Create the classic Korean Kimchi Stew with this authentic Kimchi Jjigae recipe. Made with fatty pork and well-fermented cabbage kimchi, this popular dish brings restaurant-quality flavor to your home kitchen!

Authentic kimchi stew made with pork and tofu, a classic Korean cuisine.

Craving a bowl of warm, hearty, and slightly tangy kimchi stew, also known as kimchi jjigae?

This authentic Korean recipe, made with fatty pork and well-fermented cabbage kimchi, is a staple in both Korean households and restaurants.

A ladle of kimchi stew (kimchi jjigae) with tofu and pork from the pot.

Classic Korean Stew Made with Kimchi and Pork

Kimchi jjigae, a staple in Korean Korean home-cooked meals, often stirs a sense of nostalgia among Koreans. Its hearty warmth and savory notes make it a classic comfort food that’s enjoyed regularly.

This kimchi stew recipe presents a simple yet delicious way to utilize your leftover fermented kimchi. It embraces the traditional preparation that favors fatty cuts of pork like pork belly or shoulder, although you’ll find different meat or seafood in regional variations.

The essence of kimchi stew lies in its core ingredients – the sour leftover kimchi, pork, and tofu. These elements are not only easy to source but also bring an incredibly rich flavor to the stew.

Varieties of Kimchi Jjigae

This authentic Korean stew can be prepared in numerous ways, with pork kimchi stew being the most common. Discover some of the popular variations in Korean home cooking:

  • Pork kimchi stew (dueji kimchi jjigae): The standard version using fatty pieces of pork and tofu.
  • Tuna kimchi stew (chamchi kimchi jjigae): People typically prepare this tuna version for camping trips because it is easy and portable – the ingredients don’t require refrigeration.
  • Mackerel pike kimchi stew (kkongchi kimchi jjigae): Made with canned mackerel pike. 
  • Spam kimchi Stew: Using a can of spam makes another delicious stew in no time.
  • Anchovy kimchi stew (myulchi kimchi jjigae): People in the southern part of South Korea traditionally make a classic version of this dish using dried anchovies and perilla oil.
  • Fish cake kimchi stew (eomuk kimchi jjigae): Using Korean fish cakes and anchovy stock makes a uniquely mild and savory stew. My cookbook, Korean Cooking Favorites, shares a recipe, so check it out.
Restaurant quality kimchi stew (kimchi jjigae) with pork belly slice on top of rice bowl.

Tips to Create the Best Kimchi Jjigae

To maximize the flavor depth and umami of your Kimchi Stew, follow these tips:

Well-fermented cabbage kimchi is a must for making authentic kimchi stew (kimchi jjigae)
A chunk of pork belly to make classic Korean kimchi stew.
  1. Use very old, sour cabbage kimchi – a great way to use up extra kimchi that’s been taking up space in the fridge.
  2. The fattier the pork, the better it tastes. Fat builds the flavor. I recommend using pork belly or pork shoulder with a layer of fat attached.
  3. Don’t skip the kimchi juice (or kimchi liquid). It has all the good taste in it and adds flavor and depth to the dish.
  4. A hint of Korean salted shrimp deepens the flavor of broth.
  5. Consider adding a few pieces of rice cakes to thicken the stew broth. However, this is optional.
  6. Water vs anchovy stock as a soup base? Either one works. I found using plain water works better in pork kimchi stew, though. It maintains the natural flavor of pork better.

How to Make Authentic Pork Kimchi Stew (Kimchi Jjigae)

Pork belly slices cooking in a pot to make pork kimchi stew.
Sliced onion and minced garlic are added to make a classic kimchi jjigae (stew).

Step 1. Heat oil in a pot over medium high heat. Add pork belly slices and cook throughly. Add onion and garlic, and cook for 1 minute.

Pork belly and onion tossed with Korean chili flakes.

Step 2. Add Korean chili flakes and toss everything to coat. 

kimchi juice added into a pot of kimchi and pork belly stew.
Thin rice cake rounds added to thicken the kimchi stew.

Step 3. Add sliced kimchi, kimchi juice, water, and rice cakes (if using). Cover with a lid and bring to boil. Reduce the heat to low and simmer for 15-20 minutes.

Salted shrimp added into a pot of authentic kimchi jjigae (kimchi stew).

Step 4. Add salted shrimp snd Korean soup soy sauce and stir the stew. Taste the stew and season more with salt if needed.

Tofu slices are added to the kimchi jjigae and garnished with green onion.

Step 5. Add tofu slices and simmer for another 5 minutes. As a final step just before serving, garnish with green onion.

A bowl of pork kimchi jjigae (kimchi stew) with tofu, rice, and roasted seaweed.

Perfect Pairings for Your Kimchi Stew

Serve your hot kimchi stew with rice and a few Korean side dishes. Try pairing it with:

Storage and Reheating Tips

The flavor of kimchi stew intensifies over time and can be stored in the refrigerator for up to two weeks. To reheat, simply warm it in a microwave or on a stovetop until heated through.

If you enjoy Korean stews, check out these popular recipes:

I hope you’ll try this Authentic pork kimchi stew (kimchi jjigae) to experience the vibrant flavors of Korean cuisine. This easy recipe is designed to suit both beginners and seasoned cooks, and it’s the perfect way to savor your fermented kimchi.

If you’ve tried it, please take a moment to leave a star rating & comment below. I love hearing from you, and it helps other readers, too.

A pot of kimchi jjigae made with pork and tofu is served with rice and roasted seaweed.

Authentic Pork Kimchi Stew Recipe (Kimchi Jjigae)

Servings: 4 people
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Create the classic Korean Kimchi Stew with this authentic Kimchi Jjigae recipe. Made with fatty pork and fermented cabbage kimchi, this popular dish brings restaurant-quality flavor to your home kitchen.
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Recipe Video

Ingredients

  • 1 tbsp oil
  • 1/2 lb pork belly, sliced
  • 1/2 medium onion, sliced
  • 2 cloves garlic, finely minced
  • 1 tbsp Korean chili flakes (gochugaru)
  • 1 lb (450 g) sour kimchi, sliced
  • 4 tbsp kimchi juice
  • 2 1/2 cup (600 ml) water
  • 5 piece rice cake rounds, optional
  • 1 tsp Korean salted shrimp
  • 1 tbsp Korean soup soy sauce (gukganjang), or Korean tuna sauce
  • 1/2 lb (225 g) soft tofu, sliced
  • 1 green onion, chopped
  • pinches salt , to taste

Instructions 

  • Heat oil in a pot over medium high heat. Add pork belly slices and cook thoroughly. Add onion and garlic, and cook for 1 minute. Add Korean chili flakes and toss everything to coat. 
    Onion and pork belly are stir-fried with Korean chili flakes to make kimchi jjigae.
  • Add sliced kimchi, kimchi juice, water, and rice cakes (if using). Cover with a lid and bring to boil. Reduce the heat to low and simmer for 15-20 minutes. Add salted shrimp and Korean soup soy sauce and stir the stew. Taste the stew and season more with salt if needed.
    Kimchi and shrmip sauce is added to kimchi stew in a pot.
  • Add tofu slices and simmer for another 5 minutes. As a final step just before serving, garnish with green onion. Enjoy kimchi jjiage hot with rice and a few Korean side dishes. 
    Tofu and green onion are added and kimchi jjigae is served with rice and sseaweed.
Cuisine: Korean
Course: Soup, Stew
Author: Holly Ford
Web Story: https://www.beyondkimchee.com/web-stories/kimchi-jjigae/
Calories: 392kcal, Carbohydrates: 5g, Protein: 12g, Fat: 36g, Saturated Fat: 12g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 611mg, Potassium: 188mg, Fiber: 2g, Sugar: 1g, Vitamin A: 629IU, Vitamin C: 2mg, Calcium: 94mg, Iron: 2mg
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