Kimchi Jjigae (Kimchi Stew) Recipe

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The Comfort of Kimchi Jjigae (Kimchi Stew) Recipe

There’s something deeply satisfying about a bubbling pot of Kimchi Jjigae. This classic Korean stew feels like a warm hug after a long day, filled with layers of savory, spicy, and tangy flavors that unfold with every bite. I love how the tangy kimchi melts into the rich broth, creating a dish that’s both comfort food and an invitation to explore bold tastes.

When I first learned to make Kimchi Jjigae (Kimchi Stew) Recipe, it felt like discovering a secret family tradition. The combination of pork belly’s silky fat, the garlic’s punch, and the subtle earthiness of shiitake mushrooms creates an aromatic harmony in the pot. You’ll notice how the stew’s velvety texture perfectly complements the lightly crisp edges of freshly caramelized kimchi. It’s food that comforts and excites all at once.

Whether you’re new to Korean cooking or revisiting a favorite, this recipe is straightforward and forgiving. It’s the kind of dish you can tweak to your heart’s desire, making it perfect for any season or ingredient swap. Let’s jump in and soon you’ll have your own pot of golden, aromatic Kimchi Jjigae warming your kitchen.

Ingredient Guide

• ½ small yellow onion, thinly sliced: Adds subtle sweetness and a crunchy base texture.
• 3 garlic cloves, minced: Infuses deep aromatic warmth that lingers.
• 4 oz pork belly, thinly sliced: Brings richness and melt-in-your-mouth fat to the stew. You can swap for pork shoulder or even mushrooms for a vegetarian version.
• 2 shiitake mushrooms, stems removed and thinly sliced: Earthy notes that deepen the broth’s umami.
• 1 cup kimchi, chopped: Star ingredient—sour, spicy, fermented really shines here, giving the stew its signature kick.
• ½ container (8 oz) firm tofu, sliced: Provides velvety softness and balances the spice.
• 2 green onions, minced (for garnish): Freshness and pops of color at the end.
• Jjigae Soup Base Ingredients:
  • 2 ½ cups anchovy broth or chicken stock (more to taste): Creates a deep, savory, and satisfying base.
  • ¼ cup kimchi brine: Adds brightness and amplifies that signature tang.
  • 2 teaspoons brown sugar: Just a touch of sweetness to round out the flavors.
  • 1 tablespoon Gochugaru Korean red chili flakes: Gives gentle heat and iconic color.
  • 1 teaspoon gochujang Korean hot pepper paste: Adds rich, spicy depth and a hint of sweetness.
  • 1 tablespoon soup soy sauce: For saltiness and umami punch.
  • Salt to taste and 1 teaspoon sesame oil: Finishing touches for seasoning and aroma.

Prep Before You Begin

Before you get cooking, I recommend gathering and measuring all your ingredients—this mise en place helps you avoid scrambling mid-recipe. Since this stew simmers gently, no tricky oven temps here, just your stovetop on medium heat to coax those flavors out slowly. Also, having your broth hot or at least room temperature helps speed things along and keeps everything melding beautifully.

• A medium-sized heavy-bottom pot or saucepan, perfect for even heat distribution.
• A sharp knife and cutting board for prepping aromatics and toppings.
• Measuring spoons and cups to keep the seasoning balanced.
• A wooden spoon or heatproof spatula for stirring gently without breaking tofu.
• Optional: A ladle for serving the beautiful, steaming stew straight into bowls.

How to Make Kimchi Jjigae (Kimchi Stew) Recipe

1. Heat 1 tablespoon of oil in your pot over medium-high heat. I love how the oil shimmers when it’s ready—adds a wonderful base for sautéing.
2. Add the sliced yellow onion and minced garlic. Stir frequently for about 1 minute until fragrant and slightly translucent. You’ll notice the air filling with a cozy, savory aroma that hints at the magic to come.
3. Introduce the thinly sliced pork belly, chopped kimchi, and sliced shiitake mushrooms. Cook together, stirring gently, until the pork is cooked through and the kimchi begins to soften—around 5 minutes. The pork’s fat will render beautifully, adding a slight crispness at the edges if you let it sit undisturbed.
4. Mix the soup base by pouring in the anchovy broth, kimchi brine, brown sugar, gochugaru, gochujang, and soup soy sauce.
5. Bring the stew to a vigorous boil, then immediately reduce the heat to low or medium-low. Cover the pot and let it simmer gently for 10 to 12 minutes. This slow simmer lets the flavors develop and marry more fully.

6. Add the sesame oil and sliced firm tofu carefully to the pot. The sesame oil adds a toasty, aromatic finish, while the tofu brings a velvety soft texture that beautifully contrasts the spicy broth. Simmer uncovered for 5 to 7 minutes to let the tofu soak up the flavors without breaking apart.
7. Taste and season with salt as needed. This is the moment to adjust the balance—sometimes a tiny pinch of salt or an extra splash of kimchi brine can perfect the savory tang.
8. Garnish with minced green onions. Their fresh, mild onion crunch adds a lovely contrast when sprinkled just before serving.
9. Serve immediately with steamed rice for a fulfilling, soul-warming meal. The rice helps mellow the spice and invites everyone to dig in.

Creative Variations for Kimchi Jjigae (Kimchi Stew) Recipe

• Swap proteins: Use seafood like clams or tuna for a coastal twist, or add sliced beef for a heartier stew.
• Vegetarian version: Replace pork with mushrooms and vegetable broth for a deeply savory, meat-free option.
• Add noodles: Toss in some glass noodles or ramen in the last few minutes for a stick-to-your-ribs meal.
• Seasonal vegetables: Stir in zucchini, spinach, or enoki mushrooms to balance the spicy broth with freshness.
• Egg drop: Drizzle a beaten egg into the simmering stew just before finishing for silky ribbons throughout.
• Extra tang: Stir in a splash more kimchi brine or a squeeze of lemon to brighten every spoonful.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavors will deepen overnight, which I actually love!
• Freeze: Freeze the stew without tofu in a freezer-safe container for up to 2 months. Add fresh tofu when reheating.
• Reheat gently: Warm on the stovetop over medium-low heat to preserve tofu texture and avoid boiling off the broth’s delicate layers.
• Add water or broth: When reheating, add a splash of broth or water if the stew has thickened too much.
• Rice tip: Reheat steamed rice separately to keep it fluffy and avoid sogginess when served with the stew.

Kimchi Jjigae (Kimchi Stew) Recipe FAQs

• Can I use store-bought kimchi? Absolutely! Fresh, well-fermented kimchi from the store works great. Just make sure it’s not too watery or too old, as that can affect flavor.
• What if I don’t have anchovy broth? Chicken stock is a great substitute and will still create a rich base. For vegetarians, use vegetable broth and skip the anchovy products.
• How spicy is this stew? Moderately spicy and adaptable. Adjust the amount of gochugaru and gochujang to fit your spice comfort level.
• Can I prepare this ahead? Yes! Make it a day ahead for flavors to meld even better. Just reheat slowly and add fresh tofu at the last moment.
• What’s the best side dish? Steamed white rice is classic. You can also serve with Korean-style pancakes or pickled vegetables for a fuller meal.

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