Kimchi Jjigae
(Korean Kimchi Stew)
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Kimchi Jjigae is one of Korea’s ultimate comfort foods. Spicy, tangy, and deeply satisfying, it’s the kind of dish that feels like home. Whether you grew up eating it or discovered it through Korean dramas, this bubbling stew of aged kimchi, tofu, and broth is a must-know recipe. It's especially good on cold days, but let’s be honest — real kimchi lovers crave it year-round.
But Kimchi Jjigae isn’t just another stew — it’s a ritual. In Korean households, it simmers quietly in the background, bringing together whatever’s in the fridge: a handful of pork belly, a block of tofu, that glorious jar of kimchi that’s a little too ripe to eat raw but perfect for cooking. It’s budget-friendly, flavor-rich, and deeply personal.
When I visited Seoul, there was a tiny shop tucked down a side alley that always served their jjigae with a side of rolled egg omelette (gyeran mari). It wasn’t a fancy place, very OG, but the soup was always bubbling, always served hot, and always tasted like someone had made it with real care. That memory lives in every pot I make.
Why You’ll Love It:
Full-bodied flavor from fermented kimchi
One-pot simplicity — dinner in under 30 minutes
Adaptable: pork, tuna, mushrooms — it all works
Ingredients:
1–2 cups aged kimchi, chopped
1/4 lb pork belly or 1/2 cup mushrooms (optional)
1/2 onion, sliced
1 teaspoon minced garlic
1 teaspoon gochugaru (Korean red chili flakes)
1 teaspoon gochujang (Korean chili paste)
2 cups anchovy-kelp broth or water
1/2 block firm tofu, cubed
1 scallion, chopped
1/2 teaspoon sesame oil (optional)
1 package of ramen noodles (optional)
Instructions:
In a small pot or ttukbaegi, add the chopped kimchi, pork belly (or mushrooms), onion, garlic, gochugaru, and gochujang.
Pour in the broth and bring everything to a boil.
Once boiling, lower the heat and let it simmer gently for 15 minutes.
Add cubed tofu and scallions, and simmer for another 5 minutes.
Drop in the ramen noodles if desired.
Finish with a drizzle of sesame oil, if desired. Serve hot with rice.
Tips & Substitutions:
No pork? Try canned tuna, mushrooms, or even spam
No gochujang? Use extra gochugaru and a spoonful of miso or soy sauce
The more fermented your kimchi, the better the flavor
Use a ttukbaegi (Korean stone pot) for that iconic bubbling presentation
Serve With:
Steamed rice
Simple banchan like spinach namul or pickled radish
Shop Korean Kitchen Tools
Making authentic Korean jjigae at home is easier with the right tools and ingredients. Here are my go-to kitchen items that help recreate that restaurant-style depth and flavor — whether you're cooking in a ttukbaegi or a simple saucepan.
🥘 Ttukbaegi (Korean Stone Pot)
Perfect for serving soups and stews bubbling hot, just like in Korea. I use this for nearly all my jjigae recipes.
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🥄 Long-Handled Korean Soup Spoon (Sujeo Set)
The right spoon makes all the difference when eating hot soups. Long and shallow, this traditional design keeps your hands cool and your portions just right.
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🌶️ Gochujang (Korean Red Chili Paste)
A staple in Korean cooking — sweet, spicy, and savory. Great for stews, marinades, or mixed with rice.
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🐟 Anchovy & Kelp Broth Packs
The easiest way to make authentic Korean broth in minutes. These packs are pantry gold and add depth to jjigae, tteokbokki, and more.
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