Kimchi jjigae is a hearty Korean stew that is made primarily from fermented kimchi and creates a rich, tangy broth with complex flavors. Unlike other types of Korean soups, such as miyeok-guk or samgyetang, kimchi jjigae relies heavily on aged kimchi which contributes to its distinctive sour and spicy taste profile.
Kimchi jjigae is often served as a comfort food during cold weather, as a hangover cure, or as a way to use up older kimchi that has become too sour for eating fresh. It can also be enjoyed on its own with steamed rice, paired with banchan side dishes, or enhanced with additional proteins like pork belly or tofu like traditional Korean family meals. Kimchi jjigae is a hearty Korean stew that is made primarily from fermented kimchi and creates a rich, tangy broth with complex flavors. Unlike other types of Korean soups, such as miyeok-guk or samgyetang, kimchi jjigae relies heavily on aged kimchi which contributes to its distinctive sour and spicy taste profile.
Ingredients
- 2 cups well-fermented kimchi, chopped
- 1/4 cup kimchi juice
- 6 oz pork belly or shoulder, sliced thin
- 1/2 block (7 oz) firm tofu, cut into cubes
- 2 cups water or chicken stock
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 green onions, chopped
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
Instructions
Heat the vegetable oil in a heavy-bottomed pot or Korean earthenware pot (ttukbaegi) over medium-high heat. Add the sliced pork and cook until it begins to brown and release its fat, about 3-4 minutes.
Add the minced garlic and sliced onion to the pot, stirring for about 1 minute until fragrant. Add the chopped kimchi and kimchi juice, cooking for another 3-4 minutes while stirring occasionally.
Stir in the gochujang, making sure it dissolves completely into the mixture. Pour in the water or chicken stock and bring the stew to a boil. Reduce heat to medium-low and let it simmer for 15-20 minutes to allow flavors to develop.
Add the soy sauce and sugar, then gently place the tofu cubes into the stew. Continue simmering for another 5-7 minutes, being careful not to break the tofu pieces.
Taste and adjust seasoning as needed - add more gochujang for heat, soy sauce for saltiness, or sugar for balance. Stir in the chopped green onions and drizzle with sesame oil just before serving.
Serve the kimchi jjigae hot in individual bowls alongside steamed white rice. The stew tastes best when eaten immediately while still bubbling, and leftovers can be stored in the refrigerator for up to 3 days, though the flavors will continue to intensify over time.