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South Korea · Food

Kimchi Jjigae (Kimchi Stew)

25 min
710 kcal
2 servings

By eatmundo · July 9, 2026

Kimchi Jjigae (Kimchi Stew)🇰🇷AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Kimchi Jjigae (Kimchi Stew). The percentage is the share of ingredients the two recipes have in common.

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Kimchi Jjigae is a beloved, hearty Korean stew celebrated for its deep, spicy, and savory flavors. Made with perfectly fermented kimchi, tender pork, and soft tofu, it’s a comforting dish that warms you from the inside out, especially on a chilly day.

According to eatmundo's ingredient comparison, the closest dish to Kimchi Jjigae from another cuisine is Stir-fried Vegetarian Noodles (Vietnam): the two share 53% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    Slice 200g pork belly into bite-sized pieces. In a medium-sized (2-3 liter capacity) pot over medium heat, add 1 tsp sesame oil and sauté the pork until lightly browned and some fat has rendered, about 5-7 minutes. This step builds the savory foundation of your stew.

  • 2

    Push the pork to one side of the pot. Add 300g chopped aged kimchi and 1/2 sliced medium onion. Stir-fry with the pork for another 3-5 minutes until the kimchi softens, becomes translucent, and releases its rich, pungent aroma.

  • 3

    Now, stir in 2 cloves minced garlic, 1 tbsp gochugaru (Korean chili flakes), 1 tbsp gochujang (Korean chili paste), and 1 tbsp soy sauce. Cook for just 1 minute, stirring constantly, allowing the flavors to meld beautifully. Be careful not to burn the chili paste, as this can make it bitter.

  • 4

    Pour in 700ml water or anchovy broth. Bring the stew to a rolling boil, then reduce the heat to medium-low, cover the pot, and let it gently simmer for 10-15 minutes. This allows the deep flavors of the kimchi to infuse into the broth.

  • 5

    Add 150g firm tofu, sliced into 1-inch cubes, and 50g mushrooms (if using, like enoki or oyster mushrooms) to the stew. Gently submerge them into the simmering liquid.

  • 6

    Continue to simmer for another 5 minutes, ensuring the tofu is heated through and absorbs some of the delicious broth. Taste and adjust the seasoning with a pinch of salt or a splash more soy sauce if needed. You're looking for a balanced savory and spicy profile.

  • 7

    Finally, garnish with 1 chopped green onion just before serving. Serve your piping hot Kimchi Jjigae immediately with a steaming bowl of fluffy white rice. The perfect comfort food awaits!

Frequently Asked Questions

What is Kimchi Jjigae?

Kimchi Jjigae is a Korean stew primarily made with fermented kimchi, tofu, garlic, and gochujang. It is a staple dish typically served hot as a main course, often accompanied by steamed rice.

What kind of kimchi should I use for Kimchi Jjigae?

For the best flavor, use well-fermented, aged kimchi. Its sourness is crucial for the deep, complex taste of the stew. Fresh kimchi won't yield the same rich profile.

Can I make Kimchi Jjigae vegetarian?

Yes: omit the pork, use vegetable broth instead of water or anchovy broth, and choose a vegan kimchi - most kimchi is made with fish sauce or salted shrimp. You can add more mushrooms, zucchini or potatoes for extra substance.

How can I adjust the spiciness of the stew?

To reduce the heat, simply lessen the amounts of gochugaru and gochujang. For a spicier kick, feel free to add an extra teaspoon of gochugaru to your preference.

What should I serve with Kimchi Jjigae?

Kimchi Jjigae is traditionally served with a warm bowl of steamed short-grain rice. It's also lovely with a few banchan (side dishes) like fresh kimchi or pickled radishes.

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