Kimchi Jjigae – Korean Stew

Introduction

Kimchi jjigae (김치찌개) is the kind of dish that warms you from the inside out—bold, cozy, and full of deep fermented flavour. I made this batch using mature kimchi I’d prepared in vacuum bags and tucked away from my late-summer ferment, and it was absolutely perfect for a cold day.

This is one of those comforting Korean stews that only gets better as it simmers. Pork, kimchi, mushrooms, tofu-all mingling in a rich, spicy broth. And the best part? It is incredibly adaptable. You can usually use what you already have at home and make it work beautifully in this stew. It tastes even better the next day once the flavours have had time to settle in.

If you have well-fermented kimchi in your fridge, this is the recipe that will bring it to life. Get your pot ready, because once this starts bubbling, you will not want to wait to dig in 🙂

What is Kimchi Jjigae?

Kimchi jjigae is one of Korea’s most beloved comfort foods – a hearty, spicy stew made with fermented kimchi, pork or tofu, vegetables, and a rich broth. It is the kind of meal that warms you instantly and feels like it has been simmering in Korean home kitchens for generations.

The flavour really comes from well-fermented kimchi. As it cooks, the sour and spicy notes mellow out and turn into a deep, savoury broth with a little tang. The pork (or tofu) soaks it all up, and every spoonful has that perfect balance of heat, umami, and warmth.

It is traditionally enjoyed as an everyday meal – not fancy, not complicated, just homely, nourishing, and incredibly satisfying. Koreans often make it when they have extra aged kimchi in the fridge, and it is usually served bubbling hot with a bowl of steamed rice and a few small side dishes on the table.

If you love bold flavours, cosy bowls of food, and recipes that get better as they simmer, kimchi jjigae is one of those dishes you will come back to again and again.

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What protein can I use for Kimchi Jjigae?

• Seafood: In coastal parts of Korea, seafood kimchi jjigae is very common. Shrimp and squid work beautifully – they pair really well with the spicy, tangy kimchi and give the stew a lovely sweetness from the sea. If you like seafood stews, this variation is definitely worth trying.
• Pork (most traditional): Pork is the classic and most loved choice for kimchi jjigae. The fat from the pork belly melts into the broth, softens the kimchi, and creates that rich, deep flavour this stew is famous for. You can also use pork shoulder or thinly sliced pork loin.
• Other meats: Chicken and beef are also perfectly acceptable and taste great, especially if that is what you have on hand. The flavour will be slightly different, but the stew remains hearty and comforting.
• Vegetarian option: Tofu is the go-to protein for a vegetarian kimchi jjigae. It soaks up all the spicy, savoury broth and adds a lovely soft texture. Eggs can also be cracked in at the end and gently poached in the broth, although they are not as traditional. If you want to make this fully vegetarian or vegan, just make sure your kimchi is made without fish sauce.

What Kimchi to use for the Jjigae stew?

Kimchi jjigae was traditionally a winter dish, made when fresh vegetables were scarce and families relied on their jars of well-fermented kimchi. The deeper the fermentation, the richer and more complex the stew becomes. Slightly sour, fully matured kimchi is ideal here – it gives the broth its bold, tangy flavour and that comforting depth you expect from a proper jjigae.

If you can, make your own kimchi. It is incredibly budget-friendly, and the only ingredient that tends to be pricier is gochugaru (Korean chilli flakes). The flavour payoff is huge though, and homemade kimchi lets you control the spice, salt, and fermentation level.

I make mine in vacuum bags instead of jars – it saves a lot of fridge space and ferments beautifully. You can check out my vacuum-bag kimchi recipe if you want to try it too.

What stock should I use for Kimchi Jjigae?

The most traditional base for kimchi jjigae is anchovy stock. It gives the stew a deep umami backbone and balances the sour richness of the kimchi. To make it, simmer about 5 large dried anchovies and a piece of kelp (around 30 g) in 1 litre of water for roughly 20 minutes, then strain. It is simple, and it makes a big difference.

If you do not have dried anchovies, you can still get that savoury depth. Add ½ to 1 teaspoon of anchovy paste directly to the broth instead. It melts in and gives a similar umami richness, so it is a great shortcut to keep in your pantry.

For a vegetarian version, use a good vegetable stock or bouillon. The stew will still be delicious. Chicken or beef stock also works well if that is what you have on hand – the flavours become a little richer and more rounded.

No kelp in the cupboard? Do not worry. Adding 1 teaspoon of MSG brings back that savoury depth and keeps the broth nicely balanced. It is a very common home-cooking shortcut in Korea and does the job perfectly.

Best Pot for Kimchi Jjigae (And the Pan I Used)

Traditionally, kimchi jjigae is cooked in a ddukbaegi – a Korean clay pot that keeps the stew bubbling hot and gives it that signature cozy, restaurant-style feel. There is something special about serving this stew still boiling at the table. The flavour somehow feels deeper and more comforting in earthenware.

For this recipe, I used a wide shallow pan with a lid because I cook on an induction hob. A pan works really well here – the pork belly gets space to soften, the kimchi spreads out nicely, and the broth reduces into that rich, full-bodied base that makes this stew so addictive.

That said, if you enjoy Korean soups and stews, I highly recommend getting a ddukbaegi. It is brilliant for dishes like kimchi jjigae, sundubu, doenjang stew, and even instant ramyeon. It keeps food hot for ages and brings that authentic touch to the table.

Standard ddukbaegi pots are great on gas, electric coil, and radiant cooktops. If you are on induction like me, just look for an IH-compatible ddukbaegi – it has a metal base so the hob can detect it, and you can enjoy the traditional clay-pot experience at home.

Once you try serving your stew in a ddukbaegi, you will see why it is such a beloved piece of Korean cookware. It is simple, rustic, and makes the whole meal feel special.

Recipe Card for Kimchi Jjigae:

Chef’s Verdict

I am a huge fan of Korean and East Asian cooking, and this stew is exactly why. Kimchi jjigae has that perfect balance of sour, spicy, savory, and a little sweetness – the kind of flavour you taste once and immediately want another spoonful.

The pork belly really shines here. I honestly should have thrown in more, because the way it melts into the broth and softens the kimchi is incredible. I let my stew reduce slightly, so every bite with a spoonful of rice was rich, bold, and full of umami.

And then the tofu comes in and just rounds everything out. Soft, delicate, and a nice little reset between flavour-packed bites.

Would I make it again? Absolutely. I would happily eat this every week in winter. For me, this one is a strong 10 out of 10 – comforting, hearty, and deeply satisfying.

Check out my other dishes:

• Chinese Fried Rice with Smoked Tofu
• Seafood Spring Rolls with Soy & Chilli Sauce
• Thai Chicken Massaman Curry Recipe
• Japanese Potato Curry
• Osaka Style Okonomiyaki with Prawns and Bacon

Few words from Chef

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