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–+ servings
5 stars (6 reviews)

Kimchi Jjigae (Kimchi Stew)

Thanh | Eat, Little Bird
Prep15 minutes
Cook30 minutes
Total45 minutes
Serves: 3 to 4
This Kimchi Jjigae is comforting and nourishing, and super easy to make! Make this Kimchi Stew at home with this easy recipe with step-by-step photos.
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Ingredients

For the Kimchi Jjigae

  • 1-2 tablespoons vegetable oil
  • 400 g (14 oz) pork belly, without rind, thinly sliced
  • sea salt
  • black peppercorns
  • 2 small onion, sliced
  • 600 g (21 oz) kimchi, see Kitchen Notes
  • 1.5 litres (6 cups) chicken stock
  • 1 tablespoon Gochujang
  • 1-2 teaspoons chilli flakes, or Gochugaru, see Kitchen Notes
  • 1 teaspoon fine salt
  • 1 teaspoon sugar
  • fish sauce, optional
  • 500 g (1 lb) silken tofu, thickly sliced

To serve

Instructions 

  1. Heat the oil in a large saucepan over medium-high heat.
  2. Add the pork belly (in batches) and season generously with sea salt and freshly ground black pepper.
  3. Cook the pork belly (in batches) until it has browned nicely. 
  4. If the pork belly has produced a lot of fat, remove some fat from the pan, if necessary. Otherwise, you will need a few tablespoons of fat/oil in the pan for the rest of the recipe.
  5. Add the onions and cook until softened.
  6. Add the kimchi, together with all of the juices from the kimchi packet or container. Cook for a few minutes until warmed through.
  7. Add the stock and bring everything to a gentle simmer.
  8. Add the Gochujang, chilli flakes, salt and sugar.
  9. Simmer gently for 15 to 20 minutes.
  10. Taste for seasoning. If the soup needs more salt, consider adding a dash of fish sauce. 
  11. Add the sliced tofu and cook for a few minutes until the tofu has warmed through. Take care not to break the tofu.
  12. Garnish with spring onions (scallions).
  13. Serve with steamed rice.

Kitchen Notes

  • TYPES OF KIMCHI
    Some brands of kimchi contain fish sauce which will add extra flavour/umami to a soup like Kimchi Jjigae. So if you are using a kimchi which does not contain fish sauce, consider adding a dash of fish sauce to the soup if it needs a bit more salt.
  • CHILLI FLAKES VS GOCHUGARU
    * Chilli flakes have different levels of heat. Add as much or as little as you like to this dish. It's best to start off with less and to taste as you go, adding more chilli flakes to taste.
    * Italian-style chilli flakes (the most common sort found in supermarkets) are generally not as spicy as Thai or Vietnamese-style chilli flakes.
    * Thai or Vietnamese-style chilli flakes are usually made from birds eye chillies, which are very spicy. I only stock this type of chilli flake in my pantry as I like the level of heat it gives.
    * Gochugaru is the name of Korean-style chilli flakes which is used in many Korean recipes, including kimchi and soups. It comes in a fine or coarse powder, and it gives the signature red colour to many Korean dishes. The level of heat can vary depending on the brand.
  • FREEZER TIPS
    Kimchi Jjigae freezes and reheats very well. I recommend freezing the soup in ziplock-freezer bags with 1-2 portions. However, omit the tofu when freezing. Instead, add the tofu when you are reheating the soup.
  • OVEN & STOVE TEMPERATURES
    All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information

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