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)
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.
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.
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!)
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
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)
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
Nutrition Information
Tamara says
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.
Mike Hultquist says
Boom! Glad to hear it, Tamara! Glad you enjoyed it! I appreciate it.
Ezra says
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.
Mike Hultquist says
Excellent!! Thanks for sharing this, Ezra! I'm glad you enjoyed it.
Char says
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!
Mike Hultquist says
Boom! Sounds great, Char! Very happy you enjoyed it! This is one of my favorites lately. YUM.
Stefanie M says
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.
Mike H. says
I am happy to hear that, Stefanie. Glad you've enjoyed it!
Ramya says
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
Mike H. says
Enjoy, Ramya.
Paul says
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.
Mike H. says
Thank you, Paul. Glad this recipe makes you excited. Let us know how it goes!