KIMCHI JJIGAE

Warm, spicy, and deeply comforting — a Korean classic.

About This Dish

Kimchi Jjigae (김치찌개) is a beloved Korean stew made with well-fermented kimchi, tender pork, and a spicy, savory broth. Traditionally enjoyed with steamed rice, it captures the depth of garlic, gochugaru, and soy sauce for a bold and comforting flavor.

Dietary Info: Meat · Spicy · Vegetarian option available

Total Cook Time: ~45 minutes

Servings: 4 people

Ingredients

2 cups well-fermented kimchi, chopped
200g (7 oz) pork belly or pork shoulder, thinly sliced
1 small onion, sliced
2 green onions, chopped
2 cloves garlic, minced
1 tsp ginger, minced (optional)
1 tbsp gochugaru (Korean red chili flakes)
1 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
4 cups water or anchovy broth
1 tsp sesame oil
Salt and pepper, to taste
Optional: tofu, sliced

Ingredients

Instructions

Chop the kimchi into bite sized pieces.

Chopped kimchi image

Heat sesame oil in a medium pot and sauté garlic and onion until fragrant.

Saute onions and garlic image

Add pork slices and cook until lightly browned.

Pork belly image

Stir in kimchi and cook for 5–7 minutes until softened.

Cooking Kimchi image

Add gochugaru, gochujang, soy sauce, and water (or broth). Bring to a boil, then simmer for 20–30 minutes.

Cooking kimchi jjigae

Add tofu or vegetables in the last 10 minutes of cooking.

Adding tofu image

Season to taste and garnish with green onions and serve hot with steamed white rice.

Kimchi Jjigae with rice image