Kimchi Stew (South Korea)

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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Kimchi Stew, or Kimchi Jjigae, is a hearty and spicy delight straight from the heart of Korean cuisine. This comforting dish is perfect for warming up on a chilly evening, offering the bold flavors of aged kimchi and tender pork belly in a rich, savory broth.

Ingredients for Kimchi Stew (South Korea)

Vegetable oil is used to sauté the pork belly, providing a neutral base flavor. Pork belly adds richness and depth, becoming tender as it simmers. Aged kimchi is the star, offering a funky, spicy kick that makes this stew distinct. The kimchi juice enhances the flavor, infusing every bite with fermented goodness. Water forms the base of the broth, which gochujang and gochugaru spice up with their vibrant heat. Soy sauce adds a salty umami flavor, while sugar balances out the acidity. Firm tofu provides a soft texture contrast, soaking up the stew's flavors. Green onions bring freshness, and a drizzle of sesame oil at the end ties everything together with its nutty aroma. Finally, season with salt and pepper to taste as needed.

Tips & Tricks

  • Use well-fermented kimchi for a deeper flavor; the older, the better.
  • If you like it extra spicy, add more gochugaru or a dash of hot sauce.
  • For a vegetarian version, skip the pork and use vegetable broth.
  • Let the stew sit for a few hours, or even overnight, to enhance the flavors.

Serving Suggestions

Serve this kimchi stew with a bowl of steamed rice to soak up the delicious broth. It's also great alongside some crunchy banchan (Korean side dishes) like pickled radishes or seasoned spinach. If you're hosting a Korean-themed dinner, pair it with savory pancakes or japchae.

Frequently Asked Questions

Can I use fresh kimchi?
It's best to use aged kimchi for a more robust flavor, but fresh can work in a pinch.
How spicy is this stew?
It's moderately spicy, but you can adjust the heat by adding more or less gochugaru.
Can I freeze leftovers?
Yes, it freezes well. Just be sure to reheat thoroughly before serving.

Kimchi Stew (South Korea) Recipe Walkthrough

Start by heating the vegetable oil in a large pot over medium heat. Once shimmering, add the pork belly slices. Cook them until they're nicely browned, which should take about 5–7 minutes. This browning step ensures you get a rich flavor base.

Next, stir in the chopped kimchi. Cook it for roughly 5 minutes until it becomes fragrant. You’ll notice the aromas wafting up; that’s when you know it’s time to move on.

Pour in the kimchi juice and water, then add gochujang, gochugaru, soy sauce, and sugar. Give everything a good stir to combine all the flavors. Bring the stew to a boil, then reduce the heat to let it simmer. Let it bubble gently for about 20 minutes to meld the flavors together.

After simmering, add the tofu cubes. Allow them to simmer for another 10 minutes. The tofu will soak up the flavors beautifully.

Finally, stir in the green onions and sesame oil. These add a fresh, fragrant finish. Before serving, taste and season with salt and pepper as needed to suit your preference.

Why You'll Love This Recipe

  • Bold flavors from fermented kimchi and spicy gochujang.
  • Quick and easy to prepare, perfect for weeknight dinners.
  • Great way to use up leftover kimchi for less waste.
  • Customizable with your favorite proteins or vegetables.
  • Comforting and warming, a true soul food experience.

Ingredients

1 tablespoon vegetable oil
1 pound pork belly, sliced thin
2 cups aged kimchi, chopped
1 cup kimchi juice
4 cups water
1 tablespoon gochujang (Korean red chili paste)
2 tablespoons gochugaru (Korean red pepper flakes)
2 tablespoons soy sauce
2 teaspoons sugar
1 block firm tofu, cut into cubes
2 green onions, chopped
1 teaspoon sesame oil
Salt and pepper to taste

Step-by-step Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the sliced pork belly and cook until browned.
3. Stir in the chopped kimchi and cook for 5 minutes until fragrant.
4. Add kimchi juice, water, gochujang, gochugaru, soy sauce, and sugar. Stir well to combine.
5. Bring the stew to a boil, then reduce the heat and simmer for 20 minutes.
6. Add the tofu cubes and simmer for an additional 10 minutes.
7. Stir in the green onions and sesame oil.
8. Season with salt and pepper to taste before serving.

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