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!”

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 kosher salt
  • 2 teaspoons sugar
  • 2 teaspoons gochugaru (Korean hot pepper flakes)
  • 1 tablespoon gochujang (hot pepper paste)
  • 1 teaspoon toasted sesame oil
  • 2 cups of anchovy stock (or chicken or beef broth)

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)

Leave your rating:

So far this is rated 5/5 from 64724 votes

Be the first to rate this.

331 Comments:

  1. chichiwhichy Singapore joined 8/12 & has 1 comment

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

  2. docpark US joined 5/10 & has 17 comments

    Recently made a batch from your recipe -picture here:
    http://golfism.org/2012/06/16/docpark-shared-an-instagram-photo-with-you-13/

    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.

  3. Yuchan Chicago joined 6/12 & has 1 comment

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

  4. kaybay009 California joined 4/12 & has 1 comment

    can you use radish kimchi instead?

  5. nzolove san diego joined 3/12 & has 1 comment

    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!

  6. MattHolland85 Birmingham, UK joined 1/12 & has 1 comment

    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!

  7. jungywungy So Cal, USA joined 1/12 & has 1 comment

    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!

  8. She-Ryn Malaysia joined 12/11 & has 10 comments

    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 joined 8/08 & has 12,047 comments

      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. : )

  9. LionaSara Manila joined 11/11 & has 3 comments

    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!

  10. DominiqueEchard North Carolina joined 5/09 & has 36 comments

    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:
    http://www.google.com/imgres?imgurl=http://www.all-creatures.org/recipes/images/i-chayote.jpg&imgrefurl=http://www.all-creatures.org/recipes/i-chayote.html&h=479&w=766&sz=26&tbnid=nYgN0M5cyp2VmM:&tbnh=72&tbnw=115&zoom=1&docid=m15ZH7C0GiFp1M&sa=X&ei=dXPJTtSdBMTk0QHr6bmxDg&ved=0CDEQ9QEwAw&dur=1849

    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.

  11. Jacq Tempe, AZ joined 11/11 & has 4 comments

    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!

  12. yukejang California joined 10/11 & has 3 comments

    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!!!

  13. louieboo London joined 10/11 & has 2 comments

    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!

  14. Ai loves food Sydney, Australia joined 9/11 & has 3 comments

    Hi
    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.
    :)

  15. hungrycat Toronto, ON joined 10/11 & has 2 comments

    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!!

More comments to read! Jump to page: 1 5 6 7 8 9 14

Leave a Reply

You must create a profile and be logged in to post a comment.