Kimchi Jjigae, or Korean Kimchi Stew, is one of the most popular comfort foods in Korea. It is made with well-fermented kimchi, pork, tofu, and a flavorful broth. The longer the kimchi has fermented, the deeper and richer the stew becomes.

This is a simple, traditional-style recipe that you can easily make at home.

Ingredients

For 2 to 3 servings

300 g well fermented kimchi

200 g pork shoulder or pork neck, thinly sliced

300 g firm tofu

1/2 onion

1/2 green onion

1 Korean green chili or jalapeño

600 ml water or anchovy broth

Seasoning

1½ tbsp Korean red pepper flakes (gochugaru)

1/2 tbsp Korean red pepper paste (gochujang)

1 tbsp minced garlic

1 tbsp Korean soup soy sauce (guk ganjang)

1/2 tsp sugar

1 tsp sesame oil

A pinch of black pepper

How to Make Kimchi Jjigae

1. Cook the Pork

Heat 1 teaspoon of sesame oil in a pot over medium heat. Add the pork and cook for a few minutes until the outside of the meat is no longer pink.

2. Stir Fry the Kimchi

Add the fermented kimchi and stir fry together with the pork for about 3 to 4 minutes.

This step is important. Cooking the kimchi before adding the broth helps release its flavor and gives the stew a deeper and richer taste.

3. Add the Korean Chili Seasoning

Add the gochugaru and gochujang and stir fry briefly.

Be careful not to cook the chili powder for too long, as it can burn easily.

4. Add the Broth

Pour in 600 ml of water or anchovy broth.

Add the minced garlic, soup soy sauce, and sugar. Stir everything together and bring the stew to a boil.

5. Simmer

Once it starts boiling, reduce the heat to medium low and simmer for 15 to 20 minutes.

This allows the pork and kimchi to flavor the broth and makes the kimchi softer and more flavorful.

6. Add Tofu and Vegetables

Add the sliced onion and tofu and continue cooking for about 5 minutes.

Finally, add the sliced green onion and chili.

7. Adjust the Seasoning

Taste the broth and adjust the seasoning if necessary.

If it needs more saltiness, add a little soup soy sauce or salt. Add a small amount of black pepper before serving.

Tips for Better Kimchi Jjigae

Use Well Fermented Kimchi

Fresh kimchi can work, but older, sour kimchi is much better for kimchi jjigae because it provides a stronger and more complex flavor.

Do Not Skip the Stir Frying Step

Cooking the pork and kimchi together before adding the broth creates a much richer flavor.

Let It Simmer

Kimchi jjigae usually tastes even better after simmering for a while. If you have time, let it cook for an additional 5 to 10 minutes on low heat.

Serve It Hot With Rice

Kimchi jjigae is traditionally served bubbling hot with a bowl of steamed Korean rice. The combination of spicy, sour kimchi stew and warm rice is one of the most comforting Korean meals.

What Does Kimchi Jjigae Taste Like?

Kimchi jjigae has a combination of spicy, sour, savory, and slightly sweet flavors. The fermented kimchi gives the broth its characteristic tanginess, while pork adds richness and tofu provides a soft, mild contrast.

If you have never tried Korean food before, kimchi jjigae is one of the best dishes to start with. It represents the bold and comforting flavors of everyday Korean home cooking.