Kimchi Jjigae (Kimchi Stew)

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.

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)