Kimchi Jjigae (Korean Kimchi Stew)

  • Total time - 40 minutes
  • Preparation - 15 minutes
  • Cooking time - 25 minutes
  • Servings: 4
  • Country: Korea
A rich, red Kimchi Jjigae stew with pork, kimchi, and tofu in a pot.

To make the best Kimchi Jjigae, you need old and well-fermented kimchi. The sourer the kimchi, the deeper and richer the flavor of the stew will be. Using pork belly is traditional because its fat adds an incredible aroma and richness to the stew.

Ingredients

Main Ingredients

  • 2 cups aged kimchi, chopped into pieces
  • 250 g pork belly, sliced into pieces
  • 1 block soft or firm tofu, cubed
  • 4 cups water (or rice water)
  • 0.5 piece yellow onion, chopped
  • scallions, sliced for garnish

For the Sauce

  • 2 tablespoons gochugaru (Korean chili flakes)
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced

Instructions

Step 1: Prepare the base

In a large pot or clay pot over medium heat, sauté the pork belly slices. Once they are browned, add the chopped onion and cook until translucent.

Step 2: Add kimchi and sauce

Add the chopped kimchi and kimchi juice. Cook and stir for about 5-7 minutes until the kimchi is tender and slightly caramelized. Add the gochugaru, gochujang, soy sauce, and minced garlic to the pot. Stir well to combine.

Step 3: Simmer the stew

Pour in the water or rice water and bring to a boil. Reduce the heat and simmer, covered, for 15-20 minutes to allow the flavors to meld. The longer it simmers, the better the flavor.

Step 4: Finish and serve

Add the cubed tofu and cook for another 5 minutes. Season with salt to taste. Serve immediately in the hot pot, garnished with sliced scallions. Serve with a bowl of steamed rice on the side to balance the spiciness.