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Delicious Kimchi Jjigae Recipe (Hearty Korean Stew)

Kimchi Jjigae

A comforting Korean stew made with kimchi, pork belly or tofu, and a variety of flavorful ingredients, perfect for cozy family dinners or gatherings with friends.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Kimchi Jjigae
  • 2 cups kimchi chopped
  • 1 cup pork belly or tofu diced
  • 1 medium onion sliced
  • 2 green onions chopped for garnish
  • 2 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 tablespoon gochugaru Korean red pepper flakes
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 4 cups water or broth chicken or vegetable broth works beautifully
  • 1 block firm tofu optional, diced
  • 1 tablespoon fish sauce optional, for extra flavor

Equipment

  • Pot

Method
 

  1. Step 1: In a pot, heat the sesame oil over medium heat. Add the diced pork belly (or tofu) and sauté until browned.
  2. Step 2: Add the sliced onion, garlic, and ginger. Cook until the onion is translucent and fragrant.
  3. Step 3: Stir in the chopped kimchi and gochugaru. Cook for about 5 minutes, allowing the flavors to meld together.
  4. Step 4: Pour in the water or broth and add the soy sauce and fish sauce (if using). Bring to a gentle boil.
  5. Step 5: Reduce the heat and let it simmer for 20-30 minutes, allowing the flavors to deepen and the broth to become rich.
  6. Step 6: If using, add the diced tofu in the last 10 minutes of cooking.
  7. Step 7: Stir in the chopped green onions just before serving for a touch of freshness.
  8. Step 8: Serve hot, typically with steamed rice, and enjoy the warmth of this delicious stew!

Notes

Store leftover kimchi jjigae for a quick lunch—it's even better the next day! It lasts in the refrigerator for about 3-4 days.