INTRODUCTION TO KIMCHI STEW

Kimchi stew, known as “Kimchi Jjigae” in Korean homes, is one of Korea’s most iconic comfort foods.  This hearty, spicy stew combines the bold flavours of fermented kimchi with pork, tofu, and a rich, savoury broth.  It’s a staple must-have inclusion for many Korean recipes, often enjoyed bubbling hot and served with a bowl of rice.  Kimchi jjigae kimchi stew is not only delicious but also a wonderful way to use up leftover or well-fermented kimchi, which adds depth and tang to the dish.  Jump to recipe.  Whether you’re new to Korean food or craving something warming and flavourful, kimchi jjigae is easy to make and always satisfying.

INGREDIENTS FOR KIMCHI JJIGAE (4 SERVES)

The ingredients described here are perfect to create a classic, well-balanced kimchi stew that’s both spicy and savoury.  To make Kimchi stew for 4 people you will need the following ingredients:

• 450 g pork belly, cut into bite-sized pieces

• 2 cups aged kimchi, cut into small pieces (well-fermented kimchi gives the best flavour)

• ¼ cup gochujang (Korean chilli paste)

• 1 tablespoon gochugaru (Korean chilli flakes)

• 2 teaspoons sugar

• 4 ½ cups water (or anchovy stock for extra depth)

• ½ onion, thinly sliced

• 2 green onions, sliced (plus extra for garnish)

• 300 g tofu, cut into 1 cm thick slices

• 1 tablespoon soy sauce

• 2 cloves crushed garlic

• ¼ cup kimchi juice (the liquid from the kimchi container)

BEST TOFU FOR KIMCHI JJIGAE

The best tofu for kimchi jjigae is firm tofu or medium-firm tofu.  Firm tofu holds its shape well during simmering and provides a pleasant, slightly chewy texture that contrasts nicely with the soft vegetables and tender pork.  You can use soft tofu if you prefer a silkier texture but be aware that it may break apart more easily in the stew.  Many Korean cooks recommend using tofu labelled specifically for stew (sometimes called “jjigae tofu”), which is designed to withstand boiling and stirring.

HOW TO MAKE KOREAN KIMCHI STEW 

Follow these simple steps to prepare an authentic kimchi jjigae:

1. Prepare the Broth:
   If using anchovy stock, start by simmering dried anchovies and kelp in water for about 20 minutes.  Otherwise, plain water works well.

2. Sauté Pork and Kimchi:
   In a heavy-bottomed pot, cook the pork belly over medium heat until it starts to brown.  Add the kimchi and continue to sauté for a few minutes until the kimchi softens and the flavours meld.

3. Add Seasonings and Broth:
   Stir in the gochujang, gochugaru, sugar, soy sauce, and crushed garlic.  Mix well, then pour in the water (or stock) and kimchi juice.  Bring the mixture to a boil.

4. Simmer the Stew:
   Reduce the heat to a gentle simmer.  Add the sliced onions, green onions, and any optional vegetables.  Let the stew cook for about 20–30 minutes, allowing the flavours to deepen.

5. Add Tofu:
   Gently place the tofu slices on top of the stew.  Simmer for another 5–10 minutes until the tofu is heated through and has absorbed some of the broth’s flavour.

6. Season and Serve:
   Taste and adjust the seasoning to your taste as needed.  Garnish with extra green onions and serve the kimchi jjigae bubbling hot.

WHAT TO SERVE WITH KIMCHI JJIGAE

Kimchi jjigae is traditionally served with a bowl of hot steamed rice, which helps balance the stew’s spicy and tangy flavours.  It’s also common to enjoy it alongside a variety of Korean side dishes to add freshness and variety to the meal, such as:

• Sigeumchi namul (seasoned spinach)

• Cucumber with sesame soy vinaigrette

• Broccoli with sesame oil

• Bulgogi (Korean grilled beef)

CAN YOU FREEZE KIMCHI JJIGAE

Yes, kimchi jjigae freezes well.  Allow the stew to cool completely before transferring to a well-sealed and airtight container.  Take the time to label the container with the dish and date that it was made.  Kimchi stew will freeze well for up to 6 months.  The texture of tofu may change slightly after freezing, becoming a bit more porous, but the flavours will remain delicious.

HOW LONG DOES KIMCHI STEW LAST IN THE FRIDGE?

Kimchi jjigae can be stored in the refrigerator for about 3 to 4 days.  Place the cooled stew in an airtight container to keep it fresh and prevent it from absorbing other odours.  When reheating, bring it to a soft boil on the stove to ensure that it is heated through.  

SUMMARY

Kimchi jjigae is a classic Korean stew that’s both comforting and full of bold flavours.  Made with well-fermented kimchi, pork, tofu, and a spicy, savoury broth, it is a dish that is easy to prepare and deeply satisfying.  Use firm tofu for the best texture and serve the stew hot with steamed rice and your favourite Korean side dishes.  With a rich taste and a simple preparation, kimchi jjigae is a must-try for anyone who loves Korean cuisine or hearty, flavourful stews.

Buy Symbiota Kimchi 

Buy Symbiota Kimchi Equipment to make your own!