Published Nov 08, 2022 Updated Aug 18, 2024
Easy Kimchi Jjigae Recipe
Easy kimchi jjigae is a famous Korean kimchi stew made from kimchi, pork belly slices, and firm tofu with a spicy kick from Gochugaru powder (Korean hot pepper flakes) and Gochujang (Korean red chili paste). The stew is hot, spicy, and has an umami flavor from the homecooked anchovy kelp stock. It is best served with a bowl of hot steamed rice for lunch or dinner. It’s absolutely delicious and addictive. Love Korean spicy dishes? This is the perfect recipe to start with. For more kimchi recipes, check out my kimchi ramen recipe!
Why This Recipe Works
It’s one of the easiest kimchi stew recipes made with only a few essential Korean ingredients. It is perfect for weeknight dinners and also makes the best comfort food gloomy rainy days. This recipe goes well with a variety of protiens, such as pork, beef, and seafood. To make a less spicy Korean kimchi jjigae, you may always reduce the amount of Gochugaru and gochujang in the recipe.
Kimchi Jjigae Ingredients
Start with homemade anchovy stock:
Water Dried anchovies Dried kelp
Then you will add:
Oil Yellow onion Garlic Kimchi and kimchi juice Pork belly Green onion Gochugaru powder (Korean chili powder) Gochujang (Korean red chili paste) Sesame oil Soy sauce Sugar Firm tofu Salt Ground black pepper
See the recipe card for full information on ingredients.
How To Make Kimchi Jjigae
This homemade easy kimchi jjigae is quick and effortless to prepare and the taste is impressive. First, prepare anchovy kelp stock in a saucepan. Bring water to a boil, add anchovies and kelp, and cook for 15 minutes to bring out the flavor. Strain the soup into a bowl and discard the solids. Next, heat a soup pot (or a Korean earthenware pot) with oil on medium-high heat. Saute onion and garlic until aromatic, then add kimchi, kimchi juice and pork belly slices. Stir-fry all the ingredients in the pot until the pork is cooked through. Meanwhile, prepare the kimchi jjigae sauce by combining green onion, gochugaru powder, gochujang, sesame oil, soy sauce, and sugar in a small bowl. Then add to the pot and stir well. Finally, add the stock and bring it to a boil. Continue cooking the stew for 15 to 20 minutes then add tofu. Lower the heat to medium-low and simmer for 10 minutes until the tofu is soaked with all the flavors from the stew. Turn off the heat and serve immediately with chopped green onions on top.
Cooking Tips
Cook the kimchi stew with a homemade anchovy kelp stock if possible. However, you may also substitute water, store-bought chicken stock, or vegetable stock. Use aged, sour kimchi for the best taste. Cook the stew with an extra tablespoon of kimchi juice to jazz up the flavor.
What To Serve With Kimchi Jjigae
For an easy and wholesome Korean meal, I recommend the following recipes: I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Soondubu (Korean Tofu Stew) Jjamppong (Korean Seafood Noodle Soup) Shrimp Sinigang
