Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a traditional Korean stew known for its bold, tangy, and spicy flavors. Made with aged kimchi, pork, tofu, and Korean seasonings, this comforting dish is a favorite in Korean homes and restaurants alike. It’s a one-pot meal that brings warmth and satisfaction with every spoonful.

Why You’ll Love This Recipe

Kimchi Jjigae is not only flavorful but also easy to prepare. The fermented kimchi gives it a deep, umami-packed taste that gets even better as it simmers. Whether you’re looking to warm up on a cold day or enjoy a taste of authentic Korean cuisine, this stew hits the mark. Plus, it’s highly adaptable to different dietary needs and ingredient preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Aged kimchi
• Pork belly or shoulder
• Tofu (medium or firm)
• Onion
• Green onions
• Garlic
• Gochugaru (Korean red pepper flakes)
• Gochujang (Korean chili paste)
• Sesame oil
• Kimchi juice
• Anchovy stock or water
• Sugar
• Salt and pepper

Directions

1. Chop the kimchi into bite-sized pieces. Slice the pork and tofu. Cut the onions and green onions. Mince the garlic.
2. Heat sesame oil in a pot over medium heat. Add pork and cook until slightly browned. Add onions and garlic, and sauté until fragrant.
3. Stir in the kimchi and cook for a few minutes to allow it to soften. Add gochugaru and gochujang, mixing thoroughly.
4. Pour in the kimchi juice and anchovy stock (or water). Add a bit of sugar to balance the sourness. Bring to a boil.
5. Reduce to a simmer and cook for about 15 minutes to let the flavors develop.
6. Gently add tofu and green onions, simmer for another 5 minutes.
7. Season with salt and pepper to taste. Serve hot with steamed rice.

Servings and Timing

• Servings: 2
• Preparation Time: 10 minutes
• Cooking Time: 25 minutes

Variations

• Use tuna or seafood instead of pork for a pescatarian version
• Make it vegetarian by skipping meat and adding mushrooms or extra tofu
• Adjust spice levels by reducing or increasing gochugaru and gochujang
• Add vegetables like zucchini or mushrooms for extra nutrients

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• Reheat on the stovetop over medium heat until boiling, or microwave until thoroughly heated
• Freezing is not recommended due to changes in texture of tofu and kimchi

FAQs

What kind of kimchi works best for Kimchi Jjigae?

Aged, well-fermented kimchi is ideal because it provides a stronger, deeper flavor.

Can I use other meats instead of pork?

Yes, you can use beef, chicken, or even canned tuna for a different take.

Is it possible to make this stew vegetarian?

Absolutely. Just omit the meat and use vegetable stock, mushrooms, or extra tofu for richness.

What can I substitute for gochujang?

You can use extra gochugaru or another chili paste, but the flavor profile may vary slightly.

How do I know my kimchi is fermented enough?

It should have a sour aroma and taste. The more fermented, the better the flavor in the stew.

Can I prepare Kimchi Jjigae ahead of time?

Yes, and it often tastes even better the next day as the flavors continue to meld.

What can I serve with Kimchi Jjigae?

Steamed white rice and simple Korean side dishes like pickled radish or sautéed spinach pair well.

Is it okay to add more vegetables?

Yes, zucchini, mushrooms, or napa cabbage are great additions for extra texture and flavor.

How do I thicken the stew?

If you prefer a thicker consistency, let it simmer uncovered for a longer time to reduce the liquid.

Can I make it less spicy?

Yes, reduce the amount of gochugaru and gochujang, or use mild kimchi.

Conclusion

Kimchi Jjigae is a flavorful, comforting Korean stew that’s as easy to make as it is delicious. With its rich, spicy broth and hearty ingredients, it’s the perfect dish for any day of the week. Whether you stick to the classic pork version or customize it with your favorite protein and vegetables, this stew is sure to become a favorite at your table.

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