Kimchi Jjigae (Kimchi Stew)

About This Recipe

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.

Ingredients

Serves 4

• 400 gaged kimchi(at least 2 weeks old, roughly chopped)
• 200 gpork belly(thinly sliced)
• 200 gfirm tofu(cubed)
• 600 mlwater or anchovy stock
• 3 tbspkimchi juice(from the kimchi jar)
• 2 tbspgochugaru (Korean chilli flakes)
• 1 tbspgochujang (Korean chilli paste)
• 1 tbspsoy sauce
• 1 tspsesame oil
• 3spring onions(sliced)
• 3garlic cloves(minced)

Instructions

1. 1

   Brown the pork

   In a heavy pot, cook pork belly over medium-high heat until the fat renders and edges caramelise. This fat becomes the flavour base.

2. 2

   Add kimchi

   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.

3. 3

   Add liquids

   Add water/stock and kimchi juice. Bring to a boil, then simmer uncovered for 15 minutes.

4. 4

   Add tofu and season

   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.

5. 5

   Serve

   Serve in the pot it was cooked in, still bubbling. Eat with steamed short-grain rice and additional kimchi on the side.

Variations

• •

  Tuna kimchi jjigae: add a can of tuna instead of pork — a budget-friendly version.

• •

  Vegetarian: skip pork, use mushroom stock, add shiitake mushrooms.

Storage

Keeps 4 days — it gets better each day as flavours deepen.

Frequently Asked Questions