Kimchi Jjigae (Korean Kimchi Stew with Pork and Tofu)
Spicy Korean Kimchi Stew with Pork, Tofu, and Aged Kimchi
Kimchi jjigae is a classic Korean stew built on aged kimchi, pork, and tofu simmered in a rich, spicy broth. As the kimchi cooks down, it deepens in flavor, while gochujang and dashi create a savory, well-rounded base. It’s bold, hearty, and best served hot with rice.
Ingredients
for Kimchi Jjigae
For the stew
For the sauce
For the broth
For finishing
How to Make Kimchi Jjigae
1Make the sauce
2Prep the ingredients
3Cook the pork
- Note
Add a small splash of water if needed to prevent sticking.
4Build the base
- Note
This step adds depth and rounds out the sharpness.
5Simmer
6Finish
7Serve
About Kimchi Jjigae
Kimchi jjigae is a staple of Korean home cooking, known for its deep, fermented flavor and comforting, stew-like consistency. Traditionally made with aged kimchi, pork, tofu, and a simple anchovy-based broth, it reflects a practical approach to cooking with ingredients at their peak. This version keeps that foundation intact while using both pork belly and shoulder for added richness and texture. The kimchi is cooked down first to build depth, then simmered with dashi and a balanced gochujang-based sauce. It’s straightforward, reliable, and delivers the bold, spicy, tangy character that defines a good kimchi jjigae.
Tips for the Best Kimchi Jjigae
Use aged kimchi
Well-fermented kimchi gives you a deeper, more balanced stew.
Cook the kimchi first
Letting the kimchi caramelize builds richness and softens its sharp edge.
Balance the acidity
A small amount of sugar helps round out the sourness.
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