Korean Word for Stew: What Jjigae Means and How to Make It

In Korean, jjigae (찌개) is the word commonly used for a hearty stew, often made with ingredients such as kimchi, tofu, vegetables, seafood, or meat. This pork kimchi jjigae is a home-style version from Korea: it simmers tangy fermented kimchi and pork in a savory, gently spicy broth and is served hot with rice.

Ingredients

1 tablespoon (15 ml) neutral cooking oil
8 ounces (225 g) thinly sliced pork belly or pork shoulder, cut into bite-size pieces
2 cups (300 g) well-fermented napa cabbage kimchi, cut into bite-size pieces, plus 2 tablespoons (30 ml) kimchi juice
1 small yellow onion, about 1 cup (150 g), thinly sliced
2 teaspoons (10 g) gochujang (Korean chili paste)
1 teaspoon (2 g) gochugaru (Korean red pepper flakes), or less to taste
2 cups (475 ml) water or unsalted anchovy-kelp stock
1 tablespoon (15 ml) fish sauce
1 teaspoon (5 ml) soy sauce
12 ounces (340 g) firm tofu, cut into 1-inch (2.5 cm) cubes
2 scallions, about ¼ cup (25 g), thinly sliced
1 teaspoon (5 ml) toasted sesame oil
Steamed rice, for serving

Instructions

Prepare the ingredients before heating the pot. Cut the pork into bite-size pieces, slice the onion and scallions, and cube the tofu. If the kimchi pieces are long, cut them into roughly 1-inch (2.5 cm) lengths so they are easy to eat from a spoon. Keep the kimchi juice; it adds acidity and seasoning to the broth.
Set a medium heavy pot or Dutch oven over medium heat and add the oil. Add the pork in an even layer and cook for about 4 minutes, stirring once or twice, until the outside is no longer raw and some fat has rendered. It does not need to brown deeply. If using lean pork shoulder, stir more often so it does not stick.
Add the kimchi, kimchi juice, and sliced onion. Cook for 3 minutes, stirring occasionally, until the kimchi smells fragrant and begins to soften. Stir in the gochujang and gochugaru until the paste coats the pork and vegetables. The mixture may look thick at this point; that is expected before the broth goes in.
Pour in the water or stock, then stir in the fish sauce and soy sauce. Bring the liquid to a boil, then lower the heat to maintain a steady simmer. Cover the pot partly and simmer for 17 minutes, stirring once midway through. The kimchi should soften and the broth should take on a reddish, savory color. Add a small splash of water if the liquid reduces more than you like.
Arrange the tofu cubes in the pot and simmer gently for 3 minutes, spooning broth over the tops once or twice. Check the thickest pork pieces with a food thermometer; USDA FSIS lists 145°F (63°C) as the safe minimum for whole cuts of pork, followed by a 3-minute rest. Keep the stew at a gentle simmer rather than stirring hard, which can break up the tofu.
Turn off the heat and let the pot stand for 3 minutes. Stir in the sesame oil and most of the scallions, then taste the broth. Add a little more kimchi juice or fish sauce if it needs brightness or salt, or a splash of water if it is too intense. Scatter the remaining scallions over the top and serve while steaming hot.

Tips

Choose ripe kimchi. Kimchi that tastes sour is especially useful here because its acidity gives the broth depth. Fresh, mild kimchi will still work, but the stew may taste less tangy; add a teaspoon of rice vinegar at the end only if it needs a little lift.
Adjust the heat gradually. Gochujang adds savory sweetness as well as spice, while gochugaru brings a cleaner pepper flavor. Start with less gochugaru if you are unsure, then add more after simmering. Crushed red pepper can stand in for gochugaru, but the color and flavor will be less distinctly Korean.
Use the right pot and simmer gently. A medium, fairly deep pot gives the ingredients room without making the broth spread too thin. A rolling boil can break up tofu and make the pork tougher, so reduce the heat once the liquid boils.
Season at the end. Kimchi, kimchi juice, fish sauce, and stock all vary in saltiness. Hold back on extra salt until the stew has simmered and the flavors have concentrated. Unsalted water is a sensible choice if your kimchi is already quite salty.

Serving Suggestions

Serve jjigae bubbling hot in the cooking pot or ladle it into warm individual bowls. Put steamed short-grain rice alongside it, not in the pot, so each person can alternate spoonfuls of broth with rice or add rice to their bowl as they eat. The rice softens the stew’s chili and sour notes and makes the meal more filling.

A few simple Korean-style side dishes are plenty. Sliced cucumber, blanched greens, or a mild vegetable namul can provide a cool or crisp contrast; extra kimchi is optional because the stew already contains plenty. Set out small bowls and spoons, and let diners take tofu, pork, and kimchi from the broth. The pot will be very hot, so use a trivet and warn guests before setting it on the table.

Variations

Make it meat-free: Leave out the pork and use water or vegetable stock instead of anchovy-kelp stock. Add sliced mushrooms, such as shiitake or oyster mushrooms, with the onion, and use soy sauce in place of fish sauce. The broth will be lighter and less meaty, but fermented kimchi still brings plenty of savory character. Check that the kimchi itself contains no fish sauce or salted seafood if you need the dish to be fully vegetarian.

Try tuna or seafood: Canned tuna is a common practical addition to kimchi stew. Omit the pork, simmer the kimchi and broth as directed, and fold in one drained 5-ounce (140 g) can of tuna during the last few minutes. For fresh fish or shellfish, add bite-size pieces near the end and cook them through; fish should reach 145°F (63°C) according to USDA FSIS. Seafood cooks quickly, so avoid a long simmer.

Make a milder bowl: Reduce or omit the gochugaru and use only a modest amount of gochujang. You can also add a little more water and tofu, though the broth will taste less concentrated. Do not try to remove all the spice by adding sugar; that can make the stew sweet without balancing its acidity.

Use what is available: Gochujang and gochugaru are sold at Korean and many Asian grocery stores. If gochujang is unavailable, a small amount of miso with a pinch of red pepper can approximate its savory, spicy role, but it will not taste identical. Anchovy-kelp stock adds a subtle seafood savoriness; water works well here, especially because the kimchi, pork, and fish sauce season the broth.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking in a covered, shallow container. It keeps for 3–4 days in the refrigerator. If you expect leftovers, store rice separately so it does not soak up the broth and become soft. Tofu may become a little firmer and the kimchi more tender as the stew sits, but the flavor remains suitable for reheating.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until it is steaming throughout and reaches 165°F (74°C). Add a tablespoon or two of water if the broth has thickened. You can also microwave an individual serving in a covered microwave-safe bowl, pausing to stir so it heats evenly; check the center with a food thermometer for 165°F (74°C). Freeze portions in airtight containers for up to 2 months for best quality, thaw overnight in the refrigerator, and reheat to 165°F (74°C). Tofu can turn more crumbly after freezing, though the stew remains usable.

Frequently Asked Questions

Is jjigae the Korean word for stew?
Yes. Jjigae (찌개) is commonly translated as “stew” and refers to a family of Korean dishes, rather than one specific recipe. Kimchi jjigae, doenjang jjigae, and sundubu jjigae are examples made with different main ingredients and seasonings.

What is the difference between jjigae and guk?
Both are Korean dishes served with broth, and the categories can overlap in everyday descriptions. In general, guk means soup and is often served in a larger amount of broth, while jjigae is typically more concentrated and served as a hearty shared dish or individual stew. There are many regional and household versions, so the distinction is not an absolute rule.

Can I make kimchi jjigae without pork?
Yes. Omit the pork and use water or vegetable stock, then add mushrooms or extra tofu for substance. Replace fish sauce with soy sauce if you want to avoid fish products, and check the kimchi label because some kimchi contains fish sauce or salted seafood.

What kind of kimchi should I use?
Use napa cabbage kimchi, preferably well-fermented and pleasantly sour. Very fresh kimchi is edible in the stew, but its flavor is milder and less tangy. Kimchi juice is useful for seasoning; if your jar has little liquid, make the recipe without it and adjust the broth after simmering.

Can I make the stew ahead?
Yes. You can cook it a day ahead, cool it promptly, and refrigerate it for up to 3–4 days total. The flavors may become more blended overnight. Reheat gently to 165°F (74°C), and add a small splash of water if the broth has reduced or become too intense.

Is jjigae always spicy?
No. Some jjigae recipes are spicy because they use gochujang, gochugaru, or chili, while others rely on ingredients such as soybean paste for a different savory profile. This kimchi version has moderate heat as written; reduce the chili flakes or paste to suit your table.

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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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