Kimchi Jjigae : Best Authentic Korean Stew

Kimchi Jjigae Recipe

A Hearty and Authentic Korean Stew

If you’re a fan of Korean food, you’ve probably heard of Kimchi Jjigae, the iconic and beloved Korean stew. This delicious, hearty dish is packed with the tangy, spicy flavor of aged kimchi and often paired with pork, tofu, or mushrooms. Whether you’re craving spicy Korean comfort food or exploring healthy Korean recipes, Kimchi Jjigae offers a satisfying, soul-warming experience.

In this recipe, I’ll walk you through how to make a traditional Kimchi Jjigae recipe that’s easy to follow, customizable, and full of bold flavors. You’ll also learn how to adapt the stew for both meat lovers and those who prefer a vegan version. Let’s dive into the magic of this authentic Korean Kimchi stew!

What is Kimchi Jjigae?

Kimchi Jjigae (김치찌개) is a spicy stew made primarily from kimchi, which is a fermented cabbage dish. The stew is a staple in Korean homes, where it’s enjoyed year-round but especially during cold weather. The flavor of the stew deepens with the use of aged kimchi, and the tangy, spicy base is complemented by pork, tofu, and a variety of vegetables.

This traditional Korean dish is often served bubbling hot in stone bowls and pairs beautifully with a bowl of steamed rice. Whether you’re looking for Korean comfort food on a cozy night or an easy recipe for meal prep, Kimchi Jjigae is a must-try.

Ingredients for Kimchi Jjigae (Serves 2)

• Aged Kimchi: 1 cup, chopped (the more fermented, the better)
• Pork Belly: 100 grams, thinly sliced (optional; skip for a vegan version)
• Tofu: 100 grams, cut into cubes (soft tofu is best)
• Onion: 1 small, thinly sliced
• Garlic: 2 cloves, minced
• Gochugaru (Korean Red Pepper Flakes): 1 tablespoon (adjust to spice preference)
• Gochujang (Korean Chili Paste): 1 tablespoon
• Kimchi Brine: 1/4 cup (if available)
• Water or Broth: 2 cups (vegetable or chicken broth works best)
• Soy Sauce: 1 tablespoon
• Sesame Oil: 1 teaspoon
• Sugar: 1 teaspoon (balances the spice and tang)
• Green Onion: 1, chopped (for garnish)
• Sesame Seeds: 1 teaspoon (optional, for garnish)

How to Make Kimchi Jjigae

Step 1: Prepare the Base

In a pot, heat 1 teaspoon of sesame oil over medium heat. Add the minced garlic and sliced onion, sautéing until fragrant and slightly translucent. If you’re making the Kimchi stew with pork, now is the time to add the pork belly slices. Stir-fry the pork until it’s browned on the outside but still tender.

Step 2: Add the Kimchi

Once the pork is browned (or if you’re skipping the pork), add 1 cup of chopped aged kimchi into the pot. Stir-fry for 3-4 minutes to allow the kimchi’s flavors to develop. This process is crucial as it intensifies the flavor of the stew.

Step 3: Build the Broth

Add 2 cups of water or broth, 1 tablespoon of gochujang (Korean chili paste), and 1 tablespoon of soy sauce into the pot. Stir in the kimchi brine if you have it; this will give the stew a rich, deep flavor. If you prefer a spicier stew, add more gochugaru (Korean red pepper flakes).

Step 4: Simmer the Stew

Bring the stew to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 20 minutes, allowing the flavors to meld together. If you’re making a spicy Kimchi Jjigae, feel free to adjust the level of heat by adding extra gochugaru or chili paste.

Step 5: Add Tofu and Simmer

After simmering for 20 minutes, add the tofu cubes into the pot. Let them simmer for another 5 minutes, absorbing the rich, spicy broth. Taste the stew and add sugar to balance the tanginess if needed.

Step 6: Garnish and Serve

Once the stew is ready, garnish with chopped green onions and sesame seeds. Serve hot with a side of steamed rice.

Vegan Kimchi Jjigae Version

To make Vegan Kimchi Jjigae, simply omit the pork and use vegetable broth instead of chicken broth. Be sure to check that your kimchi is vegan-friendly (some kimchi contains fish sauce or shrimp paste). The result is still a delicious, hearty, and healthy stew with a robust flavor!

“Step-by-step guide to the perfect Kimchi Jjigae.”

Tips for Making Kimchi Jjigae:

1. Use well-fermented kimchi: The older the kimchi, the richer the flavor.
2. Adjust spice level: Add more or less gochugaru (Korean red chili flakes) based on your heat preference.
3. Choose the right protein: Pork belly adds richness, but tofu works great for a vegan version.
4. Simmer for depth: Let the stew simmer longer for a deeper, more complex flavor.
5. Add sesame oil: A drizzle of sesame oil at the end adds a nutty aroma.

Health Benefits of Kimchi Jjigae

This healthy Korean recipe offers a range of health benefits thanks to its ingredients:

• Low-Calorie Meal: Kimchi Jjigae is filling without being heavy, making it a great option for those looking to maintain a balanced diet.

• Kimchi: Packed with probiotics that improve gut health and digestion.

• Tofu: A great plant-based protein source that’s low in fat and rich in nutrients.

• Garlic and Ginger: Both are known for their anti-inflammatory and immune-boosting properties.

Here’s a sample Nutrition Chart for Kimchi Jjigae

(per serving, based on a recipe with pork and tofu)

Curious About the Details Health Benefits of Kimchi Jjigae?

For more details on its nutrition and why it’s so good for you Click here!

Why You’ll Love Kimchi Jjigae

1. Authentic Taste: This authentic Korean Kimchi stew brings traditional flavors right to your kitchen.
2. Customizable: You can easily adjust the heat level or add ingredients like mushrooms, zucchini, or seafood to suit your preferences.
3. Comforting and Satisfying: This is Korean comfort food at its best, perfect for chilly nights or when you need a warming, nutritious meal.
4. Easy to Make: Despite its depth of flavor, this is an easy Kimchi Jjigae recipe that can be made in under 30 minutes.

Frequently Asked Questions

1. How long does Kimchi Jjigae take to make?
   It takes about 30 minutes from start to finish.
2. Is Kimchi Jjigae spicy?
   Yes, but you can adjust the heat level by using less gochujang or gochugaru.
3. Can I make Kimchi Jjigae without pork?
   Absolutely! Try the vegan Kimchi Jjigae version or substitute pork with seafood like shrimp or clams.
4. How do I store leftovers?
   Kimchi Jjigae can be stored in the fridge for up to 3 days. Reheat it on the stove before serving.

Conclusion:

Now that you know how to make an authentic Kimchi Jjigae recipe, it’s time to bring these bold, spicy flavors into your home. Whether you prefer a traditional Kimchi Jjigae with pork or a vegan version, this dish will warm your heart and your stomach.

Print Recipe

Kimchi Jjigae : Best Authentic Korean Stew

Author: Sagar Rakshit Cooking Method: Boiling Cuisine: Korean Courses: BreakFast

Difficulty: Beginner Prep Time 25 mins Cook Time 20 mins Total Time 45 mins

Servings: 2 Calories: 320

Best Season: Suitable throughout the year

Description

Kimchi Jjigae (김치찌개) is a spicy stew made primarily from kimchi, which is a fermented cabbage dish. The stew is a staple in Korean homes, where it’s enjoyed year-round but especially during cold weather. The flavor of the stew deepens with the use of aged kimchi, and the tangy, spicy base is complemented by pork, tofu, and a variety of vegetables.

Ingredients

Servings

• 1 cup Aged Kimchi, chopped (the more fermented, the better)

• 100 g Pork Belly, thinly sliced (optional; skip for a vegan version)

• 100 g Tofu, cut into cubes (soft tofu is best)

• 1 Onion (small, thinly sliced)

• 2 cloves Garlic (minced)

• 1 tbsp Gochugaru (Korean Red Pepper Flakes) (adjust to spice preference)

• 1 tablespoons Gochujang (Korean Chili Paste)

• ¹⁄₄ cup Kimchi Brine (if available)

• 2 cup Water or Broth (vegetable or chicken broth works best)

• 1 tablespoon Soy Sauce

• 1 teaspoon Sesame Oil

• 1 teaspoons Sugar (balances the spice and tang)

• 1 Green Onion chopped ((for garnish))

• 1 teaspoon Sesame Seeds (optional, for garnish)

Instructions

1. Step 1: Prepare the Base

   • In a pot, heat 1 teaspoon of sesame oil over medium heat. Add the minced garlic and sliced onion, sautéing until fragrant and slightly translucent. If you're making the Kimchi stew with pork, now is the time to add the pork belly slices. Stir-fry the pork until it’s browned on the outside but still tender.
   Mark as complete

2. Step 2: Add the Kimchi

   • Once the pork is browned (or if you're skipping the pork), add 1 cup of chopped aged kimchi into the pot. Stir-fry for 3-4 minutes to allow the kimchi’s flavors to develop. This process is crucial as it intensifies the flavor of the stew.
   Mark as complete

3. Step 3: Build the Broth

   • Add 2 cups of water or broth, 1 tablespoon of gochujang (Korean chili paste), and 1 tablespoon of soy sauce into the pot. Stir in the kimchi brine if you have it; this will give the stew a rich, deep flavor. If you prefer a spicier stew, add more gochugaru (Korean red pepper flakes).
   Mark as complete

4. Step 4: Simmer the Stew

   • Bring the stew to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 20 minutes, allowing the flavors to meld together. If you’re making a spicy Kimchi Jjigae, feel free to adjust the level of heat by adding extra gochugaru or chili paste.
   Mark as complete

5. Step 5: Add Tofu and Simmer

   • After simmering for 20 minutes, add the tofu cubes into the pot. Let them simmer for another 5 minutes, absorbing the rich, spicy broth. Taste the stew and add sugar to balance the tanginess if needed.
   Mark as complete

6. Step 6: Garnish and Serve

   • Once the stew is ready, garnish with chopped green onions and sesame seeds. Serve hot with a side of steamed rice.
   Mark as complete

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 4g20%

Total Carbohydrate 25g9%

Dietary Fiber 4g16%

Sugars 6g

Protein 18g36%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips for Making Kimchi Jjigae:

1. Use well-fermented kimchi: The older the kimchi, the richer the flavor.
2. Adjust spice level: Add more or less gochugaru (Korean red chili flakes) based on your heat preference.
3. Choose the right protein: Pork belly adds richness, but tofu works great for a vegan version.
4. Simmer for depth: Let the stew simmer longer for a deeper, more complex flavor.
5. Add sesame oil: A drizzle of sesame oil at the end adds a nutty aroma.

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