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Kimchi Stew aka Kimchi Jjigae

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner, Lunch, Main Course, Soup, Stew
Cuisine: Korean
Keyword: Jjigae, Kimchi, Stew
Servings: 6
Author: The Subversive Table | Lis Lam


  • 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
  • 2-3 Tbsp sesame oil
  • 1-2 Tbsp butter
  • 1 green onion, chopped optional garnish
  • 1 Tbsp toasted sesame seeds optional garnish


  • 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.
    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 vibrantly red, almost orange in color.
    kimchi stew (kimchi jjigae) uncooked in big pot
  • Add tofu and simmer until heated through, about 2-3 more minutes.
    big pot of kimchi stew (kimchi jjigae) with ladle
  • Add sesame oil, and butter. Garnish with green onion and sesame seeds. Serve with rice and enjoy!
    black pot of kimchi stew (kimchi jjigae)


*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.