Kimchi jjigae or Korean kimchi stew is spicy, savory, and deeply comforting. This stew is made with thick, juicy cuts of pork belly, kimchi, shiitake mushrooms, anchovy broth, and tofu. The best part about this recipe is that it takes less than 30 minutes to make.
You can easily customize the vegetables and protein options in this Korean soup and adjust the spice level to your tolerance. It’s one of our favorite easy recipes to make for a quick and delicious weeknight dinner.
Kimchi jjigae, also known as kimchi soup or kimchi stew, is a popular Korean dish featuring kimchi as its star ingredient. This kimchi soup also includes pork belly, green onions, and tofu. The broth is made with a deeply savory anchovy broth, kimchi brine, and gochugaru for a hint of spice.
You can find all of the ingredients for this kimchi jjigae recipe at your local Korean grocery market.Full measurements and links to the ingredients I used are listed in the recipe card below.
Kimchi Stew
Yellow onion and garlic are the main aromatics to develop a naturally sweet and savory flavor.
Pork belly: complements the fermented kimchi flavor.
Shiitake mushrooms: add another layer of umami goodness.
Kimchi: The older and more fermented the kimchi, the richer and more flavorful. In the Korean market, older kimchi is typically labeled mukeunji, meaning “old kimchi”. Kimchi is also used in my kimchi rice balls and kimchi fried rice.
Firm or soft tofu: is ideal for this Korean stew because it will hold its shape.
Green Onion: used for added aromatic flavor and as a garnish.
Soup Base
Anchovy Broth: is the base of the kimchi jjigae. You can make quick and easy anchovy broth from these anchovy tea bags or anchovy tablets.
Kimchi Brine: squeezed from the kimchi creates a deeper kimchi flavor.
Brown Sugar: adds sweetness to balance out the spice and tanginess of the kimchi.
Gochugaru: Korean chili flakes add a spicy kick. It is what gives the kimchi pork stew its signature red color.
Gochujang: a Korean red pepper paste that is spicy, salty, earthy, and sweet.
Soup Soy Sauce: is a Korean condiment that is slightly saltier and lighter in color than regular soy sauce.
Broth: chicken, beef, or vegetable broth instead for a vegetarian version.
Rice water: Instead of a broth, you can also use rice water.
Additions
Doenjang: a Korean soybean paste can also be added for a richer soybean flavor.
More gochugaru: for a spicier stew, add 1-2 tablespoons of gochugaru.
Vegetables: carrots, zucchini, other mushrooms, spinach, etc.
Ramen noodles: Instead of serving your stew with rice, you can add ramen noodles instead.
Cheese: add sliced American cheese or mozzarella cheese to the broth for a creamy texture
How to Make Kimchi Jjigae
Here are the step-by-step instructions on how to make this kimchi jjigae recipe.
In a small pot, heat 1 tablespoon of oil over medium-high heat. Sauté the yellow onion and garlic for 1 minute. Then add the pork, kimchi, and mushrooms, and cook until the pork is cooked through.
Add the anchovy broth, kimchi brine, sugar, gochugaru, gochujang, and soy sauce, and bring to a boil. Then gently simmer for 10 minutes.
Then add the sesame oil and tofu and simmer for 5 minutes. Garnish the kimchi stew with green onion. Enjoy!
Expert Tips
Make the anchovy broth in advance. Once you begin cooking the soup, the recipe comes together quickly. Have all the ingredients, including the broth, measured, prepped, and ready to go.
Type of kimchi. For the richest kimchi flavor, use well-fermented kimchi, typically labeled mukeunji (묵은지).
Taste to adjust! You may need to adjust the amount of gochugaru, sugar, or salt based on your flavor profile.
Simmer slowly: simmer the kimchi stew over low to medium-low heat. This allows the flavor to meld together and develop more depth.
Storage Instructions
This kimchi jjigae is best served immediately. However, you can store any leftovers by letting the stew cool to room temperature, then refrigerating it in an airtight container for 3-4 days.
Reheat: Pour the soup into a pot and cook over medium heat, stirring occasionally until warm.
Freeze: I do not recommend freezing the tofu. However, you can freeze the rest of the soup in a freezer-safe container once it has cooled to room temperature for up to 3 months. Thaw in the refrigerator overnight before reheating and adding fresh tofu.
Pairing Suggestions
You can serve this kimchi jjigae on its own with Korean purple rice for lunch or dinner, or pair it with the following suggestions.
This Korean kimchi soup can be spicy depending on how much gochugaru and gochujang you use. This recipe uses a moderate amount for a mild/medium amount of heat.
Is this Korean stew healthy?
Yes! Kimchi stew is nutritious since it is mostly made with protein, kimchi, and anchovy broth. Kimchi is rich in probiotics and vitamins, making it a healthy addition to your diet.
Can I make kimchi stew in advance?
Yes, you can easily double or triple the recipe and make it in advance. Then reheat it on the stove when you are ready to serve. I recommend not adding the tofu until you are ready to serve for easy storage.
Cook the aromatics, pork, and vegetables. In a small pot, heat 1 tablespoon of oil over medium-high heat. Add the yellow onion and garlic and saute until fragrant, about 1 minute. Then add the pork, kimchi, and mushrooms and cook until the pork is cooked through about 5 minutes.
Add the soup base. Then add the anchovy broth, kimchi brine, sugar, gochugaru, gochujang, and soy sauce. Bring to a boil and then cover and lower the heat to low or medium-low heat for a gentle simmer for 10-12 minutes.
Add sesame oil, tofu, and green onions, and serve. Then add the sesame oil and tofu and simmer for 5-7 minutes. Season with salt. Garnish with the green onion and serve immediately with steamed rice. Enjoy!
Excellent recipe!
I’mm so glad you enjoyed it!