Easy Korean Kimchi Jjigae Recipe (Kimchi Stew)

Easy Korean Kimchi Jjigae Recipe (Kimchi Stew)

Kimchi fried rice is what I make on a lazy weeknight. Kimchi jjigae is what I make when I actually want to sit down and enjoy dinner. 

There's something about a pot of this bubbling away that just feels like home, no matter where I am.


Kimchi Jjigae Recipe (Kimchi Stew)


What Is Kimchi Jjigae?

It's a Korean stew — kimchi simmered with pork (or tofu) in a spicy, savory broth. Bubbling hot, served with rice, and honestly one of the most common home-cooked meals in Korea. Same rule as kimchi fried rice applies here: the more sour and fermented your kimchi is, the better this tastes.

What You'll Need (Serves 2–3)

  • 2 cups well-fermented kimchi, chopped, plus a few tablespoons of the brine
  • 200g pork belly or shoulder, sliced (or tofu, if you're skipping meat)
  • 1/2 onion, sliced
  • 2 green onions, cut into pieces
  • 1 block soft or medium tofu, sliced
  • 1 tbsp gochugaru (Korean chili flakes)
  • 1 tbsp gochujang (optional, for extra kick)
  • 1 tsp minced garlic
  • 1 tsp sugar
  • 2 cups water or anchovy broth
  • 1 tbsp neutral oil
  • Rice, for serving

Going vegetarian? Swap the pork for extra tofu or mushrooms, and use vegetable broth. Just double-check your kimchi doesn't have fish sauce hiding in it.

Let's Cook

Brown the pork with the kimchi. Heat the oil, cook the pork a bit, then throw in the kimchi and stir-fry together for a few minutes until it smells amazing.

Build the broth. Add the gochugaru, gochujang, garlic, and sugar. Stir it around, then pour in your water (or broth) plus the kimchi brine. Bring it to a boil.

Let it simmer. Turn the heat down and just let it go for 15–20 minutes. Don't rush this part — it's where all the flavor happens.

Add the tofu and onion. Slide them in gently so the tofu doesn't break apart. Another 5 minutes.

Finish it off. Toss in the green onions right at the end, and serve it bubbling hot with rice.

A Few Tips

  • Sour kimchi is non-negotiable here. Fresh kimchi just won't cut it.
  • Don't toss the brine — it's doing a lot of the flavor work.
  • Give it time to simmer. This stew rewards patience.
  • Serve it hot, ideally straight from the pot.

Quick FAQ

No meat, no problem? Totally fine — tofu and mushrooms hold their own here.

Mine tastes kind of flat — why? Probably your kimchi wasn't sour enough. Let it simmer longer, or add a splash of rice vinegar to fake that depth.

Leftovers

Keeps in the fridge for up to 4 days — and honestly, it tastes even better the next day. Reheat on the stove until it's bubbling again, adding a splash of water if it's thickened up. Freezes well too, for about a month.

Label: Korean Recipes

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