Kimchi Jjigae (Kimchi Stew)
Local name: 김치찌개
In short: Sour, well-fermented kimchi simmered with pork belly, tofu and scallions in a bubbling red broth, the everyday Korean stew eaten over rice. It takes about 50 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 400 kcal
Kimchi jjigae is the stew Koreans cook when they want comfort in half an hour, and it is the best use for kimchi that has turned sour. Pork is sauteed with the kimchi first to deepen the flavor, then simmered in water or anchovy stock with a spoonful of chili paste and tofu. Bring it to the table bubbling in the pot, with a bowl of rice for each person. It tastes even better reheated the next day.
Instructions
- Heat the sesame oil in a heavy pot over medium heat. Cook the pork for 3 to 4 minutes, until lightly browned.
- Add the kimchi, onion and garlic. Stir-fry for 5 minutes, until the kimchi softens and smells toasty.
- Stir in the chili flakes, gochujang and sugar. Pour in the brine and water and bring to a boil.
- Lower the heat to a steady simmer, partly cover, and cook for 15 to 20 minutes, until the pork is tender and the broth has turned deep red.
- Lay the tofu on top and simmer for 5 minutes more. Taste, then add the soy sauce or a pinch of sugar to balance the sourness.
- Scatter the scallions over the top and serve the stew bubbling hot with steamed rice.
Tips
- Sour kimchi at least 2 to 3 weeks old gives the deepest flavor. With fresh kimchi, simmer 10 minutes longer and add a splash of rice vinegar.
- Swap the pork for drained canned tuna or mackerel for two other popular versions, and add the fish with the tofu so it stays in pieces.
Questions and answers
What kind of kimchi is best for kimchi jjigae?
Use sour, well-fermented napa cabbage kimchi. The longer it has aged, the richer and rounder the stew tastes.
Can I make kimchi jjigae vegetarian?
Yes. Replace the pork with mushrooms or extra tofu and use kelp or vegetable stock. Regular kimchi contains fish sauce, so choose a vegan kimchi if you need it fully vegetarian.
How long does kimchi jjigae keep?
Up to 3 days in the fridge. Reheat it on the stove with a splash of water. The flavor usually improves overnight.
How long does it take to make Kimchi Jjigae (Kimchi Stew)?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Kimchi Jjigae (Kimchi Stew)?
About 400 kcal per serving, with 15 g of protein, 10 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 10 g |
| Fat | 32 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 1350 mg |
Estimated values, calculated from the ingredients.
