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Steaming Korean kimchi jjigae with kimchi, tofu, pork, scallions, and mushrooms in a black stone bowl.

Korean Kimchi Jjigae

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A spicy, tangy Korean kimchi stew with pork, tofu, mushrooms, and scallions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew
  • 2 cups aged napa kimchi roughly chopped
  • 1/2 lb pork belly or pork shoulder thinly sliced
  • 1 tbsp sesame oil
  • 1 tbsp gochugaru Korean chili flakes
  • 1 tbsp gochujang
  • 4 cups anchovy or vegetable stock
  • 1 tbsp soy sauce
  • 4 cloves garlic minced
  • 8 oz firm tofu cut into thick cubes
  • 1 cup shiitake mushrooms sliced
Garnish
  • 2 scallions scallions sliced
  • 1 tsp toasted sesame seeds

Equipment

  • Dutch oven or stone pot
  • Chef's knife
  • Wooden spoon
  • Ladle

Method
 

Build the Base:
  1. Heat the sesame oil in a pot over medium heat. Add the pork and cook for 3 to 4 minutes until lightly browned.
  2. Add the kimchi, gochugaru, gochujang, and garlic. Stir-fry for 3 minutes until fragrant.
Simmer:
  1. Add the stock, soy sauce, and mushrooms. Bring to a boil, then reduce the heat and simmer for 25 minutes.
  2. Taste and adjust with a little kimchi brine, soy sauce, or water as needed.
Finish:
  1. Nestle the tofu into the stew and simmer for 5 minutes, spooning broth over the top.
  2. Garnish with scallions and sesame seeds. Serve immediately with steamed rice.

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 21gFat: 21gSaturated Fat: 6gCholesterol: 35mgSodium: 1180mgFiber: 4gSugar: 5g

Notes

  • Use vegan kimchi and vegetable stock for a plant-based version, replacing pork with extra mushrooms or tofu.
  • A stone pot keeps the stew hot at the table but a Dutch oven works perfectly.