Kimchi Jjigae Recipe

Prepare broth

If using anchovy or kombu stock, combine with water to total about 5 cups. Bring to a gentle simmer in a medium heavy-bottomed pot. If using only water, bring 5 cups of water to a simmer.

Add kimchi

Add the 3 cups of well-fermented kimchi and 1 cup of kimchi juice to the simmering broth. Stir to combine and return to a gentle boil.

Brown pork

In a separate skillet or directly in the pot over medium-high heat, add the sliced pork belly and cook until the fat renders and edges begin to brown, about 3–5 minutes. If the pork is very fatty, spoon out excess fat but leave some to flavor the stew.

Simmer pork in stew

Add the browned pork (and any accumulated juices) to the pot with the kimchi and broth. Reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld and to cook the pork through.

Add tofu

Gently slide the cubed soft tofu into the stew after the pork has simmered. Avoid vigorous stirring to keep the tofu intact. Simmer 5–7 minutes until the tofu is heated through.

Sauté aromatics (optional step)

If you prefer deeper flavor, before adding the kimchi to the broth, sauté the sliced onion in the pot with the rendered pork fat for 2–3 minutes until slightly softened, then add minced garlic and grated ginger and cook 30 seconds until fragrant. Then add kimchi and proceed with adding liquid.

Add mushrooms and green onions

If using mushrooms, add them to the stew when you add the pork back in and simmer for the same 10 minutes. Add the 2 stalks of green onion pieces during the final 3–5 minutes of simmering so they remain bright and slightly crisp.

Season the stew

Whisk together gochujang, gochugaru, soy sauce, fish sauce (if using), sesame oil, sugar, salt, and black pepper in a small bowl. Stir this mixture into the pot after the initial 10-minute simmer with the pork, tasting and adjusting seasoning as needed. If stew is too salty or intense, add up to 1 cup extra water. If not spicy enough, add up to 1 tsp more gochugaru or 1/2 tbs gochujang.

Final simmer

Let the stew simmer gently for another 5 minutes after seasoning to marry flavors and slightly thicken the broth. Taste and adjust salt or acidity; a splash (1 tsp) of rice vinegar or more kimchi juice can brighten if needed.

Turn off heat and sprinkle thinly sliced green onion and toasted sesame seeds over the stew. Serve immediately with steamed rice and kim (seaweed) if desired.