Kimchi Jjigae (Kimchi Stew)
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
- 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.
- ⏲ 4 min
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.
- ⏲ 1 min
Add the gochugaru and minced garlic; stir-fry 30 seconds to bloom the aroma.
- ⏲ 15 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.
- ⏲ 5 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.
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.
The basics behind this dish
- Stocks and Broths: Clarity, Time, and Why You Do Not Salt ThemWhat separates a clear stock from a cloudy one is temperature, not ingredients. Why you start in cold water, how long each ingredient wants, and why salt comes later.
- Salt: When You Add It Matters More Than How MuchThe same amount of salt either draws water out or seasons all the way through, depending on when it goes in. Osmosis, seasoning in layers, and why salt types are not interchangeable by volume.
- Knife Skills: Grip, Cuts, and Why Size MattersHow you hold the knife matters more than how fast you cut. The pinch grip, the claw hand, and why uniform size is a cooking decision rather than a cosmetic one.
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