🇰🇷 South Korea · Food
Kimchi Jjigae (Kimchi Stew)
By eatmundo · July 9, 2026
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.
Ingredients
check them off as you prepareHow 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 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?+
Absolutely! Omit the pork and use vegetable broth instead of water or anchovy broth. 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.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
