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Kimchi Jjigae (Kimchi Stew)

Name: Kimchi Jjigae (Kimchi Stew)
Total time: 25 min
Yield: Serves 2
Cuisine: Korea
Ingredients: 300g Napa cabbage kimchi; 150g Pork belly; Half a block Firm tofu; 1 Green onion; 1/4 Onion; 1 clove Garlic; 1 tsp Gochujang; 1 tsp Sesame oil

Soup

⏱ 25 min

👥 Serves 2

Difficulty ⭐

Well-fermented kimchi simmered with pork and tofu — the most beloved stew in Korean home cooking.

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📖 The Story Behind This Dish

The secret to a great kimchi jjigae is using kimchi that's aged just past its prime, with a bit of tang. Pork or canned tuna adds richness, and the tofu is cut into generous chunks. As long as there's kimchi in the fridge, this is always within reach on a busy weeknight.

🌆 Where it's eaten: A family comes home from work or school to a bubbling pot set right on the table, everyone spooning it straight over rice.

🥕 Ingredients (serves 2)

Napa cabbage kimchi 300g
Pork belly 150g
Firm tofu Half a block
Green onion 1
Onion 1/4
Garlic 1 clove
Gochujang 1 tsp
Sesame oil 1 tsp

👩‍🍳 Instructions

Cut the pork belly into bite-sized pieces. Heat sesame oil in a pot and stir-fry the pork.
Once the pork changes color, add the roughly chopped kimchi and garlic and stir-fry together.
Add water to just cover, stir in the gochujang, and simmer over medium heat for 10 minutes.
Add the tofu, cut into bite-sized pieces, and the onion; simmer 5 more minutes.
Add the green onion, cut on the diagonal, and bring to one more boil before serving with rice.

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