Kimchi stew

Kimchi-jjigae 김치찌개

Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae.

I learned this recipe from a restaurant famous for kimchi-jjigae in Korea. The restaurant was always full of people eating and sweating over kimchi stew.  There was only one item on the menu, so everyone was there for the same thing: a steaming pot of spicy kimchi-jjigae, a few side dishes, and a bowl of warm rice. Customers would call out: “Please give me another bowl of rice!”

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What really made an impression on me at the time was the fact that they brought the stew out to the table uncooked, and then fired up a burner and cooked it at the table. This way we could sit and talk and watch it cook. I could get a good look at the ingredients: kimchi, onion, green onion, thinly sliced pork on top, and seasonings. There was some white granules (salt, sugar, and probably MSG) and also they used water at the broth base.

From this I developed my own recipe to make at home, which was very delicious.

My kimchi-jjigae recipe served me well for years and years and I even made a video of it in 2007. But since then I developed this version, which is even more delicious. The secret is in the umami-rich anchovy stock.

I hope you make it and enjoy it for years and years to come!

The difference between kimchi soup and kimchi stew

Kimchi stew is thicker than kimchi soup. Kimchi soup is less salty than kimchi stew.

Also, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot. These days, some people (including me) get a little freaked out by double-dipping, so for stews I put individual bowls on the table, and a large spoon so that diners can take what they like from the pot and put it in their bowls.

Ingredients

(serves 2 with side dishes, serves 4 without)

  • 1 pound kimchi, cut into bite size pieces
  • ¼ cup kimchi brine
  • ½ pound pork shoulder (or pork belly)
  • ½ package of tofu (optional), sliced into ½ inch thick bite size pieces
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons gochugaru (Korean hot pepper flakes)
  • 1 tablespoon gochujang (hot pepper paste)
  • 1 teaspoon sesame oil
  • 2 cups of anchovy stock (or chicken or beef broth)

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For stock (makes about 2½ cups’ worth):

Directions:

Make anchovy stock:

  1. Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan.Kimchi stew (kimchijjigae: 김치찌개)
  2. Add the water and boil for 20 minutes over medium high heat.
  3. Lower the heat to low for another 5 minutes.
  4. Strain.멸치국물 (anchovy stock)

Make kimchi stew:

  1. Place the kimchi and kimchi brine in a shallow pot. Add pork and onionKimchi stew (kimchijjigae: 김치찌개)
  2. Slice 2 green onions diagonally and add them to the pot.
  3. Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
    Kimchi stew (kimchijjigae: 김치찌개)Kimchi stew (kimchijjigae: 김치찌개)
  4. Cover and cook for 10 minutes over medium high heat.Kimchi stew (kimchijjigae: 김치찌개)
  5. Open and mix in the seasonings with a spoon. Lay the tofu over top.Kimchi stew (kimchijjigae: 김치찌개)Kimchi stew (kimchijjigae: 김치찌개)
  6. Cover and cook another 10 to 15 minutes over medium heat.
  7. Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.Kimchi stew (kimchijjigae: 김치찌개)

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246 Comments:

  1. AhuririMicko Southland NZ My profile page joined 8/16
    Posted August 30th, 2016 at 7:05 am | # |

    My second go at making this, my first after watching your video. first time was bland, but this one is super good!


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  2. yunxiu seattle My profile page joined 8/16
    Posted August 14th, 2016 at 10:42 pm | # |

    Yum!!
    Reduced hot pepper because I can’t eat very spicy food, but it still tasted good! And added some mushrooms and glass noodles. All ingredients turned out delicious! I especially like the anchovies stock, I think I can use the same stock to make noodles soup :)


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  3. cynnthea USA My profile page joined 5/16
    Posted May 19th, 2016 at 4:11 pm | # |

    The Directions mention onion in step 1 add pork and onion and I can see onion in the pictures but onion is not in the ingredient list. Thank you. Also many recipes call for garlic or garlic and ginger but I do not see these either??

  4. orsikocs London My profile page joined 4/16
    Posted April 7th, 2016 at 2:40 pm | # |

    PERFECT.EVERY.SINGLE.TIME!!!!

  5. sillysometimes San Francisco Bay Area My profile page joined 3/16
    Posted March 12th, 2016 at 12:01 am | # |

    My mother’s kimchi-jjigae is more delicious. But, oddly enough, both my parents really love the jjigae I made using your recipe! I made it yesterday and it’s all gone. I didn’t even get a second serving. Thank you for sharing this recipe – since I can’t make it like my mother, (I have no idea what she does) I’ll be using your recipe again and again.

  6. Mary_123 Austria My profile page joined 3/16
    Posted March 8th, 2016 at 6:32 pm | # |

    Hello!
    I made too much stew. How long can i keep them in the fridge?
    Thank you!

  7. Nelly.Falahati Iran My profile page joined 2/16
    Posted February 20th, 2016 at 7:35 am | # |

    Dear Maangchi ! I made Kimchi stew yesterday , and I loved it ! I am gonna cook it again , this time I’m going to mix this food with my persian taste !
    I’m going to roast a tbsp of tomato paste , and add it to my kimchi stew !!

    Thanks !

    • Maangchi New York City My profile page joined 8/08
      Posted February 20th, 2016 at 8:36 pm | # |

      “I’m going to roast a tbsp of tomato paste , and add it to my kimchi stew” It sounds very delicious!

  8. OklahomaKimChiLover Oklahoma, USA My profile page joined 2/14
    Posted February 8th, 2016 at 2:11 pm | # |

    I made this for lunch today… WONDERFUL! I didn’t have any dried anchovy or kelp, so I used Wakame and Dashi powder for the stock, and it turned out tasting just as good.

  9. Crez25 Philippines My profile page joined 2/16
    Posted February 3rd, 2016 at 9:10 am | # |

    Hi Maangchi! Am a big fan. I started to try your different recipes. Here’s my stint of Kimchi-jjigae. My family loved it :) Hope you could visit the Philippines again.


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  10. logam11 My profile page joined 12/15
    Posted February 2nd, 2016 at 3:55 am | # |

    Maangchi, do you add four pieces of 5 inch length kelp or one piece of 4″x5″ dimensions? The writing made me think the latter, but I think I see several pieces of kelp in your video… Thanks!

  11. ClumsySquirrel Seattle, WA My profile page joined 11/15
    Posted January 19th, 2016 at 4:48 pm | # |

    Made this for the first time today for my lunch! With steamed rice, Cheonggyeongchae doenjang-muchim, and blueberry green tea! Everything is so yummy!


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  12. Celi My profile page joined 1/16
    Posted January 8th, 2016 at 1:08 am | # |

    Hello! I just wanted to say that I have fallen in love with your recipe the first time I took a bite out of it but I need your help.
    I am thinking of making this stew but for 10 people.
    How much should I increase each each ingredient if I want to make it for 10 people?
    Thanks ^^

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