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Kimchi jjigae simmering at a rapid boil with tofu slices fanned around the edges of the pot. The rich, red broth bubbles intensely, indicating deep flavor development and the perfect stage before serving.
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Kimchi Stew (Kimchi Jigae)

This rich and spicy Kimchi Stew (Kimchi Jigae) is a Korean classic made with aged kimchi, pork belly, and optional tofu simmered in a super flavorful broth. It's my mom's favorite!!
Watch me make Kimchi Stew (Kimchi Jigae)
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Comfort Food, Dinner, Soup
Cuisine: Asian, Comfort Food, Korean, Takeout
Keyword: Aged Kimchi Dish, Asian Soup, Asian Soup Recipe, Comfort Food, Comforting Korean Soup, Cozy Weeknight Dinner, Easy Comfort Food, Easy Kimchi Recipe, Easy Soup Recipe, Fermented Flavor Kick, Kimchi and Tofu Soup, Kimchi Jigae Recipe, Korean Soup, Korean Soup Recipe, One Pot, Pantry Friendly Meal, Pantry Meals, Pork Belly Stew, Soup, Soup Recipe, Spicy Asian Recipes, Spicy Comfort Food, Spicy Kimchi Stew, Weeknight Stew Recipe
Servings: 1 serving

Equipment

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

Serving: 1 serving | Calories: 600kcal | Carbohydrates: 16g | Protein: 24g | Fat: 48g