Kimchi Jjigae: A Classic Korean Kimchi Stew

Kimchi jjigae is a Korean stew made with fermented kimchi, a savory broth, and often pork and tofu; it is served piping hot, usually with rice. The exact ingredients vary by household and region, but its tangy, gently spicy broth and tender vegetables make it a comforting one-pot meal.

Ingredients

1 tablespoon (15 ml) neutral cooking oil
12 ounces (340 g) boneless pork shoulder, cut into ½-inch (1.25 cm) cubes
2 cups (300 g) well-fermented napa cabbage kimchi, cut into bite-size pieces
½ cup (120 ml) kimchi brine, taken from the kimchi container
1 medium yellow onion, thinly sliced, about 1 cup (150 g)
3 garlic cloves (9 g), finely chopped
1 tablespoon (6 g) gochugaru (Korean red pepper flakes), or less to taste
1 tablespoon (18 g) gochujang (Korean fermented chili paste)
3 cups (720 ml) unsalted chicken stock or water
1 tablespoon (15 ml) soy sauce
1 teaspoon (4 g) granulated sugar, optional, to balance very sour kimchi
14 ounces (400 g) medium-firm or firm tofu, drained and cut into ½-inch (1.25 cm) slices
2 scallions (30 g), thinly sliced
1 teaspoon (5 ml) toasted sesame oil
Cooked short-grain rice, for serving

Instructions

Prepare the ingredients. Cut the pork into evenly sized cubes so it cooks at a similar rate. Slice the kimchi and onion, chop the garlic, and drain and slice the tofu. Keep the kimchi brine; its acidity and seasoning give the stew much of its characteristic flavor. If the brine is unusually salty, start with ¼ cup (60 ml) and add more to taste.
Brown and cook the pork. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Add the pork in one layer, working in batches if the pot is crowded, and brown for about 8–10 minutes, turning the pieces so several sides take on color. Check the thickest pieces with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. Transfer the pork to a clean plate and let it rest for 3 minutes before adding it back to the stew. If the pork has not reached temperature, return it to the pot and continue cooking, checking again.
Soften the kimchi and aromatics. Add the sliced onion, garlic, kimchi, gochugaru, and gochujang to the pot. Stir for 2–3 minutes, scraping up browned bits from the bottom. The kimchi should look glossy and smell fragrant, rather than raw. If the chili paste sticks, lower the heat and add a tablespoon of stock.
Build the broth. Pour in the kimchi brine, stock or water, and soy sauce. Stir to dissolve the gochujang, then return the rested pork and any juices on the plate to the pot. Bring the broth to a boil, then lower the heat to maintain a steady simmer. Cover partially and simmer for 15 minutes so the kimchi softens and the flavors come together.
Add tofu and finish simmering. Taste the broth before adding salt; kimchi, brine, and soy sauce can all be salty. Stir in the sugar if the broth tastes sharply sour, then add the tofu slices. Simmer gently for 5 minutes, spooning broth over the tofu rather than stirring vigorously, which can break it apart. Check that the pork is tender and thoroughly hot. If the broth is too intense, add a splash of water; if it tastes thin, simmer uncovered for a few more minutes.
Season and serve. Turn off the heat and stir in the sesame oil. Scatter the scallions over the stew and serve immediately in bowls with hot rice. For a shared meal, set the pot on a heat-safe trivet and let everyone spoon stew over their own rice.

Tips

Choose well-fermented kimchi. Older, sour kimchi gives jjigae its vivid, rounded tang. Fresh, mild kimchi still works, but the broth will taste less complex; add a little extra kimchi brine or a small splash of rice vinegar if needed, tasting as you go.
Adjust the heat gradually. Gochugaru and gochujang contribute different things: flakes add chili flavor and color, while paste adds fermented depth and sweetness. Start with less gochugaru if you are unsure, then add more after the broth simmers.
Avoid a crowded pan when browning. If pork pieces are piled on top of each other, they release moisture and steam instead of browning. Cook in two batches if necessary; that extra browning adds savory flavor to the broth.
Keep tofu intact. Use medium-firm or firm tofu and add it near the end. Stir gently, or place the slices on top and ladle hot broth over them. Silken tofu can be used, but it will break into the stew and create a softer texture.

Serving Suggestions

Serve kimchi jjigae hot with freshly cooked short-grain rice, which balances the spicy, sour broth and makes the meal more filling. A small bowl of rice per person is a useful starting point; diners can eat the stew by itself or spoon broth, kimchi, pork, and tofu over the rice. If serving family-style, put out small bowls and a ladle, and keep the pot warm on a stable, heat-safe surface.

Simple side dishes are best alongside a strongly flavored stew. Try blanched spinach dressed with sesame, cucumber salad, roasted seaweed, or a mild vegetable banchan. If you are serving more people, add extra rice and one or two mild sides rather than doubling the chili immediately. Keep drinking water nearby, and offer extra scallions or sesame oil at the table for those who want them.

Variations

Use canned tuna. For a common pantry-style variation, omit the pork and add one drained 5-ounce (142 g) can of tuna during the last 5 minutes of simmering. Tuna gives the broth a different, savory flavor and needs only to be heated through. You can also leave out the meat entirely and use vegetable stock; the kimchi and fermented pastes still make a flavorful stew.

Try a different cut of pork. Thinly sliced pork belly is a familiar choice and cooks faster than shoulder. Brown it until cooked through, checking a thick piece with a thermometer for 145°F (63°C), then rest it for 3 minutes before continuing. Pork belly makes a richer broth, so you may want to spoon off some rendered fat before adding the kimchi. For a leaner option, use pork loin cubes, taking care not to overcook them.

Make it less spicy or more substantial. Reduce or omit the gochugaru for a milder pot; keep the gochujang if you still want its fermented flavor. For a heartier version, add 1 cup (150 g) sliced mushrooms with the onion, or add ½ cup (75 g) sliced rice cakes during the final 5–8 minutes, allowing them to soften without sticking. A small handful of sliced zucchini also works well.

Choose a different broth. Unsalted chicken stock makes a rounder, fuller base, while water lets the kimchi flavor stand out. A traditional Korean anchovy-and-kelp stock is another option if it is available. If you cannot find it, use water or low-sodium stock; the stew will still be satisfying, though it will have less of the stock’s sea-like savoriness. Avoid strongly salted stock because the kimchi brine and soy sauce already season the pot.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking, in a covered container. It keeps for 3–4 days in the refrigerator. The broth may taste even more blended the next day, while the tofu can become softer. For easier reheating, store rice separately and avoid leaving the pot at room temperature while serving.

Reheat only the portion you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl, stirring or turning the food so it heats evenly. Add a splash of water if the broth has reduced. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and bring the broth to a gentle simmer. Do not repeatedly cool and reheat the full batch. Freeze leftover stew in a suitable airtight container for up to 2 months for best quality; tofu may change texture after freezing. Thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What does kimchi jjigae mean? “Kimchi jjigae” refers to a Korean kimchi stew: “kimchi” is the fermented vegetable, and “jjigae” is a category of Korean stew. It is usually served hot with rice. Recipes differ, so pork, tofu, seafood, or other ingredients may appear depending on the cook and the ingredients available.

Can I make kimchi jjigae without pork? Yes. Leave out the pork and use water or vegetable stock, or add mushrooms for extra texture. Canned tuna is another popular variation; add it near the end so it warms without becoming dry. Check the kimchi and other seasonings if you need the stew to be vegetarian, since some kimchi contains fish sauce or salted seafood.

What if my kimchi is not very sour? The stew will still work, but its flavor may be milder and less tangy. Add a little more kimchi brine, if available, or a small splash of rice vinegar to the broth. Taste after each addition; adding too much acid can cover the savory flavors.

Is kimchi jjigae supposed to be very spicy? It can be spicy, but the heat is adjustable. Gochugaru is the easiest ingredient to reduce, and the stew does not need extra chili oil. If the finished broth is hotter than you prefer, add a little water or unsalted stock and serve it with plenty of rice.

Can I make it ahead? Yes. You can cook the stew a day ahead and refrigerate it promptly. Reheat it gently to 165°F (74°C) before serving, then add fresh scallions. If possible, cook rice separately on the day you serve the stew; rice left in the pot will absorb broth and become overly soft.

What is the best kimchi to use? Napa cabbage kimchi is the standard choice for this version. Well-fermented kimchi is particularly useful because its sourness flavors the broth. If you only have fresh kimchi, use it, then adjust the brine or add a little rice vinegar after simmering. Kimchi seasoning varies by maker, so taste before adding extra salt.

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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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