Kimchi Jjigae: Korea's Ultimate Comfort Stew

There's a reason why Kimchi Jjigae is considered Korea's ultimate comfort food. When the weather turns cold, or when you need something to warm your soul, this robust, spicy stew delivers every time. The magic lies in using well-fermented kimchi - the older and more sour, the better - which creates a complex, tangy base that forms the heart of this dish.

What makes Kimchi Jjigae special is its beautiful simplicity. With just a few key ingredients and one pot, you can create a meal that's greater than the sum of its parts. It's traditionally served bubbling hot in the pot it was cooked in, making every spoonful comforting and warm.

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 2-3

• Spice Level: 🔥🔥🔥 (Adjustable)

The Soul of the Stew: Aged Kimchi

The secret to exceptional Kimchi Jjigae lies in using properly fermented kimchi. Look for kimchi that's sour and tangy - usually kimchi that's been fermenting for at least 2-3 weeks. This older kimchi provides the deep, complex flavor that makes the stew so special.

Ingredients

For the Stew Base:

• 2 cups well-fermented kimchi, chopped (with its juice)

• ½ cup kimchi brine (from the kimchi jar)

• 1 tbsp gochugaru (Korean red pepper flakes)

• 2 tsp minced garlic

• 1 tsp grated ginger

• 1 tbsp sesame oil

• 2 tbsp cooking oil

For the Protein & Vegetables:

• 200g pork belly or pork shoulder, sliced thin (or spam/tuna for variation)

• 1 onion, sliced

• 2 green onions, chopped

• 1 package soft tofu, cut into cubes

• 1 cup sliced mushrooms (shiitake or button)

For the Broth:

• 3 cups anchovy stock or chicken broth

• 1 tbsp soy sauce

• 1 tbsp gochujang (Korean red pepper paste)

• 1 tsp sugar

Instructions

Step 1: Build the Flavor Foundation

1. Heat cooking oil and sesame oil in a Korean stone pot (ttukbaegi) or heavy-bottomed pot over medium heat.

2. Add sliced pork and cook until lightly browned and rendered.

3. Add chopped kimchi and stir-fry for 5-7 minutes until fragrant and slightly softened.

Step 2: Create the Broth

1. Add gochugaru, garlic, and ginger to the pot. Stir for 1 minute until fragrant.

2. Pour in the broth, kimchi brine, soy sauce, gochujang, and sugar.

3. Bring to a boil, then reduce heat and simmer for 15 minutes.

Step 3: Add the Remaining Ingredients

1. Add sliced onions and mushrooms. Simmer for 5 minutes.

2. Gently add tofu cubes and half of the green onions.

3. Simmer for another 5 minutes until tofu is heated through.

Step 4: Serve Traditional Style

1. Ladle the stew into individual stone bowls if using.

2. Top with remaining green onions.

3. Serve immediately while bubbling hot with steamed rice.

Chef's Notes & Pro Tips

• Kimchi Quality: The older and more sour your kimchi, the better your stew will taste. Fresh kimchi won't give you the same depth of flavor.

• Protein Variations: While pork is traditional, you can use spam, tuna, or make it vegetarian with mushrooms and vegetable broth.

• The Stone Pot Advantage: Cooking and serving in a Korean stone pot (ttukbaegi) keeps the stew hot throughout your meal and creates the perfect texture.

• Balancing Flavours: Taste before serving and adjust with more gochujang for spice, soy sauce for saltiness, or a bit of sugar if it's too sour.