Kimchi Jjigae (Korean Kimchi Stew) | CookOS

Kimchi Jjigae (Korean Kimchi Stew)

Name: Kimchi Jjigae (Korean Kimchi Stew)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1/4 lb pork belly, diced; 1/2 can canned pork (like Spam), diced; 1 1/2 cups kimchi, roughly chopped; 1/2 medium yellow onion, chopped; 2 cups water; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp beef stock powder (Dasida); 1 tbsp gochujang (Korean chili paste); 1 tbsp gochugaru (Korean chili flakes); 1 (14 oz) package soft tofu; Cooked white rice, for serving

Kimchi Jjigae is a classic Korean stew where fermented kimchi, pork belly, and canned pork are simmered into a deeply savory and spicy broth. The fermented kimchi base delivers bold umami flavor in minimal time, making it an accessible weeknight version of this beloved comfort dish.

🌍Korean 🏷️Kimchi jjigae 🏷️Kimchi stew 🏷️Soup 🏷️Stew Pork belly

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

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Ingredients

1/4 lb pork belly, diced
1/2 can canned pork (like Spam), dicedoptional
1 1/2 cups kimchi, roughly chopped
1/2 medium yellow onion, chopped
2 cups water
1 tbsp soy sauce
1 tsp sesame oil
1 tsp beef stock powder (Dasida)
1 tbsp gochujang (Korean chili paste)
1 tbsp gochugaru (Korean chili flakes)
1 (14 oz) package soft tofu
Cooked white rice, for servingoptional

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Instructions

1
In a medium pot over medium-high heat, add the diced pork belly and canned pork. Sauté for 2-3 minutes until lightly browned and the fat has rendered.
2
Add the kimchi to the pot and stir-fry with the pork for 1-2 minutes until fragrant.
3
Add the chopped onion and pour in the water.
4
Season the stew with soy sauce, sesame oil, and beef stock powder. Stir to combine.
5
Add the gochujang and gochugaru, stirring well to fully incorporate them into the broth.
6
Gently add the block of soft tofu to the stew. Use a spoon to break it into large, rustic chunks.
7
Bring the stew to a boil, then reduce the heat and let it simmer for at least 5-10 minutes for the flavors to meld.
8
Serve hot, with a side of steamed white rice.

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Tips & Notes

Pro tips

Use mature, tangy kimchi (at least 3–5 days fermented) for deeper flavor; young kimchi won't have the same umami punch.
Add tofu in the last 2–3 minutes to keep it intact; overcooking makes it crumbly.
Taste and adjust heat and saltiness at the end—fermented kimchi and Dasida powder vary in intensity by brand.
Don't skip sesame oil; the aromatic finish balances the spice and fermented funk.

Substitutions

Pork belly → beef chuck or short ribs (adds more time, 20–25 min)
Canned pork (Spam) → anchovies or dashi powder (for umami without meat)
Soft tofu → silken tofu or omit entirely (texture preference)
Beef stock powder (Dasida) → kelp broth or chicken stock cube (milder flavor)

Storage & make-ahead

Store cooled Kimchi Jjigae in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop over medium heat and add a splash of water if the broth has reduced.

Common Questions

Can I make Kimchi Jjigae without pork belly?

Yes. Ground beef, chicken thighs, or seafood like shrimp work well. The Spam or canned pork adds richness, so keep at least one meat component for depth.

What's the difference between gochujang and gochugaru in this recipe?

Gochujang is a fermented chili paste that adds umami and body; gochugaru is dried chili flakes for heat and texture. Both are used here for layered spice and flavor.

Do I need to rinse or cook the kimchi first?

No. Use it directly from the jar—the fermented brine is part of the flavor. The acidity and funk deepen the stew.

Can I scale this recipe up for a crowd?

Yes, multiply all ingredients proportionally. Keep the ratio of kimchi to liquid consistent and adjust simmering time slightly if needed.

How do I know when Kimchi Jjigae is done?

The pork should be tender (10–15 minutes), the broth should smell deeply fermented and spicy, and the tofu should be heated through without breaking apart.