How to Make the Perfect Kimchi Jjigae Kimchi Stew
Korean · Easy · 35 min · 3 servings
Kimchi jjigae is a deeply flavorful Korean stew made with well-fermented kimchi, tender pork belly, and silken tofu simmered in a rich spicy broth. It is considered the ultimate Korean comfort food and is a staple in nearly every Korean household.
Why this recipe works
This Kimchi Jjigae Kimchi Stew recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 350 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 300 g well-fermented kimchi with juice
- 200 g sliced pork belly
- 200 g silken or soft tofu
- 1 tbsp gochugaru Korean chili flakes
- 1 cup water or anchovy broth
- 1 tbsp soy sauce
Step by step instructions
Step 1: Saute the Pork and Kimchi
In a medium pot over medium heat, cook the sliced pork belly for 3 to 4 minutes until lightly browned. Add the kimchi along with its juice and stir-fry together for 2 minutes to let the flavors meld.
Step 2: Build the Broth
Add water or anchovy broth, gochugaru, and soy sauce to the pot. Stir to combine everything well and bring the mixture to a boil over medium-high heat.
Step 3: Simmer the Stew
Reduce the heat to medium-low and simmer the stew uncovered for 15 minutes. This allows the kimchi to soften and the pork to become fully tender while the broth develops a deep, complex flavor.
Step 4: Add Tofu and Serve
Gently add the tofu by cutting it directly into the pot in large cubes. Simmer for 3 more minutes without stirring too much to keep the tofu intact. Serve hot in the pot with a bowl of steamed rice.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pork belly → Canned tuna is a traditional and delicious substitute in Korean households
- silken tofu → Firm tofu can be used if you prefer pieces that hold their shape better
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using fresh kimchi instead of well-fermented kimchi results in a much less flavorful and sour stew
- Boiling the stew at high heat for too long breaks down the tofu and creates a watery broth
Nutrition facts
Per serving: 350 calories, 22g protein, 18g carbs, 20g fat, 4g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →