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Simple Kimchi Stew Recipe

Kimchi Stew (Kimchi Jjigae)

iamwinfred
This hearty Korean kimchi stew is a comforting one-pot meal packed with tangy, spicy flavors from well-fermented kimchi, tender pork, and silky tofu. The longer your kimchi has fermented, the deeper and more complex the flavors will be, making this the perfect recipe to use up that extra-sour kimchi sitting in your fridge.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Korean
Servings 4 bowls
Calories 385 kcal

Equipment

  • Medium pot or Korean earthenware pot (ttukbaegi) 3-4 quart capacity
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Ingredients
  

Main 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

Seasonings

  • 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

For Serving

  • 2 scallions sliced diagonally
  • steamed white rice
  • sesame seeds optional, for garnish

Instructions
 

  • 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.

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.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 18gProtein: 22gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 1250mgPotassium: 520mgFiber: 4gSugar: 6gVitamin A: 12IUVitamin C: 35mgCalcium: 15mgIron: 18mg
Keyword kimchi jjigae, kimchi stew, korean stew, one pot meal, spicy soup
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