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Illustration: Kimchi jjigae, kimchi stew
Korean recipe

Kimchi jjigae

Kimchi stew

김치찌개 kimchi-jjigae

Kimchi jjigae (김치찌개) is one of Korea's most popular home-style stews, made with well fermented kimchi, pork and tofu. Sour, spicy and comforting, it is served with white rice.

35 min2 servingsSpicy

Ingredients

12 ingredients

Can’t find a Korean ingredient? Use the substitute we suggest.

  • Well fermented kimchi (김치)2 cups, chopped (about 300 g)

    At your store: Store kimchi, the sourer the better. If you cannot find it, drained sauerkraut with 1 tsp chili flakes, 1 garlic clove and a pinch of sugar.

  • Kimchi juice1/4 cup

    At your store: If using sauerkraut, add 2 tbsp of its brine.

  • Pork belly200 g

    At your store: Fresh unsmoked pork belly or pork ribs. A can of tuna also works, as in many Korean homes.

  • Firm tofu1/2 block (200 g)
  • Onion1/2
  • Green onion1 stalk
  • Gochutgaru (고춧가루), Korean chili flakes1 tbsp

    At your store: Mexico: ground guajillo chile, with similar color and heat. Brazil: 4 parts sweet paprika to 1 part ground pimenta calabresa. Add heat little by little.

  • Gochujang (고추장), optional1 tbsp

    At your store: For each tablespoon: 2 tsp miso, 1 tsp sriracha or ground chili and 1/2 tsp honey. Miso is saltier, so taste and adjust.

  • Minced garlic2 cloves
  • Sugar1 tsp
  • Water or anchovy stock, myeolchi yuksu (멸치육수)2 cups (480 ml)

    At your store: Water with 1 tsp instant dashi powder, or plain water.

  • Toasted sesame oil1 tsp

    At your store: Toasted sesame oil, amber in color. The pale kind does not have the same aroma.

Steps

  1. Step 1:

    Cut the pork into bite-size pieces, the kimchi into strips, the onion into slices and the tofu into 1 cm thick squares.

  2. Step 2:

    In a pot over medium heat, brown the pork for 3 to 4 minutes until it releases its fat.

  3. Step 3:

    Add the kimchi and stir-fry for 5 minutes so it softens and deepens in flavor.

  4. Step 4:

    Add the chili flakes, gochujang, garlic, sugar, kimchi juice and water.

  5. Step 5:

    Once it boils, lower the heat, cover and simmer for 15 minutes.

  6. Step 6:

    Add the onion and tofu and cook for 5 more minutes.

  7. Step 7:

    Taste for salt. Finish with chopped green onion and the sesame oil, and serve piping hot with rice.

Tip

The more fermented the kimchi, the tastier the stew. If your kimchi is freshly bought, leave it a few more days in the fridge before using it.

Sources