Stews & jjigae

Kimchi Stew

kimchi-jjigae

Bubbling stew of aged kimchi, pork and tofu — Korea's everyday comfort pot.

Medium35 min3 servings🌶️🌶️🌶️★ 90Contains soyContains fish

🍲

History & culture

Kimchi jjigae likely arose from home kitchens using well-fermented kimchi too sour to eat raw, turning preservation into a hot meal. For centuries kimchi storage shaped winter eating, and stewing aged kimchi with pork or tuna became a daily pattern in many regions. The dish ties lacto-fermented vegetables directly to the dinner table. It remains among the most common jjigae in homes and restaurants today.

Servings

KCook

Ingredients & steps

Cook mode

Ingredients

Kimchi (napa cabbage)
Substitutestore-bought kimchi works
2 cups, chopped
Thinly sliced pork
Substitutepork shoulder or belly or thin sliced
150 g
Firm tofu
Substituteextra-firm tofu
1/2 block
Water
2 cups
Green onion
Substitutescallion or spring onion
1 stalk

Seasonings

Gochujang (Korean chili paste)
Substitutemiso + chili paste (approximate)
1 tbsp
Soy sauce
SubstituteTsuyu (diluted) 2 tsp (2 tsp per 1 tbsp) or Tamari 1 tbsp
1 tbsp

Steps

1Medium heat5 min
Pat pork dry. Stir-fry kimchi, pork and garlic in the pot until pork is cooked and kimchi smells tangy-sweet.
- Kimchi (napa cabbage)
- Thinly sliced pork
- Garlic
2Medium heat15 min
Add water, gochujang, soy sauce, fish sauce and optional gochugaru. Boil, add tofu, then simmer 12–15 minutes until rich and bubbling.
- Water
- Gochujang (Korean chili paste)
- Soy sauce
- Fish sauce (aekjeot)
- Korean chili flakes (gochugaru)
- Firm tofu
3
Top with green onion and serve bubbling hot with rice.
- Green onion

KCook

Equipment

Clay pot (ttukbaegi) or medium pot
Lid

Storage & reheating

Tastes better the next day. Refrigerate 3 days; reheat on stove.

Troubleshooting

⚠️ Too sour
→ Add 1 tsp sugar or a little gochujang for balance.
⚠️ Watery
→ Simmer uncovered 5 more minutes to reduce.