Authentic Pork Kimchi Stew (Kimchi Jjigae)

posted by Holly Ford on Jan 27, 2011 (updated May 1, 2023) 12 comments »

Kimchi jjigae, made with fatty pork, is indeed a classic version of Korean kimchi stew. This authentic recipe is popular in households and restaurants alike. For the best results, it is recommended to use well-fermented cabbage kimchi.

Kimchi stew made with pork and tofu, a classic kimchi jjigae.

Kimchi and pork are a match made in heaven.

This simple kimchi stew recipe is a must-try if you have plenty of fermented kimchi that needs to be used up. The stew’s various flavors – warm, comforting, hearty, savory, and slightly tangy – make it a favorite of all who taste it.

Traditionally, kimchi jjigae is prepared with fatty cuts of pork, such as pork belly or pork shoulder. However, regional variations may incorporate different types of meat or seafood.

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

Classic Korean Stew

This classic Korean comfort dish evokes childhood nostalgia for many Koreans. It is a staple in Korean home-cooked meals, and people often make this stew regularly.

Considering the large quantities of kimchi consumed and stored in every Korean household, it is no surprise that leftover kimchi past its prime as a side dish can be transformed into something equally delicious.

A humble Korean stew uses affordable and readily available ingredients, including sour leftover kimchi, pork, and tofu. The instructions are easy to follow, and it cooks quickly. And, of course, it is both authentic and delicious!

Kimchi Jjigae Varieties

You can make this authentic stew in many different ways. The pork version would be the most common, but other varieties are also popular in Korean style 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.

Kimchi stew (kimchi jjigae) with pork belly slice on top of rice bowl.

Tips for Making the Best Kimchi Stew

Kimchi jjigae is always tasty even if you mess it up. However, if you want to bring more flavor depth and umami to your stew, follow these tips below. You will get a best tasting jjigae of all.

A head of fermented cabbage kimchi on a white plate.

Use very old, sour cabbage kimchi – a great way to use up extra kimchi that’s been taking up space in the fridge.
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.
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.
A hint of Korean salted shrimp deepens the flavor of broth.
Throw a few pieces of rice cakes in to thicken the stew broth. However, this is optional.
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 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 in a kimchi stew in a pot.

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 chopped 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.

Serving Suggestions

Enjoy while hot with rice and a few Korean side dishes. People often pair it with seasoned Korean roasted seaweed sheets(jomi gim, 조미김). You will find that many Korean restaurants serve this combo together.

Here are few Korean side dishes I suggest:

Storage and Reheating tips

You can store this simple stew in the refrigerator for up to two weeks, and its flavor will intensify over time. When reheating, simply heat it in a microwave or on a stovetop until it’s heated through.

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

Tried this recipe? Please take a moment to leave a star rating & comment below. I love hearing from you, and it helps other readers, too.