If you’ve been craving something warm, spicy, and deeply satisfying, this kimchi stew is about to become your new weeknight favorite.
I stumbled upon this dish during a particularly cold winter evening when I had half a jar of kimchi sitting in my fridge and absolutely no plan for dinner.
What happened next changed everything. The bubbling pot filled my kitchen with the most incredible aroma—tangy, spicy, and utterly comforting.
This Korean comfort food classic, also known as kimchi jjigae, comes together in under 30 minutes with just a handful of ingredients.
The fermented kimchi creates a complex, flavorful broth that tastes like it’s been simmering for hours, but you’ll be sitting down to eat in no time.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Kimchi Stew
This isn’t just any stew—it’s the kind of meal that warms you from the inside out and makes you feel like you’re getting a big hug from the inside.
The combination of tangy kimchi, rich broth, and tender ingredients creates layers of flavor that keep you coming back for more.
I love how forgiving this recipe is. You can adjust the spice level, add whatever protein you have on hand, and customize it to your taste. It’s perfect for using up leftover kimchi that’s been sitting in your refrigeractor for weeks.
- Ready in 30 minutes: Perfect for busy weeknights when you need something fast but satisfying
- Incredibly flavorful: The fermented kimchi brings depth and complexity without any extra effort
- Budget-friendly: Uses simple, affordable ingredients you might already have
- Naturally healthy: Packed with probiotics from the kimchi and loaded with vegetables
- Versatile: Easily customizable with different proteins, tofu, or vegetables
- One-pot meal: Minimal cleanup means more time to relax after dinner
This pairs beautifully with my garlic mashed potatoes recipe for a complete comfort food experience.
Ingredients
This stew comes together with pantry staples and fresh ingredients that work in perfect harmony.
The star of the show is definitely the kimchi—the older and more fermented it is, the better your stew will taste.
- 2 cups napa cabbage kimchi, chopped (with its juice)
- 8 oz pork belly or pork shoulder, thinly sliced (can substitute with beef, chicken, or omit for vegetarian)
- 1 block (14 oz) firm tofu, cubed
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 cups chicken or vegetable broth
- 2 green onions, chopped
- 1 teaspoon sugar (optional, to balance acidity)
Kitchen Equipment Needed
You don’t need fancy equipment for this recipe—just a few basic kitchen essentials. I prefer using a heavy-bottomed pot because it distributes heat evenly and prevents the bottom from burning.
- Large heavy-bottomed pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle for serving
Recommended Products for This Recipe
After making this stew dozens of times, I’ve found a few products that really make a difference in the final result.
These aren’t necessary, but they’ll elevate your kimchi stew to restaurant quality.
1. Mother-in-Law’s Kimchi
This is hands down the best store-bought kimchi I’ve found. It’s perfectly fermented with just the right amount of spice and tanginess.
The vegetables stay crispy, and the flavor is authentic and complex. Using high-quality kimchi makes all the difference in this stew.
2. Le Creuset Enameled Cast Iron Dutch Oven
I’ve been using this Dutch oven for years, and it’s perfect for making kimchi stew. It holds heat beautifully, creating that gentle simmer that develops the flavors without scorching.
The enameled interior doesn’t react with the acidic kimchi, and cleanup is incredibly easy.
3. Premium Korean Gochugaru
The quality of your gochugaru really matters. This Korean chili flake has a smoky, slightly sweet flavor that’s irreplaceable.
Generic red pepper flakes just don’t cut it—they’re too sharp and one-dimensional. This adds the authentic flavor and beautiful red color to your stew.
4. Organic Firm Tofu
Fresh, high-quality tofu makes a huge difference in texture. This organic firm tofu holds its shape perfectly in the stew without falling apart, and it soaks up all those incredible flavors.
The texture is smooth and silky, not grainy or chalky like some brands.
Another favorite: Pumpkin Soup Recipe
Step-by-Step Instructions: How to Make Kimchi Stew
Follow these detailed steps to create a perfect pot of kimchi stew. Don’t rush the process—letting the flavors develop is key to achieving that authentic, deeply satisfying taste.
1. Prepare Your Ingredients
Before you start cooking, get everything ready. This makes the cooking process smooth and stress-free.
- Chop the kimchi into bite-sized pieces, making sure to reserve all the kimchi juice
- Slice the pork belly or pork shoulder into thin strips, about ¼-inch thick
- Cut the tofu into 1-inch cubes and pat dry with paper towels
- Slice the onion thinly and mince the garlic
- Chop the green onions, separating the white and green parts
2. Sauté the Aromatics and Meat
This step builds the flavor foundation for your entire stew. The rendered fat from the pork adds richness that makes this stew irresistible.
- Heat the sesame oil in your pot over medium-high heat until it shimmers
- Add the sliced pork and cook for 3-4 minutes, stirring occasionally, until it starts to brown
- The pork should release some fat and develop a nice golden color on the edges
- Add the minced garlic and the white parts of the green onions
- Stir constantly for about 30 seconds until fragrant, being careful not to burn the garlic
3. Add the Kimchi and Seasonings
Now comes the magic moment when everything starts to smell absolutely incredible. The kimchi will sizzle and release its wonderful aroma.
- Add the chopped kimchi along with all its juice to the pot
- Stir everything together and let it cook for 3-4 minutes
- The kimchi should start to soften and caramelize slightly at the edges
- Add the gochugaru and gochujang, stirring well to coat everything evenly
- Cook for another minute to let the chili paste and flakes bloom and release their flavors
4. Add the Broth and Simmer
This is where your stew comes together. The simmering process melds all the flavors into one cohesive, delicious dish.
- Pour in the chicken or vegetable broth and stir to combine
- Add the soy sauce and sugar (if using) and stir well
- Bring the mixture to a boil over high heat
- Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes
- Taste and adjust the seasoning—add more gochugaru for heat, soy sauce for saltiness, or sugar to balance acidity
5. Add the Tofu and Finish
The tofu needs just enough time to heat through and absorb the flavors without falling apart. This final step brings everything together.
- Gently add the cubed tofu to the simmering stew
- Try not to stir too vigorously—you want the tofu to stay intact
- Let it simmer for another 5 minutes until the tofu is heated through
- Add the sliced onions and cook for 2 more minutes until they’re just tender
- Sprinkle the green parts of the green onions on top
- Turn off the heat and let it sit for a minute before serving
You might also enjoy: Beef Stew Recipe
Tips for The Best Kimchi Stew
After making this countless times, I’ve picked up some tricks that guarantee perfect results every time. These small details make a big difference in the final dish.
- Use well-fermented kimchi: The older and more sour your kimchi is, the better your stew will taste—fresh kimchi doesn’t have enough depth
- Don’t skip the kimchi juice: That liquid gold is packed with flavor and probiotics
- Adjust the heat level: Start with less gochugaru and add more to taste—you can always add spice but can’t take it away
- Let it simmer gently: A rolling boil can break up the tofu and make the broth cloudy
- Add protein variations: Try spam, bacon, or canned tuna for different flavor profiles
- Taste as you go: Every batch of kimchi is different, so adjust seasonings to your preference
- Don’t overcook the tofu: It should be heated through but still hold its shape
Read Also: Vegetable Soup Recipe
Serving Suggestions
Kimchi stew is traditionally served piping hot in individual bowls with plenty of accompaniments.
The way you serve it can transform it from a simple stew into a complete Korean meal experience.
Here are my favorite ways to enjoy this stew:
- Serve over steamed white rice or brown rice to soak up all that delicious broth
- Top with a fried egg for extra richness and protein
- Serve alongside mashed potato pancakes for a fusion twist
- Add some bacon and eggs on the side for a hearty breakfast version
- Pair with simple banchan (Korean side dishes) like cucumber kimchi or seasoned spinach
- Garnish with extra sesame oil and toasted sesame seeds for added flavor
- Serve with crusty bread for dipping if you’re not in the mood for rice
For a lighter option, try: Broccoli Cheddar Soup Recipe
Variations of Kimchi Stew
One of the best things about this recipe is how easily you can customize it. I’ve experimented with so many variations over the years, and each one brings something special to the table.
- Seafood kimchi stew: Replace the pork with shrimp, mussels, and clams for a lighter ocean-inspired version
- Vegetarian version: Skip the meat entirely and add extra mushrooms, zucchini, and sweet potato
- Spam kimchi stew: Use cubed spam instead of pork for a quick, Korean-American fusion favorite
- Extra spicy: Double the gochugaru and add fresh sliced chili peppers
- Creamy version: Stir in a splash of heavy cream at the end for a richer, milder stew
- Ramen kimchi stew: Add instant ramen noodles during the last 3 minutes of cooking
- Cheese-topped: Add a slice of American cheese on top just before serving for a modern twist
Storage and Reheating
This stew actually tastes even better the next day as the flavors continue to develop. I always make extra on purpose just so I have leftovers for lunch.
- Refrigerator: Store in an airtight container for up to 4 days in the fridge
- Freezer: Freeze without the tofu for up to 3 months—add fresh tofu when reheating
- Reheating on stovetop: Warm gently over medium-low heat, adding a splash of water or broth if needed
- Reheating in microwave: Heat in 1-minute intervals, stirring between each, until hot throughout
- Refresh the flavors: Add a drizzle of sesame oil and fresh green onions when reheating
- Avoid boiling: Gentle reheating prevents the tofu from breaking apart
Nutritional Facts
Per serving (based on 4 servings):
- Calories: 285
- Protein: 18g
- Carbohydrates: 12g
- Fat: 18g
- Fiber: 3g
- Sodium: 1,240mg
- Sugar: 5g
- Vitamin C: 25% DV
- Iron: 15% DV
Health Benefits of Key Ingredients
Beyond being absolutely delicious, kimchi stew is actually incredibly good for you. The fermented kimchi alone brings a wealth of health benefits that make this comfort food a nutritious choice.
Kimchi is a probiotic powerhouse that supports gut health and digestion. The fermentation process creates beneficial bacteria that help balance your microbiome and boost your immune system.
- Probiotics from kimchi: Supports digestive health and strengthens immunity
- Capsaicin from gochugaru: May boost metabolism and reduce inflammation
- Tofu: Excellent plant-based protein source with all essential amino acids
- Garlic: Contains allicin, which has antibacterial and antiviral properties
- Green onions: Rich in vitamin K and antioxidants
- Low in calories: A filling, satisfying meal that won’t derail your health goals
- Anti-inflammatory: The combination of fermented foods and spices helps reduce inflammation
FAQs About Kimchi Stew
1. Can I make kimchi stew without meat?
Absolutely! Kimchi stew is naturally flavorful enough to stand on its own without any meat.
Simply skip the pork and use vegetable broth instead of chicken broth. You can add extra tofu, mushrooms, or vegetables to make it more substantial and satisfying.
2. What if my kimchi isn’t very sour?
If your kimchi is fresh and not very fermented, you can add a tablespoon of rice vinegar or lemon juice to mimic that tangy flavor.
You might also want to increase the amount of kimchi juice or let the stew simmer a bit longer to develop more depth.
For future batches, try letting your kimchi ferment at room temperature for a few days before using it.
3. Can I use a different type of tofu?
Firm or extra-firm tofu works best because it holds its shape during cooking. Soft or silken tofu will break apart and make the stew cloudy.
If you prefer a different texture, you can use fried tofu puffs, which add a fun, spongy element that soaks up the broth beautifully.
4. How can I make this less spicy?
To reduce the heat, cut back on the gochugaru or omit it entirely. You can also use less gochujang or choose a mild version.
Adding a bit more sugar or a splash of coconut milk will help balance the spice without losing flavor.
5. What can I substitute for gochugaru and gochujang?
While these Korean ingredients give authentic flavor, you can substitute gochugaru with regular red pepper flakes (use less, as they’re spicier).
For gochujang, mix together miso paste with a bit of sriracha or chili paste. The flavor won’t be exactly the same, but it’ll still be delicious.
Kimchi Stew (Kimchi Jjigae)
Ingredients
- 2 cups well-fermented kimchi about 300g, chopped into bite-sized pieces
- 8 ounces pork belly or pork shoulder 225g, thinly sliced
- 14 ounces medium-firm tofu 400g, cut into 1-inch cubes
- 1 medium onion about 150g, sliced
- 2 cups Korean anchovy stock or water 480ml
- 1/4 cup kimchi brine 60ml, from the kimchi jar
- 2 tablespoons gochugaru (Korean red pepper flakes) adjust to taste
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic about 3 cloves
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 2 scallions sliced diagonally
- steamed white rice
- sesame seeds optional, for garnish
Equipment
- Medium pot or Korean earthenware pot (ttukbaegi) 3-4 quart capacity
- Cutting board
- Sharp knife
- Measuring cups and spoons
Method
- Heat sesame oil in a medium pot over medium-high heat. Add pork and cook until lightly browned, about 3-4 minutes.
- Add kimchi, onion, and garlic to the pot. Stir-fry for 3-4 minutes until fragrant and kimchi begins to soften.
- Add gochugaru, gochujang, soy sauce, and sugar. Stir well to coat everything evenly with the seasonings.
- Pour in the stock and kimchi brine. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
- Gently add tofu cubes to the pot. Simmer for another 5 minutes to heat through and let flavors meld.
- Taste and adjust seasoning with more salt, gochugaru, or soy sauce if needed. Garnish with scallions and sesame seeds, then serve hot with steamed rice.
Nutrition
Notes
- Use well-fermented, sour kimchi for the best flavor – fresh kimchi won’t give you the same depth.
- Substitute pork with beef brisket, canned tuna, or omit for a vegetarian version using mushrooms.
- For a richer broth, use Korean anchovy-kelp stock (dashida) instead of water.
- The stew tastes even better the next day as flavors continue to develop – store in an airtight container in the refrigerator for up to 4 days.
- Add rice cakes (tteok) or instant ramen noodles during the last few minutes of cooking for a heartier meal.
- Adjust spice level by increasing or decreasing gochugaru and gochujang to your preference.
- Don’t stir the stew too vigorously after adding tofu to prevent it from breaking apart.
- For authentic presentation, serve bubbling hot in individual earthenware pots (ttukbaegi).
- Leftover stew can be frozen for up to 2 months, though tofu texture may change slightly upon thawing.
- Add a raw egg during the last minute of cooking and let it poach in the hot broth for extra richness.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This kimchi stew has become one of my most treasured comfort foods, and I hope it brings as much warmth and joy to your table as it does to mine.
The beauty of this dish lies in its simplicity and the way it transforms humble ingredients into something truly special.
Every spoonful is packed with layers of flavor—tangy, spicy, savory, and deeply satisfying.
Give this recipe a try on your next chilly evening, and I promise you’ll understand why Korean families have been making this for generations.
I’d love to hear how your kimchi stew turns out. Drop a comment below and let me know what variations you tried or share your own tips for making it even better.
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