Korean
⭐ Highly Rated
25 minmedium
KoreanBreakfast
Recipe Story
origins & traditionsKimchi Jjigae is a beloved Korean comfort food that transforms fermented kimchi into a bubbling, spicy stew. This traditional breakfast staple combines well-aged kimchi with tender pork belly, silky tofu, and aromatic vegetables in a savory broth enriched with gochugaru and fermented soybean paste. The longer the kimchi has fermented, the deeper and more complex the flavors become. Each spoonful delivers a perfect balance of sour, spicy, and umami notes that awaken the palate. Served piping hot in an earthenware pot with steamed rice and banchan, this one-pot wonder is not only delicious but also incredibly nutritious, packed with probiotics from the fermented kimchi. The dish comes together quickly, making it ideal for busy mornings, yet tastes like it has been simmering for hours. Perfect for cold mornings or when you crave something warm and satisfying.
Instructions
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Slice the pork belly into bite-sized pieces about 1/4 inch thick. Cut the kimchi into 2-inch pieces, reserving the juice. Drain and press the tofu, then cut into 3/4-inch cubes. Slice the onion into thin half-moons and mince the garlic. Cut the green onions diagonally into 1-inch pieces.
Heat a medium pot or Korean earthenware pot over medium-high heat. Add the pork belly pieces and cook for 3-4 minutes until they begin to release fat and turn slightly golden.
Add the minced garlic and gochugaru to the pork, stirring constantly for 30 seconds until fragrant. Be careful not to burn the chili flakes.
Add the chopped kimchi along with its juice to the pot. Stir-fry for 3-4 minutes, allowing the kimchi to caramelize slightly and develop deeper flavors.
Pour in 3 cups of water or anchovy stock. Add the soy sauce, fish sauce, and sugar. Stir well and bring to a vigorous boil.
Once boiling, reduce heat to medium and add the sliced onions. Simmer uncovered for 10 minutes to allow flavors to meld and the broth to develop body.
Gently add the tofu cubes to the stew, being careful not to break them. Add the green onions and continue simmering for another 5 minutes.
Taste and adjust seasoning with additional soy sauce, fish sauce, or gochugaru as needed. The stew should be spicy, tangy, and savory.
Remove from heat and drizzle with sesame oil. Serve immediately in the cooking pot while still bubbling hot, accompanied by steamed rice and side dishes.
Kimchi Jjigae - Traditional Korean Kimchi Stew
4.4 (37)
A hearty, spicy Korean kimchi stew loaded with aged kimchi, pork, tofu, and vegetables. This comforting one-pot dish delivers bold, tangy flavors perfect for any morning meal.
medium
40 min
4 servings
Ingredients
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Main Ingredients
- 300 grams Pork Chops, sliced into bite-sized pieces
- 2 cups Cabbage, chopped kimchi
- 200 grams Tofu, cut into cubes
Vegetables
- 1 pieces Onions, sliced
Aromatics
- 4 cloves Garlic, minced
Seasonings
- 2 tablespoons Soy Sauce
- 1 tablespoons Fish Sauce
- 2 tablespoons Chili Powder, Korean gochugaru
- 1 teaspoons Sesame Oil, for finishing
- 1 tablespoons Honey (optional)
Chef Tips
expert advice•For the best flavor, use well-fermented kimchi that is at least 2-3 weeks old.
•Older, tangier kimchi creates the most authentic taste.
•If your kimchi is fresh, add a tablespoon of kimchi juice or rice vinegar for extra tang.
•Add mushrooms for extra umami.
•The stew tastes even better the next day as flavors continue to develop.
•Some families add a beaten egg during the last minute of cooking for added richness.
•Adjust the spice level by varying the amount of gochugaru.
•For a thicker stew, mash some of the tofu while cooking.
•Traditionally served in a stone pot that keeps the stew hot throughout the meal.
Variations & Substitutions
make it your own•You can substitute pork belly with pork shoulder, spam, or even canned tuna for variations.
•For a vegetarian version, omit the pork and fish sauce, and use vegetable broth.
Storage & Reheating
keeping it freshStorage
Store leftover kimchi jjigae in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop and intensify. Keep the stew and rice separate for best texture preservation. The tofu may absorb more liquid and become softer over time.
Reheating
Reheat individual portions in a small pot over medium heat for 5-7 minutes until bubbling hot, stirring occasionally. Add a splash of water or broth if the stew has thickened too much. Alternatively, microwave in a covered bowl for 2-3 minutes, stirring halfway through. For best results, reheat in the original earthenware pot if available.
