Korean General Stew with Kimchi, Tofu, and Pork

This Korean general stew is a jjigae-style pot of tangy kimchi, tender tofu, vegetables, and savory pork in a gently spicy broth. Korean stews vary by household and region; this flexible version borrows the lively, comforting flavors of kimchi jjigae and works well as a shared meal with rice.

Ingredients

1 tablespoon (15 ml) neutral cooking oil
8 ounces (225 g) ground pork
1 tablespoon (15 ml) toasted sesame oil
1 medium yellow onion, about 5 ounces (150 g), thinly sliced
2 cups (300 g) well-fermented napa cabbage kimchi, roughly chopped
¼ cup (60 ml) kimchi juice, taken from the jar
3 garlic cloves, finely chopped, about 1 tablespoon (15 g)
1 tablespoon (18 g) gochujang (Korean fermented chile paste)
1 tablespoon (6 g) gochugaru (Korean chile flakes), or less for a milder stew
4 cups (960 ml) anchovy-kelp broth, unsalted or lightly salted
1 tablespoon (15 ml) regular soy sauce
1 teaspoon (4 g) granulated sugar
8 ounces (225 g) cremini or shiitake mushrooms, sliced
1 small zucchini, about 7 ounces (200 g), cut into half-moons
14 ounces (400 g) medium-firm or firm tofu, drained and cut into 1-inch (2.5 cm) pieces
2 scallions, about 30 g, thinly sliced
¼ teaspoon (1 g) fine salt, plus more to taste
¼ teaspoon (1 g) ground black pepper
3 cups (600 g) cooked short-grain rice, for serving

Instructions

Prepare the ingredients. Slice the onion, mushrooms, zucchini, and scallions; chop the kimchi and garlic; and cut the tofu into pieces. Measure the seasonings and broth so they are ready to add. Drain the tofu gently rather than pressing it hard: a little moisture helps keep it tender in the stew.
Brown the pork, 6–7 minutes. Heat the neutral oil in a medium Dutch oven or heavy pot over medium-high heat. Add the ground pork, salt, and pepper. Break it into small crumbles and cook, stirring occasionally, until browned with no raw-looking spots. Check the thickest portion with a food thermometer; ground pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). Pour off excess fat if there is more than a tablespoon left in the pot.
Cook the kimchi base, 5 minutes. Stir in the sesame oil, onion, chopped kimchi, and garlic. Cook for about 3 minutes, stirring so the kimchi does not scorch. Add the gochujang and gochugaru and stir for another 1–2 minutes. The kimchi should smell savory and mellow, and the chile paste should coat the pork and vegetables. If the bottom begins to stick, add a splash of the measured broth and scrape it clean.
Simmer the broth, 17 minutes. Pour in the anchovy-kelp broth and kimchi juice. Add the soy sauce and sugar, stir, and bring the stew to a gentle boil. Lower the heat to maintain a steady simmer, partially cover the pot, and cook for 17 minutes. Avoid a hard boil, which can break up the tofu later and make the broth reduce too quickly. Taste the broth; it should be savory, tart, and pleasantly spicy before the remaining vegetables go in.
Add the vegetables and tofu, 6 minutes. Stir in the mushrooms and zucchini, then nestle the tofu pieces into the broth. Simmer uncovered for about 6 minutes, until the zucchini is just tender and the mushrooms have softened. Stir carefully around the tofu instead of vigorously mixing the pot. Add the scallions during the final minute. Taste once more and adjust with a pinch of salt, a little more kimchi juice for tang, or a splash of water if the broth tastes too concentrated.
Serve hot. Ladle the stew into individual bowls or set the pot in the middle of the table. Serve with cooked short-grain rice. The broth is meant to be spooned over rice, so keep it brothy rather than reducing it until thick.

Tips

Choose ripe kimchi. Older, more fermented kimchi brings the characteristic tartness and depth that make this stew taste rounded. Fresh kimchi is still usable, but it will be milder and less tangy; add a little extra kimchi juice or let the kimchi cook with the onion for a few extra minutes.
Adjust the heat gradually. Gochugaru varies in strength, and gochujang adds both chile and sweetness. For a gentler bowl, start with 1 teaspoon (2 g) gochugaru and leave the gochujang as written. You can stir more chile flakes into individual servings later, but it is harder to undo an overly hot pot.
Use the right broth substitute. Anchovy-kelp broth adds a clean, savory seafood note. If it is hard to find or you need a vegetarian stew, use unsalted vegetable broth or water instead; the result will be less briny and less complex. Add soy sauce to taste, rather than automatically adding extra salt.
Keep the tofu intact. Medium-firm tofu holds its shape while staying tender. Silken tofu can be used, but it breaks easily and makes the broth cloudier, so add it in large spoonfuls near the end and avoid stirring. Drain excess water from packaged tofu before cutting.

Serving Suggestions

Serve the stew hot with a bowl of short-grain rice for each person. Rice balances the spicy, sour broth and makes the meal more filling; diners can spoon the broth and pieces over their rice or eat them side by side. Since this pot already includes pork, tofu, and vegetables, it can stand on its own as a complete-feeling weeknight dinner without a large collection of side dishes.

If you want a more traditional Korean-style table, add small portions of banchan such as seasoned bean sprouts, cucumber salad, or simply prepared greens. A mild, crisp side offers contrast to the warm chile broth. Serve the stew in individual heatproof bowls if you prefer, or put the pot on a trivet and let everyone ladle their own portion. Keep the rice separate until serving so it does not soak up all the broth in the pot.

Variations

Make it vegetarian. Omit the pork and use vegetable broth in place of anchovy-kelp broth. For more substance, add 1 cup (150 g) sliced mushrooms or 1 cup (160 g) drained canned beans. Brown the mushrooms in the oil for 5–6 minutes before adding the kimchi; beans can go in with the broth. The stew will be less meaty and more earthy, while the fermented kimchi and chile paste still give it plenty of flavor. Check that the kimchi and gochujang are vegetarian if avoiding seafood or other animal-derived ingredients.

Use beef or chicken. Ground beef can replace the pork in the same amount and should also reach 160°F (71°C). If using ground chicken or turkey, cook it to 165°F (74°C), the USDA FSIS safe minimum for poultry. Lean poultry can dry out if browned for too long, so break it up and cook just until done before adding the kimchi. These swaps change the flavor, but the same broth and vegetable timing still work.

Add more vegetables. Napa cabbage, daikon, or a handful of spinach can supplement the zucchini. Add firm vegetables with the broth so they have time to soften; stir spinach in during the final minute. For a heartier pot, add 4 ounces (115 g) sweet potato, cut into small cubes, with the broth and simmer until tender. Larger pieces take longer, so check them with a fork before serving.

Make it milder or more robust. Reduce the gochugaru, or omit it and let the kimchi provide the heat. For a deeper chile flavor, add another teaspoon of gochujang, keeping in mind that it also sweetens and thickens the broth. A splash of fish sauce can add savory depth if you are not keeping the dish vegetarian; start with 1 teaspoon (5 ml) and taste before adding more, because kimchi and broth may already be salty.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them within 2 hours of cooking in a covered, shallow container. The stew keeps for 3–4 days in the refrigerator. Store rice separately when possible, since rice left in the broth continues to absorb liquid and can become soft. If the tofu breaks down after storage, that is normal and does not affect the flavor.

Reheat only the portion you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl, stirring carefully so the stew heats evenly. Add a splash of water or broth if it has thickened. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and bring the broth to a simmer before serving. Avoid repeatedly cooling and reheating the entire pot. For longer storage, freeze the stew in airtight portions for up to 2 months; tofu may become more porous and change texture after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Is Korean general stew the same as kimchi jjigae?

“Korean general stew” is a broad description rather than the name of one fixed traditional dish. This recipe is inspired by jjigae, a category of Korean stews, and leans toward kimchi jjigae because kimchi gives the broth its sour, savory character. Ingredients and seasoning vary from one version to another, so this is a practical, adaptable interpretation rather than a claim to be the only way to make it.

Can I make the stew without gochujang?

Yes. The stew will lose some fermented sweetness and body, but it will still taste good because the kimchi supplies plenty of flavor. Use a little extra gochugaru for heat, or leave it out too for a mild version. Do not replace gochujang with an equal amount of plain hot sauce: hot sauce is usually more acidic and thinner, so add it in small amounts only after tasting.

What can I use instead of anchovy-kelp broth?

Unsalted vegetable broth or water is the simplest substitute. Vegetable broth gives a fuller flavor, while water lets the kimchi stand out more clearly. If using water, taste the finished stew before adding extra soy sauce or salt. Dried anchovies and kelp are traditional broth ingredients in many Korean kitchens, but a prepared broth is convenient and does not require sourcing them individually.

Can I prepare this stew ahead of time?

You can cook it a day ahead and refrigerate it promptly. The flavors mingle as it rests, though the vegetables will soften a little more when reheated. For the freshest texture, cook the broth and pork ahead, refrigerate, then bring it back to a simmer and add the tofu, zucchini, and scallions shortly before serving. Keep cooked rice in a separate container.

Why is my stew too sour or too salty?

Very fermented kimchi can make the broth quite tart, while salty kimchi, broth, or soy sauce can push the seasoning too far. Balance excess sourness with a little water or broth and a small pinch of sugar; add these gradually, tasting after each addition. If it is too salty, dilute with unsalted water or broth and serve with plain rice. Avoid adding more soy sauce until you have tasted the finished pot.

Can I use soft or silken tofu?

Yes, though it will not hold neat cubes. Spoon it into the stew in larger pieces during the last few minutes and avoid stirring; the softer tofu gives the broth a creamier, cloudier texture. Firm or medium-firm tofu is easier to portion and holds up better if you expect leftovers.

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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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