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Kimchi Jjigae (Kimchi Stew) Recipe

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4.9 from 80 reviews

Kimchi Jjigae, or Kimchi Stew, is a classic Korean comfort dish featuring a savory, spicy broth enriched with aged kimchi, tender pork belly, shiitake mushrooms, and silky tofu. This hearty stew is simmered with a flavorful mix of anchovy broth, gochujang, and gochugaru, delivering a perfect balance of umami, heat, and tang. Ideal for a warming meal, it’s traditionally served piping hot with steamed rice.

Ingredients

Main Ingredients

  • ½ small yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 4 oz pork belly, thinly sliced
  • 2 shiitake mushrooms, stems removed, thinly sliced
  • 1 cup kimchi, chopped
  • ½ container (8 oz) firm tofu, sliced
  • 2 green onions, minced for garnish

Jjigae Soup Base

  • 2 ½ cups anchovy broth or chicken stock (more to taste)
  • ¼ cup kimchi brine
  • 2 teaspoons brown sugar
  • 1 tablespoon Gochugaru (Korean red chili flakes)
  • 1 teaspoon gochujang (Korean hot pepper paste)
  • 1 tablespoon soup soy sauce
  • Salt, to taste
  • 1 teaspoon sesame oil
  • 1 tablespoon cooking oil (for sautéing)

Instructions

  1. Cook the aromatics and pork: In a small pot, heat 1 tablespoon of cooking oil over medium-high heat. Add the thinly sliced yellow onion and minced garlic and sauté until fragrant, about 1 minute. Then add the pork belly slices, chopped kimchi, and sliced shiitake mushrooms. Cook until the pork is cooked through, approximately 5 minutes.
  2. Add the soup base and simmer: Pour in the anchovy broth or chicken stock, followed by the kimchi brine, brown sugar, gochugaru, gochujang, and soup soy sauce. Stir well to combine. Bring the mixture to a boil, then cover and reduce the heat to low or medium-low. Let it simmer gently for 10-12 minutes, allowing the flavors to meld.
  3. Finish with tofu and sesame oil: Add the sliced tofu and drizzle the teaspoon of sesame oil over the stew. Continue to simmer gently for another 5-7 minutes until the tofu is heated through. Season with salt to taste. Garnish with minced green onions just before serving. Serve immediately with steamed rice for a traditional experience. Enjoy!

Notes

  • Use aged kimchi for a deeper, more complex flavor in the stew.
  • Adjust the amount of gochugaru and gochujang to modify the spice level according to your preference.
  • If anchovy broth is unavailable, chicken stock is a suitable substitute.
  • To make this dish vegetarian, substitute pork with mushrooms and use vegetable broth instead of anchovy or chicken broth.
  • Serve with steamed white rice to balance the spicy and tangy flavors of the stew.

Find it online: https://oliviabakes.com/kimchi-jjigae-kimchi-stew-recipe/