Korean Kimchi Jjigae Stew with Pork

Korean kimchi jjigae is a bubbling stew of sour kimchi, savory broth, pork, and soft tofu, usually served hot with rice. This home-style version balances the kimchi’s tang and chili with a little sweetness; recipes vary, so adjust the seasoning to suit your kimchi and your preferred heat.

Ingredients

1 lb (450 g) boneless pork shoulder, cut into ¾-inch (2 cm) pieces
2 cups (300 g) well-fermented napa cabbage kimchi, cut into bite-size pieces
½ cup (120 ml) kimchi juice, scooped from the jar
1 tbsp (15 ml) neutral cooking oil, such as canola oil
1 medium yellow onion, about 1 cup (150 g) thinly sliced
2 garlic cloves (6 g), finely chopped
1 tbsp (6 g) gochugaru (Korean red pepper flakes), or less to taste
1 tsp (6 g) gochujang (Korean fermented chili paste), optional
4 cups (950 ml) anchovy-kelp stock or low-sodium chicken broth
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) fish sauce
1 tsp (4 g) granulated sugar, optional, especially if the kimchi is very sour
14 oz (400 g) firm or medium-firm tofu, cut into ½-inch (1 cm) slices
2 scallions (30 g), thinly sliced
1 tsp (5 ml) toasted sesame oil
¼ tsp (1.5 g) fine salt, plus more only if needed
⅛ tsp (0.3 g) ground black pepper

Instructions

Prepare the ingredients. Cut the pork into evenly sized pieces so they cook at a similar rate. Slice the kimchi and onion, chop the garlic, and cut the tofu and scallions. Measure the kimchi juice, broth, and seasonings before you start cooking. If your kimchi leaves are especially long, snip them into shorter pieces with kitchen scissors over a bowl to catch the juice.
Brown the pork and onion. Set a medium heavy pot or Dutch oven over medium-high heat and add the oil. When it shimmers, add the pork, onion, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until the pork is browned in spots and the onion has begun to soften. The pork does not need to be fully cooked at this stage. If the pot is crowded, spread the pieces out and let them sear rather than stirring constantly.
Add the aromatics and kimchi. Stir in the garlic, gochugaru, and gochujang, if using. Cook for about 30 seconds, just until fragrant; keep the heat moderate so the pepper does not scorch. Add the kimchi and cook for 3 minutes, stirring so it softens and picks up the browned flavor from the bottom of the pot.
Pour in the liquid and simmer. Add the kimchi juice, stock, soy sauce, fish sauce, and sugar if using. Scrape the bottom of the pot to loosen any browned bits, then bring the stew to a gentle boil. Lower the heat, cover loosely, and simmer for about 20 minutes, stirring once or twice. Keep it at a steady gentle bubble, not a hard boil, so the pork cooks evenly and the broth does not reduce too quickly.
Check the pork and add tofu. Check the thickest pork pieces with an instant-read thermometer. USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of pork; leave the pot off the heat for that rest once the pork reaches the temperature. If it has not reached 145°F (63°C), simmer longer and check again. Once cooked, tuck the tofu slices into the broth and simmer gently for 5–7 minutes, spooning broth over the tops so they warm without breaking apart.
Season and finish. Stir in the scallions and sesame oil. Taste a spoonful of broth before adding anything else: kimchi and kimchi juice can be salty, and their saltiness varies by brand and age. Add a little more soy sauce for savoriness, a splash of water or stock if it is too intense, or a pinch of sugar if the acidity feels sharp. Serve while the stew is steaming.

Tips

Choose ripe kimchi for a deeper flavor. Kimchi that has fermented until distinctly sour gives jjigae its characteristic tang. Fresh, mild kimchi will still work, but the broth may taste flatter; add a teaspoon of rice vinegar near the end if you want a little more brightness, then taste before adding more.
Adjust the heat gradually. Gochugaru provides a rounded chili flavor, while gochujang adds both heat and a fermented sweetness. If either ingredient is unfamiliar or you prefer mild food, start with half the listed amount. You can stir in more chili flakes during the final simmer, but you cannot easily take heat back out.
Use the right pot and keep the simmer gentle. A heavy pot holds heat evenly and helps the pork and kimchi cook without scorching. If the stew bubbles vigorously, lower the burner. A hard boil can break up the tofu and reduce the broth before the pork is tender.
Keep the broth flexible. The listed stock makes a fairly brothy stew for serving with rice. For a more concentrated bowl, simmer uncovered for the last few minutes; for a milder, soupier result, add ¼–½ cup (60–120 ml) water or stock. Hold back on extra salt until the end.

Serving Suggestions

Serve kimchi jjigae hot in individual bowls, with a bowl of steamed short-grain rice alongside. The rice softens the chile and tang of the broth and makes the meal more filling. A small dish of toasted seaweed, sliced cucumber, or simply dressed greens gives the table a cool, crisp contrast. If you are serving several people, bring the pot to the table on a trivet and ladle portions into heatproof bowls; warn everyone that the stew will stay very hot for a while.

For a simple Korean-inspired meal, add a few small side dishes such as seasoned bean sprouts, sautéed spinach, or pickled radish. These are optional rather than requirements, and the stew is satisfying with rice alone. If the meal includes people with different spice preferences, keep extra gochugaru or sliced scallions on the table so each person can adjust their own bowl.

Variations

Make it without pork. Leave out the pork and use vegetable stock or anchovy-kelp stock. For a more substantial meat-free bowl, add 8 oz (225 g) sliced mushrooms and ½ cup (85 g) rinsed canned beans. Sauté the mushrooms with the onion, then add the beans with the broth. Check that the stock and kimchi are suitable for your dietary needs; some kimchi contains fish sauce or salted shrimp.
Use canned tuna. Drain one 5 oz (140 g) can of tuna and stir it into the stew during the last 5 minutes, instead of using pork. Tuna makes a different, familiar home-style variation and does not need the pork-browning step. If you want a richer broth, add a teaspoon of sesame oil at the end rather than frying the tuna first.
Make a milder version. Omit the gochujang and reduce the gochugaru to 1 teaspoon (2 g). Use a little less kimchi juice and add extra broth if necessary. The stew will still have the fermented flavor of kimchi, but it will be less fiery; serve chili flakes separately for anyone who wants more heat.
Swap the stock. Anchovy-kelp stock is a traditional-style base with savory depth, but it can be hard to find ready-made. Low-sodium chicken broth is a practical substitute and gives a fuller, meatier flavor. Vegetable broth works too, though it will taste lighter. Avoid heavily seasoned broth because kimchi, soy sauce, and fish sauce already contribute salt.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. The stew keeps for 3–4 days in the refrigerator. The broth may taste more pronounced the next day as the kimchi flavors mingle, while the tofu can become softer. If you expect leftovers, you can store the tofu separately and add it when reheating, but this is optional.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring gently until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add a splash of water or broth if the stew has thickened. A microwave also works: cover loosely, heat in short intervals, and stir carefully between intervals so it warms evenly. Do not leave cooked stew at room temperature for more than 2 hours.

Frequently Asked Questions

What does jjigae mean?
Jjigae is a Korean term for a hearty stew, often served hot with rice. Kimchi jjigae is one kind, made with kimchi as a central flavor. There are many household and regional approaches, including versions with pork, tofu, tuna, or no meat, so this recipe is one practical version rather than a single definitive formula.

Can I make kimchi jjigae without gochujang?
Yes. Gochujang is optional here; the kimchi and gochugaru already provide fermented flavor and chile. Leave it out for a slightly less sweet, less rounded broth, or use an extra pinch of gochugaru if you want more heat. Do not replace it with a large amount of another chili sauce, which may add vinegar or sugar that changes the balance.

Why is my stew too sour or salty?
Kimchi varies considerably in age and seasoning. If the broth is too sour, stir in a small pinch of sugar or dilute it with a little unsalted stock. If it is too salty, add water or unsalted broth and serve with plain rice; avoid adding more soy or fish sauce. Next time, start with less kimchi juice and add more only after tasting the simmered broth.

Can I prepare it ahead?
You can chop the pork and vegetables and measure the seasonings a day ahead, keeping the pork covered in the refrigerator and the vegetables in a separate container. You can also cook the stew in advance and refrigerate it within 2 hours, then reheat it to 165°F (74°C) before serving. For the neatest tofu pieces, add the tofu during reheating rather than simmering it twice.

Can I use fresh kimchi?
Yes, but very fresh kimchi is less sour and may not give the broth the same depth. Cook it with the pork for the full 3 minutes, then taste the finished stew. A small splash of rice vinegar can add acidity if needed, but add it gradually; extra vinegar will make the broth sharper rather than reproduce the fermented flavor of aged kimchi.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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