Kimchi Stew (Kimchi-jjigae)
A spicy and savory Korean stew made with fermented kimchi and pork.
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- •7 Dried anchovies(optional)for stock
- •1 piece Dried kelp(optional)3-4 inches, for stock
- •4 cups Waterfor stock
- •3 Green onionschopped, divided
- •1 medium Onionsliced thinly
- •1 pound Fermented kimchiaged, sour
- •1/4 cup Kimchi brine
- •1/2 pound Pork shoulderor pork belly, cut into pieces
- •1 teaspoon Salt
- •2 teaspoons Sugar
- •1 tablespoon Hot pepper flakesadjust to taste
- •1 tablespoon Hot pepper paste
- •1 teaspoon Sesame oil
- •1/2 package Tofumedium firm or firm, cut into pieces
- 1
Prepare the anchovy stock by boiling dried anchovies and kelp in 4 cups of water for 20 minutes. Strain and set aside 2 cups of stock.
20 min
- 2
Chop the green onions, slice the onion thinly, and cut the kimchi into bite-sized pieces.
5 min
- 3
In a pot, add the pork, kimchi, kimchi brine, onion, and half of the chopped green onions. Pour in the prepared stock.
5 min
- 4
Add salt, sugar, hot pepper flakes, hot pepper paste, and sesame oil. Stir well.
3 min
- 5
Simmer for 10 minutes, then add the tofu and remaining green onions. Cook for another 10 minutes.
20 min
- 6
Serve hot with rice.
5 min
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