth.

What if my kimchi isn't sour enough?

If you only have fresh kimchi, add a teaspoon of rice vinegar to the broth to mimic the fermented tang.

Can I use other types of meat?

Absolutely. While pork belly is traditional, you can use pork shoulder, beef, or even canned tuna which is a very popular variation in Korea.

How long does Kimchi Jjigae stay fresh?

It actually tastes even better the next day! Store it in an airtight container in the fridge for up to 3-4 days.

Videos

Kimchi-jjigae is one of the easiest soups you can make

EASY 10 Minute Kimchi Stew: 🤫SECRET RESTAURANT-Quality Kimchi Jjigae Recipe!🌱 10분김치찌개

Easy Homemade Kimchi Jjigae 😍 (tofu soup)

How to make your best kimchi jjigae (kimchi stew)! It's so flavorful, warming, and comforting!

Jinjuu

Kimchi Jjigae

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

Recipe.net Cooking Guides

Comments (0)