Kimchi Jjigae

Kimchi Jjigae is a classic Korean stew made with aged kimchi, tofu, pork (or other proteins), and vegetables, all simmered in a savory, spicy broth. It's a beloved comfort food, known for its deep, rich flavors and warming qualities, often enjoyed with a bowl of rice. This versatile dish can be customized with various ingredients, making it a staple in Korean households.

Ingredients you will need

To make a delicious Kimchi Jjigae, you'll need the following ingredients to create a rich and flavorful stew:

  • 1 1/2 cups aged kimchi, chopped
  • 1/2 lb (approx. 225g) pork belly or shoulder, sliced (or firm tofu for vegetarian)
  • 1/2 block firm tofu, cut into 1-inch cubes
  • 1/2 onion, thinly sliced
  • 2 green onions, chopped (for garnish and cooking)
  • 1-2 cups anchovy broth or water
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon gochugaru (Korean chili flakes), adjust to taste
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ginger, minced (optional)
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • Pinch of black pepper
  • Optional: mushrooms, enoki mushrooms, fish cakes, or other vegetables

Step-by-step instructions

Follow these detailed steps to prepare your own homemade Kimchi Jjigae, ensuring a perfect balance of spice and savory goodness:

  1. Prepare the ingredients: Slice pork (if using), chop kimchi, slice onion, and cut tofu into cubes. Prepare anchovy broth if not using water.
  2. Sauté pork and kimchi: In a medium pot or earthenware pot (ttukbaegi), add a drizzle of sesame oil. Sauté the sliced pork belly until lightly browned. Add the chopped kimchi and sliced onions, and continue to sauté for 5-7 minutes until the kimchi softens.
  3. Add seasonings: Stir in gochujang, gochugaru, minced garlic, and minced ginger (if using) into the pot. Sauté for another 1-2 minutes until fragrant.
  4. Add broth and simmer: Pour in the anchovy broth (or water). Bring the stew to a boil, then reduce heat to medium-low, cover, and simmer for 10-15 minutes to allow flavors to meld.
  5. Add tofu and green onions: Add the cubed tofu and half of the chopped green onions to the stew. Continue to simmer for another 5 minutes, or until the tofu is heated through.
  6. Season and serve: Taste and adjust seasoning with soy sauce and black pepper as needed. Garnish with the remaining green onions. Serve hot with a bowl of steamed rice.

Chef's tips for success

Our VTSU Morey Dining Hall chefs share their expert tips to elevate your Kimchi Jjigae making. Learn the secrets to perfecting this recipe and impressing your guests.

  • Aged Kimchi is Best: For the most authentic and deep flavor, use aged kimchi that has been fermenting for a while. Newer kimchi will result in a milder taste.
  • Don't Skimp on Sautéing: Sautéing the kimchi and pork (or tofu) thoroughly before adding liquid helps to develop a richer flavor base for the stew.
  • Balance the Spice: Adjust the amount of gochugaru to your spice preference. For a milder stew, use less; for more heat, add extra.
  • Customize Your Protein: While pork is traditional, feel free to use beef, tuna, or even just tofu for a vegetarian version.
  • Serve Hot: Kimchi Jjigae is best enjoyed bubbling hot, often served in the pot it was cooked in (especially an earthenware pot) to keep it warm throughout the meal.

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