Super Easy Kimchi Jjigae (Kimchi Stew) Recipe

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Hello everyone! Today, I’m sharing the ultimate Korean soul food: Kimchi Jjigae (Kimchi Stew).

When you visit a restaurant in Korea, a piping hot bowl of Kimchi Jjigae served with rice and side dishes usually costs between 8,000 to 10,000 KRW (approx. $5.50 - $7.50). But did you know you can recreate this iconic flavor at home in just 30 minutes?

Whether you're a total beginner or a K-food enthusiast, this simple recipe will help you achieve that deep, spicy, and savory taste right in your own kitchen. Let’s get started! ✨

🛒 Ingredients (Serves 2-3)

  • 200g Pork: Shoulder, neck, or belly—any cut works! (A bit of fat makes the broth richer).

  • 1/4 head of Kimchi: Use well-fermented (sour) kimchi for the best depth of flavor.

  • 1/2 stalk of Green Onion

  • 1/2 block of Tofu

  • 2 tbsp Gochugaru (Korean red chili flakes)

  • 500ml Rice Water or Anchovy Broth: If unavailable, plain water mixed with a bit of kimchi juice works too!

👨‍🍳 Step-by-Step Instructions

  1. Sauté the Pork: Place the pork in a pot over medium heat. Stir-fry until the meat turns golden brown and starts to release its natural oils.

  2. Add the Kimchi: Chop the kimchi into bite-sized pieces and add it to the pot. Sauté together with the pork until the kimchi becomes soft and fragrant.

  3. Add Tofu: Slice the tofu into thick rectangles and place them on top of the mixture.

  4. Boil: Pour in the rice water (or broth). Bring to a boil over high heat, then reduce to medium and let it simmer for 10–15 minutes.

  5. The Finishing Touch: Add the sliced green onions and gochugaru. Let it simmer for another 3 minutes. Taste the broth—if you need more salt, add a tiny pinch to your liking.

Ta-da! It’s ready! A steaming bowl of Kimchi Jjigae is served. Pair it with a bowl of freshly cooked white rice, and you’ve got yourself a bowl of pure happiness. 😋

✨ Pro Tips for Success (Secret Note)

  • The Power of Sour Kimchi: If your kimchi is too sour, add a pinch of sugar to balance it. If it’s not sour enough, add 0.5 tbsp of vinegar to mimic that aged flavor.

  • Use Rice Water: Instead of plain water, use the water from rinsing your rice. It acts as a natural thickener and helps neutralize any gamey smell from the meat.

  • Patience is Key: If you have time, let it simmer longer on low heat. The longer it cooks, the deeper and more complex the flavors become!

Why not try making Kimchi Jjigae for dinner tonight? It’s a hearty, comforting meal that doesn't need many side dishes to feel complete.

Give it a try and let me know how it turned out in the comments! Happy cooking! 🇰🇷

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