Kimchi jiggae (or kimchi stew) is one of the most iconic and comforting dishes in Korean cuisine. This classic Korean stew is beloved for its bold, savory, spicy flavor and its incredible simplicity. Whether you’re new to Korean cooking or a longtime fan, learning how to make kimchi jjigae at home is one of the most rewarding skills you can pick up.
Until now, my full-flavored recipe was only available in the Second Insane in the Brine cookbook!! (which happens to have 100% positive reviews)… but the book still has about 55 recipes you can’t find anywhere else! Today I am happy to share it here for free, and just like all my recipes, if you scroll down to the bottom of this post, there is a text-only, ad-free version of this recipe for easy downloading or printing.
Even though thereโs something extra cozy about a bubbling pot of kimchi jjigae in the winter, the truth is I make and enjoy it all year longโitโs just that good. The best part is how flexible it is: you can make pork kimchi jjigae using pork shoulder or belly, or go with tuna kimchi jjigae using canned tunaโtwo of the most popular and traditional variations.
If you ever find a container of kimchi thatโs been sitting in the back of your fridge for a long time (hard to imagine, but it happens!), thatโs actually the ideal kimchi for stew. Very sour, wellโfermented kimchi develops deep acidity and umami that transforms into rich, complex flavor when simmered. Since the kimchi softens during cooking anyway, older kimchi is perfect once it has passed its peak crunch.
Of course, if your storeโbought kimchi isnโt super sour yet, donโt worry. This recipe still produces a deeply flavorful, comforting stew that tastes like it came straight from a Korean home kitchen. And if you want the absolute best results, try making your own, it’s easier than you may think. Here is my full, easy-to-follow kimchi recipe!
Beyond that, the sharper sour flavor just makes this dish really pop. That said, if you buy a kimchi from the store and it’s not super sour, this recipe is still going to make something immensely flavorful and enjoyable!
Yield:
Serves 2-3 (to serve 4-6, double all ingredients except only about ยฝ cup more broth/water needed)
Double all parts of the recipe to serve 4-6, but don’t double the amount of broth, just add about another 1/2 cup liquid and plan for the cooking time at the end to last around 10 minutes longer.
Shown here is a doubled serving!
Shelf life:
Best served hot but keeps well in fridge for 4 days; can be frozen for up to three months but texture of tofu and kimchi, etc. will soften.
Equipment:
- Knife & cutting board
- Large deep frying pan, wide saucepan, or wok with lid
- Small saucepan with lid (optional but suggested, for flavored broth)
- Measuring cups & spoons
- Large spoon
- Suggested: garlic press, kitchen gloves for handling kimchi, extracting kimchi juice
Ingredients:
- 1 lb. well-fermented kimchi (1 month or older suggested), chopped into bite-size pieces
- ยผ cup kimchi brine (can extract from pressing the kimchi and/or use what’s excess in the container)
- ยฝ lb. pork shoulder (aka “Boston Butt”), chopped (or sub with pork belly, or make a tuna version with a large 12 oz. can of your favorite tuna, drained)
- 1 cup white onion, chopped
- 4 cloves garlic, pressed or minced
- 3 green onions, sliced
- 1 tsp salt
- ยฝ tsp black pepper
- 2 tsp sugar
- 1 TBSP gochugaru (Korean red pepper flakes)
- 1 TBSP gochujang (Korean pepper paste)
- 1 tsp sesame oil
- ยฝ package extra-firm or medium-firm tofu (7-8 oz.), cut into ยฝโ-thick rectangles or squares
- Garnish with another 1-2 thin-sliced green onions and toasted sesame seeds
For the flavored broth (may sub with water instead):
- 2.5 cups water
- 1 large packet dried anchovy/kelp seasoning (dashi)
Directions:
1. To make (optional/suggested) flavored broth, combine the water and anchovy/kelp broth packet in small saucepan; bring to boil and reduce to simmer, covered, for 20+ minutes. Allow to come to room temperature, then remove lid and discard the dashi packet. If not making the flavored broth, can just use plain water for this recipe, which is not uncommon in Korean cooking.
2. In the deep frying pan or wok, add the kimchi brine and chopped kimchi. To that add the pork or tuna, chopped onion, garlic and green onion, followed by all the seasonings and sesame oil. Then gently pour 2 cups of the flavored broth (or just plain water) over the pan. (Extra broth may be reserved for later.) Shown here is a tuna version.
3. Set heat to high, cover and cook for 10 minutes (go around 12 minutes if you doubled the recipe).
4. Remove the cover. (If pork belly is used instead of shoulder, you may opt to skim some of the fat that rose to the surface; it’s up to you and your tastes.) Mix the stew well, and top with the tofu slices. Using a spoon, pour some of the liquid over the tofu. If the stew is drier than desired, add a remaining 1/4 – 1/2 cup broth (or use water). Return the lid to the stew, turn down heat to medium-low and cook for 15 more minutes (longer if you doubled the recipe, until the liquid has reduced to your liking, around 10 extra minutes).
5. Remove the stew from heat and allow to cool a couple minutes. Then remove cover and garnish with plenty of fresh green onion slices. Serve and enjoy.
Shown above is a tuna version!
Classic pork belly kimchi jiggae!
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