Easy Kimchi Jjigae (Korean Kimchi Stew) Recipe

Kimchi jjigae is a classic Korean stew made with aged kimchi, pork belly (or tofu for a vegetarian version), and a flavorful, spicy broth. This comforting dish is packed with umami-rich ingredients and is perfect for a warming meal served with steamed rice.

Why You’ll Love This Recipe

• Bold and comforting flavors – Aged kimchi gives the stew a deep, tangy, and spicy taste.
• Quick and easy to make – Ready in about 30 minutes.
• Customizable – Use pork belly, tofu, or seafood based on preference.
• Rich in probiotics – A great way to enjoy the health benefits of fermented kimchi.
• Perfect for meal prep – Tastes even better the next day!

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups aged kimchi, chopped
• 1 cup kimchi juice (from the kimchi container)
• 6 oz pork belly or tofu (for vegetarian version)
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 cups water or anchovy broth
• 1 tablespoon gochujang (Korean red chili paste)
• 1 teaspoon gochugaru (Korean chili flakes, optional for extra spice)
• 1 tablespoon soy sauce
• 1 teaspoon sugar (optional, balances acidity)
• 1 block firm tofu, sliced (optional)
• 1 green onion, chopped (for garnish)

Directions

Step 1: Sauté the Pork (or Tofu)

1. Heat a medium pot over medium heat.
2. Add pork belly slices and cook until slightly browned, about 3-4 minutes. (If making a vegetarian version, skip this step or lightly pan-fry tofu instead.)

Step 2: Cook the Kimchi & Aromatics

1. Add chopped kimchi, sliced onions, and minced garlic to the pot.
2. Stir well and cook for 3-4 minutes until fragrant.

Step 3: Add Seasonings

1. Stir in gochujang, gochugaru, soy sauce, and sugar.
2. Mix everything well so the kimchi absorbs the flavors.

Step 4: Pour in Liquids

1. Add water or anchovy broth along with kimchi juice from the kimchi container.
2. Bring the stew to a boil over medium-high heat.

Step 5: Simmer the Stew

1. Reduce heat to low and let simmer for 15-20 minutes to allow the flavors to meld together.

Step 6: Add Tofu & Finish

1. Place sliced tofu on top of the stew and let it cook for another 5 minutes.
2. Sprinkle chopped green onions for garnish.

Step 7: Serve & Enjoy

1. Serve hot with steamed rice and your favorite Korean side dishes (banchan).

Servings and Timing

• Servings: 2-3
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Seafood Kimchi Jjigae – Replace pork with shrimp, clams, or fish for a seafood version.
• Vegetarian Kimchi Jjigae – Use tofu instead of pork and vegetable broth instead of anchovy broth.
• Spicier Version – Add more gochugaru or a sliced fresh chili for extra heat.
• Milder Version – Reduce the amount of gochujang and gochugaru, and add a splash of milk or coconut milk for a creamy twist.

Storage/Reheating

• Refrigeration – Store in an airtight container for up to 3 days.
• Freezing – Freeze in portions for up to 1 month.
• Reheating – Warm on the stovetop over medium heat or microwave in a bowl for 1-2 minutes.

FAQs

Can I use fresh kimchi instead of aged kimchi?

Aged kimchi is best for jjigae because it has a deeper, tangier flavor. If using fresh kimchi, add a bit of vinegar or extra kimchi juice for more acidity.

What type of broth is best for kimchi jjigae?

Anchovy broth is the traditional choice, but vegetable broth, chicken broth, or plain water work well too.

Is kimchi jjigae very spicy?

It has a medium spice level. Adjust the heat by reducing gochujang and gochugaru if you prefer it milder.

Can I make this stew in an Instant Pot?

Yes! Sauté the pork and aromatics, then add the rest of the ingredients and pressure cook on High for 10 minutes, followed by a quick release.

What can I serve with kimchi jjigae?

Steamed rice, Korean side dishes (banchan), fried eggs, or a side of kimchi pair well with this stew.

Can I skip the sugar?

Yes! The sugar helps balance the acidity, but it’s optional. You can also use honey or a small piece of apple instead.

How do I make this dish more filling?

Add noodles (ramyeon, udon, or glass noodles), extra tofu, or mushrooms for a heartier version.

What’s the best tofu for kimchi jjigae?

Firm tofu holds its shape well, but you can also use silken tofu for a softer texture.

How long does kimchi jjigae last?

It stays fresh for up to 3 days in the fridge and tastes even better the next day as the flavors deepen.

Can I double the recipe?

Absolutely! Just increase all ingredients proportionally and use a larger pot.

Conclusion

Kimchi jjigae is a flavorful, spicy, and comforting Korean stew that’s easy to make at home. Whether you prefer it with pork, tofu, or seafood, this dish is packed with bold flavors that pair perfectly with a bowl of steamed rice. Try this quick and authentic recipe for a taste of Korea’s most beloved comfort food!