International Cuisine > Korean Cuisine > Main Dishes (Korean) > Kimchi Jjigae (Kimchi Stew) Recipe

Authentic Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a staple Korean stew, known for its spicy, savory, and slightly sour flavor. This recipe provides a step-by-step guide to creating a delicious and comforting Kimchi Jjigae at home.

Enjoy this classic Korean dish!

Prep Time
15 minutes
Cook Time
20 minutes
Servings
2-3
Ingredients
  • 2 cups, chopped Well-fermented Kimchi
  • 150 g, thinly sliced Pork Belly (or Spam/Tofu)
  • 1/2 , thinly sliced Onion
  • 2 , chopped Green Onions
  • 1/2 block, cubed Tofu (firm or silken)
  • 1 tablespoon Gochujang (Korean Chili Paste)
  • 1 tablespoon Gochugaru (Korean Chili Powder)
  • 1 tablespoon Soy Sauce
  • 1/2 teaspoon Sugar
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Sesame Oil
  • 4 cups Water or Anchovy Stock

Prepare the Ingredients

Start by chopping the kimchi into bite-sized pieces. Slice the pork belly (or Spam/Tofu) thinly. Slice the onion and green onions. Cube the tofu. Gather all your ingredients for easy access during cooking.

Sauté the Pork and Kimchi

In a pot or Korean earthenware pot (ttukbaegi), add the sesame oil and pork belly. Sauté over medium heat until the pork is lightly browned. Add the chopped kimchi and sauté for another 3-5 minutes, allowing the kimchi to caramelize slightly.

Add Seasonings and Liquid

Stir in the gochujang, gochugaru, soy sauce, sugar, and minced garlic. Mix well to ensure the kimchi and pork are evenly coated with the seasonings. Pour in the water or anchovy stock. Bring the mixture to a boil.

Simmer and Add Tofu

Once boiling, reduce the heat to low and simmer for about 10-15 minutes, allowing the flavors to meld together. Add the cubed tofu and sliced onion. Continue to simmer for another 5 minutes until the tofu is heated through and the onion is softened.

Garnish and Serve

Garnish with chopped green onions. Serve hot with steamed rice and other Korean side dishes (banchan). Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 75-90 kcal
Protein: 5-7g
Fat: 4-6g
Carbohydrates: 4-6g
Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

Kimchi Jjigae can be high in sodium due to the kimchi and soy sauce. Individuals watching their sodium intake should use low-sodium soy sauce and be mindful of portion sizes. Adding more vegetables like mushrooms or zucchini can increase the nutritional value of the stew.

← Authentic Baechu Kimchi: A Step-by-Step Guide Authentic Korean Bibimbap Recipe →

FAQ

  • Can I use different types of meat?

    Yes, you can substitute pork belly with other meats like beef, Spam, or even seafood. Tofu is also a popular vegetarian option.
  • How spicy is this recipe?

    The spice level can be adjusted by varying the amount of gochugaru (Korean chili powder). Start with a smaller amount and add more to your preference.
  • Can I make this in advance?

    Yes, Kimchi Jjigae tastes even better the next day! You can prepare it in advance and store it in the refrigerator for up to 3 days. Reheat thoroughly before serving.