Kimchi Jjigae (Kimchi Stew)

Name: Kimchi Jjigae (Kimchi Stew)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Korea
Ingredients: 2 cups well-fermented kimchi, chopped, with juice; 1/2 lb pork belly, sliced; 1 tbsp gochugaru; 1 tbsp gochujang; 1 tsp minced garlic; 3 cups anchovy or pork stock; 1 block soft tofu, sliced; 1 onion, sliced; 2 scallions, cut into pieces; 1 tsp sesame oil

4 servings10 min prep25 min cookEasy South Korea

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The Story Behind It

The Tale of Kimchi Jjigae (Kimchi Stew)

Story updated September 17, 2026

Kimchi itself is an ancient Korean fermentation tradition, though the fiery red chile-based version familiar today only developed after chile peppers reached Korea in the 16th and 17th centuries. Kimchi jjigae, simmering well-aged kimchi into a hearty stew with pork or tofu, became especially popular in the lean postwar decades as an inexpensive way to stretch scarce ingredients.

Ingredients

Scale:· 4 servings

2 cups well-fermented kimchi, chopped, with juice
1/2 lb pork belly, sliced
1 tbsp gochugaru
1 tbsp gochujang
1 tsp minced garlic
3 cups anchovy or pork stock
1 block soft tofu, sliced
1 onion, sliced
2 scallions, cut into pieces
1 tsp sesame oil

Instructions

1Sauté pork belly in a pot until rendered and lightly browned.
2Add the kimchi and its juice and stir-fry for 3-4 minutes until fragrant.
3Stir in gochugaru, gochujang, and garlic, cooking for another minute.
4Pour in the stock and bring to a boil, then reduce heat and simmer for 15 minutes.
5Add onion and simmer another 5 minutes until the flavors deepen.
6Add tofu slices and scallions and simmer just until heated through.
7Finish with a drizzle of sesame oil and serve bubbling hot with rice.

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