Kimchi Jjigae (Kimchi Stew) Recipe

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The Heart of Kimchi Jjigae (Kimchi Stew) Recipe

There’s something deeply comforting about a bubbling pot of Kimchi Jjigae, often called kimchi stew, warming your kitchen with a rich, tangy aroma. I love how this humble Korean classic transforms simple ingredients like aged kimchi and pork belly into a feast layered with spicy, savory, and slightly sweet notes. You’ll notice that every spoonful brings a perfect balance of silky tofu, tender meat, and crisp-edged kimchi.

Whether you’re new to Korean cooking or a seasoned fan, this Kimchi Jjigae (Kimchi Stew) Recipe is a dependable favorite that’s quick to pull together and endlessly adaptable. It’s a dish that invites you to slow down, simmer flavors in harmony, and enjoy cozy conversation over a steaming bowl of stew.

Ingredient Breakdown

• Yellow onion: Adds sweet, aromatic depth — swap with white or red onion if needed.
• Garlic: The warm spice foundation; fresh cloves bring the best pungency.
• Pork belly: Provides rich umami and silky fat; substitute with thinly sliced pork shoulder or firm tofu for vegetarian.
• Shiitake mushrooms: Earthy, meaty texture; fresh or dried (rehydrated) both work.
• Kimchi: The star ingredient — gives tangy bite and fermented charm. Use well-aged kimchi for best flavor.
• Firm tofu: Soaks up stew flavors while adding silky creaminess — extra-firm tofu is also fine.
• Green onions: Fresh garnish, adding a mild onion crunch at the end.
• Anchovy broth or chicken stock: Creates a savory, deep base — vegetable broth works for vegan versions.
• Kimchi brine: Intensifies tangy, fermented notes; if unavailable, add a splash of rice vinegar.
• Brown sugar: Balances acidity with subtle sweetness.
• Gochugaru (Korean red chili flakes): Adds smoky heat; reduce amount for milder stew.
• Gochujang (Korean hot pepper paste): Brings rich, complex spicy sweetness — substitute with miso and chili powder if needed.
• Soup soy sauce: Light umami seasoning; tamari or regular soy sauce also works.
• Sesame oil: Infuses a nutty aroma, best added right at the end to preserve fragrance.
• Salt: Season to bring the stew together perfectly.

Before You Begin

Make sure to prep all your ingredients ahead of time — thinly slicing pork belly and onions, mincing garlic, chopping kimchi, and slicing tofu. Having everything ready not only speeds up the cooking but helps layers of flavor develop seamlessly. This recipe moves quickly once you start cooking, so a good mise en place is your best friend.

How to Make Kimchi Jjigae (Kimchi Stew) Recipe

Let’s get cooking! Follow these simple steps to create a stew that’s bursting with flavor and inviting textures.

1. Heat a tablespoon of oil over medium-high in a small pot. The oil should shimmer slightly before you add anything—that’s your cue the pan’s hot enough.
2. Sauté the yellow onion and garlic until fragrant, about 1 minute. You’ll notice the scent deepening and a slight translucency in the onions — that’s the flavor foundation building.
3. Add the thinly sliced pork belly, kimchi, and mushrooms. Stir occasionally, letting the pork turn opaque and the kimchi soften with gentle caramelization. This usually takes around 5 minutes. You’re aiming for the pork to be just cooked through but still tender.
4. Pour in the anchovy broth, kimchi brine, along with brown sugar, gochugaru, gochujang, and soy sauce. Stir to combine all the vivid colors and textures into a lively stew base.
5. Bring the stew to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot to trap the moisture and let the ingredients meld for 10 to 12 minutes. This is when the flavors truly deepen, and the broth turns beautifully rich and spicy.

6. Add the sesame oil, tofu, and green onions to the pot. Stir gently, then simmer uncovered for 5 to 7 minutes. You’ll see the tofu soak up the spicy broth and the green onions release a fresh pop of color.
7. Season with salt to taste, then serve your Kimchi Jjigae steaming hot, ideally with a bowl of fluffy steamed rice to soak up every last drop.

Creative Variations for Kimchi Jjigae (Kimchi Stew) Recipe

• Swap the pork: Try beef brisket, chicken thighs, or a hearty medley of mushrooms for a vegetarian twist.
• Add noodles: Throw in glass noodles or instant ramen during the last few minutes for a filling one-pot meal.
• Seasonal veggies: Stir in zucchini, napa cabbage, or spinach near the end for added freshness.
• Seafood infusion: Incorporate clams, mussels, or shrimp for an ocean-inspired jjigae variation.
• Spice it up or down: Adjust gochugaru and gochujang amounts to your heat preference, or swap for mild chili powder.
• Serve with eggs: Crack a raw egg into the pot just before serving and let it poach slightly for luxurious silkiness.

Storage, Freezing & Reheating

• Refrigerate: Store leftover Kimchi Jjigae in an airtight container for up to 3 days. Flavors intensify, making leftovers even tastier.
• Freeze: Kimchi Jjigae freezes well for up to 2 months. Package in freezer-safe containers, leaving room for expansion.
• Reheat gently: Warm on the stove over low heat to preserve tofu texture and prevent broth separation. Add a splash of broth if thickened too much.
• Texture notes: Tofu will absorb more liquid over time; if reheated too long, it can become crumbly. Keeping reheat time short helps maintain silky softness.

Kimchi Jjigae (Kimchi Stew) Recipe FAQs

• Can I make this stew vegetarian? Absolutely! Skip the pork and anchovy broth; use vegetable broth and add extra mushrooms or tofu for umami.
• Is kimchi spicy? It can be, depending on the type and age. You can manage heat levels by adjusting gochugaru and gochujang amounts in the stew.
• How do I know when the stew is done? When the pork is tender, kimchi soft, and the broth tastes balanced with a lovely depth, your stew is ready.
• What if I don’t have kimchi brine? Use the juice from the kimchi jar or replace with a splash of rice vinegar plus a pinch of salt for acidity.
• Can I make this in a slow cooker? Yes, but add tofu last to avoid disintegration, and adjust cooking times to low for 4–6 hours.

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