kimchi stew (kimchi jjigae) in a white bowl with spoon
Kimchi Stew aka Kimchi Jjigae
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

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.

Course: Dinner, Lunch, Main Course, Soup, Stew
Cuisine: Korean
Keyword: Jjigae, Kimchi, Stew
Servings: 4 generous servings
Author: The Subversive Table
Ingredients
  • 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
Instructions
  1. 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.

    kimchi stew (kimchi jjigae) uncooked in big pot
  2. Add tofu and simmer until heated through, about 2-3 more minutes.

    big pot of kimchi stew (kimchi jjigae) with ladle
  3. Add fish sauce, sesame oil, and butter. Garnish with green onion and sesame seeds. Serve with rice and enjoy!

    black pot of kimchi stew (kimchi jjigae)
Recipe Notes

*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.