Korean Stew: Kimchi Jjigae with Pork, Tofu, and Rice

Korean kimchi jjigae is a bubbling stew of aged kimchi, pork, tofu, and a savory, gently spicy broth, usually served hot with rice. In Korean, jjigae (찌개) means a stew-style dish; this home-style version builds deep flavor from kimchi and its juice without needing a long simmer.

Ingredients

12 oz (340 g) boneless pork shoulder, cut into roughly ½-inch (1.3 cm) cubes
2 cups (300 g) well-fermented napa cabbage kimchi, cut into bite-size pieces
⅓ cup (80 ml) kimchi brine, taken from the kimchi container
1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
1 small yellow onion, about ¾ cup (100 g), thinly sliced
4 medium garlic cloves (12 g), finely chopped
1 tablespoon (6 g) gochugaru (Korean red pepper flakes), or less to taste
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) toasted sesame oil
3 cups (710 ml) low-sodium chicken broth or water
12 oz (340 g) medium-firm or firm tofu, cut into 1-inch (2.5 cm) cubes
2 scallions (30 g), thinly sliced, with white and green parts separated
1 teaspoon (5 ml) fish sauce, optional, for a more savory finish
4 cups (about 600 g) cooked short- or medium-grain rice, for serving

Instructions

Prepare the ingredients. Cut the pork into even cubes so they cook at a similar rate. Chop the kimchi, reserving its brine, and slice the onion, garlic, tofu, and scallions. Measure the broth and seasonings before you start cooking. If the kimchi is very mild, set aside a little extra gochugaru to adjust the finished stew.
Brown the pork. Set a medium Dutch oven or heavy, lidded saucepan over medium-high heat and add the neutral oil. When the oil shimmers, add the pork in one layer. Cook for about 5 minutes, turning the pieces once or twice, until they are lightly browned on several sides. If your pot is small, brown the pork in two batches rather than crowding it; crowded meat releases moisture and steams instead of browning.
Cook the kimchi and aromatics. Add the sliced onion, garlic, kimchi, kimchi brine, gochugaru, soy sauce, and sesame oil. Stir and cook for 5 minutes, scraping up any browned bits from the bottom of the pot. The kimchi should soften and smell fragrant. This brief cooking step rounds out its sharpness and lets the pork pick up its seasoning.
Simmer the stew. Pour in the broth or water and add the white parts of the scallions. Bring the liquid to a gentle boil, then lower the heat, cover the pot, and simmer for 15 minutes. Keep it at a steady, gentle bubble rather than a hard boil; vigorous boiling can break up the tofu later and make the broth reduce too quickly. Stir once during the simmer to check that nothing is sticking.
Add tofu and finish cooking. Nestle the tofu cubes into the broth and simmer uncovered for 5 minutes. Check the largest pork cube with a food thermometer: USDA FSIS guidance is a safe minimum of 145°F (63°C) for whole cuts of pork, followed by a 3-minute rest. If it has not reached that temperature, continue simmering and check again. Stir in the optional fish sauce, taste the broth, and add more gochugaru for heat or a small splash of water if it is too concentrated.
Rest briefly and serve. Turn off the heat and let the stew stand for 3 minutes so the pork completes its required rest and the broth settles. Scatter the green scallion tops over the pot. Ladle the stew into bowls and serve immediately with hot rice.

Tips

Choose the right kimchi. Well-fermented kimchi gives the stew its characteristic tang and a fuller flavor. Fresh, recently made kimchi can still work, but the broth may taste less rounded; add a teaspoon of rice vinegar near the end if you want a little more acidity. Taste before adding salt because kimchi brine and soy sauce can already be salty.
Adjust the heat gradually. Gochugaru is Korean red pepper that adds both color and warmth, and its heat varies by brand and grind. Start with the listed tablespoon for a moderately spicy pot, or use 1 teaspoon for a milder version. If you cannot find it, use a smaller amount of crushed red pepper; the flavor will be sharper and less sweet, so add it cautiously.
Use kimchi brine thoughtfully. The brine brings concentrated seasoning, but its saltiness differs from jar to jar. If your kimchi is especially salty, start with half the brine and use water or unsalted broth. You can add the rest after tasting. Low-sodium broth gives you more control than regular salted stock.
Keep the tofu intact. Medium-firm tofu is easy to find and holds its shape while absorbing broth; firm tofu is sturdier, while soft tofu makes a more delicate, spoonable stew. Add tofu toward the end and avoid vigorous stirring. If using soft tofu, spoon it into the pot in large pieces and let it warm gently.

Serving Suggestions

Serve kimchi jjigae piping hot in individual bowls or bring the pot to the table while it is still gently bubbling. Offer a bowl of steamed short- or medium-grain rice alongside each portion. Rice softens the stew’s spicy, tangy edge and makes it easy to enjoy the broth. A small assortment of Korean side dishes, or banchan, works well too: try crisp cucumber, seasoned bean sprouts, or simply sliced radish. Keep the accompaniments relatively mild so they do not compete with the kimchi.

For a casual meal, serve the stew with rice and one fresh vegetable side. If you are serving several people, put extra rice and sliced scallions on the table so everyone can adjust their bowl. The stew is satisfying on its own, but it also fits into a larger Korean-style meal with other shared dishes. Because the pot stays very hot, use a heatproof trivet and let each bowl cool briefly before eating.

Variations

There are many household and regional ways to make jjigae, and no single combination is the only correct one. Pork is a familiar pairing for kimchi jjigae, but you can replace it with 12 oz (340 g) thinly sliced beef. Cook beef until it reaches 145°F (63°C) with a 3-minute rest, following the safe minimum for whole cuts. For a seafood version, add peeled shrimp near the end and cook until they reach 145°F (63°C); seafood changes the broth’s flavor and needs less simmering than pork.

For a meat-free pot, omit the pork and use vegetable broth. Replace the fish sauce with 1 teaspoon (5 ml) soy sauce or a little extra kimchi brine, then start tasting before adding more salt. The result will be lighter and less meaty but still savory from the fermented kimchi. For a richer version, use a small amount of pork belly in place of shoulder; it releases more fat, so you may need less cooking oil.

If you do not have gochugaru, crushed red pepper can provide heat, though it will not have the same mellow, fruity character or vivid red color. A little paprika can add color, but it is not a direct substitute for the pepper’s flavor. For a more substantial stew, add sliced mushrooms with the onion or a handful of zucchini during the final 5 to 7 minutes. Avoid adding too many vegetables at once, since they release water and can dilute the broth. You can also leave out the tofu, but the finished stew will have less of its soft, mild contrast.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a shallow airtight container. Kimchi jjigae keeps for 3 to 4 days in the refrigerator. The kimchi flavor may become more pronounced as it sits, and the tofu may soften, but both are normal changes. For longer storage, freeze the stew for up to 2 to 3 months for best quality; tofu can become more porous and chewy after freezing, so leave it out and add fresh tofu when reheating if texture matters to you.

Reheat only the portion you plan to eat. Warm it in a covered saucepan over medium-low heat, stirring gently, until steaming throughout and at least 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add a splash of water or broth if the stew has thickened in the refrigerator. You can also microwave a serving in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Bring frozen portions to a safe temperature during reheating rather than leaving them to thaw on the counter.

Frequently Asked Questions

What does “stew” mean in Korean?
“Stew” is commonly translated as jjigae (찌개) when referring to Korean stew dishes. Jjigae covers a range of hearty, usually savory preparations served hot, including kimchi jjigae. The Korean word does not describe just one recipe; ingredients and broth vary from dish to dish.

Is kimchi jjigae very spicy?
It can be, but you control the heat. This recipe uses one tablespoon of gochugaru, which gives a noticeable warmth without requiring chili paste. Start with less if you are sensitive to spice, then taste near the end and add more in small amounts. Kimchi itself can also contribute heat, so the result depends on the kimchi you use.

Can I make this stew without pork?
Yes. Leave out the pork and use vegetable broth for a meat-free version, then season with soy sauce instead of fish sauce. You can add mushrooms or zucchini for extra substance. Since there is no meat to brown, begin by cooking the onion and kimchi in the oil for about 5 minutes, then proceed with the broth and simmering steps.

Can I use fresh kimchi instead of fermented kimchi?
Yes, although the flavor will be less tangy and developed. Use the same quantity and taste the broth before serving. A small splash of rice vinegar can add acidity if needed, but add it gradually so the stew does not become too sharp. Fresh kimchi may also have less brine, so make up the liquid with a little water if necessary.

What can I use instead of gochugaru?
Crushed red pepper is the most practical pantry substitute, but it is usually sharper and less fruity than Korean pepper flakes. Start with about ½ teaspoon, simmer, and adjust to taste rather than replacing the full tablespoon at once. Paprika can contribute color, but it will not recreate gochugaru’s flavor or heat.

Why does my stew taste too sour or too salty?
Very mature kimchi can make the broth strongly sour, while kimchi brine, soy sauce, and regular broth can add up to a salty result. Balance a sour stew with a little extra water or unsalted broth and simmer briefly; balance salt by diluting it with water or unsalted broth. Avoid adding sugar automatically, since it can mask rather than fix the seasoning. Taste before adding any extra soy sauce or 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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