Kimchi Jjigae (Korean Pork Kimchi Stew)
- Korean Food Addict
- Jul 22, 2025
Kimchi Jjigae (Korean Pork Kimchi Stew)
Kimchi jjigae is such a beloved representative stew dish that it's called Korean soul food. The deep flavor of aged kimchi combines with the savory richness of pork to create an exquisite rich and spicy broth. With its magical taste that makes you finish a whole bowl of rice, this food warms both body and soul when eaten on cold days or when feeling empty inside.
The Appeal of Kimchi Jjigae
Kimchi jjigae uses kimchi, a fermented food, as its main ingredient, making it rich in probiotics and helpful for digestion. The abundant protein and vitamin B1 in pork meet the vitamins in kimchi, creating a nutritionally excellent combination. Especially aged kimchi develops deeper umami flavor as it ferments, making the stew broth more refreshing and delicious.
Cooking Tips
The key to making delicious kimchi jjigae is using aged kimchi and sautéing the kimchi and pork first. Adding kimchi broth adds deep flavor, and sautéing in sesame oil multiplies the savory aroma. Adding water in stages rather than all at once makes the broth flavor much deeper. Marinating the pork in advance makes it tender and allows the flavors to penetrate better, making it more delicious.
Storage and Uses
Kimchi jjigae can be refrigerated for 2-3 days, and the flavor deepens when reheated. The basic way to eat it is with rice, but it's also delicious with added ramen noodles, rice cakes, or udon noodles. Leftover stew can also be made into kimchi jjigae fried rice for a special treat.
Instructions:
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Marinate the Pork
- Prepare 250g pork (for stew or pork neck)
- Add 1 tablespoon gochujang and 1 tablespoon mirin
- Add 0.5 tablespoon soy sauce and 1 pinch salt
- Add 1 tablespoon minced garlic and a bit of black pepper
- Mix well and marinate for 30+ minutes
- Marinate the Pork
- Prepare 250g pork (for stew or pork neck)
- Add 1 tablespoon gochujang and 1 tablespoon mirin
- Add 0.5 tablespoon soy sauce and 1 pinch salt
- Add 1 tablespoon minced garlic and a bit of black pepper
- Mix well and marinate for 30+ minutes
- Sauté with Kimchi
- Add 200g chopped kimchi to pot
- Add marinated pork
- Add 5 tablespoons kimchi broth
- Add 1 teaspoon sesame oil
- Sauté on low heat for 3-5 minutes until well-cooked
- Add Water and Boil
- Pour 1 cup water and bring to boil
- Once boiling, add remaining 1 cup water
- Adding water gradually creates better broth flavor
- Add Vegetables
- Slice half an onion and add to pot
- Cut tofu into bite-sized pieces and add
- Season
- Add soy sauce to taste
- Adjust with salt according to preference
- Finish
- Add minced garlic
- Slice 2 green chili peppers and add
- Adjust salt as needed
- Add sliced green onion and simmer briefly before turning off heat
Recipe Notes:
- Marinating pork for 30+ minutes creates deeper flavor.
- Use aged kimchi for deep flavor and refreshing broth.
- Adding kimchi broth greatly improves the stew's depth.
- Sautéing kimchi and pork first creates savory and delicious results.
- Adding water in stages is the secret to creating deep broth flavor.
- Adjust green chili peppers according to your spice preference.
- Sesame oil adds aroma, so be sure to add it while sautéing.
- Kimchi jjigae gets more flavorful the longer it simmers - cook it well.
Ingredients:
Serving size
Main Ingredients
- 250 g pork (for stew or pork neck)
- 200 g aged kimchi
- 5 tbsp kimchi broth
- 2 cups water (500ml)
- 0.5 onion
- 1 block tofu
- 2 green chili peppers
- as needed green onion
Pork Marinade
- 1 tbsp gochujang (red chili paste)
- 1 tbsp mirin
- 0.5 tbsp soy sauce
- 1 pinch salt
- 1 tbsp minced garlic
- as needed black pepper
Seasonings
- 1 tsp sesame oil
- as needed soy sauce (for seasoning)
- as needed salt (for seasoning)