Korean

Serving

Korean Quick & easy

Kimchi Jjigae (Kimchi Stew)

Name: Kimchi Jjigae (Kimchi Stew)
Total time: 30 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 2 cups well-fermented (sour) kimchi (chopped); 200g fatty pork belly (cut into bite-sized pieces); 1/2 block firm tofu (sliced into 1/2-inch thick rectangles); 1/2 medium yellow onion (sliced); 2 scallions (diagonally sliced); 1 tbsp gochugaru; 1 tsp minced garlic; 2 cups anchovy-kelp broth or water

A classic, comforting stew made with aged kimchi, pork or seafood, scallions, onions, and diced tofu.

30 minutes

Serves 1

Dinner/Lunch

14 min prep

23 min cook

Contains common allergens

Fish Seafood Soy

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Good to know

One-pot
Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners 30-minute meals

Instructions

6 steps

1
Heat a heavy-bottomed pot over medium-high heat. Add the pork belly and sauté for 3-4 minutes until some fat renders and the edges turn slightly crispy.
2
Add the chopped aged kimchi to the pot and stir-fry for 5 minutes, allowing the kimchi to absorb the pork fat and soften.
3
Pour in the 2 cups of broth or water. Add the sliced onion, gochugaru, and minced garlic, stirring well to combine.
4
Bring the stew to a rolling boil, then reduce the heat to medium-low, cover, and simmer gently for 15 minutes to deepen the savory, tangy flavors.
5
Carefully arrange the tofu slices and green onions on top of the stew. Simmer for an additional 3-5 minutes until the tofu is heated through.
6
Serve boiling hot directly from the pot alongside steamed white rice.

Kimchi Jjigae (Kimchi Stew) — plated and served — Serving moment. How Kimchi Jjigae (Kimchi Stew) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

69/100

Works for many families

Allergen-friendly 70

Kid-friendly 55

Weeknight-easy 86

Budget-friendly 86

Great leftovers 50

Pantry-friendly 49

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

955

Calories

120 g

Protein

12 g

Carbs

44 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Kimchi Jjigae is the stew that gives aged kimchi its second life, simmered with pork belly and tofu into a bubbling, sour-spicy pot. It is everyday Korean home cooking, the dish that answers what to do with kimchi grown too sour to eat raw. The longer the kimchi has fermented, the deeper the stew.

Listahan note

This version leans on well-fermented sour kimchi and fatty pork belly, sauteing them together first so the broth turns rich and tangy rather than thin.

Technique cues

Use kimchi that is good and sour; fresh kimchi makes a flat-tasting stew.
Saute the kimchi and pork together before adding broth to build depth.
Add the tofu late so it warms through without breaking apart.

Kitchen flow

Parallel prep: Slice the pork and tofu while the kimchi and broth are ready to go.
Make-ahead: The stew deepens overnight; reheat gently the next day.
Leftover move: Spoon leftover stew over rice or stir in a beaten egg for a quick meal.
Cleanup rhythm: One pot; rinse it soon, as the chili oil stains if left to dry.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Sour fermented kimchi

Flavor base

Purpose: Its tang and funk are the entire backbone of the stew.

Handling: Chop and saute first; include some of its juice.

Adaptation: Add a splash of vinegar if your kimchi is not sour enough.

Pork belly

Main protein

Purpose: Its fat enriches the broth and balances the sour kimchi.

Handling: Cut into bite-size pieces and render with the kimchi.

Adaptation: Canned tuna makes a quick kimchi-chamchi version.

Firm tofu

Soft protein

Purpose: Adds silky contrast to the spicy broth.

Handling: Slice into thick rectangles and add near the end.

Adaptation: Soft tofu gives an even more delicate texture.

Gochugaru

Heat and color

Purpose: Reinforces the red color and spice beyond the kimchi.

Handling: Stir in with the saute so it blooms in the fat.

Adaptation: Adjust the amount to your heat preference.

Anchovy-kelp broth

Liquid base

Purpose: Adds savory depth that water alone cannot.

Handling: Use as the simmering liquid; water works in a pinch.

Adaptation: Plain water with a little extra seasoning is acceptable.

Technique notes

Sour kimchi is non-negotiable for a proper jjigae.
Render the pork fat with the kimchi for a rich, glossy broth.
Keep the tofu pieces whole and add them last to preserve their shape.

Ingredient swaps

Pork-free direction: Use canned tuna or just tofu and bump the broth seasoning.
Vegan direction: Use mushroom or kelp broth, vegan kimchi, and tofu only.
Milder direction: Cut the gochugaru and use less of the kimchi juice.

Serve alongside

Steamed white rice
Gyeran mari (rolled omelet)
Seasoned spinach
Pickled radish
Barley tea
Soju
Cold water

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to 4 days; the flavor improves with time.
Reheat gently on the stovetop until bubbling.
Freeze up to 2 months, though the tofu texture softens.

Equipment

Small heavy pot or earthenware ttukbaegi
Ladle
Cutting board
Rice cooker or pot

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