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Kimchi Jjigae (Kimchi Stew)
Korea's beloved spicy kimchi and pork stew — deeply savoury, warming, and the ultimate comfort food.
Prep
10 min
Cook
30 min
Servings
4
Difficulty
Easy
4.8
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Korea's beloved spicy kimchi and pork stew — deeply savoury, warming, and the ultimate comfort food.
Kimchi Jjigae is the most comforting dish in Korean cuisine. Aged kimchi (the older the better) is simmered with pork belly, tofu and a rich broth into a deeply savoury, spicy, umami-laden stew. It's eaten year-round but is most loved in winter, served bubbling hot in a stone pot alongside rice.
Serves 4
In a heavy pot, cook pork belly over medium-high heat until the fat renders and edges caramelise. This fat becomes the flavour base.
Add kimchi and gochugaru. Stir-fry with the pork fat for 3–4 minutes, allowing the kimchi to caramelise slightly. Add gochujang, garlic and cook 1 more minute.
Using aged, sour kimchi is the secret — fresh kimchi doesn't have the fermented depth.
Add water/stock and kimchi juice. Bring to a boil, then simmer uncovered for 15 minutes.
Gently add tofu cubes. Simmer 5 more minutes — don't stir too aggressively or the tofu breaks. Season with soy sauce. Drizzle sesame oil. Top with spring onions.
Serve in the pot it was cooked in, still bubbling. Eat with steamed short-grain rice and additional kimchi on the side.
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Aged kimchi is everything — buy it weeks ahead or use leftover kimchi that's gone sour.
Anchovy stock gives authentic Korean depth — steep dried anchovies and kelp in cold water 30 minutes.
The stew should be vigorously boiling when served — the bubbling enhances the flavour.
Tuna kimchi jjigae: add a can of tuna instead of pork — a budget-friendly version.
Vegetarian: skip pork, use mushroom stock, add shiitake mushrooms.
Keeps 4 days — it gets better each day as flavours deepen.
Kimchi jjigae evolved alongside kimchi fermentation culture, which dates back over 3,000 years in Korea. It became a staple during the Joseon Dynasty and remains South Korea's most commonly eaten stew. Every Korean family has their own version — the recipe varies by region and the age of the kimchi used.
Fresh kimchi lacks the fermented sourness that defines kimchi jjigae. If that's all you have, add a splash of rice vinegar and let it cook longer to develop some tang.
Yes — skip the pork and sauté the kimchi in a neutral oil or a little sesame oil instead of rendered fat. Add extra tofu and mushrooms for body, and use a vegetable stock or the kimchi juice itself for depth.
Refrigerate in a sealed container for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water or stock if it has thickened too much — the flavour deepens further the next day.
Per serving (350g / 12.3 oz) · 4 servings total
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