Description
This Kimchi Jjigae (Korean Kimchi Stew) is a warm, comforting dish packed with bold flavors from aged kimchi, gochujang, and either pork belly or tofu. Simmered to perfection, this easy kimchi stew recipe is rich, spicy, and perfect with a bowl of steamed rice. Whether you prefer the classic pork version or a vegetarian alternative, this dish is a must-try for Korean food lovers!
Ingredients
Units
Scale
- 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)
Instructions
- Sauté pork (or tofu): In a pot over medium heat, cook pork belly until slightly browned (skip this step for the vegetarian version).
- Add kimchi & aromatics: Stir in chopped kimchi, onions, and garlic. Cook for 3-4 minutes to release flavors.
- Add seasonings: Mix in gochujang, gochugaru, soy sauce, and sugar. Stir well to coat the ingredients.
- Pour in liquids: Add water or broth along with kimchi juice. Bring to a boil.
- Simmer: Reduce heat and let it simmer for 15-20 minutes until the flavors meld together.
- Add tofu: Place sliced tofu on top and let cook for another 5 minutes.
- Garnish & serve: Sprinkle with chopped green onions and serve hot with steamed rice!
Notes
- For a richer broth, use anchovy broth or beef broth instead of water.
- For extra umami, add a small handful of mushrooms or sliced zucchini.
- If you like it spicier, increase the gochugaru or add sliced fresh chili peppers.
- Make it heartier by adding rice cakes (tteok) or glass noodles.
- Store leftovers in the fridge for up to 3 days—flavors deepen over time!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup, Korean Cuisine
- Method: Stovetop
- Cuisine: Korean
