Authentic Kimchi Jjigae

Kimchi stew, or Kimchi jjigae, is one of those dishes that everyone in Korea loves. It’s warm, hearty, and packed with spicy, savory flavors that make it truly delicious. Honestly, I’ve never met anyone who didn’t fall in love with it—as long as they can handle a bit of spice. It’s one of those comforting meals that brings people together and always hits the spot. For more recipe you might also want to try our egg-drop soup, chicken halang-halang, and chicken penne. Chech out our Youtube channel to enjoy more.

My friend has recently fallen in love with K-pop and has been eager to try some authentic Korean food. As her pretty and kind friend (lol), I decided to make her wish come true, just like a fairy godmother would for Cinderella.

Now, I have to admit, I’m not Korean and I don’t really know how to cook Korean food. But, determined to fulfill my friend’s wish, I put on my fairy godmother hat and got to work. With a wave of my delicate fingers and some serious brain lubrication, I scoured the internet for an authentic Kimchi jjigae recipe.

At first, I was a bit confused between Kimchi soup and Kimchi stew. But after some research, I discovered that Kimchi stew is thicker and more robust than its soup counterpart. Kimchi soup tends to be less salty and is always served in individual bowls with rice.

Traditionally, in Korean cuisine, stews were served in a big pot placed in the center of the table, and the family would eat communally from it. These days, some people (including me) might get a little uneasy about double-dipping. So, for stews, I prefer to put individual bowls on the table along with a large spoon. This way, everyone can take what they like from the pot and enjoy their meal without any worries.

Ingredients You’ll need

• Pork belly (cut into small pieces): Provides a rich, savory flavor and adds a hearty texture to the stew.
• Kimchi (chopped into small piece: The star ingredient, it infuses the stew with its distinctive tangy, spicy flavor.
• Kimchi juice: Enhances the stew with extra kimchi flavor, adding depth and complexity.
• Garlic (minced): Adds a fragrant, savory base that complements the other flavors.
• Gochujang (Korean pepper paste): Contributes a deep, spicy, and slightly sweet flavor, essential for authentic taste.
• Gochugaru (Korean pepper flakes): Adds heat and a vibrant red color to the stew, enhancing its visual and taste appeal.
• Tofu (cut into pieces): Provides a soft, creamy texture that contrasts with the other ingredients and absorbs the flavors of the stew.
• Water: Forms the base of the stew, allowing the flavors to meld together as it simmers.
• Sesame oil: Adds a rich, nutty flavor; one part for cooking and the other for finishing to enhance the aroma.
• Green onions: Used for garnish, adding a fresh, mild onion flavor and a pop of color.
• Enoki mushrooms: Optional, but they add a delicate texture and mild flavor that complements the stew.

Why You’ll love Kimchi Jjigae

It’s warm, hearty, and packed with spicy, savory flavors that make it truly delicious. Honestly, I’ve never met anyone who didn’t fall in love with it—as long as they can handle a bit of spice. It’s one of those comforting meals that brings people together and always hits the spot.

Authentic Kimchi Stew Recipe

5.0 from 2 votes

Course: SoupsCuisine: KoreanDifficulty: Medium

Servings

2

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Kimchi stew, or Kimchi jjigae, is one of those dishes that everyone in Korea loves. It’s warm, hearty, and packed with spicy, savory flavors that make it truly delicious.

Ingredients

• 240 grams 240 long strips of pork belly, cut into small pieces

• 1/2 cup 1/2 kimchi, chopped into small pieces

• 2 TBS 2 kimchi juice

• 1 clove 1 garlic, minced

• 1 TBS 1 gochujang (Korean pepper paste)

• 1 tsp 1 gochugaru (Korean pepper flakes)

• 2 ounces 2 tofu, cut into pieces

• 2 cups 2 water

• 2 tsp 2 sesame oil, divided

• 2 pieces 2 green onions

• 50 grams 50 enoki mushrooms

Directions

• In a hot pot, add oil and saute the minced garlic until fragrance.
• Add cut up pork belly and mix
• Once pork belly is cooked, add chopped kimchi and mix
• Add gochujang paste and mix
• Add Korean pepper flakes and mix
• Add water (use can also use chicken, beef or vegetable broth) and let it come to a simmer boil for 10-15 minutes.
• Add kimchi juice and let it simmer for 5 minutes.
• Add tofu, enoki mushroom, and add 1 tsp of sesame oil and let it simmer for 5 minutes.
• Turn off stove and add sliced green onions and serve.

Equipment

• Marble Cook ware

Notes

• Use Well-Fermented Kimchi: The older and more fermented the kimchi, the better the flavor of the stew. It adds a deeper, tangier taste.
• Adjust the amount of gochujang and gochugaru according to your spice tolerance. Start with less if you’re unsure, and add more if needed.
• Add the tofu towards the end to keep it from breaking apart. Let it absorb the flavors for a few minutes before serving.
• Drizzle the sesame oil just before serving to preserve its fragrant aroma and flavor. Also add green onions and enoki mushroom at the very end to maintain their texture and freshness
• Kimchi jjigae is best enjoyed with steamed rice. It balances the spiciness and provides a satisfying meal.