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!”
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
- 3 green onions
- 1 medium onion, sliced (1 cup)
- 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)
For stock (makes about 2½ cups’ worth):
Directions:
Make anchovy stock:
- Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan.
- Add the water and boil for 20 minutes over medium high heat.
- Lower the heat to low for another 5 minutes.
- Strain.
Make kimchi stew:
- Place the kimchi and kimchi brine in a shallow pot. Add pork and onion
- Slice 2 green onions diagonally and add them to the pot. Add the onion.
- Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
- Cover and cook for 10 minutes over medium high heat.
- Open and mix in the seasonings with a spoon. Lay the tofu over top.
- Cover and cook another 10 to 15 minutes over medium heat.
- Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.
Posted Monday, November 26th, 2007 at 9:09 pm.
Tagged: 돼지고기 김치찌개, 김치찌개, kimchi chigae, Kimchi jjigae, kimchi soup, kimchi stew, kimchi stew recipe, kimchijjigae, Korean cooking, Korean cuisine, korean food, Korean kitchen, Korean recipes, Maangchi kimchi stew, pork kimchi stew
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Hi Maangchi! I understand that eating raw kimchi is healthy but what about cooked kimchi such this kimchi stew, is there any good bacteria left after high heat cooking?
Thank you very much in advance for this important information! God bless you!
No. The beneficial bacteria is destroyed. An alternative would be to stir the chopped kimchi in last after the other stew ingredients are cooked. If you want the bacteria, don’t boil it.
Mixing the kimchi into the hot stew after cooking may still kill a lot of the beneficial bacteria, plus the flavor would be different. I’d make the stew, then just have MORE kimchi on the side with the rice! :-)
Thank you so much for this recipe; I followed it to the letter, except for leaving out the onion, and using chicken instead of beef. My first attempt at 김치찌개 turned out to look just like the last picture in your recipe/guide! 자세하고 따라하기 쉽게 김치찌개 만드는 밥법이 알려주셔서 진심으로 감사드립니다! 덕분에 아주 이쁘게 잘 나왔습니당~
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The kimchi was cooked well and the broth looks so tasty! Congratulations!
I made this just over an hour ago and loved it so much! I used store bought kimchi and didn’t have enough brine, so I put one more tablespoon of gochujang. This was my first try and it turned out really good! Thank you so much for this awesome recipe!
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This is the best thing I have ever ate. Me and my husband are eating the whole thing. So delicious. I added a little radish kimchi to it. Best meal all week. Hugs and loves.
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Ok was too filling to eat it all, but we are so happy with this. I am thinking to serve it at my cafe one day
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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wow, Your kimchi stew looks like mine! : ) Congratulations!
Maangchi~ Thank you so much for the updated version of your recipe!
I made it last week and my house smelled soooo good!
Instead of the pork belly or shoulder, I used some leftover tenderloin and cut it against the grain, it tasted like beef!
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Try pulled pork roast or well cooked pork neck bone meat also. Add it to a bowl just before serving so it does not completely fall apart during cooking the stew. The stock from neck bones is also wonderful in kimchi jjigae.
I use pork loin a lot for stews but its a little light on fat. The neck bone stock helps add back a little of the fat but not too much..
this is what’s left of my kimchi stew! My family totally loved it!
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Making this dish now, looking forward to eating it! However, there is no onion listed in the ingredients? Did you missed it? I will put in one sliced brown onion. Thanks for all your recipes! Absolutely love them, they are spot on!
Thank you for letting me know about it. I just fixed it. Good luck with making delicious kimchi jjigae!
Hi Maangchi! I love this recipe, but I was wondering – what is the type or name of the pot that you used in this video to cook the stew?
Hi Maangchi, i wonder if chicken can substitute the pork meat…
And chicken stock rather than anchovy stock, or do you have any recommendation for better taste? Thank you ^^
No problem – guess what I’m eating right now… ;-)
My put-paechu-kimchi is so hot, I even left out gochujang and -garu.
And I only used water.
A little freshly ground black pepper when adding the tofu adds a nice touch!
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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Your kimchi stew looks nutritious and delicious!
I love the idea of adding mushrooms :) I omitted the hot pepper flakes and just used gochujang. The kimchi I used is pretty spicy already. I bet the mushrooms really were delicious in this… I’ll try that soon!
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??
PERFECT.EVERY.SINGLE.TIME!!!!
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.
So sad that your mother haven’t taught you her recipe and you have to use second rated recipe. Maangchi’s recipe is fantastic and it’s not odd that your parents liked it.
Hello!
I made too much stew. How long can i keep them in the fridge?
Thank you!
3 days is a rule of thumb, any longer and you should place in freezer in ziplock bag or another container, you can defrost the ziplog bag in a pot of room temperature water.
http://www.southernliving.com/food/how-to/how-to-freeze-and-store-soup
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 !
“I’m going to roast a tbsp of tomato paste , and add it to my kimchi stew” It sounds very delicious!
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.
Yes, when dried anchovies are not available, dashi powder can be used. Great!
I’m sure dried anchovies make it the best. I haven’t tried that. I always use dashi powder and it’s good too.
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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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!
One piece of 4″x5″ dried kelp.
Understood. Thank you! Let us know if you ever do an event in LA. You have many fans here ;-)
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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I used homemade kimchi as well!
Yes, your photo is featured on my website! https://www.maangchi.com/recipe/dubu-ganjangjorim#comment-43099
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 ^^
I have a severe shellfish allergy. I’ve made kimchi before without shrimp but would like to try yours. Is there something I can use as a substitute or omit it completely?
Add more fish sauce then.
First attempt – used fish stock and an extra tablespoon of gochujang. I love how quick and easy this was to make.
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It looks great You added more gochujang! : )
THANK YOU SO MUCH MAANGCHI! I love Korean food, but the closest korean restaurant is two hours away :-( But with your recipes I can bring Korea home. My husband and two year old daughter loves it!
I did the Kimchi Jjigae last night and it was so good I had seconds! Only thing is next time I will try with older kimchi, for a stronger taste. And with fried tofu, yum. I’m getting hungry just thinking about it.
Merry Christmas!
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Thank you for sharing your kimchi jjigae photo! The arrangement in the pan looks like mine! Cute~ : ) I’m glad your family loved it. Your 2 year old baby will always love kimchi stew just like a Korean baby. lol
Maangchi! I’m in love with your recipes:) I made your kkakdugi and my family loved it! I’m a 15 year old Chinese girl(living in the u.s.) who loves Korean food.
I was wondering, since I don’t have gochujang, would it taste okay without it or would I need it? Thank you!
How many servings/ppl will be eating based on yr kimchi stew recipe?
If you only eat kimchi-jjigae then it will serve 2. But if you have other side dishes it will serve 4.
I’m going to cook this weekend , for sure my family will enjoy this yummy Kimchi!
Hi Maangchi, i love this! However, wondering what’s the difference between this kimchi stew and kimchi soup?
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!
Kimchi stew with canned tuna sounds great! Actually it’s one of my cookbook recipes. Cheers!
Thanx for the recipe.. I LOVE IT
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Delicious!
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.
I did this in college too! We didn’t have a kitchen my first year, so I used a little electric tea kettle. It works for any kind of soup or stew. Lots of memories!
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 ?
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?
Yes, you can add tuna and pork, why not?
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!
I added enoki enoki mushroom and king oyster mushroom. They added extra flavor to the stew. Taste so good!!! Thank you for the recipe!
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.
Yes, you can use chicken breast, too.
Hi Maangchi, how much is 4-5 cups in gram? Haha because we use gram/kilo here ^^ Thank you.
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.
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?
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!
Alright! Thank you for the guide :)
I’ve found if you add 1 cup of water with a tsb of gochugang it makes up for the missing kimchi juice
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!!!!
“fry the tofu beforehand so that it would be chewy.” yes, it sounds great!
I like tofu fried also for soups and stews. I use a chili oil for the frying and just lightly brown the tofu.
Ive found that boneless country style ribs work extremely well for Jjigae and they are often cheap. They have a nice balance of fat too meat. Slicing them while partially frozen is much easier than completely thawed.
I also stir fry my pork with some of the onion (not all) and pepper paste first.. Then add the kimchi and fry for another couple of minutes before adding the broth.This brings out a little more sweetness from the onion and changes the flavor of the pepper paste slightly..
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?
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.