Delicious Kimchi Jjigae Recipe (Cozy Korean Stew)

There’s something truly magical about a steaming bowl of kimchi jjigae, a beloved Korean stew that warms the heart and soul. Whenever I think of this dish, I’m transported back to cozy family dinners, the aroma of spices filling the air, and laughter echoing around the table. This recipe is not only quick and easy but also packed with flavor, making it a perfect weeknight meal or a comforting weekend treat.

Why You’ll Love Kimchi Jjigae (Kimchi Stew)

• Fast: You can have this hearty stew ready in just about 30 minutes.
• Easy: With simple steps, even novice cooks can whip this up effortlessly.
• Giftable: Perfect for potlucks or as a thoughtful meal for friends in need.
• Crowd-pleasing: It’s a flavorful dish that everyone, even kimchi skeptics, will enjoy!

Ingredients

• 2 cups of kimchi, chopped: This is the star of the dish, providing that signature tangy flavor.
• 1 cup of pork belly, sliced: Rich and savory, it adds depth to the stew.
• 1 medium onion, sliced: Sweetness from the onion balances the spice.
• 2 green onions, chopped: Freshness that brightens up the dish.
• 1 block of tofu, cubed: A great source of protein that soaks up all the delicious flavors.
• 4 cups of water or broth: Either will create a lovely base for your stew.
• 2 tablespoons of gochugaru: These Korean red pepper flakes add a wonderful kick.
• 1 tablespoon of soy sauce: For a touch of umami.
• 1 teaspoon of sesame oil: A drizzle of this oil brings a nutty aroma.
• 1 teaspoon of minced garlic: Because garlic makes everything better!
• Salt to taste: Adjust as needed for your palate.

How to Make Kimchi Jjigae (Kimchi Stew)

1. In a pot, add the sliced pork belly and sauté over medium heat until it’s beautifully browned.
2. Add the chopped kimchi and onion to the pot, cooking for about 5 minutes until the kimchi softens. The smell will be heavenly!
3. Stir in the gochugaru, soy sauce, minced garlic, and sesame oil, mixing everything together well.
4. Pour in the water or broth and bring the mixture to a boil.
5. Once boiling, reduce the heat to a simmer and gently add the tofu and chopped green onions.
6. Let it cook for an additional 10-15 minutes, allowing those flavors to meld beautifully.
7. Before serving, season with salt to taste. Enjoy your warm, comforting bowl of kimchi jjigae!

Substitutions & Additions

If you want to customize your kimchi jjigae, consider these swaps:

• Meat Alternatives: You can use beef or chicken instead of pork belly.
• Vegetarian Option: Swap out the meat for mushrooms or additional tofu for a veggie-friendly dish.
• Extra Veggies: Add in some mushrooms, zucchini, or spinach for more nutrition and flavor.

Tips for Success

• Don’t skip the browning of the pork; it adds depth to the flavor.
• Feel free to adjust the amount of gochugaru based on your spice preference.
• If you have leftover kimchi, this is a fantastic way to use it up!

How to Store Kimchi Jjigae (Kimchi Stew)

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to loosen it up. You can also freeze kimchi jjigae for up to a month; just make sure to cool it completely before freezing.

FAQs

Can I use fresh kimchi? Yes, but the flavor will be milder. Fermented kimchi gives the best results.

How spicy is this dish? It’s adjustable! Start with less gochugaru if you’re sensitive to heat.

What do I serve it with? Kimchi jjigae is perfect with a bowl of steaming white rice and some pickled vegetables.

For more delicious recipes, check out the Pork Spring Rolls or the Japanese Apple Salad for treats you will love!

If you enjoy cozy recipes like this, don’t forget to follow us on Pinterest for more inspiration!

Kimchi Jjigae

A beloved Korean stew that warms the heart and soul, kimchi jjigae is quick, easy, and packed with flavor—perfect for weeknight meals or comforting weekends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Ingredients Equipment Method Notes

Ingredients

  

For the Kimchi Jjigae

• 2 cups kimchi chopped
• 1 cup pork belly sliced
• 1 medium onion sliced
• 1 block tofu cubed
• 4 cups water or broth
• 2 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp minced garlic

Equipment

• Pot

Method

 

1. Step 1: In a pot, add the sliced pork belly and sauté over medium heat until it’s beautifully browned.
2. Step 2: Add the chopped kimchi and onion to the pot, cooking for about 5 minutes until the kimchi softens.
3. Step 3: Stir in the gochugaru, soy sauce, minced garlic, and sesame oil, mixing everything together well.
4. Step 4: Pour in the water or broth and bring the mixture to a boil.
5. Step 5: Once boiling, reduce the heat to a simmer and gently add the tofu and chopped green onions.
6. Step 6: Let it cook for an additional 10-15 minutes, allowing those flavors to meld beautifully.
7. Step 7: Before serving, season with salt to taste. Enjoy your warm, comforting bowl of kimchi jjigae!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to loosen it up.