Kimchi Jjigae

Kimchi Stew


Preparation info

  • Serves

    2 to 4

    • Difficulty


Appears in

Korean Home Cooking: Classic and Modern Recipes

Korean Home Cooking

By Sohui Kim

Published 2018

  • About

On a traditional Korean table, there’s always a stew or a soup of some kind, along with myriad banchan, kimchi, and, of course, plain steamed rice. In my house, we always had either this or the Doenjang Jjigae, though this is far better known in the States. Take your pick, as both are delicious, and be sure to serve both with plenty of hot rice.


  • 6 ounces (175 g) pork belly, diced
  • 1 cup (125 g) diced onion
  • 2 cups (300 g) chopped Baechu Kimchi
  • 3 cups (720 ml) Master Anchovy Stock or water
  • 2 tablespoons gochugaru
  • 1 tablespoon gochujang
  • 2 scallions, cut into 2-inch (5 cm) pieces
  • ½ pound (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes


    1. Heat a medium stockpot over medium heat. Cook the pork belly until it is cooked through but not crispy, or it will taste rubbery and dry in the stew. Remove most of the rendered fat, leaving about 1 tablespoon of it in the pot.
    2. Add the onion and kimchi and sauté until the onions are soft and translucent, 5 to 8 minutes.
    3. Add the stock, gochugaru, and gochujang. Bring everything to a boil and simmer for 30 minutes.
    4. Add the scallions and tofu and cook for 10 minutes more, until they are heated through. Serve immediately.