Korean Stew: Kimchi Jjigae With Pork and Tofu

Kimchi jjigae is a Korean stew made with fermented kimchi, pork, tofu, and a savory, chile-seasoned broth. It is cooked in one pot and served piping hot with rice; the balance of sour kimchi, tender pork, and soft tofu makes a deeply flavorful meal without complicated preparation.

Ingredients

12 oz (340 g) boneless pork shoulder, cut into ¾-inch (2 cm) cubes
2 cups (300 g) well-fermented napa cabbage kimchi, cut into bite-size pieces, plus ¼ cup (60 ml) kimchi liquid
1 tablespoon (15 ml) neutral oil, such as canola oil
1 medium yellow onion, about 1 cup (150 g), thinly sliced
3 garlic cloves, about 1 tablespoon (15 g), finely chopped
1 tablespoon (15 ml) Korean soup soy sauce (guk-ganjang); use regular soy sauce if unavailable, knowing the broth may be a little darker and saltier
1 tablespoon (15 g) gochujang, Korean fermented chile paste
1 teaspoon (2 g) gochugaru, Korean red pepper flakes, or less to taste
3 cups (710 ml) water or unsalted anchovy-kelp broth
8 oz (225 g) medium-firm or firm tofu, drained and cut into ½-inch (1 cm) slices
2 scallions, about ¼ cup (25 g), thinly sliced
1 teaspoon (5 ml) toasted sesame oil
¼ teaspoon (1 g) fine salt, only if needed after tasting

Instructions

Prepare the ingredients. Cut the pork into evenly sized cubes, slice the kimchi and onion, chop the garlic, and drain and slice the tofu. Keep the kimchi liquid; it adds acidity and seasoning to the broth. If using a very mature, sour kimchi, start with the listed amount and adjust after simmering rather than adding extra at once.
Brown the pork and soften the aromatics. Heat the neutral oil in a medium heavy pot or Dutch oven over medium-high heat. Add the pork in one layer and cook for about 6 minutes, turning the pieces so several sides brown. If the pot is crowded, brown the pork in two batches to avoid steaming it. Add the onion and garlic and cook for 2 minutes, stirring often, until the onion begins to soften and the garlic smells fragrant.
Season the kimchi. Stir in the kimchi, kimchi liquid, gochujang, gochugaru, and soup soy sauce. Cook for 2 minutes, stirring so the kimchi and chile paste coat the pork and onion. This brief frying step rounds out the raw edge of the paste and distributes its flavor; do not let the garlic or chile paste scorch. If the bottom of the pot starts sticking, lower the heat and add a spoonful of water.
Simmer until the pork is cooked through. Pour in the water or anchovy-kelp broth and scrape up any browned bits from the pot. Bring the liquid to a boil, then lower the heat so it simmers steadily. Cover partially and cook for 24 minutes, stirring once or twice. Check the largest pork cube with a food thermometer. USDA FSIS gives whole cuts of pork a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest; keep the stew off the heat for that rest before serving. If the pork has not reached that temperature, continue simmering and check again.
Add tofu and finish the stew. Arrange the tofu slices over the stew and simmer gently, uncovered, for 5 minutes, spooning broth over the top once or twice. Stir carefully so the tofu does not break apart. Turn off the heat and let the pot stand for 3 minutes to complete the pork’s required rest. Stir in the sesame oil and most of the scallions. Taste the broth; add salt only if it needs it, since kimchi, kimchi liquid, and soy sauce can already be quite salty.
Serve hot. Ladle the stew into bowls, making sure each serving gets pork, tofu, kimchi, and broth. Scatter the remaining scallions over the top. Bring it to the table while steaming, with hot rice alongside.

Tips

Choose kimchi with some age. Well-fermented kimchi is usually more tangy and full-flavored, which gives the broth its characteristic savory-sour edge. Fresh, mild kimchi still works, but the stew may taste less complex; add a little extra kimchi liquid or a teaspoon of rice vinegar at the end if it needs brightness.
Control the heat gradually. Gochugaru and gochujang vary by brand and can both contribute heat. Use half the gochugaru for a milder pot, then taste after simmering before adding more. Chile flavor becomes more noticeable as the broth cooks, so avoid judging the spice level from the paste alone.
Use a suitable broth substitute. Anchovy-kelp broth is common in Korean cooking and gives the stew a rounded, savory base. Water is a practical substitute and lets the kimchi stand out. For a vegetarian pot, use water or vegetable broth and omit the pork; a small piece of kombu steeped in the broth can add savoriness, but remove it before serving.
Keep the simmer gentle. A hard boil can break the tofu and reduce the broth too quickly. If the stew gets saltier or thicker than you like, add a splash of water, simmer briefly, and taste again. Avoid adding salt before the kimchi and broth have had time to season the pot.

Serving Suggestions

Serve kimchi jjigae as a hot main dish with steamed short-grain rice, which is useful for soaking up the spicy, tangy broth. A bowl of rice per person is a generous starting point; offer extra for anyone who wants to soften the stew’s chile heat. In a Korean-style meal, the stew can sit in the center of the table with rice and small side dishes such as seasoned spinach, bean sprouts, or pickled radish. These are optional accompaniments rather than requirements.

For a simple weeknight table, add sliced cucumber or a mild vegetable side to bring a cool, crisp contrast. Put out serving spoons and let diners portion the broth, pork, and tofu into their own bowls. If serving the stew in individual stone or earthenware bowls, warm the bowls carefully before ladling; hot cookware holds heat for a long time, so use a trivet and warn guests. Keep the pot at a gentle simmer until serving, not a vigorous boil.

Variations

Make it meat-free: Leave out the pork and use vegetable broth or water. Add sliced mushrooms, such as shiitake or oyster mushrooms, with the onion, or add a drained can of beans for a heartier variation. Check that the kimchi contains no fish sauce or salted seafood if you need the whole dish to be vegetarian; many traditional kimchi recipes include seafood seasonings.

Use canned tuna: Stir in one drained 5-ounce (140 g) can of tuna during the last 5 minutes of simmering, in place of the pork. Tuna kimchi stew is a familiar variation, though its flavor is different from the pork version. If using tuna packed in oil, drain it well so the broth does not become greasy.

Add mushrooms or zucchini: Add 4 oz (115 g) sliced mushrooms with the onion, or 1 small zucchini, about 7 oz (200 g), cut into half-moons, during the final 8 to 10 minutes. These additions make the stew more vegetable-forward and release some water, so taste the broth before adjusting salt.

Adjust the broth and spice: For a richer, more concentrated stew, use 2½ cups (600 ml) broth instead of 3 cups. For a milder version, omit the gochugaru and use 2 teaspoons (10 g) gochujang. Gochujang adds sweetness as well as chile flavor, so this swap will produce a rounder, less sharply spicy broth rather than an identical result.

Storage and Reheating

Let leftover stew stop steaming, then refrigerate it in a covered container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The kimchi flavor may become stronger as it sits, and the tofu can soften, but both are normal changes. If you expect leftovers, you can store the rice separately so it does not absorb broth while refrigerated.

Reheat only the amount you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl covered loosely. Stir gently and heat until the stew reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; check the center with a food thermometer. Add a tablespoon or two of water if the broth has reduced or thickened. Do not repeatedly cool and reheat the entire pot. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What is kimchi jjigae?
Kimchi jjigae is a Korean stew built around kimchi simmered with ingredients such as pork, tofu, onion, and chile seasoning. Recipes vary by household and region: some use pork belly, tuna, or other seafood, while broth and spice levels differ. This version uses pork shoulder and tofu for a practical, filling one-pot meal.

Can I make this stew with fresh kimchi?
Yes. Fresh kimchi will cook safely in the stew, but it is usually less sour and developed than well-fermented kimchi, so the broth can taste milder. Use the same amount, then taste at the end. If you want more tang, add a teaspoon of kimchi liquid or rice vinegar, stir, and taste again rather than adding a large amount at once.

Is kimchi jjigae very spicy?
It can be, but the heat depends on the kimchi and the amount and strength of the chile paste and flakes. To make this recipe gentler, reduce or omit the gochugaru and begin with 2 teaspoons of gochujang. Keep extra chile flakes at the table so people can adjust their own bowls.

Can I make it without gochujang?
You can leave it out, though the broth will lose some fermented depth, sweetness, and body. Use a little extra gochugaru for chile flavor if desired, but it will not fully replace the paste. Do not substitute a sweet bottled chile sauce without tasting it first, because added sugar can make the broth noticeably sweeter.

Why did my stew turn out too salty?
Kimchi, kimchi liquid, soup soy sauce, and prepared broth all contribute salt, and their levels vary. Use unsalted broth or water, measure the soy sauce, and wait until the end to add any salt. If the finished broth is too salty, add a little hot water and simmer briefly; serve with plain rice to balance each spoonful.

Can I prepare kimchi jjigae ahead?
Yes. You can cook the stew a day ahead, cool it promptly, and refrigerate it; the flavors will meld, though the tofu may become softer. Reheat it gently until it reaches 165°F (74°C), adding water if needed. For the freshest tofu texture, you can also prepare the pork and broth ahead and add the tofu while reheating.

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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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