Print

Kimchi Jjigae (Kimchi Stew) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 148 reviews

Kimchi Jjigae, or Kimchi Stew, is a hearty and spicy Korean comfort dish made with fermented kimchi, tender pork belly, aromatic vegetables, and a flavorful broth. This stew is simmered to perfection, blending the bold flavors of gochugaru, gochujang, and kimchi brine into a warming and satisfying meal, perfect for chilly days or whenever you crave authentic Korean flavors.

Ingredients

Main Ingredients

  • ½ small yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 4 oz pork belly, thinly sliced
  • 2 shiitake mushrooms, stems removed, thinly sliced
  • 1 cup kimchi, chopped
  • ½ container (8 oz) firm tofu, sliced
  • 2 green onions, minced (for garnish)

Jjigae Soup Base

  • 2 ½ cups anchovy broth or chicken stock (more to taste)
  • ¼ cup kimchi brine
  • 2 teaspoons brown sugar
  • 1 tablespoon gochugaru (Korean red chili flakes)
  • 1 teaspoon gochujang (Korean hot pepper paste)
  • 1 tablespoon soup soy sauce
  • Salt to taste
  • 1 teaspoon sesame oil
  • 1 tablespoon oil (for sautéing)

Instructions

  1. Cook the aromatics, pork, and vegetables: In a small pot, heat 1 tablespoon of oil over medium-high heat. Add the thinly sliced yellow onion and minced garlic and sauté until fragrant, about 1 minute. Next, add the thinly sliced pork belly, chopped kimchi, and shiitake mushrooms. Cook everything together until the pork is fully cooked through, approximately 5 minutes.
  2. Add the soup base and simmer: Pour in the anchovy broth (or chicken stock), kimchi brine, brown sugar, gochugaru, gochujang, and soup soy sauce. Bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low or medium-low to allow the stew to gently simmer for 10 to 12 minutes, allowing the flavors to develop.
  3. Finish with tofu, sesame oil, and garnish: Add the firm tofu slices and drizzle in the sesame oil. Continue simmering for another 5 to 7 minutes until the tofu is heated through. Adjust the seasoning with salt to taste. Finally, garnish the stew with minced green onions and serve immediately with steamed rice. Enjoy your warm and flavorful Kimchi Jjigae!

Notes

  • For a vegetarian version, substitute pork belly with mushrooms or tofu and use vegetable broth instead of anchovy broth.
  • The kimchi brine adds essential acidity and depth, so avoid omitting it for the best flavor.
  • Adjust the spice level by modifying the amount of gochugaru and gochujang according to your heat preference.
  • Leftover Kimchi Jjigae tastes even better the next day as the flavors continue to meld.
  • Serve with steamed rice to complement the hearty stew and balance the spiciness.

Find it online: https://forkvista.com/kimchi-jjigae-kimchi-stew-recipe/