Kimchi Jjigae: A Korean Comfort Food Classic
Written by Samantha Falla
Spicy, savory, sour, and deeply comforting, kimchi jjigae is the kind of meal that makes you want to eat straight from the pot. Also known as kimchi stew, it is a Korean dish built around one essential ingredient: well-fermented kimchi.
In fact, this is one recipe where the container of kimchi that has been sitting in your refrigerator for a while might actually be better than a brand-new one. Older kimchi develops a stronger, tangier flavor that gives the broth its signature taste. Traditionally served bubbling hot alongside a bowl of white rice, kimchi jjigae is surprisingly simple to make at home.
Full Recipe:
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Servings: 2-3 servings
Ingredients:
2 cups well-fermented napa cabbage kimchi, roughly chopped
¼ cup kimchi juice from the container
6 ounces pork belly, thinly sliced
½ small yellow onion, sliced
2 green onions, sliced
1 teaspoon minced garlic
1 tablespoon gochugaru (Korean red pepper flakes)
1 teaspoon gochujang (Korean red pepper paste)
1 teaspoon soy sauce
1 teaspoon sesame oil
2 cups anchovy broth, chicken broth, or water
½ block firm or medium-firm tofu, sliced
½ teaspoon sugar, optional
Cooked white rice, for serving
Instructions:
Step 1: Start With the Pork
Heat a medium pot over medium heat. Add the sesame oil and sliced pork belly.
Cook for about 3 to 4 minutes, stirring occasionally, until the pork begins to brown and release some of its fat.
Step 2: Add the Kimchi
Add the chopped kimchi, onion, and garlic directly to the pot.
Cook everything together for another 4 to 5 minutes. Cooking the kimchi before adding the broth helps deepen its flavor and gives the finished stew a richer taste.
Step 3: Build the Broth
Pour in the kimchi juice and broth.
Stir in the gochugaru, gochujang, and soy sauce. If your kimchi is extremely sour, add about ½ teaspoon of sugar to balance the acidity. You can always taste the stew first and decide whether it needs it.
Bring everything to a boil, then reduce the heat and let the stew simmer uncovered for about 15 to 20 minutes.
Step 4: Add the Tofu
Gently place the tofu slices on top of the stew during the final 5 minutes of cooking. Try not to stir too aggressively once the tofu is added so the slices stay intact.
Taste the broth and adjust as needed. Add more gochugaru for heat, a splash of soy sauce for saltiness, or a little more kimchi juice for extra tang.
Finish with sliced green onions.
Step 5: Serve It the Korean Way
Kimchi jjigae is best served piping hot with a bowl of freshly cooked white rice on the side.
Take a spoonful of the spicy broth, kimchi, pork, and tofu, then follow it with some rice to balance the richness and heat.
If you have a Korean earthenware pot called a ttukbaegi, you can cook and serve the stew in it. The thick pot retains heat extremely well, which is why kimchi jjigae often arrives at Korean restaurants still bubbling at the table. A regular saucepan or small Dutch oven works perfectly well at home, too.
*Notes:
Pork belly is a classic choice, but kimchi jjigae is easy to customize. You can wap the pork for canned tuna for another popular version, leave out the meat and use vegetable broth for a meatless stew, or add mushrooms for extra texture.
The most important ingredient, though, is the kimchi. Look for fermented napa cabbage kimchi and, if possible, use kimchi that has had some time to become sour and flavorful. Kimchi jjigae isn't supposed to be delicate. It's bold, spicy, tangy, and packed with flavor, which is exactly what makes a bubbling pot of it such satisfying comfort food.
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