Kimchi Jjigae (Korean Kimchi Stew)

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Kimchi Jjigae (Korean Kimchi Stew)

Kimchi Jjigae is a classic Korean kimchi stew that feels like comfort in a bowl, and it can be made in under an hour! It’s spicy, tangy, and packed with tender pork belly and silky tofu. Plus, it’s the BEST way to use up that old jar of kimchi in your fridge!

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Soup

Cuisine: Korean

Servings:

Author: Chris Joe

Ingredients

1 tbsp neutral oil
10 ounces pork belly cut into bite-size pieces
1/2 tsp kosher salt
¼ tsp black pepper
4 cloves garlic minced
½ small white onion thinly sliced
1 lb well-fermented kimchi roughly chopped
2 tbsp coarse gochugaru
1 tbsp gochujang
1 tsp toasted sesame oil
3 stalks green onions ends removed, cut into 2-inch pieces
½ cup kimchi juice
4 cups water
2 tbsp Korean fish sauce
2 tsp sugar
1 package medium-firm tofu about 14 to 16 ounces, sliced into bite-size pieces
Steamed short-grain white rice for serving

Instructions

In a large pot, heat the neutral oil over medium-high heat. Add the pork belly and season with salt and pepper. Sauté, stirring occasionally, until the fat starts to render and the pork is lightly browned, 5–6 minutes.
Add the garlic and onion and sauté in the rendered fat until fragrant, about 1 minute.
Add the kimchi, gochugaru, gochujang, and sesame oil and stir to coat everything evenly. Cook, stirring frequently so the gochugaru doesn’t scorch, until the kimchi softens and the mixture turns a deep red, 4–5 minutes.
Add the green onions, kimchi juice, water, fish sauce, and sugar and stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil.
Reduce the heat to medium-low, cover, and simmer for 15–30 minutes, until the pork is tender and the broth is rich and flavorful. Taste and adjust the seasoning, adding a splash more kimchi juice or fish sauce if needed.
Gently lay the tofu slices on top of the stew, cover, and simmer for another 5 minutes, until the tofu is heated through. Serve hot with rice.

Video

Notes

Which Kimchi To Use:

aged kimchi (recommended) – this is kimchi that has been fermenting in your fridge for a few weeks or more. It’s softer, more sour, and has a deeper flavor, which is exactly what you want for this stew! Korean markets sell packaged aged kimchi called mukeunji (묵은지).
regular kimchi – fresh or store-bought kimchi that hasn’t fermented as long will still work, but your stew won’t be as tangy or flavorful. See my tips below for how to fix it!

Use Old/Sour Kimchi – This is my key tip to the best Kimchi Jjigae - use either old kimchi that is well-fermented or buy mukeunji (묵은지), which is aged kimchi.

Kimchi isn't Sour Enough? / Kimchi is TOO Sour? – If you are using fresher kimchi, you can add a splash of rice vinegar to the broth to add some tang. If your kimchi is too sour, add a little extra sugar to balance it out!

Upgrade Your Broth – I used water but for even more flavor, use anchovy stock instead! Many Asian grocery stores sell anchovy broth packets that you just steep in water. You can also use the water from rinsing your rice, which is a classic Korean trick that adds body to the stew.

Sauté the Kimchi First – Don’t skip sautéing the kimchi in the pork fat before adding the liquids! This caramelizes the kimchi and builds so much flavor into the stew. Make sure to keep stirring so the gochugaru doesn’t burn.

Don’t Stir the Tofu – Once you add the tofu, gently lay it on top and let it heat through. Stirring will break it apart!

Storage – Store any leftover Kimchi Jjigae in an airtight container in the refrigerator for up to 3–4 days. Reheat until warmed through on the stove or in the microwave. It tastes even better the next day! You can freeze it for up to 3 months, but the tofu’s texture will change. If you can, freeze it before adding the tofu and add fresh tofu when you reheat.

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