Kimchi Jjigae (Kimchi Stew)
Spicy Korean Kimchi Jjigae- 김치찌개 is a warm, spicy, and packed with umami—this kimchi jjigae is a comforting staple in Korean households. Whether you’re nursing a cold or just craving something hearty, this stew hits the spot every time.
Ingredients:
1 cup aged kimchi
½ pound pork belly or shoulder, sliced
½ onion, sliced
1 tablespoon gochugaru (Korean chili flakes)
1 teaspoon sugar (optional)
2 cups water or anchovy broth
½ block soft tofu, sliced
1 teaspoon sesame oil
1 stalk green onion, chopped
Instructions:
1. In a medium pot, combine chopped kimchi, pork, onion, kimchi juice, and water. Bring to a boil.
2. Add gochugaru and sugar, then reduce to a simmer for 20 minutes or until pork is tender.
3. Gently place tofu slices on top. Simmer another 5 minutes.
4. Finish with a drizzle of sesame oil and a sprinkle of chopped green onion. Serve hot with steamed rice.
Pro Tips: Use aged kimchi for the most depth of flavor. The longer it’s fermented, the richer the stew. If you want extra umami, toss in a teaspoon of doenjang (fermented soybean paste) or a dash of fish sauce.
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Kitchen Tools We Recommend
• Korean Ttukbaegi Clay Pot: The traditional way to cook and serve kimchi jjigae bubbling hot. Buy on Amazon
• Global 8-Inch Chef’s Knife: Perfect for slicing pork belly, kimchi, and aromatics with precision. Buy on Amazon
• Wooden Spoon or Spatula: Gentle on clay pots and great for stirring without scratching. Buy on Amazon
• Glass Mixing Bowls: Great for prepping sliced onions, garlic, tofu, and measuring out broth. Buy on Amazon
• Heat-Resistant Kitchen Tongs: Essential for flipping pork or safely adding tofu to the bubbling stew. Buy on Amazon
Ingredients We Recommend
• Aged Kimchi: Use well-fermented kimchi for the richest, most flavorful jjigae. Buy on Amazon
• Pork Belly Slices: Adds richness and texture—look for pre-sliced packs for easy prep. Buy on Amazon
• Gochugaru (Korean Red Chili Flakes): Gives the stew its signature spicy color and heat. Buy on Amazon
• Anchovy Broth Packets: Drop in water to create an authentic jjigae base in minutes. Buy on Amazon
• Soft Tofu or Firm Tofu Blocks: Gently simmered in the broth for a satisfying, silky bite. Buy on Amazon
• Toasted Sesame Oil: Finish the stew with a fragrant drizzle for extra depth. Buy on Amazon
Insight on Kimchi Jjigae
Kimchi jjigae isn’t just comfort food—it’s basically the soul of a Korean kitchen in a bowl. It’s the kind of dish that shows up when your kimchi is getting real funky (in a good way), your fridge has a few odds and ends, and you want something warm, spicy, and deeply satisfying.
While kimchi itself has been around for over a thousand years, the jjigae (stew) version is more of a modern creation. It really started to gain popularity in the 20th century as a practical, no-waste meal—especially in homes where every ingredient had to count. Got old kimchi? Toss it in a pot. Leftover pork belly or tofu? Even better.
The red, spicy version of kimchi we know today didn’t even exist until the 1600s, when chili peppers made their way to Korea. Since then, stewing aged kimchi with a few flavorful friends like gochujang and garlic became a go-to meal for just about everyone—from students to grandmas.
Now, you’ll find kimchi jjigae in restaurants, lunch boxes, and late-night cravings alike. It’s simple, cozy, and endlessly customizable—exactly the kind of food that brings people together.