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Kimchi Jjigae (Korean Kimchi Stew)

Korean · Dinner · Easy

Kimchi Jjigae (Korean Kimchi Stew)

Total
55 min
Prep
15 min
Serves
4
Calories
350
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Sour kimchi, pork and soft tofu simmer into a brick-red broth in this Korean stew. A little sesame oil rounds out the sharp, fermented edge.

Aged cabbage kimchi gives Kimchi Jjigae (Korean Kimchi Stew) its backbone: tangy juice, tender leaves and enough depth to turn water into a full-flavored broth. In South Korea, it is a familiar way to put well-fermented kimchi to work.

Choose kimchi that tastes distinctly sour rather than freshly salted. Pork shoulder adds body without making the pot as fatty as belly would; add the tofu near the end so its broad slices stay intact.

SpicyTangySavoryOne PotComfort FoodDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat the sesame oil in a heavy 4-quart pot over medium heat. Add the pork shoulder and cook for , turning until its surface loses its raw color.

  2. Add the onion, garlic and kimchi. Cook for , stirring, until the onion softens and the cabbage smells fragrant.

  3. Stir in the kimchi juice, gochugaru, sugar, salt and water. Bring to a boil, cover partially and simmer over low heat for , until the pork is tender and reaches at least 145°F.

  4. Lay the tofu across the surface and simmer for until hot. Remove from the heat, let stand for , then scatter with scallions and ladle into bowls.

Forkue tips

  • If gochugaru is unavailable, use 1 tsp crushed red pepper flakes plus 2 tsp sweet paprika; the broth will have a different chile flavor.

Storing and reheating

Refrigerate for up to 3 days. Reheat gently in a covered saucepan, adding a little water if the broth has reduced; lift the tofu with a spoon rather than stirring it apart.

Kitchen gear

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Nutrition per serving, estimated

350Calories
29gProtein
13gCarbs
20gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Kimchi Jjigae (Korean Kimchi Stew): FAQ

Can I use fresh kimchi?

Older, sour kimchi gives a fuller broth. With fresh kimchi, add a little rice vinegar at the table to supply the tang that fermentation normally provides.

What should I serve with kimchi jjigae?

Plain steamed rice balances the salty, spicy broth. Keep additional sides simple, such as lightly seasoned spinach or cucumber.

How do I store and reheat Kimchi Jjigae (Korean Kimchi Stew)?

Refrigerate for up to 3 days. Reheat gently in a covered saucepan, adding a little water if the broth has reduced; lift the tofu with a spoon rather than stirring it apart.

How long does Kimchi Jjigae (Korean Kimchi Stew) take?

About 55 min in total: 15 min prep and 40 min cooking.

What do I need to make Kimchi Jjigae (Korean Kimchi Stew)?

The key ingredients are pork shoulder, kimchi, kimchi juice, tofu, onion and garlic, plus pantry basics.

Any tips for Kimchi Jjigae (Korean Kimchi Stew)?

If gochugaru is unavailable, use 1 tsp crushed red pepper flakes plus 2 tsp sweet paprika; the broth will have a different chile flavor.

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