Kimchi stew

Kimchi-jjigae 김치찌개

kimchi-jjigae (kimchi stew) is a favorite dish among Koreans all year ’round. When you eat kimchi stew with rice, you don’t need any other side dishes. You can replace the pork in this recipe with a can of tuna, or even 2 cans of tuna. : )


Ok, let’s start!

  1. In a shallow pot, put some chopped kimchi and juice.
  2. Add sliced onion, hot pepper paste, hot pepper flakes, sugar, and green onions, and pork belly (or tuna).
  3. Pour water over top until all the ingredients are submerged.
  4. Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat)
  5. Add some tofu and boil it 5 minutes more and put some sesame oil right before serving.

(To make the soybean sprouts side dish (kongnamul muchim) in this video, see this detailed recipe).



  1. Lisa2321 USA My profile page joined 5/13
    Posted June 30th, 2015 at 8:28 am | # |

    Maangchi, this was delicious! I made it with two cans of tuna. I’ve been following your recipes for about 3 years now I think but I have never posted a reply. Thanks to you, I can cook delicious Korean food. I will be purchasing your new book, too! Thank you for everything!

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2015 at 10:28 am | # |

      Kimchi stew with canned tuna sounds great! Actually it’s one of my cookbook recipes. Cheers!

  2. bunraf My profile page joined 6/15
    Posted June 9th, 2015 at 1:22 am | # |

    Thanx for the recipe.. I LOVE IT

    Click for full image

  3. junkka South Korea My profile page joined 3/15
    Posted March 16th, 2015 at 5:52 am | # |

    I have a tip for those of you who want to preserve the leftovers.
    Cool them in the refrigerator and just put them in plastic bags and throw into a freezer. You can keep it almost indefinitely. When you want to cook it just throw into a pot with boiling water and it will taste as good as new.
    I used to this during my college days. I would go home from time to time to get frozen kimchijjgae and keep them in my freezer.

  4. KimchiSmell lJhkwbkjk9 My profile page joined 2/15
    Posted February 19th, 2015 at 1:02 am | # |

    I have some laver can I add that in there ?
    Also I’ve seen ramyun being added can that be added ? Or is that just ones personal preference ?

  5. hansik Singapore My profile page joined 2/15
    Posted February 17th, 2015 at 8:44 am | # |

    Thank you Maangchi for the recipe, I tried it and it was really delicious. I would like to know if I can add both tuna and pork – will it make it even better?

  6. Jarmak Boston My profile page joined 1/15
    Posted January 28th, 2015 at 7:13 pm | # |

    Made this with some leftover corned beef instead of pork belly as a quick meal, it was so good it made me want to cure another brisket just to make stew with!

  7. Amanda San Jose, CA USA My profile page joined 11/13
    Posted October 28th, 2014 at 8:54 pm | # |

    I added enoki enoki mushroom and king oyster mushroom. They added extra flavor to the stew. Taste so good!!! Thank you for the recipe!

  8. dinovta Indonesia My profile page joined 10/14
    Posted September 30th, 2014 at 8:53 pm | # |

    Dear Maangchi,
    Thanks for your recipes. I’ve made kimchi napa cabbage 3 days ago. I want to try kimchi stew for lunch, can i use chicken breast? Thankyou.

  9. sunny17 Singapore My profile page joined 6/14
    Posted June 14th, 2014 at 2:32 am | # |

    Hi Maangchi, how much is 4-5 cups in gram? Haha because we use gram/kilo here ^^ Thank you.

    • weiweilau Singapore My profile page joined 8/11
      Posted July 13th, 2014 at 4:27 am | # |

      Hi Maangchi,

      Is it possible to tweak the kimchi jigae recipe a little to make Korean army stew instead? I love Korean army stew and can’t stop eating this whenever I visit Korean restaurant. I love the part where instant noodles are cooked in the stew.

  10. Xiin Singapore My profile page joined 6/14
    Posted June 11th, 2014 at 10:57 am | # |

    Hello Maangchi :)
    It is possible to use kimchi bought from supermarket right? But everytime i see the packing, it does not have enough kimchi juice, so what do i do?

    • Maangchi New York City My profile page joined 8/08
      Posted June 11th, 2014 at 11:32 am | # |

      of course you can use store bought kimchi! You may have to use more kimchi if it doesn’t contain much juice. Good luck with making super tasty kimchi jjigae!

  11. kimchi_dad West Virginia My profile page joined 5/14
    Posted May 17th, 2014 at 1:59 pm | # |

    I made this with my daughter today!!!! The only thing we did differently was to fry the tofu beforehand so that it would be chewy. It was absolutely delicious!!!! We watch you everyday and have probably seen all of your videos 50 times over on YouTube!!!! Thanks so much, Maangchi!!!!

  12. ihznim Melbourne My profile page joined 4/14
    Posted April 11th, 2014 at 4:04 am | # |

    Hi Maangchi, I’m curious if there is any particular reason we should use a shallow pot for kimchi-jjigae? Is this just tradition, or does it affect the end product?

    • Maangchi New York City My profile page joined 8/08
      Posted June 11th, 2014 at 11:48 am | # |

      oh, good thinking! Actually there is no particular reason to use a shallow pot. You can use a deep and narrow pot, too. But I think the stew cooked and served in a shallow pot will look better on the table and easier to share.

  13. chawisssse Manila My profile page joined 1/14
    Posted January 25th, 2014 at 12:19 pm | # |

    thats CHAYOTE!!! We have a lot of that here in the Philippines – we eat them stir fried with rice – mmm so good. We pronounce it as “sa-YO-teh”

  14. ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
    Posted October 24th, 2013 at 7:19 am | # |

    Hi Maangchi! I made this kimchijjigae after work one night and it was so easy and delicious! My wife who is an awesome cook usually handles the dinner, so I am spoiled and not a good cook ^^. I think using your excellent hommade kimchi recipe as the base is what makes it so good! Between this and the kimchijeon, I will have to start making kimchi at least once a month!

  15. ericlala usa My profile page joined 10/13
    Posted October 20th, 2013 at 8:03 am | # |

    Hello Maangchi,

    can i store unfinished portions in the fridge? if so how long can i keep it for?

    also, can i use sliced pork belly? will that reduce the cooking time?

  16. Ellielen Oslo, Norway My profile page joined 9/13
    Posted September 24th, 2013 at 5:17 pm | # |

    I was wondering how many people does this recipe feed?
    I am having a dinner with 7 people and want to make this so i am wondering if i can use this one or if i should double the amount?

    • Maangchi New York City My profile page joined 8/08
      Posted September 26th, 2013 at 2:27 am | # |

      It will serve 2 -4 people. Yes, you can double the recipe if you make it for 7 people.

  17. KrynauwOtto2 Pretoria, South Africa My profile page I'm a fan! joined 9/13
    Posted September 18th, 2013 at 8:07 am | # |

    Hi Maangchi!
    I dont have tofu right now, how can I replace it or should I skip iit?

  18. naomiedwards93 Biloxi, MS My profile page joined 8/13
    Posted August 6th, 2013 at 11:36 am | # |

    Maangchi, thank you so much for posting these recipes. My mother left when I was nine so I was unable to eat homemade Korean food for a long time. Now I can make it myself! I had a question though, what is the difference between kimchi jjigae and kimchi guk?

    • Maangchi New York City My profile page joined 8/08
      Posted August 6th, 2013 at 4:07 pm | # |

      They are different. Kimchi soup contains more water. So you can put some rice into the soup and eat it. It’s very delicious in the winter time. Kimchi stew doesn’t contain as much water as kimchi soup and a little saltier. You can eat it with a spoon.

  19. luis Duluth Ga My profile page joined 6/13
    Posted June 23rd, 2013 at 7:35 pm | # |

    Thank you for recipies Im from Argentina, my wife from south korea ( busan)
    And we are expecting her first baby girl Haneul
    Her mom was here back in february and she left cause has to work
    So you Teach me how to make all kind of korean food thank you a lot
    if was not for you she can no get seeweed soup so i make it couple times till i got it rigth and know we are ready
    Thank you so so very much!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    • Maangchi New York City My profile page joined 8/08
      Posted June 24th, 2013 at 1:52 pm | # |

      I can picture the scenes of your cooking miyeokguk (seaweed soup) and side dishes for your wife. Yes, I think you and your wife are ready for the baby! The baby has already the beautiful name “haneul” (sky in Korean) and your wife will be eating delicious miyeokguk that you make. What more would they need! Thank you for sharing your touching story with me and my other readers.
      Miyeokguk: http://www.maangchi.com/recipe/miyuk-guk

  20. cloud1990 mesquite texas My profile page joined 6/13
    Posted June 15th, 2013 at 2:20 pm | # |

    thank you for wonderful videos! you make everything so easy. its watching a normal person, cook, chop and talk in a normal way, in a normal kitchen! its truly “normal” communication!:-)!!!

  21. xedrac Utah My profile page joined 3/13
    Posted March 21st, 2013 at 11:04 pm | # |

    Wow, you are an amazing! I will certainly be making this in the near future! Thank you for the fantastic recipes and detailed videos!

  22. Miss Kim78 socali My profile page joined 3/13
    Posted March 15th, 2013 at 10:17 pm | # |

    What’s up, Maangchi? I wish your videos were around the first time I was trying to make Kimchi Jjigae. The first time I ever made this dish was over ten years ago (when I was in college). I did not even know how to make bap (rice) back then. I would call my mom and ask her how to make such and such. And I remember that Kimchi Jjjigae was one of the first Korean dishes I learned how to make. My first attempt was horrible. It turned out so bland and the Kimchi just looked like it was thrown into hot water, all watered down with no flavor.

    Years later, through trial-and-error, my Kimchi Jjigae has come a long way. I actually like it now lol. What I like about your Kimchi Jjjigae recipe is that it is so simple and does not take too much time, great for when you are on the go and don’t have too much time to spend on cooking. The method I use is a little different than yours though. I like to sauté the pork belly first. I love how the caramelized pork belly slices tastes, and I always find myself munching as I cook. I love samgyupsal and even when I am eating samgyupsal by itself to eat, I prefer it to be caramelized and bbassak (not sure the English translation lol). And they taste even better when onion slices are added and sautéed together. I think this adds a deep, rich flavor to the Kimchi Jjigae while it is being simmered. The caramelization from the onions gives a slightly sweet taste to the pork belly slices. I then add the rest of the ingredients (Kimchi, minced Jalapeno, and minced garlic) and seasonings (salt/pepper, soy sauce, red pepper flakes, Dashida, and sugar). And I let it cook a bit before adding the water. At this point, it is good enough to eat it as Kimchi Bokkeum (Kimchi Stir-fried). When I add the water, I also like to add a shitload of Kimchi juice (just my preference), as I find it more flavorful. I finish it off with tofu, spam, and scallions.

    Your videos always make me so “behgopa”. Everything you cook and eat always looks so yummy. What do you think of my Kimchi Jjigae? Sorry I need more practice with the camera though!


  23. ahkima P.R. caribean My profile page joined 3/13
    Posted March 7th, 2013 at 10:37 pm | # |

    Hi Maangchi , I’m also really interested in Korean food,but were could I buy chilly paste and black bean paste on the internet?. I live in Puerto Rico (caribean) and there are no Korean markets here that i know of. thanks :)

  24. ang gelo Philippines My profile page joined 2/13
    Posted February 23rd, 2013 at 1:19 am | # |

    Hi Maangchi,

    Last night after work, I hurriedly went home to try out cooking kimchi jiggae using your recipe. I was in the bus thinking of this mouth-watering stew while my stomach was growling and couldn’t wait to have its fill of kimchi jiggae! Haha!
    Much to my taste buds’ delight, my cooking went well and my kimchi stew tasted so much authentic like the ones i’m eating in a Korean restaurant!
    Thank you so very much for your awesome recipe!

  25. TrinityDevil Singapore My profile page joined 10/12
    Posted January 21st, 2013 at 10:19 am | # |

    Is there anything to replace kimchi juice ? I buy small packets of kimchi but it hardly contain any juice .

  26. AkiToMH Australia My profile page joined 11/12
    Posted November 2nd, 2012 at 3:33 am | # |

    Hello again, just to say that the kimchi stew was really nice !! thank you for sharing <3

  27. keerahloveskimchi Milwaukee, WI My profile page joined 5/12
    Posted October 31st, 2012 at 2:16 pm | # |

    Maangchi! Will the dish be just as tasty without the paste and flakes??

  28. chichiwhichy Singapore My profile page joined 8/12
    Posted August 13th, 2012 at 7:41 am | # |

    Hi Maangchi! I can’t wait to make this for my family, they always underestimate my cooking! Thanks for the lovely and easy recipe~

  29. docpark US My profile page joined 5/10
    Posted July 9th, 2012 at 12:29 pm | # |

    Recently made a batch from your recipe -picture here:

    Keep up the great work! I have come across many Korean Americans and Koreans who use your recipes and recommend them to their friends. What I really like is the authenticity of your recipes.

  30. Yuchan Chicago My profile page joined 6/12
    Posted June 2nd, 2012 at 10:16 pm | # |

    Thanks for the recipe! I wish the kimchi I bought had more kimchi juice. Still absolutely delicious and filling.

  31. kaybay009 California My profile page joined 4/12
    Posted April 4th, 2012 at 12:35 pm | # |

    can you use radish kimchi instead?

  32. nzolove san diego My profile page joined 3/12
    Posted March 1st, 2012 at 4:34 pm | # |

    Hi Maangchi! I just made kimchi stew following your video & recipe. This is the 3rd Korean dish I’ve tried cooking with your help – 김치 지게 맛있어요!

  33. MattHolland85 Birmingham, UK My profile page joined 1/12
    Posted February 26th, 2012 at 9:24 pm | # |

    Hi Maangchi!
    I love all the recipes that i’ve found on here so far and i’m sure i’ll love the rest ^_^ this one is so good i think i’ll cook it again tomorrow!

  34. jungywungy So Cal, USA My profile page joined 1/12
    Posted January 27th, 2012 at 6:57 pm | # |

    love your site, i have always had such a terrible time cooking korean food, but with your recipes/videos and instructions, it looks like i have finally been able to create some edible korean food!!!! Thank you! go ma wuh yo!

  35. She-Ryn Malaysia My profile page joined 12/11
    Posted December 15th, 2011 at 9:02 am | # |

    Hi Maangchi! I’ve have this for my dinner and it’s soooo delicious! I can see this kimchi jjigae is v addictive! once u’ve tasted it in your mouth,u can’t stop it.Thanks again for your guidance!

    • Maangchi New York City My profile page joined 8/08
      Posted January 28th, 2012 at 4:06 pm | # |

      You are right! That’s why my readers make huge amount of kimchi these days. They want to make kimchi jjigae, kimchi pancake, mandu..with their homemade kimchi. Kimchi is gone so fast if you make these side dishes. : )

  36. LionaSara Manila My profile page joined 11/11
    Posted November 22nd, 2011 at 2:02 am | # |

    This dish is so awesome. I crave for it every now and then. I have already cooked it thrice. however I tried to experiment for the 3rd time. Kimchi jigae is more delicious (and creamier) when I added 1 cup of miso. The combination of ingredients produced a flavor that is so soothing,and surprisingly far from the original taste! Thank you Maangchi!

  37. DominiqueEchard North Carolina My profile page joined 5/09
    Posted November 20th, 2011 at 4:39 pm | # |

    Hi Maangchi, I was just watching this kimchi jigae video again. You showed the pickles your friend made and you asked the guest if she knew the name of the food and she didn’t either. When you put your hands together it made me think of a chayote squash. Is that what it was?
    See this picture:

    They are very popular in caribbean cooking, too, and they call them a different name. They are good raw, too, I recently discovered. I think I would love them as pickles.

    • DominiqueEchard North Carolina My profile page joined 5/09
      Posted November 20th, 2011 at 5:16 pm | # |

      Whoops! Someone already posted that. Sorry :D

  38. Jacq Tempe, AZ My profile page joined 11/11
    Posted November 16th, 2011 at 9:20 pm | # |

    Hi Manngchi,

    I saw your video tutorial for kimchi jjigae and was inspired to try and make it for dinner tonight.

    This is the first time I try/eat kimchi jjigae, so I don’t really know how it is suppose to taste like. It was so easy to make and turned out delicious! Perfect for these cold evenings in the desert.

    Now I have enough kimchi jjigae to last me for 3-5 meals… How long does kimchi jjigae keep after cooking?

    Thanks again for all the wonderful videos and recipes. Keep up the great work!

  39. yukejang California My profile page joined 10/11
    Posted October 29th, 2011 at 12:17 am | # |

    Wow M! I made this soup for my husband and he loved it, now my in laws (my husband’s Korean and I’m Filipino) are visiting from NY, and I’m confident that they’ll gonna like this, too! Thanks a lot for empowering me!!!

  40. louieboo London My profile page joined 10/11
    Posted October 14th, 2011 at 2:06 pm | # |

    hey Maangchi.i live in London and i heard youre here at the moment…i hope to meet up with u soon ! btw, im cooking kimchi chigae right now for dinner and i already got my ribey beef strips marinated and ready for bulgogi tonight! sounds like a feast for me and my husband! hahah! thank you for your lovely recipes…im such a fan of korean food that even my friends think that im turning into a korean already! i really dont mind :) ill let u know if i finish the whole soup :) cheers!

  41. Ai loves food Sydney, Australia My profile page joined 9/11
    Posted October 3rd, 2011 at 10:16 pm | # |

    Thanks so much for the recipe- I made it for lunch with some leftover Kim chi I made a few weeks ago( also your fabulous recipe) and it was sooo yummy!!

    All your recipes turn out perfectly- thanks for sharing. I love your work.

  42. hungrycat Toronto, ON My profile page joined 10/11
    Posted September 30th, 2011 at 11:30 pm | # |

    Hello Maangchi, I just wanted to thank you so much for this recipe: I made it tonight and it was EXCELLENT! I didn’t have any pork belly or tuna, so I used “imitation crab stick” instead and it was soooooo good. Also I put in some sliced zucchini for extra veggies. Spicy and delicious, perfect for a cold rainy night! I am excited to try more of your recipes, because I just moved to the “Korea Town” nieghbourhood in Toronto and now have access to excellent Korean groceries. Next I will try to make my own Kimchi!! :) Thanks again!!

    • Maangchi New York City My profile page joined 8/08
      Posted October 15th, 2011 at 2:46 am | # |

      oh yeah? Crab meat works well? I used to live near Korea town in Toronto! ; ) Happy cooking!

  43. Elena Australia My profile page joined 8/11
    Posted August 12th, 2011 at 11:41 am | # |

    Hi Maanghi! can i use pork bone broth for this?:) and must I put in the chilli flakes and the red pepper paste?or both could be left out and just use the kimchi juice?thanks!!i’ll be making soups/stews alot ;)

    • Maangchi New York City My profile page joined 8/08
      Posted August 12th, 2011 at 12:35 pm | # |

      Pork bone broth sounds good to me! It will be delicious! Yes, adding some red pepper paste to the stew will make it more flavorful and delicious.

  44. Stratone Dana Point, Calif My profile page joined 7/11
    Posted July 24th, 2011 at 1:09 am | # |

    The pickled vegi from a friend in the video is chayote squash & can be cooked or eaten raw( south America )

  45. lenabonsai United States My profile page joined 7/11
    Posted July 18th, 2011 at 9:39 pm | # |

    Hello Maangchi,

    I recently made Kimchi jjigae from this recipe (with older kimchi from your recipe ;) and it is Sooo delicious. Do you know (or does anyone else know) if it is possible to make a jjigae out of older radish kimchi? I recently purchased a jar from a Korean store to hold me over before I could make some of my own kimchi again. Sadly the stuff is really old and the smell is almost too strong to eat ;( Can I make soup from it or do something else with it?

    • Maangchi New York City My profile page joined 8/08
      Posted July 19th, 2011 at 11:16 am | # |

      yes, you can make kimchi jjigae with sour radish kimchi, too. If the radish kimchi is too sour for you, I recommend adding doenjang (soybean paste) that will make it less sour.

  46. Dayon 러시아 My profile page joined 7/11
    Posted July 2nd, 2011 at 2:59 am | # |

    Dear Maangchi,
    I got some kimchi as a present today so now I can cook kimchijjigae myself following your video lesson! I feel so very happy – for it is the dish I wanted to cook the most after I had tasted it in the restaurant!! And the Kimchijjigae in the Korean restaurant contained some glass noodles as well, and the whole dish was very nourishing and sooo delicious! Thank you so much!!! You are my star in Korean cooking!^^

  47. Sonnyyang Sacramento,Ca My profile page joined 5/11
    Posted May 24th, 2011 at 1:34 am | # |

    Annyong Maangchi
    I’m to new here,learning how to speak and read Korean, and cook Korean foods.Love all your recipes especially this one.This is my first Korean stew I tried at a Korean restaurant and loved it so I decided to make it at home.It was a success :)

  48. meimei50 Wisconsin My profile page joined 4/11
    Posted April 23rd, 2011 at 10:29 pm | # |

    Thanks for this recipe Maangchi! I made it on Thursday, omitting the pork since I am a vegetarian. I used some miso to replace the flavor of the pork, and it was great. This afternoon I took the leftover soup from the refrigerator for a late lunch, and set it next to a bag of red pears I had brought home. I looked at the soup and the pears and thought, why not? So i cut up a firm pear and mixed it into the soup, and added some well fermented kim chi from the fridge. A delicious cold soup for a warm spring afternoon. The pear and the spiciness of the kimchi really complimented each other. Thanks for the yummy soup recipe!

  49. chubbydwi United Arab Emirates My profile page joined 4/11
    Posted April 5th, 2011 at 5:18 pm | # |

    Annyeonghaseyo Onni….
    I normally spend at least once a month to go to Korean Restaurant to eat my favorite sundubu chigae and osam bulgogi. I also love kimchi chigae so much.

    Yesterday i was so tired from work and I was craving for Korean food. I wanted to cook Kimchi chigae. So I went to your website to see if I have the whole ingredients to cook it and thank God I did have all! so I cooked it and it turned out great! I even invited my friend who also loves Korean Food to enjoy it with me and she said it even taste better than the one we had in the restaurant! I was so happy… Thank you so much.

    Now I have a problem…. The kimchi that i bought dont have enough juice so it only allows me to cook kimchi chigae once. So I was just wondering how can i get more kimchi juice since the one that I bought dont have much juice as it came in a packaging.

    Also do you have the recipe to make spicy crab soup / kkotgea chigae and kkotgea bokkum (pardon me if the writing is wrong) cause i love this one too….!!

    Many thanks

  50. Cselestyna canada My profile page joined 2/10
    Posted April 1st, 2011 at 6:53 pm | # |

    i made this kimchi chigae yesterday. i was worried about how it would taste, because i really am not a fan of sour kimchi, however i was very pleasantly suprised by how YUMMY it was!

    i even used the pork belly ( no skin) and aside from all the fat, the meaty parts were delicious, i had some pork belly left over to slice into bacon for breakfast this morning…a little salt and peeper and it’s the best bacon you ever had!!!!

    so yummy, i have made so many of these delicious recipes, but i always forget to take a picture!

  51. tehani My profile page joined 2/11
    Posted March 19th, 2011 at 6:44 am | # |

    Made this last weekend and it was a hit. This is now my most favorite korean food to make! I don’t even think i had 4-5 cups of kimchi..probably only about two (because i was running out,and it was all i had) but it still came out GREAT!!! the sesame oil on the top gives it such great flavor!! made more kimchi (your recipe) tonight and cant wait till its done fermenting so i can make another pot of stew!

  52. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted February 10th, 2011 at 2:45 pm | # |

    Finally got to try kimchi stew .. and it was delicous . I didn’t add hot pepper flakes because my kimchi was already spicy , and i added a little bit of bacon instead of pork belly ( it’s almost the same anyway ) .
    My husband loves it .. thanks maangchi for a great recipe . I can’t believe how easy this dish is and how yummy it is !!

  53. shedorvin KY My profile page joined 10/09
    Posted January 13th, 2011 at 5:04 am | # |

    I like odang in my kimchi chigae. Mmmmm.

  54. tarragonoxide My profile page joined 2/10
    Posted January 1st, 2011 at 6:31 pm | # |

    hey maangchi!

    another question on my favorite korean dish of all time: i’ve had kimchi chigae countless of times at restaurants and i noticed that sometimes i taste tomato or tomato soup (or possibly even beets) in the kimchi chigae. have you ever heard of recipes that add tomato or beets? and if not, how do you think they will taste? thanks!

  55. amikurotsuchi jakarta My profile page joined 9/10
    Posted October 27th, 2010 at 9:49 am | # |

    Maangchi..Id like to ask your opinion on this.. some of my friends add doenjang when they’re making kimchi chigae.. but my japanese friend even add miso in it. So the most authentic kimchi chigae is the plain one or the one that is using doenjang?

  56. utsukushiinahitode My profile page joined 10/10
    Posted October 10th, 2010 at 10:45 am | # |

    Hi Maangchi

    can I use beef brisket instead of pork belly?

  57. KellyH My profile page joined 9/10
    Posted September 26th, 2010 at 2:18 am | # |

    I made the stew and bean sprouts tonight, but used Bison stew meat rather than the pork (it was the only meat I had in the house). We are currently hosting an exchange student from Korea, and she said it was wonderful- she said it tasted just like her mom makes it! Our 4 year old son, who is still getting to like kimchi, also loved it. I made your pickled broccoli as well and love it, too. Thanks for the great recipes!

  58. rfore21 My profile page joined 9/10
    Posted September 12th, 2010 at 11:47 pm | # |

    hello, i’d like to try this stew — if im a vegetarian and do not eat meat, can i just skip the pork belly? or do you recommend substituting with more veggies?

    • KellyH My profile page joined 9/10
      Posted September 26th, 2010 at 2:19 am | # |

      I am also a vegetarian and would love to hear making it veggie-friendly, too!

    • andrea kim oahu, hawaii My profile page I'm a fan! joined 6/10
      Posted February 4th, 2011 at 7:41 pm | # |

      I am a vegetarian too so I add 1 tablespoon of shortening and omit the meat. If you’re worried about hydrogenated oils you can get earth balances’ trans fat free shortening sticks.

  59. leahangel Seattle, WA USA My profile page joined 9/10
    Posted September 5th, 2010 at 4:10 am | # |

    Oooh yum yummy! That kimchi stew looks sooooo good :D

    Hey did you ever figure out what the pickle your friend made was from?
    I think it may be a vegetable called Chayote in Spanish. Looks like this

    Thanks as always for sharing your wonderful recipes!!

  60. Darla Greensboro, NC My profile page joined 8/10
    Posted August 25th, 2010 at 2:39 am | # |

    Hi Maangchi! Thank you so much for all of your wonderful recipes and videos.
    I have a question about the kimchi stew. How can I reduce the recipe for a single serving?

    • Maangchi New York City My profile page joined 8/08
      Posted August 25th, 2010 at 12:29 pm | # |

      I would make this amount and keep the leftover in the fridge to eat later. It can be kept in the fridge up to 1 week.

      • soybox My profile page joined 8/10
        Posted August 27th, 2010 at 12:28 pm | # |

        hi, my local asian stores don’t have the hot pepper flakes or the hot paste. what can i use to substitute?

  61. soybox My profile page joined 8/10
    Posted August 7th, 2010 at 11:46 am | # |

    Hi, great site!

    If I don’t have access to pork belly and I want to use beef…what kind of beef would be good for kimchi jigae?

    • BubbaZanetti My profile page joined 8/10
      Posted August 15th, 2010 at 9:04 pm | # |

      I use shoulder or any cut good for roasting–same goes for pork. You also can sub in bacon or back bacon for pork belly. My tips is to marinate the meat–any kind you chose–in oil, garlic, onions, touch of rice/white vinegar, & tsp of dried stock(da-shi-da a Korean beef stock) till meat is warm or at least 1/2 hour. Then brown first and go about the recipe.

      Remember this is a stew — so vary to what you like. My son love zucchini so in it goes. I like mu radish (Korean radish that’s stronger than daikon but less than say a rutabaga–for sweetness) so in it goes. A little mu radish is normally in the Kimchi but I like more.

      Good luck & enjoy.

      stock brand: http://www.mykomart.com/product_info.php?cPath=22_62&products_id=335

      • soybox My profile page joined 8/10
        Posted August 16th, 2010 at 11:38 pm | # |

        thanks :)

        what should I also substitute the hot pepper flakes with? i don’t have that locally either. :(

        • jaylivg Houston My profile page I'm a fan! joined 7/10
          Posted February 10th, 2011 at 2:13 pm | # |

          i would think if your kimchi is hot ( spicy enough ) i don’t think u need to add the hot pepper flakes . My kimchi is hot enough , so i don’t add the hot pepper flakes to my stew . if there is no hot pepper flakes , look for ground cayenne pepper , or ground red hot pepper .

  62. happyj-girl Colorado Springs, CO My profile page joined 8/10
    Posted August 1st, 2010 at 11:44 pm | # |

    Your soybean sprout side dish recipe is EXCELLENT! By far the best!! I did sauté the garlic before adding (which I also did for the spinach side dish), and also added red pepper flakes for some kick. WOW! It was awesome!! These will be new additions to our meals which we will use quite often. You’re the best!!

  63. Keewuh My profile page joined 7/10
    Posted July 29th, 2010 at 8:43 pm | # |

    My 김치 찌개 turned out okay, but it wasn’t spicy enough… Any ideas about what I did wrong?

  64. Thesunpanda My profile page joined 7/10
    Posted July 21st, 2010 at 2:40 am | # |

    Help!! I don’t have gochujang and i can’t buy any because i cant drive so can i make kimchi chigae without gochujang?

    • Maangchi New York City My profile page joined 8/08
      Posted July 21st, 2010 at 9:59 am | # |

      If you don’t have hot pepper paste (gochujang), skip it and use more hot pepper flakes and a little bit of soy sauce.

  65. ejs4y8 My profile page joined 6/10
    Posted June 26th, 2010 at 11:54 pm | # |

    I LOVE this kongnamool recipe. Delicious. I’ve accidentally overboiled them before (which ruins the dish) but if I don’t do that, they are perfect. Yum.

  66. Odna Rio de Janeiro, Brazil My profile page joined 5/10
    Posted June 18th, 2010 at 6:44 pm | # |

    Hi, Maangchi!
    We are planning on making this recipe this Sunday to watch the World Cup game. Pork belly is not easy to be found here, but we still want to use meat. What others cuts of pork you recommend? Or what cuts of beef would be fine?

    Thank you!! ^_^

  67. hellokitty08 My profile page joined 5/10
    Posted May 30th, 2010 at 11:48 pm | # |

    I just wanted to know why you added sesame oil in the end when you had already put in the pork belly?

  68. hellokitty08 My profile page joined 5/10
    Posted May 21st, 2010 at 8:54 pm | # |

    Hi Maangchi! I love your cooking site! Thank you so much for the different recipes! I just have a question. I’ve made the kimchi jigae by stir frying the pork and kimchi first and also by just putting all the ingredients in the pot and submerge it with water. For some reason both recipes taste different. Your way seems much easier but the kimchi jigae didn’t have much flavor in it no matter how much red pepper paste I put. When I stir fry it before putting the water, I seem to get more flavor. My grandma used to make kimchi jigae the same way you make it and it comes out so good! I want to use your method but how can I fix this to have a more stronger taste? I can’t seem to get it right no matter what I do!

    • Maangchi New York City My profile page joined 8/08
      Posted May 23rd, 2010 at 12:55 pm | # |

      yes, add more hot pepper paste and hot pepper flakes and cook longer over medium low heat. That’s it.

  69. sukisas75 Dayton, Ohio My profile page joined 5/10
    Posted May 12th, 2010 at 2:14 pm | # |

    Great recipe Maangchi!! For those people who don’t eat pork (like myself) I substitute beef stew meat for the pork. A little different flavor but still very good!

  70. KKVL Belfast, My profile page joined 4/10
    Posted May 2nd, 2010 at 3:29 pm | # |

    hie maangchi!

    i made kimchi chigae today..it turned out awesome ^^ ..already posted a pic of it in the pool in flickr ..

    tried out kong ma mol last week, and it turned out really delicous as well..also posted a pic on flickr =)

    thanks for the amazing recipes ~

  71. tarragonoxide My profile page joined 2/10
    Posted February 19th, 2010 at 10:57 pm | # |

    i made this one night and it was a lot better than another recipe i’ve tried, which was very similar in terms of ingredients but required only 5 minutes of cooking time in a traditional clay pot over high heat. I think the kimchi juice made all the difference.

    do you, by any chance, have a recipe for kalbi jim? i had it once in a restaurant and it was really good! by the way, some of my korean ESL students have some sort of miso soup for breakfast. is that similar to the dwenjang stew?

    thanks for the recipes!

  72. b.campos Seattle My profile page joined 2/10
    Posted February 17th, 2010 at 12:56 pm | # |

    Hi Maangchi!

    I just tried your recipe and it was so delicious! Thank you :)

  73. Sylvia My profile page I'm a fan! joined 9/08
    Posted January 6th, 2010 at 10:31 am | # |

    Yay, all of our children are back at school so now I can cook kim-chi ghigae for lunch. I have it boiling right now.

  74. SooYeon
    Posted December 22nd, 2009 at 9:42 pm | # |

    Hi ^^
    I followed this recipe and made the kimchi strew for my 아빠.
    It is his favorite strew,so I made it for him.
    And it is my first time cooking something for him.
    And it turned out great.
    Here is the picture of it.

    • Maangchi New York City My profile page joined 8/08
      Posted December 23rd, 2009 at 8:42 am | # |

      Congratulation on your successful kimchi stew making! You must have impressed dad with your delicious food!

  75. Patrick
    Posted December 6th, 2009 at 9:12 pm | # |

    I used to go to a restaurant on Yonge st. near Bloor in Toronto just to have kimchi and Kimchi Chigae. Now, thanks to you I can make my own! This website is fantastic and insightful. Thank you for taking the time to show us all how to make great Korean cuisine. All the best.

    • Maangchi New York City My profile page joined 8/08
      Posted December 23rd, 2009 at 8:43 am | # |

      heh, I used to live there Yonge and Bloor! ; )

      • Patrick
        Posted December 26th, 2009 at 10:29 pm | # |

        Then you must be familiar with Oja? :)

        • Maangchi New York City My profile page joined 8/08
          Posted December 27th, 2009 at 11:01 am | # |

          That’s right! ; )

          • Patrick
            Posted December 29th, 2009 at 12:08 pm | # |

            I forgot to mention that I made the Kimchi and it came out perfect. I ate it all in about 3 days!

  76. Alexa
    Posted November 24th, 2009 at 3:12 pm | # |

    What do you do to stews to make it a little thicker? When I tried a stew recipe it tasted a little diluted.

    • Alex
      Posted November 25th, 2009 at 2:18 am | # |

      Try putting in some more kimchi juice. That usually makes it thicker. Also, I usually cook my kimchi stew with a can of Korean tuna – it is very chunky compared to watery american tuna. That usually makes it taste thicker than if you cook it with pork belly.

  77. Joyce Chew
    Posted November 17th, 2009 at 12:15 am | # |


    Thanks for sharing my favourite Korean dishes. I will try it but first must make a trip to the Korean supermarket.

    Love from Singapore.

    • Joyce Chew
      Posted November 17th, 2009 at 12:23 am | # |

      Btw, any Kimchi recommendation/ things that i should look out while shopping?

      Thanks in advance.

  78. missmanderley
    Posted November 12th, 2009 at 4:30 pm | # |

    Hi Maangchi… I came across your website when it was mentioned at Soompi Forums (the largest Korean Entertainment Forums in English) and was just sooo happy!

    I’ve been slowly learning how to make Korean food and your website (and youtube) is such a delight. I have it bookmarked, and linked at my K-Ent site (http://blossompop.com)

    Anyways, this might sound silly but I was thrilled that I came across your recipe for kongnamool! Its my favorite banchan at this korean bbq I frequent, and I never really knew what this dish was called until I found it in your site.

    Thank you thank you sooo much!

  79. Traver
    Posted November 2nd, 2009 at 1:17 am | # |

    안영하세요 Maangchi! Big fan of your site, I’m looking to make the 김치씨개 this Tuesday and had a couple of questions.

    1. Would it be possible to sub Pork tenderloin for the pork belly? I can’t go shopping and have pork tenderloin and tuna right now, but I would prefer to have pork in it.

    2. Do you recommend trying to refrigerate leftovers? Will the 씨개 taste weird if refrigerated?

    • Maangchi New York City My profile page joined 8/08
      Posted November 2nd, 2009 at 8:54 am | # |

      yes, pork tenderloin is good for making kimchijjigae,too.
      yes, I recommend putting the leftover kimchijjigae in the refrigerator, and reheat when you eat it later. That’s what I’m doing.

  80. sirdanilot
    Posted October 22nd, 2009 at 4:34 pm | # |

    I made kimchi jjigae tonight! I found it quite good, even if I didn’t have some ingredients handy and didn’t feel like running to the store (I didn’t have tofu ready, and I replaced pork belly for pork chops I had in the freezer). It still turned out delicious though, and I am going to make this way more often since I can buy all the ingredients at my local stores and it’s extremely easy and convenient! thank you so much!

  81. Ninatron
    Posted October 14th, 2009 at 4:33 am | # |

    What if i wanted vegetarian kimchi stew? what could i use instead?

  82. Elise
    Posted August 28th, 2009 at 3:45 pm | # |

    Hi Maangchi! I was wondering could i replace the hot pepper paste for something else? Such as chili paste, or more hot pepper flakes? Is the paste a must? Will the taste of the kimchi stew turn bad?

    • Maangchi New York City My profile page joined 8/08
      Posted August 28th, 2009 at 5:00 pm | # |

      No, you can skip hot pepper paste if you don’t have. The amount of hot pepper flakes depends on your taste.

  83. Jessica
    Posted August 19th, 2009 at 3:27 am | # |

    Hi Maangchi, how many servings does the recipe for kimchi chigae serves? If I half the recipe, do I have to half the cooking time too?

    Also, for kongnamul muchim, 500gm is a lot to eat in one meal so can I make a full recipe and store the remainder in the fridge? If so, how long would it last?

    • Maangchi New York City My profile page joined 8/08
      Posted August 19th, 2009 at 9:33 am | # |

      Yes, half the cooking time and taste it if the ingredients are well cooked. If the taste is ok, eat it. I usually finish eating leftover kongnamulmuchim in a day (24 hours).

  84. Michelle
    Posted August 17th, 2009 at 9:18 pm | # |

    Hey MaangChi!!
    I tried your Kimchi-Chigae and it was GREAT!! I even cooked it for my friend’s birthday last week. And the girls enjoyed it :D
    I’m going to try more of your recipes too!

    Many loves from Singapore

  85. Jenn
    Posted August 8th, 2009 at 10:38 pm | # |


    The pickled vegetable is called chayote. It is really good. I love it! Please find out how to make it and let everyone know . Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted August 9th, 2009 at 8:11 pm | # |

      yeah, this video was made long time ago and many people have let me know about it. Chayote! I can’t forget about the name. : ) But still don’t know how to pronounce it.

  86. Karen
    Posted July 17th, 2009 at 10:06 pm | # |

    The vegetable that looks like two fists together is called chayote in Spanish. It is common in Spanish and Caribbean markets.

  87. bayartsogt
    Posted July 17th, 2009 at 6:54 am | # |

    Hi nice to meet you maangchi.I very like this site.I m not very vell speak english.I am from mongolia.I think so we can make korean restaurent in mongolia.whats your phone number i must call you.Please @ for me.best regards

  88. Becky
    Posted June 25th, 2009 at 12:09 pm | # |

    I like to add canned makerel in my soup hehe.

    • Maangchi New York City My profile page joined 8/08
      Posted June 26th, 2009 at 9:39 am | # |

      yeah, you are right! : ) I used to make kimchi jjigae using kimchi, canned makeral ,potato, and more hot pepper paste!

  89. Geneys
    Posted June 21st, 2009 at 3:08 pm | # |

    Hello Maangchi,

    I have been trying to find a good cutting board. Where can I find a cutting board like yours in this video?


    Geneys :o)

    • Maangchi New York City My profile page joined 8/08
      Posted June 21st, 2009 at 11:37 pm | # |

      I think I bought it at IKEA. It’s not very good though. I would like to buy better one someday.

  90. KAQ
    Posted June 1st, 2009 at 5:12 pm | # |

    Hi Maangchi! Thanks so much for your wonderful site.

    Every time I make kimchi jjigae the taste is pretty good, but the soup part doesn’t have the tangy taste that I really like. I use pre-made “mat kimchi” and was wondering if I should be using a different kind?

    Thanks! :)

    • Maangchi New York City My profile page joined 8/08
      Posted June 1st, 2009 at 7:20 pm | # |

      oh, mat kimchi is a brand name of kimchi? To make delicious kimchi jjigae, the kimchi should be fully fermented and sour. So You will have to check if the kimchi you bought is fully fermented or not. If not, put the kimchi at room temperature for a couple of days until its taste is sour, then keep it in the refrigerator. Your kiimchi jjigae will be delicious.

      I would like to encourage you to make your own kimchi sometime! : )

  91. Stephanie
    Posted June 1st, 2009 at 12:43 am | # |

    Hi Maangchi!

    Love your recipes! They aren’t complicated at all, and your ‘ingredients’ page makes it easier to find what I need without much trouble!

    Just wondering, with the beansprout sidedish, are the beansprouts meant to end up very limp? I couldn’t find soy bean sprout, so I just the ordinary beansprouts, but they turned out limp and well, just limp! Do the type of beansprouts matter?

    • Maangchi New York City My profile page joined 8/08
      Posted June 1st, 2009 at 8:06 am | # |

      oh, you used mung bean sprouts. You must have cooked too long. For bibimbap, use soy bean sprouts (kongnamul). I will post mung bean sprout side dish someday later.

  92. Lori
    Posted May 3rd, 2009 at 11:23 am | # |

    Hi Maangchi!

    I wonder, will this turn out ok if I make it using kkaktugi? Anything I should change about the recipe to make it?

    Thanks so much for your videos. Some of the best cooking videos on the web! :-)

  93. Mango
    Posted May 1st, 2009 at 6:40 pm | # |

    It looks really delicious. I’m a culinary student and I love Korean food. I have a question though. I thought that you are supposed to stir fry the pork and kimchi together before you add water in order to bring out more flavor. My Korean friends taught me that way. Your recipe, however, puts everything together at the same time. I was wondering which way is more common or correct way to do it.

    • Maangchi New York City My profile page joined 8/08
      Posted May 2nd, 2009 at 12:44 am | # |

      You are studying culinary art! That’s cool!
      I like the simple method of making kimchi jjigae. The taste is same for me and time saving. I learned the method from a Korean restaurant when I lived in Seoul Korea. They only served their specialty kimchi jjigae. I saw they put all ingredients in a pot and cook on the table. The taste was so delicious!! Since that time, I’ve been using this method. Thank you for mentioning this because you give me chance to talk about the popular restaurant.

  94. Jennifer
    Posted April 9th, 2009 at 2:12 am | # |


    I tried to make kimchi chigea It was too much water it seemed? I have left over kimchi that I want to use it but how much water did you have in the video to put in the stew?

    • Maangchi New York City My profile page joined 8/08
      Posted April 9th, 2009 at 7:42 am | # |

      In my written recipe, it says, “Pour water until all ingredients are submerged” You must have put too much water then.

  95. Maangchi New York City My profile page joined 8/08
    Posted March 30th, 2009 at 6:17 pm | # |

    The capital of Canada! I know! : )
    I got back from my travel today and the first thing I cooked is kimchi chigae with a can of tuna. So delicious!

  96. Michaël
    Posted March 30th, 2009 at 4:05 pm | # |

    Hi Maangchi!

    I’m from Ottawa, the capital of Canada. I love your website, your videos and your recipes!

    Yesterday evening, I just made a real Korean dinner for the first time. I bought a huge jar of cabbage kimchi and made kimchi chigae with pork. I had invited my best friend over to eat it with me. It was very good! Even better than the one I have in Korean restaurants downtown.

    Keep rockin’!

    Mic xoxox

  97. Maangchi New York City My profile page joined 8/08
    Posted January 2nd, 2009 at 8:30 am | # |

    Happy New Year!
    It seems like Korean dramas are popular everywhere! : )
    I would like to visit Burma someday.

  98. su
    Posted January 2nd, 2009 at 3:25 am | # |

    Hi Maangchi!

    This is my very first time to your fantastic site!
    I’m from Burma and I started to like Korean dishes by seeing Korean movies! and i really enjoyed to have Korean Traditional Kim chi !
    In our country , there are only a few local shops selling Kim Chi.I wonder how nice if i can enjoy the true taste of Korean Kim Chi.

    I really like this Kim Chi stew and your recipe is so easy to try this one ourselves!
    Thanks for your time and hope i can try your every recipe!

    Have a good day!

    I love Korea!!

  99. Maangchi New York City My profile page joined 8/08
    Posted December 29th, 2008 at 9:34 am | # |

    Yes, some people add sliced rice cake or noodles to kimchi jjigae(stew).

  100. Heather
    Posted December 28th, 2008 at 11:52 pm | # |

    Your video is great! I have eaten a sop that I think is very similar to this in a Korean restaurant, but it had round rice cakes in it. Is that a totally different soup or is it a variation? I really liked the way the rice cakes tasted and would like to try adding them to this recipe if you think that would work.

  101. Maangchi New York City My profile page joined 8/08
    Posted December 3rd, 2008 at 7:46 am | # |

    Mandy from Singapore
    yeah, kimchi stew is very easy to make if you have fermented kimchi. I hope your mandu was tasty, too.
    Thank you~!

  102. MandySingapore
    Posted December 3rd, 2008 at 2:20 am | # |

    Hi Maangchi,

    Me & my friend are so hooked to your recipes. We’ve made kimchi using your recipe. And with the kimchi, i tried this kimchi stew. It is SO GOOD! Very easy to follow recipes!
    In fact, i’ve just made some mandu for dinner.

    Look forward to see more new recipes.

    Mandy from Singapore

  103. Grace
    Posted November 28th, 2008 at 11:07 am | # |

    Hi Maangchi,

    I made kimchi a few days ago using your recipe (but with some Internet research, I decided to add water to the cabbage salting process so that it covers the cabbage completely – it works too) and it is amazing! After 2 days of fermenting, I ate my homemade kimchi with a bean sprout side dish and potato side dish (your recipes). Today, I made kimchi stew! Oh my god!!! I never realised how easy it is to make fabulous Korean dishes at home that I used to enjoy in Korean restaurants overseas. Best thing is, it’s minus the MSG which always gives me a headache.

    Just some background info, I’m Chinese-Singaporean currently travelling around the world with my husband and baby girl. We tour with Cirque du Soleil and I have eaten in Korean restaurants in New Zealand, Sydney, Melbourne. The worst ones I have eaten are from a takeaway place in a small town in Germany called Duisburg, and a fastfood style place in Vienna. So I am very very happy that I can learn from you and avoid the crappy ones! Thanks so much!!

    BTW, I completely agree that normal chili powder/flakes doesn’t make good kimchi. I’ve not tried this but I’ve eaten kimchi in the abovementioned fastfood style “restaurant” (it’s an Asian restaurant featuring Korean dishes) which I believe used Indian chili powder. Boy!!! Does it taste horrible and powdery….

    Anyway, just to say thanks again and hope to see more of your stuff up on the Net.

  104. Maangchi New York City My profile page joined 8/08
    Posted October 10th, 2008 at 7:04 am | # |

    oh, I’m very glad to hear that! Thank you for your comment.

  105. rona
    Posted October 10th, 2008 at 6:14 am | # |

    Hi maangchi^^
    am really thankful that there is someone like you making this blog and cooking video. It`s very easy to follow. I`m a filipina and my husband is korean so this is very helpful for me I often watch your video since I came here in korea 2 months ago and im cooking everything i see on your video^^ it`s fun and very helpful my husband loves it! everytime my husband say it`s delicious i will say maangchi!! with my both hands acting peace.. kinda fun my husband is laughing.

  106. Maangchi New York City My profile page joined 8/08
    Posted September 23rd, 2008 at 6:13 pm | # |

    Strange! I have no problem with watching the bibimbap video.

  107. thanhchan
    Posted September 23rd, 2008 at 5:55 pm | # |

    Hi Maangchi, how are you? Can you please double check on the youtube site because i’ve discovered some problem that it wasn’t working when i tried to watch on how to make bibimbap.
    Thank you.

  108. Maangchi New York City My profile page joined 8/08
    Posted September 11th, 2008 at 10:42 pm | # |

    Oh, really? Leeks and green onions have a similar flavor. Green onions are easy to buy at any grocery store. That’s why I use lots of green onions. Anyway, you can add leeks for the recipe needed green onions, too.

  109. Tetyana
    Posted September 11th, 2008 at 5:42 pm | # |

    I have a question, I remember when we lived in Korea, they used alot of leeks in preparing their dishes. I don’t see any recipes with leeks here or I just didn’t find?
    Thank you for your answer

  110. Maangchi New York City My profile page joined 8/08
    Posted September 8th, 2008 at 9:49 am | # |

    I like soft tofu, but it depends on your taste.

  111. Mari
    Posted September 8th, 2008 at 8:52 am | # |

    just want to ask.. what sort of tofu do u recommend for this? firm? soft? not too hard not too soft?

  112. Maangchi New York City My profile page joined 8/08
    Posted August 19th, 2008 at 4:56 am | # |

    Of course, I sometimes use beef or a can of tuna in kimchi chigae. Oh, chunggukjang (cheonggukjang), sure, I will include it in the list of my upcoming cooking videos. It’s smelly, but delicious. : ) Thank you!

  113. anonymous
    Posted August 19th, 2008 at 12:14 am | # |

    Great recipe Maangchi! Have you ever used beef in kimchi chigae? Just curious whether or not it would work. And do you ever make cheonggukjang chigae? Wondering if you have a recipe for that. Thanks for doing what you do.

  114. meileng
    Posted August 4th, 2008 at 8:41 am | # |

    Hi maangchi, just to let you know that i made kimchi chigae using my home-made kimchi (following your recipe) with myulchi bokkeum for dinner with friends. they all loved the korean meal and finished everything! :) i forgot to take photos of the dishes; i’ll do it the next time I cook the dishes and post them on my blog. I’ve posted the kimchi and kaktugi that i made on my blog too:) thanks maangchi!

  115. julie
    Posted July 7th, 2008 at 8:13 pm | # |

    omg thank you maangchi!!! i bought all of the ingredients yesterday ( thank you for the pictures of the peper flakes/paste) and i cooked it today. wow was it heaven!!! it came out perfect thank you sooo much! ^__^ my mom felt proud of me.

  116. Maangchi New York City My profile page joined 8/08
    Posted May 19th, 2008 at 12:09 am | # |

    Thank you for letting me know what it is. Very nice. actually someone else taught me long time ago.

  117. Rita
    Posted May 18th, 2008 at 12:49 pm | # |

    In your video, you had a pickled vegetable that your friend made. The name of that vegetable is called chayote. It looks like a cute inverted green apple or something. :-)

  118. Rita (Young Hee)
    Posted May 17th, 2008 at 10:56 am | # |

    Hi Maangchi! I made some kimchi but I made it so salty so I am going to make kimchi chigae instead. I wish I can come cook and eat with you too in Toronto! I love your cooking shows; I hope to see more and more new recipes. Thank you Maangchi.

  119. Maangchi New York City My profile page joined 8/08
    Posted April 8th, 2008 at 6:28 pm | # |

    brian and anne.h,
    Both of you made this dish to fit your taste or situation. As long as it turned out delicious, there will be no problem! Congratuation on your successful kimchi stew!

  120. anne.h
    Posted April 8th, 2008 at 5:42 pm | # |

    Dear Maanchi, I just made this with the things I had at home. I subsituted a full onion for the pork belly, because I didn’t have any meat, just tofu. I also didn’t have hot pepper flakes, so I used paprika instead. It turned out pretty well! I will post photos on my flickr account soon. Thanks again for all the great recipes, I will keep trying new ones.

  121. Brian
    Posted April 7th, 2008 at 10:42 am | # |


    Just made this dish and it came out yummy! I used a piece of unsliced Hungarian bacon as pork belly wasn’t handy. It gave a nice, very light smokey flavor. Also, I didn’t have any red pepper paste. I live in Baku, Azerbaijan so there are essentially no Korean markets available with the sort of thing. Might you post a recipe for the red pepper paste ? I saw in this page that it was commonly made at home until about mid 1970’s.

    I got the idea to use bacon because a new Korean restaurant just opened in town. They served kimchi chigae with sausage and salami and it was quite nice athough I suppose this is Budae Chigae and not proper Kimchi Chigae.

  122. Maangchi New York City My profile page joined 8/08
    Posted March 30th, 2008 at 8:25 pm | # |

    Hot pepper paste has its own strong flavor, so it’s used for some certain dishes. I never use
    hot pepper paste for “Soon du bu jjigae”. But if I see someone else makes soon du bu jjigae using hot pepper paste, I may think it’s interesting. That’s her or his choice, isn’t it?

    When I make some seafood stew or vegetable stew, I sometimes use hot pepper paste.


  123. Anonymous
    Posted March 30th, 2008 at 6:16 pm | # |

    Hello Maangchi,

    so I’ve been watching your videos for a while and thank you very much! but I have a question about making korean soup. It seems like sometimes you don’t use hot pepper paste (gochujang) but some other times you use it. and I think you said that we shouldn’t use gochujang in soft tofu stew. is there a general rule on what kind of soup requires gochujang and what kind of soup doesn’t?

    thank you!!

  124. Maangchi New York City My profile page joined 8/08
    Posted January 21st, 2008 at 5:27 pm | # |

    ok, more banchan(side dishes),
    Your beansprouts look delicious!

  125. Agasuka
    Posted January 21st, 2008 at 2:14 am | # |

    I made Kong Na Mool Ban Chan.
    I used it for bi bim bab.

    Cannot wait for more and more Ban Chan from you~

    Thanks Maangchi for being so nice to your viewers.

  126. Maangchi New York City My profile page joined 8/08
    Posted December 6th, 2007 at 9:36 am | # |

    Happy birthday! Thank you for linking my blog. I checked it out.

    You are mentioning “Kimjaang”? Are u a korean? I used to make kimchang(a lot of kimchi for winter) 100 heads of cabbages long time ago, but not anymore. : )

    Have a nice day!

  127. Lil
    Posted December 5th, 2007 at 12:14 am | # |

    Hi Maangchi! I just wanted to direct you to my blog where I just linked to your blog. I made Kimchi today with some friend since it is kimjang season. Soon my friend and I are going to make kimchi by ourselves! Thanks for your vids!

  128. Maangchi New York City My profile page joined 8/08
    Posted November 27th, 2007 at 9:18 am | # |

    For deborah,
    Hey, thank you for coming! It was absolutely fun. Did you hear your giggling when I said, “good job!” while you were cutting something in the video? I was laughing while editing. Very cute! : )

    For anonymous,
    I’m anouncing that Deborah has already her own fan now!
    By the way, are you requesting Jjajang? I did alreay. check it out please. Thanks,

    for james,
    Thank you very much for the information. I know what you mean.
    I will keep your advice in mind. It’s very useful. I was going to label each word, but it doesn’t seem to work.

    As you see, on the left side of my blog, all korean dishes I made is in the list. So I like my blog readers to find out their favorite recipe easily by clicking the name of dish.

    Thank you very much!

  129. james
    Posted November 27th, 2007 at 2:17 am | # |

    maangchi, this comment is more about the blog than cooking. the Labels: have to be short words separated by commas. They serve as keywords to categorize similar entries as opposed to titling particular posts. (I hope that made sense.) This makes related blog entries easier to find. For example, a kimchi chigae video would have the labels: kimchi, stew, tofu, soybeans, sprout.

  130. Anonymous
    Posted November 27th, 2007 at 1:52 am | # |

    debbie you’re a STAR!! great cooking vid… now i’m hungry! how bout a vid on jajang?

  131. Deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted November 27th, 2007 at 12:40 am | # |

    thank you again for inviting me over to your home to teach me how to make kimchi chigae and kong na mool!

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