When the weather is colder, I instantly crave a bubbling pot of kimchi jjigae. This insanely cozy Korean stew is spicy, savory, a little funky (in a good way of course), and deeply satisfying.
It’s one of those meals that warms me right up and is particularly cozy with a side of rice, veggies, and a classic movie on the TV.
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What Is Kimchi Jjigae (Kimchi Stew)?
Kimchi jjigae, also known as kimchi stew, is a traditional Korean stew made with fermented kimchi, pork (most often pork belly), tofu, enoki mushrooms, and a rich, spicy broth.
Traditionally this soup uses anchovy broth but to make things easier, I use chicken broth with fish sauce. This method allows my kimchi jjigae recipe to achieve the same deep, comforting flavor.
Why You’ll Love This Recipe
- Deep, Comforting Flavor: The combination of kimchi, pork belly, and chicken broth creates a rich, savory stew that tastes like it simmered all day.
- Simple but Authentic: This kimchi stew recipe uses easy-to-find ingredients while keeping classic Korean flavors the main focus.
- Perfect One-Pot Meal: Protein, veggies, and tofu all come together in one pot, making it an easy weeknight dinner for the family!
Equipment You’ll Need
- Medium pot
- Knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- Pork belly: Adds richness and body to the stew as it renders into the broth
- Salt
- Freshly ground black pepper
- Neutral oil
- Yellow onion
- Garlic
- Kimchi: Provides the signature tangy, fermented flavor that defines kimchi jjigae
- Low-sodium chicken broth: Creates a savory, well-rounded base without overpowering the kimchi
- Kimchi juice: Boosts depth and intensifies the fermented flavor
- Fish sauce: Adds umami to the Korean stew.
- Gochugaru: Korean chili flakes that bring warmth and smoky heat
- Gochujang: Fermented chili paste that adds spice, color, and richness
- Soy sauce
- Sugar
- Salt
- Enoki mushrooms
- Soft tofu: Tender tofu that absorbs flavor while keeping a silky texture
- Green onions
Customizations
- Make It Less Spicy: Reduce the gochugaru and add a little extra tofu to mellow things out.
- No Pork Option: Swap pork belly for canned tuna or extra mushrooms for a lighter version.
- Extra Savory Broth: Stick with low-sodium chicken broth so you can control the salt as the stew simmers.
How to Make Kimchi Jjigae
Build the Flavor Base
Season the pork belly with salt and black pepper.
Heat oil in a medium pot over medium heat, then sauté the onion and garlic until fragrant.
Add the pork belly and cook until lightly browned.
Add the Kimchi and Broth
Stir in the chopped kimchi and let it cook for a few minutes.
Add the low-sodium chicken broth, kimchi juice, and fish sauce, stirring to combine.
Simmer and Season
Add gochugaru, gochujang, soy sauce, sugar, and salt. Let the stew simmer for about 15 minutes so the flavors can deepen.
Finish the Kimchi Jjigae Stew
Add enoki mushrooms and simmer until tender.
Gently place the tofu on top and heat through. Garnish with green onions and serve hot.
Storage
Leftover kimchi jjigae keeps well in the fridge for up to 3 days.
Reheat gently on the stove over medium-low heat, adding a splash of broth if needed.
Tips to Make the Perfect Kimchi Jjigae
- Use Older Kimchi: More fermented kimchi means deeper, better flavor.
- Simmer, Don’t Rush: Letting the stew bubble gently helps everything meld together.
- Taste at the End: Kimchi varies in saltiness, so adjust seasoning just before serving.
Frequently Asked Questions (FAQs)
What kind of kimchi is best for Kimchi Jjigae?
Well-fermented napa cabbage kimchi is ideal. The sourness adds depth and makes the stew taste richer and more complex.
How come you don't use anchovy broth?
Traditionally anchovy broth is used for this recipe but for convenience, I use a combination of chicken broth and fish sauce to get a similar flavor. If you prefer to use anchovy broth, you can buy anchovy tablets online which dissolves in hot water.
What kind of tofu should I use for Kimchi Jjigae?
Soft tofu works best for kimchi jjigae. It’s tender but still holds its shape, making it perfect for soaking up the spicy broth.
Other Soup Recipes You’ll Love
- Thai Red Curry Wonton Soup
- Easy Wonton Soup
- Easy Miso Soup
- Hot and Sour Soup
- Vietnamese Chicken Pho (Pho Ga)
Kimchi Jjigae (Kimchi Stew)
Equipment
Ingredients
- 10 oz pork belly cut into ¼ inch pieces
- ¼ teaspoon salt
- Freshly ground black pepper
- 1 tablespoon neutral oil
- ½ yellow onion thinly sliced
- 3 cloves garlic minced
- 1 cup kimchi roughly chopped
- 4 cups low-sodium chicken broth
- ¼ cup kimchi juice
- 2 tablespoon fish sauce
- 2 tablespoon gochugaru (Korean chili flakes), adjust to spice level
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 2 oz enoki mushrooms trimmed and washed
- 4 oz soft tofu cut into ½ inch thick squares
- 2 green onions chopped
Instructions
- Season the pork belly with salt and freshly ground black pepper.10 oz pork belly, ¼ tsp salt, Freshly ground black pepper
- Heat the neutral oil in a medium pot over medium heat. Add the onion and garlic and sauté until softened and fragrant, then add the pork belly and cook until lightly browned.1 Tbsp neutral oil, ½ yellow onion, 3 cloves garlic
- Stir in the chopped kimchi and cook for a few minutes, allowing it to soften and release its flavor.1 cup kimchi
- Add the chicken broth, kimchi juice, and fish sauce. Bring to a simmer, stirring until the tablets dissolve completely.4 cups low-sodium chicken broth, ¼ cup kimchi juice, 2 Tbsp fish sauce
- Stir in the gochugaru, gochujang, soy sauce, sugar, and salt. Simmer for about 15 minutes to let the flavors deepen.2 Tbsp gochugaru, 1 Tbsp gochujang, 1 Tbsp soy sauce, 1 tsp granulated sugar, ¼ tsp salt
- Add the enoki mushrooms and simmer for another 3-5 minutes until tender.2 oz enoki mushrooms
- Taste and adjust seasoning with additional soy sauce or salt as needed.
- Gently place the tofu on top and simmer until just heated through, about 1–2 minutes.4 oz soft tofu
- Garnish with chopped green onions and serve immediately.2 green onions
Herman Chan says
Cozy, spicy, and comforting kimchi stew!