Use ripe kimchi
Older, sour kimchi gives kimchi jigae more depth than very fresh kimchi.
Korean Recipe
Kimchi Jjigae
For kimchi jjigae, kimchi is first sautéed with pork belly, onion and spices, then boiled with broth and kimchi juice, before adding tofu and spring onions.
Total time
45 min
Calories
420 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Kimchi Jjigae with ripe kimchi and tofu
Kimchi jjigae is best cooked with older, strong kimchi. Fresh kimchi often tastes too mild, and the stew should be spicy, slightly sour and warming. Tofu is added late to prevent it from disintegrating.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Kimchi Jjigae
Kimchi Jjigae is a Korean stew with well-ripened kimchi, broth, pork belly or tofu, gochugaru, garlic and soft tofu. Ripe kimchi makes the flavour deep and sour.
Ingredients
4 servings
Method
-
1
Fry the kimchi
Heat sesame oil. Fry pork belly or tofu, onion, garlic and kimchi for a few minutes until it has a strong fragrance.
-
2
Season
Stir in gochugaru, optional gochujang and soy sauce. Add kimchi juice if available.
-
3
Simmer
Pour in the stock and simmer gently for 20 minutes to allow the kimchi and meat to taste.
-
4
Tofu
Place the tofu in large pieces and leave to stand for 5 minutes. Do not stir hard to prevent it from disintegrating.
-
5
Serve
Finish with spring onions and serve hot with rice.
Kitchen know-how
Tips for Kimchi Jjigae
Use kimchi juice
Kimchi juice brings spice and acidity. If available, add it to the pot.
Add tofu near the end
Tofu crumbles quickly, and only at the end let it rise gently in large pieces.
Variations
How to adapt this recipe
Leave out the pork belly and use vegetable stock, mushrooms and more tofu.
A popular quick variation uses canned tuna, which only comes into the stew towards the end.
Nutrition per serving
420kcal
18.0 gCarbohydrates
24.0 gProtein
27.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Kimchi Jjigae
Ripe, sour kimchi is ideal, giving the stew more depth than very fresh kimchi.
Yes, with vegetable broth, mushrooms and tofu. Be sure to use vegetarian kimchi without fish sauce.
Tofu crumbles easily, and if it is only pulled short, it stays in nice, big pieces.
Steamed rice is the most important side dish. Small banchan such as cucumber salad or sprouts also fit.
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