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Close-up of Korean kimchi jjigae, tofu and pork belly in a rich red broth under a mound of sliced spring onions and sesame seeds.
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Kimchi Jjigae - Korean Stew

A thick, spicy Korean stew built on well-fermented kimchi, with pork belly, shiitake and tofu simmered in a deep red broth. It is better the next day, and the sourer your kimchi, the better it tastes.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 5 servings
Calories: 600kcal
Author: Chef Łukasz Babral
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Equipment:

Ingredients:

  • 450 g Kimchi - cut into bite-size pieces
  • 60 ml Kimchi brine
  • 450 g Pork belly - thinly sliced
  • 280 g Tofu - sliced (you can use firm or soft tofu)
  • 150 g Shiitake mushrooms - roughly chopped (you can use oyster mushrooms as well)
  • 3 Spring onions - sliced
  • 1 Onion, medium-size - (150g) sliced
  • 1 tsp Fresh ginger - grated
  • 2 tsp Garlic cloves - grated
  • 1 tbsp Gochugaru - (Korean hot pepper flakes)
  • 1 tbsp Gochujang - (Korean hot pepper paste)
  • 1 tsp Salt
  • 2-3 tsp Sugar
  • 1 tsp Sesame seeds - for garnish
  • 1 L Stock - you can use anchovy, dashi, vegetable, chicken or beef stock
  • 2 tsp Sesame oil

Instructions:

  • Place the kimchi and its brine into a wide shallow pan. Add the sliced pork belly, mushrooms, onion, and the white parts of the spring onions.
    A pan filled with sliced onions, spring onions, mushrooms, and pork, forming the fresh base for making Kimchi Jjigae, a classic Korean spicy stew.
  • Sprinkle in the salt, sugar, gochugaru, and gochujang, then pour in your stock. Add the grated garlic and ginger.
    A pot filled with ingredients for Kimchi Jjigae, including sliced onions, mushrooms, spring onions, garlic, and a generous amount of gochujang and gochugaru, ready to be simmered into a flavorful Korean stew.
  • Cover and bring to a gentle boil over medium-high heat. Cook for about 10 minutes, letting the pork start to tenderise and the flavours come together.
  • Reduce to low and continue simmering for another 20 minutes. The broth will deepen in flavour and the kimchi will soften.
  • Uncover, give the stew a gentle stir, and place the tofu slices on top. Spoon a bit of broth over them so they warm through and absorb flavour.
    A pot of Korean Kimchi Jjigae with sliced tofu arranged on top, simmering in a vibrant red broth with tender pork belly and vegetables. A comforting and flavorful Korean stew ideal for a hearty meal.
  • Cover again and cook for 15 minutes more. If you prefer a thicker, more concentrated flavour, leave the lid off for the final few minutes to reduce the broth slightly.
  • Take the pot off the heat and stir in the sesame oil, or put a few drops over each bowl at the table. Top with the green part of the sliced spring onions, chilli flakes, and sesame seeds. Serve piping hot with steamed rice or noodles.
    Finished kimchi jjigae with pork belly and tofu, topped with sliced spring onions and sesame seeds, served in a pan beside a bowl of steamed rice.

Notes:

  • Sour kimchi is the whole recipe. Young, fresh kimchi makes a flat stew. If yours is not sharp yet, leave the jar at room temperature for a day or two before you cook, or stir a teaspoon of rice vinegar in at the end.
  • If it tastes flat, add a splash of fish sauce or a teaspoon of doenjang near the end. Both deepen it in a way more salt cannot. Use doenjang if you are keeping it vegetarian.
  • Storage: Kimchi Jjigae can be refrigerated for up to 3 days and often tastes better the next day as flavours meld. It freezes well too, but lift the tofu out first, because it turns spongy once frozen.

Nutrition:

Serving: 519g | Calories: 600kcal | Carbohydrates: 30g | Protein: 35g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1500mg | Potassium: 500mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1000IU | Vitamin C: 40mg | Calcium: 200mg | Iron: 4mg
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