Kimchi Jjigae: Korean Kimchi Soup Recipe

Kimchi jjigae is a Korean stew made with fermented kimchi, a savory broth, and usually pork and tofu; it is served piping hot with rice. As the kimchi simmers, it seasons the broth with a tangy, spicy depth, while pork adds richness and tofu makes each bowl satisfying. Family and regional versions vary, so this recipe gives you a flexible, home-style starting point.

Ingredients

8 oz (225 g) boneless pork shoulder, thinly sliced into bite-size pieces
2 cups (300 g) well-fermented napa cabbage kimchi, cut into bite-size pieces
1/4 cup (60 ml) kimchi juice, scooped from the jar
1/2 medium yellow onion (about 100 g), thinly sliced
2 garlic cloves (about 6 g), finely chopped
1 tablespoon (15 ml) neutral cooking oil
1 tablespoon (6 g) gochugaru (Korean red pepper flakes), or less to taste
1 teaspoon (5 g) gochujang (Korean red pepper paste), optional
1 1/2 cups (355 ml) unsalted anchovy-kelp stock, or water
1 tablespoon (15 ml) fish sauce
12 oz (340 g) medium-firm or firm tofu, cut into 1/2-inch (1.25 cm) slices
2 scallions (about 30 g), thinly sliced
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (4 g) sugar, optional, if the kimchi tastes sharply sour
1/4 teaspoon fine salt (about 1.5 g), only if needed after tasting

Instructions

Prepare the ingredients, about 20 minutes. Slice the pork into thin pieces so it cooks evenly, and cut the kimchi into fork-friendly lengths if needed. Slice the onion and tofu, chop the garlic, and cut the scallions. Keep the kimchi juice; it contributes both seasoning and acidity. Measure the stock, gochugaru, gochujang, and fish sauce before you start cooking. If your kimchi is very salty, begin without the optional salt and adjust only at the end.
Brown the pork, 5 minutes. Set a medium heavy pot or Dutch oven over medium-high heat and add the neutral oil. Add the pork in an even layer and cook, stirring once or twice, until the outside is no longer raw and a little fat has rendered. It does not need to brown deeply. If the pot is crowded, stir frequently rather than piling the slices into a thick mass.
Cook the kimchi and onion, 5 minutes. Add the kimchi and onion to the pot. Stir and cook until the kimchi softens and smells fragrant, scraping up any browned bits from the bottom. This short sauté takes the raw edge off the cabbage and helps its flavor blend with the pork. Add the garlic, gochugaru, and gochujang, if using, and stir for 1 minute so the garlic becomes aromatic without scorching.
Simmer the stew, 18 minutes. Pour in the kimchi juice, stock, and fish sauce, then stir to loosen anything stuck to the pot. Bring the liquid to a boil, reduce the heat to maintain a lively but controlled simmer, and partially cover. Simmer for 18 minutes, stirring once or twice. Check that the thickest pieces of pork reach 145°F (63°C) with a food thermometer; USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of pork. If a thick piece has not reached that temperature, keep simmering and check again.
Add tofu, 5 minutes. Arrange the tofu slices in the stew and spoon some broth over them. Simmer gently for 5 minutes, avoiding vigorous stirring that could break the tofu. Taste the broth. Add the optional sugar if its sourness feels sharp, or add a little salt only if it tastes underseasoned. Kimchi and fish sauce can both be salty, so taste before adding anything.
Finish, 1 minute. Turn off the heat, sprinkle the scallions over the top, and drizzle with toasted sesame oil. Let the pot stand for 3 minutes so the pork completes its required rest and the flavors settle. Serve while the stew is steaming hot.

Tips

Choose properly sour kimchi. Kimchi that has fermented until tangy gives jjigae its characteristic flavor. Very fresh kimchi can make a milder, less rounded broth; if that is what you have, simmer it a little longer with the onion and taste carefully before adding extra seasoning. Do not assume more chili will make fresh kimchi taste fermented.
Use stock or water according to what you have. Anchovy-kelp stock is a traditional savory base, but it can be hard to find ready-made. Water is a practical substitute and lets the kimchi flavor lead. For a quick homemade-style alternative, use a mild, unsalted vegetable stock; strongly flavored stock can compete with the kimchi.
Adjust the heat with gochugaru. Korean gochugaru has a distinctive fruity, gently smoky flavor. Start with less if you are sensitive to spice. Crushed red pepper flakes can replace it in a pinch, but they tend to taste sharper and less rounded, so use about half as much at first. Gochujang is optional; it adds a little sweetness and body as well as heat.
Keep the simmer gentle after adding tofu. A rolling boil can break soft tofu and reduce the broth too quickly. If the stew becomes saltier or more concentrated than you like, stir in a splash of water or unsalted stock. Avoid adding salt early, since both the kimchi and fish sauce vary in saltiness.

Serving Suggestions

Serve kimchi jjigae immediately in individual bowls or bring the pot to the table with a ladle. Steamed short-grain rice is the classic partner: its mild flavor balances the spicy, sour broth, and it can be eaten alongside or spooned directly into the bowl. Offer extra rice for anyone who prefers a milder bite. The stew is filling on its own, but a simple spread of Korean-style side dishes, such as seasoned spinach, bean sprouts, or cucumber, adds fresh, crisp contrast. Keep side dishes modestly seasoned so they do not overwhelm the stew.

If you serve the stew in a traditional hot stone or earthenware pot, heat the vessel carefully according to its manufacturer’s instructions and take care when carrying it; it retains heat after leaving the stove. A regular heavy pot works perfectly well. Put out small plates for kimchi pieces and tofu, and let diners choose how much broth to spoon over their rice. Because the soup is served very hot, give children and anyone who prefers cooler food a moment before eating.

Variations

Make it without pork: Omit the pork and use water or vegetable stock for a meat-free version. For more substance, add sliced mushrooms, such as shiitake or cremini, and sauté them with the onion. Check that the kimchi itself contains no fish sauce or shrimp if you need the dish to be fully vegetarian; many Korean kimchi recipes include seafood-based seasoning. The broth will be less rich without pork, but the kimchi still provides plenty of flavor.

Use another protein: Thinly sliced beef can take the place of pork; cook it until browned, then continue with the recipe. Canned tuna is another familiar variation: drain it and stir it in during the last few minutes rather than browning it at the start. If using any seafood, cook it through; fish should reach 145°F (63°C) according to USDA FSIS guidance. Add seafood late enough that it does not become tough from a long simmer.

Change the tofu or add vegetables: Soft tofu gives a delicate texture, while medium-firm or firm tofu holds its shape more easily. Add sliced zucchini or mushrooms with the broth if you want more vegetables, allowing enough simmering time for them to become tender. A small amount of cooked rice cake can make the stew more substantial, but it thickens the broth, so add extra stock or water and keep an eye on the pot.

Storage and Reheating

Let leftover stew stop steaming, then transfer it to shallow, covered containers and refrigerate within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The flavors may become more blended overnight, and the kimchi can soften further. Tofu also tends to absorb broth as it sits, so the stew may look thicker the next day; that is normal.

Reheat only the portion you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl, stirring partway through. Add a splash of water or unsalted stock if the broth has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer, as recommended for reheated leftovers. Do not repeatedly cool and reheat the whole pot. For longer storage, freeze in airtight containers for up to 2 to 3 months for best quality. Thaw in the refrigerator before reheating; tofu may become more porous and change texture after freezing, but the stew remains usable.

Frequently Asked Questions

What kind of kimchi is best for kimchi jjigae?

Use napa cabbage kimchi that is well fermented and noticeably tangy. Older kimchi works especially well because simmering mellows its sharpness and spreads its flavor through the broth. Fresh kimchi is still usable, but the result will be milder and less sour. Include some kimchi juice for seasoning, but taste before adding extra salt.

Is kimchi jjigae a soup or a stew?

The Korean word jjigae refers to a stew, usually served hot with a relatively concentrated broth and shared or portioned alongside rice. In English, people sometimes call it Korean kimchi soup. This recipe keeps enough liquid for spooning, but it is heartier and more strongly seasoned than a light broth-based soup.

Can I make kimchi jjigae less spicy?

Yes. Reduce the gochugaru or leave out the gochujang, then taste the broth before adding more chili. The kimchi itself may already be spicy, and its heat varies by batch. Use unsalted stock or water if you need to soften the intensity, and serve the stew with plenty of rice. The result will be less fiery but will still taste distinctly of kimchi.

Can I make it ahead?

You can cook the stew a day ahead and refrigerate it promptly. Reheat it gently to 165°F (74°C), adding a little water or stock if needed. For the freshest tofu texture, you can also make the broth and pork ahead, refrigerate it, and add the tofu while reheating. Make sure the pork reaches its safe temperature during the original cooking, and reheat leftovers thoroughly before serving.

What can I use instead of anchovy-kelp stock?

Water is the simplest substitute and keeps the recipe easy to make. Unsalted vegetable stock also works, though its flavor may be more noticeable. If using a stock that contains salt, reduce the fish sauce slightly and taste at the end. Avoid strongly flavored broths that may mask the tang of the kimchi.

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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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