Nothing says comfort like a bubbling pot of Korean Kimchi Stew aka Kimchi Jjigae. Spicy, pungent, and oh so delicious! The best recipe to get rid of old kimchi.
Kimchi Stew aka Kimchi Jjigae is the Korean answer to the problem of what to do with old kimchi.
Kimchi is a fermented food. Fermentation extends the shelf life of fresh vegetables. But there comes a time when fermentation has done its work and then some. Ever forgotten about a jar of kimchi stashed in the back of your fridge? Abandoned and forlorn, that jar of overly fermented kimchi no longer tastes good.
What’s a person to do? Throw it out? NEVER!! Old kimchi means it’s time to cook Kimchi Stew.
Growing up, Kimchi Jjigae was such a standard meal that we never ordered it in Korean restaurants. Koreans always have kimchi and that kimchi eventually always gets old.
You can make basic Kimchi Stew with old kimchi and water. Or you can jazz it up with homemade anchovy stock, kombu, and pork shoulder or pork belly.
My reco[e is somewhere in between. The pork belly feels decadent and rich. But without anchovy stock to prep, this soup is a breeze to make. My secret is a few dashes of fish sauce at the end of the cooking process, which mimics the taste of anchovy stock without all the work. Honestly, though, if your kimchi is good to begin with, you may not even need it.
Secret ingredient:
The secret to making good Kimchi Jjigae is old, stinky kimchi. You CANNOT make good Kimchi Jjigae with fresh kimchi! Don’t even try it!! And of course, the better the kimchi, the better the Kimchi Jjigae.
What does old kimchi look like? Old kimchi is well fermented so it’s dark red, almost orange in color. The leaves are soft and there’s lots of juice. When you take a bite, it fizzes in your mouth. That sour, overly acidic taste tells you it’s time for Kimchi Jjigae.
How to Make Kimchi Stew aka Kimchi Jjigae:
The recipe for Kimchi Stew couldn’t be easier. Honestly, most of the time, I don’t even use a recipe.
Throw old kimchi, pork belly, gochujang, and sugar in a pot. Add enough water to (almost) cover.
Bring to a boil and simmer for 25-30 minutes. At the end of the cooking time, the kimchi should be soft and cooked through. The pork belly jiggly and unctuous. The liquid should be dark red, almost orange in color.
Add tofu and simmer for additional 2-3 minutes. This is just enough time to warm it through.
Add a few dashes of fish sauce, then add sesame seed oil and butter. Garnish and serve! Enjoy with rice.
Kimchi Jjigae was the meal we ate when there was nothing in the fridge except a lonely old jar of kimchi. And yet, there were never any complaints. One of my favorite, throw-everything-in-the-pot-and-walk-away meals. Now this Kimchi Stew recipe can be one of your favorites, too.
Nothing says comfort like a bubbling pot of Korean Kimchi Stew aka Kimchi Jjigae. Spicy, pungent, and oh so delicious! The best way to get rid of old kimchi.
- 2 cups kimchi + juice old + stinky kimchi required!
- 2 cups pork belly, cut into bite-sized chunks (about 2 lbs)
- 2 cups water
- 1 heaping Tbsp gochujang
- 1 tsp sugar
- 1 package tofu add more or less, depending on your preference
- 1 tsp fish sauce
- 2-3 Tbsp sesame oil
- 1-2 Tbsp butter
- 1 green onion, chopped optional garnish
- 1 Tbsp toasted sesame seeds optional garnish
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Add kimchi, pork belly, water, gochujang, and sugar to a large pot. Cover and bring to a boil. Lower heat and simmer until pork belly and kimchi is soft and cooked through, about 25-30 minutes.
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Add tofu and simmer until heated through, about 2-3 more minutes.
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Add fish sauce, sesame oil, and butter. Garnish with green onion and sesame seeds. Serve with rice and enjoy!
*Kimchi stew aka Kimchi Jjigae is a braised kimchi soup without much liquid. However, if you prefer a little more soup, add 1 cup water.
Looking for more Kimchi Inspiration?
Kimchi Anthropology: Origins
Kimchi Anthropology: Fermentation
Budae Jjigae
Kimchi Cheese Fries
Kimchi Queso Dip
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