Kimchi Stew (Kimchi Jigae)
Equipment
- Clay pot can also use a regular pot
Ingredients
- 1 cup kimchi, preferably aged
- ½ lb pork belly, cut into bite-sized pieces
- ½ yellow onion, sliced
- 2 scallions, white parts only, sliced
- 2 cloves garlic, minced
- 1½ cups dashi broth or water
- 1 tbsp gochugaru, Korean chili flakes
- 1.5 tbsp gochujang, optional, for extra depth
- 1 tbsp soy sauce
- 1 tsp sugar, optional, to balance sourness
- ½ block tofu, cut into cubes (optional)
- 1 tsp sesame oil
- Optional Garnish: scallion greens, sesame seeds
Instructions
- In a pot, add pork belly and cook over medium heat for 2–3 minutes until the fat begins to render.
- Stir in the kimchi and continue cooking for 5 minutes, allowing it to caramelize slightly.
- Add the sliced onion and scallion whites. Sauté for another 2 minutes until fragrant.
- Combine gochugaru, soy sauce, gochujang, garlic, and sugar.
- Pour in sauce base and broth and bring to a simmer. Reduce heat to low and simmer for 10 minutes.
- If using tofu, gently place cubes into the stew and simmer for another 5–10 minutes.
- Finish with a drizzle of sesame oil and adjust seasoning to taste.
- Serve bubbling hot with a bowl of steamed rice. Garnish with scallion greens and sesame seeds if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
- Kimchi Stew (Kimchi Jigae) Recipe
- A Korean Classic That Warms You From the Inside Out
- Why Aged Kimchi Makes All the Difference
- Kimchi Stew (Kimchi Jigae) Ingredients
- How To Make Kimchi Jigae (Kimchi Stew)
- Tips and Variations
- Customizable, Affordable, and Perfect for Weeknights
- Best Served Bubbling with Steamed Rice
- Frequently Asked Questions
- More Recipes to Try
A Korean Classic That Warms You From the Inside Out
Kimchi Stew (Kimchi Jigae) is one of Korea’s most beloved comfort foods for a reason. It’s spicy, savory, tangy, and incredibly satisfying. Aged kimchi simmers with rich pork belly and fragrant aromatics, creating a broth that’s both bold and comforting. This is the kind of dish that makes you feel cared for, like something your grandmother might make on a cold, rainy day. Served bubbling hot with steamed rice, it’s the ultimate cure for a long day, a bad mood, or even the winter chill.
Why Aged Kimchi Makes All the Difference
The secret to an unforgettable Kimchi Stew is using kimchi that’s well-fermented. Older kimchi develops a deep, tangy funk that transforms into complex flavor when caramelized with pork belly, garlic, and onions. Add in gochugaru for heat, gochujang for depth, and a splash of soy sauce to balance it all out. The rendered pork fat enriches the broth, smoothing out the spice so it’s warming without being overwhelming. It’s this harmony of flavors that makes Kimchi Jigae so addictively good.
Kimchi Stew (Kimchi Jigae) Ingredients
Main Ingredients
- 1 cup kimchi, preferably aged
- ½ lb pork belly, cut into bite-sized pieces
- ½ yellow onion, sliced
- 2 scallions, white parts only, sliced
- 2 cloves garlic, minced
- 1½ cups dashi broth or water
- 1 tbsp gochugaru (Korean chili flakes)
- 1.5 tbsp gochujang, optional
- 1 tbsp soy sauce
- 1 tsp sugar, optional
- ½ block tofu, cut into cubes
- 1 tsp sesame oil
- Optional Garnish: scallion greens, sesame seeds
How To Make Kimchi Jigae (Kimchi Stew)
In a pot, cook pork belly over medium heat for 2–3 minutes until the fat begins to render.
Stir in kimchi and cook for 5 minutes, letting it caramelize slightly.
Add sliced onion and scallion whites; sauté for another 2 minutes until fragrant.
Combine gochugaru, soy sauce, gochujang, garlic, and sugar in a small bowl.
Add the sauce mixture and broth to the pot; bring to a simmer. Reduce heat and cook for 10 minutes.
If using tofu, gently add cubes and simmer for another 5–10 minutes.
Drizzle sesame oil over the stew, adjust seasoning, and serve hot with rice. Garnish with scallion greens and sesame seeds if desired.
Tips and Variations
For the best flavor, use kimchi that’s at least a few weeks old, the tanginess and depth will be much stronger. Pork belly is classic, but you can swap in bacon, canned tuna, or skip the meat entirely for a vegetarian version with extra tofu. If you like more heat, add extra gochugaru or a sliced chili pepper. For a richer broth, add a small piece of dried kelp while simmering and remove before serving.
Customizable, Affordable, and Perfect for Weeknights
Kimchi Stew doesn’t need fancy ingredients, and that’s part of its charm. With just leftover kimchi, a protein, and some pantry staples, you can have dinner ready in under 30 minutes. It’s budget-friendly, deeply flavorful, and endlessly adaptable.
Best Served Bubbling with Steamed Rice
The best way to enjoy Kimchi Jigae is straight from the pot while it’s still bubbling, paired with a generous serving of hot short-grain rice. The rice soaks up the broth, balancing out the spice and making each bite more satisfying. Whether you stick to tradition or make it your own, this is a dish you’ll crave again and again.
Frequently Asked Questions
What’s the difference between Kimchi Jigae and Soondubu Jigae?
Kimchi Jigae is centered around kimchi as the main flavor base, often with pork belly, while Soondubu Jigae features soft tofu as the star and usually has a lighter broth.
Can I make Kimchi Stew vegetarian?
Yes! Simply skip the pork belly and use vegetable broth. You can add mushrooms or extra tofu for texture and flavor.
How spicy is Kimchi Jigae?
The spice level depends on your kimchi and how much gochugaru/gochujang you add. You can adjust to taste.
Does the stew taste better the next day?
Absolutely. Like most stews, the flavors deepen overnight, making it even better for leftovers.
More Recipes to Try
If you’re craving more Korean comfort dishes, here are some delicious ideas to add to your cooking list:
• For a heartier and more indulgent stew, my Korean Army Stew (Budae Jigae) is a must-try.
• When you want something hearty but not soup-based, go for my Korean Fried Chicken.
• For a quick but flavorful option, make my Spicy Korean Beef.
