Korean Kimchi Stew (Kimchi Jjigae) Recipe

Korean kimchi stew, or kimchi jjigae, is a bubbling, savory stew made with ripe kimchi, pork, tofu, and a broth seasoned with Korean chili. It is usually served hot with rice, and its bold, tangy flavor comes together in one pot; household versions vary in their choice of meat, broth, and spice.

Ingredients

8 oz (225 g) pork belly or pork shoulder, thinly sliced: Pork belly makes a richer broth, while shoulder is a little leaner. Ask the butcher to slice it thinly, or partially freeze it for easier slicing.
2 cups (300 g) well-fermented napa cabbage kimchi, roughly chopped: Older, tangier kimchi gives the stew its characteristic depth. Include some of the seasoning clinging to the leaves.
¼ cup (60 ml) kimchi juice: Spoon it from the kimchi container. If there is very little juice, add an extra splash of water instead.
½ medium yellow onion (about 75 g), thinly sliced.
3 garlic cloves (about 9 g), finely chopped.
1 tablespoon (15 ml) neutral oil: Use a neutral cooking oil such as canola or vegetable oil.
1 tablespoon (7 g) gochugaru: Korean red pepper flakes give the stew a rounded, gently smoky heat. Use 2 teaspoons (about 5 g) for a milder bowl.
1 tablespoon (18 g) gochujang: Korean fermented chili paste adds savory depth and a little sweetness. It is optional; the stew will be less rounded without it.
3 cups (710 ml) anchovy-kelp stock or water: Stock brings a seafood-like savoriness. Water makes a clean, simple broth; a low-sodium vegetable or chicken stock is another practical substitute.
1 tablespoon (15 ml) soy sauce.
1 teaspoon (4 g) granulated sugar: This softens sharp acidity. If the kimchi is not very sour, start with half the amount.
12 oz (340 g) medium-firm or firm tofu, cut into ½-inch (1.3 cm) slices.
2 scallions (about 30 g), thinly sliced, white and green parts separated.
1 teaspoon (5 ml) toasted sesame oil, for finishing.
¼ teaspoon fine salt, plus more as needed: The kimchi and soy sauce are already salty, so adjust only after the broth simmers.

Instructions

Prepare the ingredients. Slice the pork and onion, chop the kimchi and garlic, and cut the tofu into slices. Measure out the kimchi juice, stock or water, seasonings, and oil. If using a block of tofu packed in water, drain it while you prepare the other ingredients; pressing it is not necessary.
Brown the pork. Set a medium heavy pot or Dutch oven over medium heat and add the neutral oil. Add the pork and cook for 4 minutes, turning the pieces so they lose their raw color and pick up a little browning. If the pork releases liquid, let it bubble away rather than pouring it out; those juices help flavor the broth.
Cook the kimchi and aromatics. Add the onion, garlic, chopped kimchi, gochugaru, gochujang, and sugar. Stir and cook for 5 minutes, scraping the bottom of the pot. The kimchi should soften and smell fragrant, and the chili paste should coat the pork and vegetables without scorching. Lower the heat if the mixture begins to stick sharply.
Make the broth and simmer. Pour in the kimchi juice and stock or water, then stir in the soy sauce and salt. Bring the liquid to a lively simmer, reduce the heat to medium-low, and cook uncovered for 15 minutes. Keep it bubbling gently, not at a hard boil; a fierce boil can break up the kimchi and make the broth reduce too quickly.
Add the tofu and finish cooking. Arrange the tofu slices in the broth and scatter the white parts of the scallions over the top. Simmer gently for 6 minutes so the tofu heats through and takes on some broth. Check the thickest pork piece with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. Turn off the heat and let the stew stand for 3 minutes.
Season and serve. Stir in the sesame oil and green scallion tops. Taste a spoonful of broth. Add a little salt if it tastes flat, a splash of water if it is too concentrated, or a pinch more gochugaru if you want more heat. Serve while hot, with rice on the side.

Tips

Choose sour, well-fermented kimchi. Freshly made kimchi can be pleasant but often gives a milder, less tangy stew. If your kimchi is young, add a teaspoon of rice vinegar at the end only if the broth needs more brightness; taste first, since vinegar is sharper than fermented kimchi.
Adjust the heat thoughtfully. Gochugaru is the classic pepper for this dish. If it is hard to find, use a smaller amount of crushed red pepper flakes; they tend to taste sharper and can be hotter, so start with ½ teaspoon and increase to taste. Avoid using a full equal measure without tasting.
Keep the simmer gentle. Once the broth starts bubbling, lower the heat. A gentle simmer gives the pork time to flavor the liquid while helping the tofu keep its shape. Stir carefully around the tofu rather than vigorously mixing the pot.
Balance before adding salt. Kimchi, kimchi juice, and soy sauce vary in saltiness. Wait until the stew has simmered before deciding whether it needs more salt, and thin an overly salty broth with a little hot water.

Serving Suggestions

Serve kimchi jjigae in individual bowls or bring the pot to the table while it is still gently bubbling. Plain steamed short-grain rice is the usual companion: it absorbs the spicy, sour broth and makes the meal more filling. Put out small side dishes such as seasoned spinach, bean sprouts, or sliced cucumber if you have them, but the stew is substantial enough to stand on its own.

For a balanced serving, ladle broth, kimchi, pork, and tofu into each bowl rather than giving one person mostly liquid and another mostly solids. A bowl of rice on the side lets everyone choose how much broth to add. Keep any additional chili flakes or sliced scallions at the table so diners can adjust their own portions without making the whole pot hotter.

Variations

Use tuna instead of pork: Add one drained 5 oz (140 g) can of tuna during the final few minutes of simmering, just long enough to heat it through. This gives a lighter, fish-forward version. Some Korean cooks use canned tuna, while others favor pork or seafood; these are familiar variations rather than a single fixed formula.

Make it meatless: Leave out the pork and use water or vegetable stock. For more substance, add 5 oz (140 g) sliced mushrooms with the onion and kimchi, and consider adding a few extra tofu slices. The broth will have less richness, so a spoonful of soy sauce or a small splash of toasted sesame oil can help round it out.

Use anchovy-kelp stock: This traditional-style stock is often made by simmering dried anchovies and dried kelp in water, then straining them out. If those ingredients are difficult to find, use water or low-sodium vegetable stock instead; the result will be less sea-savoury but still flavorful because the kimchi, pork, and chili paste provide plenty of character.

Make it milder or richer: Reduce the gochugaru and omit the gochujang for less heat, though the broth will lose some chili depth. For a richer pot, use pork belly and avoid trimming every bit of fat. A small handful of sliced mushrooms also adds savory flavor without making the stew much heavier.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. The stew keeps for 3–4 days in the refrigerator. If storing a large batch, divide it into shallow containers so it cools more quickly. The tofu may become softer after sitting in the broth, but the flavor often becomes more blended by the next day.

Reheat only the portion you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl. Stir gently and heat until steaming throughout; leftovers should reach 165°F (74°C), the USDA FSIS safe temperature for reheated food. Add a splash of water if the broth has thickened or reduced. For longer storage, freeze in a suitable airtight container for up to 2–3 months for best quality; thaw in the refrigerator before reheating. Tofu can turn spongier after freezing, so expect a change in texture.

Frequently Asked Questions

What kind of kimchi is best for kimchi stew?
Use napa cabbage kimchi that has fermented until it is distinctly sour. Older kimchi gives the broth more tang and depth than fresh kimchi. Kimchi kept in its seasoning works well; chop it into spoon-friendly pieces and include some of its juice, but do not pour in all the container liquid without tasting.

Can I make kimchi jjigae without gochujang?
Yes. Gochujang adds sweetness, fermented flavor, and body, but it is not essential for a good pot of stew. Leave it out and keep the gochugaru for chili flavor. If the broth tastes too sharp, a small pinch of sugar can help balance it without trying to reproduce the paste exactly.

Can I use fresh kimchi?
You can, although the finished stew will be less sour and its flavor may be lighter. Let the kimchi cook with the pork and onion for the full 5 minutes, then taste the broth after simmering. If it needs more tang, add a little extra kimchi juice or a teaspoon of rice vinegar rather than adding a large amount all at once.

Is kimchi stew very spicy?
It can be, but the heat is adjustable. This recipe uses 1 tablespoon of gochugaru and 1 tablespoon of gochujang for a moderately spicy pot. Start with 2 teaspoons of gochugaru and omit the paste for a gentler version; serve extra chili separately so people can adjust their own bowls.

Why does my stew taste too sour or too salty?
Kimchi varies with age and seasoning, so the broth can differ from one batch to another. If it is too sour, add a little water and a pinch of sugar, then simmer briefly and taste again. If it is too salty, dilute it with hot water or unsalted stock. Avoid adding more soy sauce until you have tasted the finished broth.

Can I make the stew ahead?
Yes. Cook it, cool it promptly, and refrigerate it within 2 hours. Reheat it gently the next day to 165°F (74°C), adding water if needed. For the freshest tofu texture, you can make the broth and pork ahead, refrigerate them safely, then bring the stew back to a simmer and add tofu during 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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