• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauce Recipes
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Recipes » Kimchi Jjigae Recipe

Kimchi Jjigae Recipe

by Mike Hultquist · Apr 8, 2024 · 12 Comments

Jump to Recipe Save Saved!

Kimchi jjigae is a classic Korean stew made with kimchi, pork, and tofu in a hearty, savory broth, so loaded with flavor, perfect for spicy food lovers. It's easy to customize!

Kimchi Jjigae Recipe (Korean Kimchi Stew)

Kimchi Jjigae Recipe (Korean Kimchi Stew)

We're cooking an amazingly delicious Korean stew in the Chili Pepper Madness kitchen, my friends! This one is filled with wondrous umami flavors, and it's just right for spicy food lovers.

It is called Kimchi Jjigae, a fiery and flavorful kimchi stew, and I just know you're going to love it.

With kimchi jjigae (김치찌개 - jjigae means "stew" in Korean)(or kimchichigae), kimchi is the star of the dish, in all of its sour, spicy, funky glory.

There are many ways to customize this dish, with as many variations as there are cooks. It is one of the most widely popular dishes in Korea.

My recipe incorporates spicy kimchi, as well as pork belly and tofu, resulting in the ideal balance of flavor and heat.

It's such a delicious comfort food Korean dish, certainly great during the cooler months, but quick and easy to make all year long.

Let's talk about making kimchi jjigae, shall we?

Kimchi Jjigae Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

  • Vegetable Oil. I'm using sesame oil.
  • Skinless Pork Belly. Use thick-cut bacon as a substitute.
  • Kimchi.
  • Fresh Onion and Garlic.
  • Gochujang. Korean fermented pepper paste.
  • Gochugaru. Korean red pepper flakes made from dried Korean chilies.
  • Dashi. Or use water or vegetable stock. See the recipe notes.
  • Soy Sauce.
  • Firm Tofu.
  • For Serving. Optional fish sauce, chopped green onion.

Homemade Kimchi Recipe

Want to make your own kimchi at home? I love it, as I can make it as spicy as I want to. See my homemade kimchi recipe. However, you can use any of your favorite brands for this dish.

How to Make Kimchi Jjigae - the Recipe Method

Making Korean kimchi stew is easy! First, brown the sliced pork belly in a large pot with a bit of oil and salt.

Next, add most of the kimchi and the onion, and cook them down a few minutes.

Add the garlic, gochujang, and gochugaru and cook a minute or so.

Pour in your choice of liquid (dashi, stock, or water) and sauce, then simmer the pot 20 to 30 minutes to develop the flavors.

Cooking down pork belly and kimchi in a pot to make kimchi jjigae, then simmering

Stir in the tofu and some fresh chopped scallions, along with a bit more kimchi to add some fresh kimchi flavor.

Simmer just a few more minutes, and you're ready to go.

Simmering Kimchi Jjigae (Korean Kimchi Stew) in a pot

Taste and adjust for salt and a bit of optional fish sauce, which I love.

Boom! Done! Your kimchi jjigae is ready to serve. Doesn't it smell wonderful in here? I love Korean cuisine. Serve with rice and sprinkle with green onion. I'm ready to dig in. I hope you enjoy it!

Recipe Tips & Notes

  • For a vegetarian version, skip the pork belly and use vegetable stock.
  • Try other proteins, like beef, spam, other fatty pork, or canned tuna, which is a popular version.
  • Try other veggies as well, like shiitake mushrooms, greens, zucchini or squash.
  • Many recipes call for a homemade dashi, though I love using an instant dashi for a quick and easy version. The recipe is just as good with a simple shiitake mushroom broth, vegetable broth, or even water. Add extra for more of a kimchi soup.

Storage & Leftovers

Leftover kimchi jjigae will last up to 5 days in the refrigerator in a sealed container. Simply reheat it in a pot on the stove top to enjoy again with a bowl of rice.

You can also freeze it for 2-3 months.

That's it, my friends. I hope you enjoy this kimchi jjigae recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Cookbook Recommendation

If you enjoy making Korean food at home, I hope you'll check out the following cookbooks, which helped me adapt this recipe.

  • My Korea: Traditional Flavors, Modern Recipes, by Hooni Kim with Aki Kamozawa (affiliate link, my friends!)
  • Seoul Food Korean Cookbook, by Naomi Imatome-Yun (affiliate link, my friends!)
  • The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
The Spicy Food Lovers' Cookbook - Fiery, No-Fuss Meals, by Michael Hultquist

Tools Used For This Recipe

  • HonDashi Dashi Powder (affiliate link, my friends!) - If not available in grocery stores.
  • Buy Gochujang (affiliate link, my friends!)
  • Buy Gochugaru (affiliate link, my friends!)

Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.

Try Some of My Other Popular Recipes

  • Kimchi Fried Rice 
  • Kimchi Ramen
  • Bulgogi Recipe
  • Korean Fried Chicken
  • Korean Chicken
  • Tteokbokki
  • Rabokki
Kimchi Jjigae (Korean Kimchi Stew) in a bowl, ready to serve

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Kimchi Jjigae Recipe (Korean Kimchi Stew)
Print

Kimchi Jjigae Recipe (Korean Kimchi Stew)

Kimchi jjigae is a classic Korean stew made with kimchi, pork, and tofu in a hearty, savory broth, so loaded with flavor, perfect for spicy food lovers. It's easy to customize!
Save Recipe Saved!
Course: Main Course
Cuisine: Korean
Keyword: gochugaru, gochujang, kimchi, pork belly, tofu
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Calories: 223kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
5 from 3 votes
Leave a Review

Ingredients

  • 1 tablespoon vegetable oil use sesame oil or a neutral oil
  • 1/2 pound skinless pork belly cut into bite-sized pieces
  • 2 cups Kimchi I’m using Napa Cabbage Kimchi, roughly chopped
  • 1 small onion chopped
  • 6 cloves garlic finely chopped
  • 1 tablespoon gochujang
  • 1 tablespoon gochugaru
  • 4 cups dashi or use water or vegetable stock
  • 1 tablespoon soy sauce
  • 7-8 ounces firm tofu cubed
  • 3-4 scallions chopped
  • Fish sauce to taste (1-2 teaspoons) - optional
  • Salt to taste

Instructions

  • Heat the oil in a large pot over medium-high heat. Add pork belly with a pinch or 2 of salt. Cook, stirring, for 4-5 minutes, to render out some of the fat.
  • Add 1.5 cups kimchi and onion, Cook, stirring, for 5 minutes, until lightly caramelized.
  • Stir in garlic, gochujang, and gochugaru. Stir fry for 1 minute to bloom the garlic and spices.
  • Add dashi (or stock or water) and soy sauce. Reduce heat and simmer 20-30 minutes.
  • Add tofu, half of the scallions, and the remaining kimchi. Simmer 5 minutes. Taste and adjust for salt and fish sauce (if desired).
  • Serve with steamed white rice and sprinkle with green onion.

Notes

For a vegetarian version, skip the pork belly and use vegetable stock.

Nutrition Information

Calories: 223kcal   Carbohydrates: 5g   Protein: 8g   Fat: 19g   Saturated Fat: 6g   Polyunsaturated Fat: 3g   Monounsaturated Fat: 8g   Cholesterol: 20mg   Sodium: 632mg   Potassium: 276mg   Fiber: 1g   Sugar: 1g   Vitamin A: 380IU   Vitamin C: 3mg   Calcium: 93mg   Iron: 2mg
Kimchi Jjigae Recipe (Korean Kimchi Stew)
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Tamara says

    April 18, 2025 at 2:20 pm

    5 stars
    Fabulous stew! I used less spice in mine and my homemade kimchi. I used more pork belly than the recipe called for. I’ll definitely be making this again.

    Reply
    • Mike Hultquist says

      April 18, 2025 at 2:21 pm

      Boom! Glad to hear it, Tamara! Glad you enjoyed it! I appreciate it.

      Reply
  2. Ezra says

    October 17, 2024 at 1:08 pm

    This was absolutely delicious. I studied abroad in South Korea for 6 months and have tried many recipes to bring back the delicious flavor of Kimchi Jiggae, and this one did the trick! The perfect amount of spice as well.

    Reply
    • Mike Hultquist says

      October 17, 2024 at 1:10 pm

      Excellent!! Thanks for sharing this, Ezra! I'm glad you enjoyed it.

      Reply
  3. Char says

    April 17, 2024 at 11:06 am

    5 stars
    Excellent “stew,” Mike! I didn’t have any pork belly, but I did have guanciale so I added a couple of ounces for that porky goodness. As the kimchi I used was homemade (Maangchi Easy Kimchi), I didn’t need the tablespoon of gochugaru as mine was already spicy. Only other change I made was to add a leek instead of the scallions, as I was out of them. Your recipes never disappoint. Thank you!

    Reply
    • Mike Hultquist says

      April 17, 2024 at 12:02 pm

      Boom! Sounds great, Char! Very happy you enjoyed it! This is one of my favorites lately. YUM.

      Reply
  4. Stefanie M says

    April 09, 2024 at 6:29 am

    5 stars
    I had a tub of Kimchi from Costco that was about to expire. This was a great recipe to use it up and is really unique and delicious. I omitted the pork and added a hard boiled egg to each bowl. My husband and I really enjoyed it for lunch.

    Reply
    • Mike H. says

      April 10, 2024 at 4:56 am

      I am happy to hear that, Stefanie. Glad you've enjoyed it!

      Reply
  5. Ramya says

    April 08, 2024 at 10:35 pm

    Cant wait to make this soon for me can i use tempeh and vegetable stock i never had kimchi jligae before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    Reply
    • Mike H. says

      April 09, 2024 at 3:56 am

      Enjoy, Ramya.

      Reply
  6. Paul says

    April 08, 2024 at 4:22 pm

    At last! A recipe that contains Dashi!
    Sorry, Hello Mike and Patty,
    Between Xmas and New year we Stayed near Lancaster where there is a large (in proportion to the size of the city) Chinese population and amongst other things I acquired both Bonito flakes and Dashi.
    You’ve just given me the kick up the arse to use it!

    It’s in the queue,

    Thanks again Chaps!

    Paul

    P.S. I’ve just replenished my Chick Pea stocks so looking forward to your Chana Masala recipe. I’m going through an Indian phase atm.

    Reply
    • Mike H. says

      April 09, 2024 at 3:57 am

      Thank you, Paul. Glad this recipe makes you excited. Let us know how it goes!

      Reply

Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican Cajun Sauces Seasonings
Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | © 2024 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD