Kimchi Jjigae (Kimchi Stew)

Name: Kimchi Jjigae (Kimchi Stew)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 300 g Well-fermented (aged) kimchi; 200 g Pork shoulder; 0.5 block Tofu; 1 stalk Green onion; 0.5 Onion; 1 tbsp Gochugaru (Korean chili powder); 1 tbsp Minced garlic; 1 tbsp Soup soy sauce; 3 tbsp Kimchi brine; 1 tsp Sugar; 500 ml Water or anchovy stock; Sesame oil

Korea's iconic stew of well-fermented kimchi and pork in a deep, spicy broth — humble home cooking that makes you reach for rice.

Ingredients

2servings

Well-fermented (aged) kimchi300 g
Pork shoulder200 g
Tofu0.5 block
Green onion1 stalk
Onion0.5
Seasoning
Gochugaru (Korean chili powder) · 1–2, to taste1 tbsp
Minced garlic1 tbsp
Soup soy sauce1 tbsp
Kimchi brine3 tbsp
Sugar · optional1 tsp
Broth
Water or anchovy stock500 ml
Sesame oil · a little

Steps

Cut the pork into bite-size pieces and the kimchi into pieces. Slice the tofu thick; slice the green onion and onion on the diagonal.
Heat sesame oil and stir-fry the pork over medium heat. Once the surface cooks, add the kimchi and stir-fry 3–4 minutes more.
⏲ 4 min
Add the gochugaru and minced garlic; stir-fry 30 seconds to bloom the aroma.
⏲ 1 min
Pour in the water (or anchovy stock) and kimchi brine, add the onion, and bring to a boil over high heat. Lower to medium and simmer 15 minutes.
⏲ 15 min
Add the tofu and green onion, season with soup soy sauce, and simmer 5 more minutes. If too sour, add a little sugar to balance.
⏲ 5 min
Turn off the heat and serve hot with rice.

Tips & Variations

Variations

Tuna kimchi jjigae: Swap the pork for a can of tuna (drained) for a softer, faster stew.
Mackerel/saury kimchi jjigae: Add canned fish for a bold, briny depth.
Extra pork: Double the pork and render it first for a richer broth.
Budae style: Add instant ramen, sausage, and bean sprouts for a hearty hot pot.

Tips

Use well-fermented (aged) kimchi — if it's young, a pinch of sugar tames the sharpness.
Searing the pork first to render its fat transforms the broth's depth.
Add the tofu last so it stays soft and does not break apart.
Anchovy-kelp stock takes the umami up a level.
When it's too sour, adding more onion balances it with natural sweetness better than sugar.

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