Mukbang Korean Kimchi Stew: Easy Kimchi-jjigae Recipe

Kimchi-jjigae is a Korean stew made by simmering kimchi with a savory broth, vegetables, and often pork or tofu; it is served bubbling hot, usually with rice. This version balances tangy, well-fermented kimchi with pork shoulder, soft tofu, and a gently spicy broth, making a satisfying centerpiece for a mukbang-style meal or a regular weeknight dinner.

Ingredients

8 oz (225 g) boneless pork shoulder, cut into ½-inch (1 cm) cubes
2 cups (300 g) well-fermented napa cabbage kimchi, cut into bite-size pieces
¼ cup (60 ml) kimchi brine, from the jar or container
1 tablespoon (15 ml) neutral cooking oil
½ medium yellow onion, about ½ cup (75 g), thinly sliced
3 garlic cloves, about 9 g, finely chopped
1 tablespoon (18 g) gochujang, Korean fermented red pepper paste
1 tablespoon (7 g) gochugaru, Korean red pepper flakes; use less for a milder stew
1 tablespoon (15 ml) soy sauce
1 teaspoon (4 g) granulated sugar
3 cups (710 ml) water, or unsalted anchovy-kelp stock
7 oz (200 g) soft or medium-firm tofu, cut into ½-inch (1 cm) slices
2 scallions, about 1 oz (30 g), thinly sliced
1 teaspoon (5 ml) toasted sesame oil
3 cups (480 g) cooked short- or medium-grain rice, for serving

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. If the kimchi is especially long or stringy, use kitchen scissors or a knife to make it easier to eat from a spoon. Measure the kimchi brine before you begin. This preparation takes about 20 minutes, including gathering and measuring the ingredients.
Brown the pork. Set a medium, heavy-bottomed pot over medium-high heat and add the oil. When it shimmers, add the pork in a single layer. Sear for about 6 minutes, turning the pieces so several sides brown. If the pot is crowded, brown the meat in batches; overcrowding makes it steam instead of sear. The pork does not need to be cooked through at this stage.
Build the kimchi base. Add the onion and garlic to the pork and stir for about 1 minute. Add the kimchi, kimchi brine, gochujang, gochugaru, soy sauce, and sugar. Stir for another 2 minutes, coating the pork and kimchi with the red seasoning paste. The brief sauté deepens the flavor and helps the gochujang disperse evenly. If the paste sticks to the pot, loosen it with a spoonful of the measured water.
Simmer until the pork is tender. Pour in the remaining water or anchovy-kelp stock and stir, scraping up any browned bits on the bottom. Bring the stew to a boil, then reduce the heat to maintain a steady, gentle simmer. Cover partially and cook for 25 minutes, stirring once or twice. Check a large pork piece 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. The pork should be tender; if it is not, simmer a little longer and check again.
Add the tofu. Arrange the tofu slices in the stew and simmer gently for 3 minutes, spooning broth over the top without breaking the slices. Taste the broth. Add a little water if it is too concentrated, or a small splash of kimchi brine if it needs more tang. Be cautious with extra soy sauce because kimchi and brine can already make the stew salty.
Finish and serve. Turn off the heat and let the pot stand for 3 minutes so the pork gets its required rest and the flavors settle. Stir in the sesame oil, then scatter the scallions over the top. Serve the stew hot in the pot or transfer it carefully to a heatproof serving bowl, with cooked rice on the side. The full cooking time, including the short resting period, is about 40 minutes.

Tips

Choose mature kimchi. Kimchi that is well fermented tastes tangier and gives the broth its characteristic depth. Fresh, mild kimchi can still be used, but the stew may taste less sharp; add a teaspoon or two of rice vinegar near the end if you want more brightness. Avoid adding vinegar automatically, since the kimchi brine may already provide enough acidity.

Control the heat gradually. Gochugaru and gochujang vary in strength from one package to another. Start with half the gochugaru if you are sensitive to spice, then taste after simmering and add more in small pinches. For a less spicy bowl, use a mild gochujang and keep the kimchi seeds and chili paste in the pot to your preference.

Use a suitable pot and a gentle simmer. A medium heavy pot holds heat evenly and leaves room for stirring without crushing the tofu. Once the stew boils, lower the heat; a hard boil can make the broth evaporate too quickly and break up soft tofu. Add a splash of water if the surface becomes exposed or the broth gets saltier as it reduces.

Adjust the protein if needed. Pork shoulder gives the broth a meaty flavor and becomes tender with simmering. Thinly sliced pork belly is a richer, quicker-cooking alternative; add it at the browning stage and check that it reaches the applicable safe temperature. For a meat-free version, leave out the pork and use unsalted anchovy-free stock or water.

Serving Suggestions

Set a small bowl of hot rice beside each serving of stew so diners can alternate spoonfuls or add rice directly to the broth. In a mukbang-style presentation, bring the pot to the table while it is still gently bubbling, with the tofu and scallions visible on top; use a trivet and ladle rather than setting a hot pot on an unprotected surface. The stew is naturally salty and savory, so simple sides work best: sliced cucumber, lightly dressed greens, roasted seaweed, or a small dish of extra kimchi. Offer water and a mild side dish for anyone who wants a break from the chili heat. If serving family-style, use a clean ladle and provide individual rice bowls to make portions easy to manage.

Variations

Tuna kimchi-jjigae: Omit the pork and stir in one drained 5 oz (142 g) can of tuna during the final 3 minutes, just long enough to warm it. Tuna has a lighter texture and a distinct seafood flavor, so it will not create the same rich pork broth. Use water or vegetable stock for a seafood-free version.

More vegetables: Add ½ cup (75 g) sliced mushrooms with the onion, or add ½ cup (60 g) zucchini during the final 8 minutes of simmering. These additions soften and release moisture, so taste the broth before adding more seasoning.

Extra-rich broth: Use unsalted anchovy-kelp stock in place of water. This traditional Korean-style stock adds savory depth without changing the recipe’s basic method. If dried anchovies and kelp are hard to find, water is a practical substitute; a mild, unsalted vegetable stock also works, though it gives the broth a slightly different flavor. Avoid strongly flavored or salty stock.

Different tofu texture: Soft tofu gives the stew a delicate, custardy bite, while medium-firm tofu holds its shape better in a busy pot. Firm tofu can be used if that is what you have, but it will make each spoonful less soft and creamy. Add any tofu gently and avoid stirring repeatedly after it goes in.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered container. For faster cooling, divide a large batch between shallow containers rather than leaving the full pot on the counter. Kimchi-jjigae keeps for 3 to 4 days in the refrigerator. The broth may taste more concentrated the next day, and the tofu may become softer, but both are normal changes.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring carefully until it is steaming throughout. Add a tablespoon or two of water if the broth has thickened. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so the stew heats evenly. Discard leftovers that have been left at room temperature for more than 2 hours. You can freeze the stew in a freezer-safe container for up to 2 months for best quality, though tofu may turn more porous after thawing. Thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What kind of kimchi works best? Napa cabbage kimchi that has fermented until tangy is the usual choice for this stew. Very fresh kimchi still works, but its flavor is gentler and sweeter. Use the accompanying brine for a fuller, more distinctly sour broth, tasting before you add extra salt or soy sauce.

Can I make this without gochujang? Yes. The stew will lose some fermented depth and body, but you can leave it out and use the listed gochugaru to bring chili flavor. If you have doenjang, a small amount—about 1 teaspoon (6 g)—can add savory depth, although it will make the broth taste different. Taste before adding more soy sauce.

Why is my kimchi stew too sour? Very mature kimchi and a generous amount of brine can create a sharp broth. Add water a little at a time, then simmer briefly and taste again. A small pinch of sugar can round the acidity, but it will not remove it. Next time, use less brine or mix mature kimchi with a milder batch.

Can I make the stew ahead? Yes. Cook it a day ahead, cool it promptly, and refrigerate it covered. Reheat it gently to 165°F (74°C) before serving, adding a splash of water if needed. For the neatest tofu slices, you can also cook the stew without tofu and add fresh tofu while reheating.

Is anchovy-kelp stock required? No. Water is a perfectly workable base, particularly because the pork and fermented kimchi provide plenty of flavor. Anchovy-kelp stock adds a subtle savory note, but it is optional and can be replaced with unsalted vegetable stock. Choose an anchovy-free stock if you want to keep the stew free of fish ingredients.

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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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