Kimchi Jjigae (Korean Kimchi Stew)
Kimchi Jjigae
A flavorful bubbling pot of spicy red stew - add this to your weekly routine!
If you watch as many K-dramas as I do, you’ve probably drooled over those bubbling pots of spicy red stew the characters always seem to be slurping up. That’s kimchi jjigae, aka Korean kimchi stew and it’s just as comforting and flavorful as it looks on screen.
This version is my spin on a recipe I learned from a friend. It’s warm, hearty, and the kind of dish that tastes like a hug. Plus, if you’re new to kimchi, this is a great gateway recipe! Cooking the kimchi mellows the funk while still keeping all the tangy, spicy goodness.
If you're already a full-blown kimchi addict with multiple jars in the fridge, this is the perfect way to use up the older stuff and make room for a fresh batch.
It’s a simple, one-pot wonder that you can tweak to be as mild or fiery as you like. Cozy, customizable, and straight-up delicious.
🥬 What Is Kimchi Anyway?
Kimchi is a staple in Korean cuisine.
It's a fermented vegetable dish (most commonly napa cabbage) that’s tangy, spicy, garlicky, and packed with gut-friendly probiotics. Think of it as Korea’s answer to sauerkraut, but with way more personality.
Kimchi isn’t just one dish. It’s a whole universe of fermented goodness in Korean cuisine. While most people are familiar with the classic napa cabbage version (baechu kimchi), there are actually hundreds of varieties that differ by region, season, and family recipe.
Here are just a few common types:
Baechu Kimchi – The most iconic: spicy fermented napa cabbage with garlic, ginger, gochugaru, and sometimes salted shrimp or anchovy.
Kkakdugi – Diced radish kimchi. Crunchy, juicy, and often a little milder in heat but still tangy and bold. One of my absolute favorites when eating Korean BBQ.
Oi Sobagi – Stuffed cucumber kimchi, typically eaten in summer. Super refreshing with a crisp texture.
Chonggak Kimchi – Made with young radish (ponytail radish), spicy and full of crunch.
White Kimchi (Baek Kimchi) – A non-spicy version made without gochugaru, often served for kids or spice-sensitive folks. I’ve got a batch of this fermenting on my counter right now!
In Korea, kimchi is eaten at nearly every meal; breakfast, lunch, and dinner. It’s considered more of a daily essential than a side dish. You’ll find it paired with rice, tucked into stews (like this kimchi jjigae), used as a topping for pancakes and fried rice, or even served cold with noodles in the summer. It’s a flavor booster, a digestive aid, and a cultural icon all rolled into one spicy bite.
And if you’ve ever been gifted a big container of homemade kimchi by someone’s mom or halmoni (grandma)—you’re officially part of the family.
So why will you love Kimchi Jjigae? Because it takes that punchy, flavorful kimchi and transforms it into a warm, comforting, soul-hugging stew. The fermentation mellows out in the broth, giving you deep umami flavor without the overpowering funk. It’s bold, cozy, and endlessly customizable—aka your new go-to when you want something fast, flavorful, and satisfying.
Essential Ingredients for Kimchi Jjigae
Here’s what you’ll need to bring your bubbling pot of comfort to life:
🔸 Kimchi (preferably aged)
The star of the show! Older, well-fermented kimchi works best—it’s tangier, funkier, and adds deep flavor to the stew. Fresh kimchi will work in a pinch, but the soup might be a bit milder.
There’s tons of different types of kimchi. Try them all to find out which you love.
🔸 Broth
I use a dashi broth! You can also use anchovy broth for a traditional Korean base, or go with chicken, beef, or veggie broth depending on what you have. The broth sets the tone, so pick one that suits your vibe. In a pinch, you can also use water.
🔸 Protein
Pork belly is the most classic choice, but you can use ground pork, beef, Spam, tofu, or even canned tuna. (Don’t knock it till you’ve tried it.)
🔸 Aromatics
Onion and garlic are a must for building flavor. No shortcuts here, let them do their thing.
🔸 Gochujang + Gochugaru
Gochujang (Korean chili paste) gives the stew body and umami heat, while gochugaru (Korean red pepper flakes) lets you dial the spice level up or down. You can find both of these online or at your local Asian market.
Gochujang sauce - available at your local Asian market. Larger grocery chains may have it too!
🔸 Sesame Oil
Just a little drizzle at the end adds a nutty, toasty finish that ties everything together.
🔸 Tofu or Eggs (optional, but highly encouraged)
Soft tofu soaks up all the flavor, and cracked eggs cooked right in the bubbling stew = chef’s kiss. Totally optional, but a nice upgrade.
🔸 Green Onions & Rice (for serving)
Don’t forget your garnishes and a bowl of hot rice to make this a proper meal.
More Questions? Check out the FAQ’s
What kind of kimchi should I use?
Older, fermented kimchi is best! It’s more flavorful and gives the stew a deeper, tangier kick. If you only have fresh kimchi, you can still use it, but the flavor will be milder. My recommendation is to try different brands, you’ll soon find the ones you love.
Can I make it vegetarian or vegan?
Yes! Skip the meat and use tofu or mushrooms for a hearty, plant-based version. Just make sure your broth and paste ingredients are vegan-friendly (some gochujang has anchovy or shrimp ingredients).
How spicy is kimchi jjigae?
Totally up to you! You control the heat by adjusting the amount of gochugaru (Korean red pepper flakes) and gochujang (Korean chili paste). Start mild as you can always add more.
Can I make this ahead of time?
Absolutely. In fact, it tastes even better the next day once the flavors have had time to mingle. Store in the fridge for up to 4 days or freeze for longer.
What proteins can I use?
Pork belly is traditional, but you can use any meat you like! I’ll substitute with ground pork, thinly sliced beef, Spam, or tofu for a classic non-meat option.
What should I serve it with?
Steamed white rice is the classic pairing. You can also serve it with a soft egg on top, pickled radish on the side, or even a little seaweed.
Kimchi Jjigae RECIPE
Kimchi Jjigae
Craving something warm, spicy, and soul-soothing? This kimchi jjigae recipe is the ultimate Korean comfort food—made in one pot and customizable to your heat level.
Ingredients
Instructions
- Heat 2 tbsp butter or oil in a dutch oven or medium sized pot. Brown the protein over medium-high heat until nicely seared.
- Add in onions and cook until soft and translucent, ~7 minutes. Stir in the garlic and sauté for 1-2 minutes until fragrant.
- Add in the kimchi and juices. Lower the heat and let simmer 15-20 minutes on medium-low heat.
- Once the kimchi liquid has reduced, pout in enough broth (dashi or water) to ever everything. Simmer gently.
- While this is simmering, mix the paste ingredients together in a small bowl and continue to taste until it’s satisfactory. This is your flavor bomb!
- Stir in the paste a small spoonful at a time, tasting as you go to avoid overpowering the stew. Simmer for another 15-20 minutes so that all the flavors meld.
- If using tofu, gently stir in now to keep it from getting too mushy.
- Adding eggs? Crack them straight into the simmering pot and cook undisturbed for about 4 minutes, until just set.
- Serve over hot rice or eat plain as soup, either way is delicious. Top with green onions and a little bit of sesame oil or any other optional additional toppings.
Nutrition Facts
Calories
279Fat
21 gSat. Fat
6 gCarbs
15 gFiber
2 gNet carbs
13 gSugar
6 gProtein
10 gSodium
1613 mgCholesterol
30 mgNutritional information provided here is based on estimates and may vary depending on the brand and preparation methods used. Always check food labels for accurate nutritional details.