Kimchi Stew (Kimchi Jjigae)

The first time I visited Seoul, I was blown away by an unexpected dish: kimchi stew (kimchi jjigae). I thought I’d be more excited by meaty Korean barbecue, plump mandu dumplings or towering bowls of bulgogi, but this humble soup was my favorite Korean-inspired recipe. It was bold and spicy, tangy and salty. The cabbage was so soft it melted, and the tender bites of tofu and fatty pork brought all the flavors together. I ordered a bowl at every restaurant, even when it was too hot for soup!

I assumed that kimchi stew recipes would need to be simmered for hours to develop flavor—similar to the French soups I’d studied in culinary school. So imagine my surprise when I learned you could make it in just 30 minutes. The secret is to start with aged (or “ripe”) kimchi. While fresh kimchi is briny and crunchy, kimchi that ferments for over six months becomes tangy and sour. It gives the soup a deeper, more robust flavor.

Unfortunately, while kimchi was readily available at my local supermarket, I had difficulty finding anything aged. This kimchi stew recipe is designed to solve that problem. It includes umami-rich Asian sauces like fish sauce, soy sauce and gochujang (a sweet and spicy fermented chili paste) to compensate for the missing depth.

How to Make Kimchi Jjigae

Kimchi stew is easy to make and comes together in a single pot. Our recipe has three steps: marinating the pork with ginger and garlic, cooking the meat and vegetables, and simmering the soup to bring the flavors together. You could throw everything in the pot at once, but giving the kimchi and onions a head start ensures the veggies will be meltingly tender when the soup finishes.

Ingredients for Kimchi Stew (Kimchi Jjigae)

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• Kimchi: Use aged kimchi if you can find it. The older and funkier the kimchi, the better the kimchi jjigae! If you’re new to kimchi and it’s too sour for your taste, add a pinch of sugar to mellow out the tangy edges.
• Pork belly and tofu: Kimchi stew can be made with any protein, but the most common version contains pork belly and firm tofu. You can also use other types of pork, like pork shoulder, thinly sliced pork chops, bacon or spam.
• Pork marinade: Marinating the pork belly for a few minutes is the secret to adding an extra tasty layer to this hearty kimchi stew. The marinade is a simple combination of rice vinegar, garlic, gingerroot, sesame oil and pepper.
• Vegetable broth: Traditional kimchi jjigae is made with anchovy broth, but we use vegetable broth because it’s more easily accessible at the store. Feel free to swap in chicken, beef or fish stock for a more intense flavor.
• Vegetables: Our kimchi jjigae recipe is packed with onions, shiitake mushrooms and baby bok choy. If you can’t find fresh shiitakes, use dried mushrooms instead, or swap in another type of mushrooms like cremini, portobello or button mushrooms.
• Gochujang and gochugaru: Gochujang (Korean fermented red pepper paste) adds complexity to the soup. It’s slightly sweet and a little funky, with a round, umami-rich flavor. It’s lightly spicy, but most of the soup’s signature heat comes from gochugaru (Korean red pepper flakes). There really is no substitute for gochujang, but you can use a combination of crushed red chili flakes and paprika for the gochugaru.
• Fish sauce and soy sauce: Fish sauce builds on the funky fermented flavors from the kimchi and gochujang, and soy sauce rounds out the savory vibes. You may not need these ingredients if your kimchi is very ripe, so taste the soup and see if you think it needs the added depth. Feel free to use gluten-free tamari instead of soy sauce.
• Green onions and rice: Finish the soup with a green onion garnish and a side of hot cooked rice.

Directions

Step 1: Marinate the pork belly

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In a shallow dish, combine the first rice vinegar, garlic, ginger, sesame oil and pepper. Add the pork, and turn it to coat it in the marinade. Let the pork stand for 15 minutes.

Step 2: Saute the kimchi and onions

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In a wok or large saucepan, cook the kimchi over medium heat until it’s tender. Add the onion, then cook and stir until the onion is tender, four to five minutes.

Step 3: Cook the pork belly

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Add the pork and the marinating liquid. Cook and stir until the pork is almost cooked through.

Editor’s Tip: The pork will simmer in the soup, so it doesn’t need to be completely cooked. About five to six minutes should do here.

Step 4: Simmer the stew

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Stir in the vegetable broth, mushrooms, kimchi juice, gochujang, gochugaru, soy sauce and fish sauce. Bring the soup to a boil.

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Stir in the tofu and bok choy. Reduce the heat and simmer, uncovered, until the bok choy is tender, 10 to 15 minutes.

Editor’s Tip: The kimchi juice adds a ton of flavor to the stew, but young kimchi doesn’t have a lot of brine in the jar. If there’s not enough juice, feel free to omit it and add an extra splash of fish sauce or gochujang.

Step 5: Serve with rice

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Ladle the soup into serving bowls. Sprinkle the soup with green onions and serve it with rice.

Editor’s Tip: For an authentic experience, serve kimchi jjigae in a clay pot known as a ddukbaegi. 

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Recipe Variations

• Add vegetables: You can add any veggies to kimchi jjigae, like zucchini, bell peppers, spinach or kale.
• Use other types of meat: Fatty pork is the preferred meat for traditional kimchi stew, but you can make this recipe with thinly sliced steak, beef stew meat, shrimp, canned tuna or chicken breasts or thighs. Adjust the cooking time and simmer until the meat is tender.
• Make it vegetarian: To make a vegetarian version, skip the pork. Keep in mind that most kimchi and fish sauce are made with fish or shellfish, so check the labels if you don’t eat those ingredients.
• Turn it into kimchi ramen noodle soup: Add an extra cup of vegetable broth to the stew to give it a soupier consistency. Add a package of instant ramen noodles to kimchi soup for the final three minutes. Do not add the seasoning packet, or the soup will be too salty.
• Top it with an egg: Serve kimchi stew with a raw egg yolk or hard-boiled egg. Or create a perfect poached egg by dropping it into the simmering soup for one to two minutes.

How to Store Kimchi Stew

Store leftover kimchi stew and rice in separate airtight containers in the refrigerator for up to four days. The tofu will soak up liquid as it sits, so you may want to add extra water or broth before reheating the soup.

Can you freeze kimchi stew?

You can freeze this soup with some minor modifications. Frozen bok choy can become slimy, and tofu can become mushy when thawed. To account for this, cook the soup as directed, but do not add the tofu or bok choy. Let the soup cool completely, and freeze it in a freezer-safe container for up to three months.

When you’re ready to eat, thaw the soup in the fridge overnight. Reheat it in a stockpot over medium heat. Once the soup is simmering, stir in the tofu and bok choy. Simmer the soup, uncovered, until the bok choy is tender, 10 to 15 minutes.

Kimchi Stew Tips

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How do you make anchovy broth for kimchi jjigae?

Anchovy broth is the traditional base for kimchi jjigae, and you can make it at home with dried anchovies and water. Remove the heads and guts from 5 to 10 medium dried anchovies and add them to a saucepot with 4 cups of water. Simmer for 10 minutes, then strain and discard the anchovies. For a deeper flavor, add sliced daikon radish, chopped green onions and a piece of kelp and simmer for up to 30 minutes.

What is the difference between kimchi soup and kimchi stew?

Kimchi soup (kimchi guk) is generally thinner and less salty than kimchi stew (kimchi jjigae). In Korea, kimchi guk is often served in individual bowls, whereas kimchi jjigae is typically served as a communal dish. For a fun family-style dinner, try serving this soup from one large bowl or pot right in the center of the table. Give everyone a spoon and a side of rice and slurp away.

How do you make kimchi stew less spicy?

If you love Korean food but can’t handle the heat, you can easily adjust the spice level to your taste. Simply reduce the amount of gochujang or gochugaru. You can also opt for mild kimchi rather than spicy. If you love spicy food, just add extra gochujang or gochugaru to the soup. You can also garnish your bowl with thinly sliced jalapeno peppers.

Is kimchi stew healthy?

Like other fermented foods, there are several ways kimchi benefits your health. The fermentation process creates probiotic bacteria that may improve digestion and boost immunity.