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. yeyewynes Singapore My profile page joined 3/14
    Posted August 23rd, 2015 at 6:17 am | # |

    Hi Maangchi, i love this! However, wondering what’s the difference between this kimchi stew and kimchi soup?

  2. 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!

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

    Thanx for the recipe.. I LOVE IT

    See full size image

  4. 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.

  5. 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 ?

  6. 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?

  7. 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!

  8. 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!

  9. 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.

  10. 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.

  11. 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!

  12. 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!!!!

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