Kimchi Jjigae – Kimchi Stew

ultimate Korean comfort food
Ultimate Korean comfort food
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180 g (0.4 pound) Pork belly skinless , cut into bite size pieces
1 tbsp Mirin
Black pepper ground, to taste
¾ cup Aged Kimchi cut into bite size pieces if not already
¼ (1 oz) Onion small brown, thinly sliced
2 (1.4 oz) Shiitake mushrooms small, stems removed, thinly sliced
150 g (5.3 oz) Tofu firm, sliced into 1cm thick rectangles
1 cup Water
½ stalk (0.2 oz) Green onion small , thinly sliced
For the Jjigae base
1 tbsp Chili flakes Korean gochugaru
1 tbsp Soy sauce
1 tsp Chili paste Korean gochujang
¼ tsp Garlic minced
Black pepper ground , to taste

Nutritional information

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    • For the Jjigae base

    Kimchi Jjigae – Kimchi Stew


    Kimchi Jjigae – Kimchi Stew is the ultimate Korean comfort food – a warming stew made with kimchi and a selection of other ingredients, such as pork, green onions, mushrooms and tofu, sliced into 1cm thick rectangles or other shapes you may prefer. It is one of the most common stews in Korean cuisine and I am so happy to share my version with you today.

    To make this kimchi jjigae, start by marinating pork belly and cooking kimchi until soft. Place the pork belly into the bottom of the pot and add all the other ingredients except for the green onion. Boil on medium high heat initially then reduce the heat to simmer until the meat is cooked. When the meat is cooked, add the green onion and turn the heat off. Serve the jjigae with rice.  

    To make my version of Kimchi Jjigae – Kimchi Stew, you will need the following ingredients:

    Ingridiens for Kimchi Jjigae – Kimchi Stew

    Steps to make Kimchi Jjigae – Kimchi Stew


    Marinate pork belly


    Marinate 180 grams of pork belly with 1 tablespoon of rice wine and ground black pepper to taste for about 15 minutes.


    Cook kimchi


    Cook the kimchi in a skillet or pot until soft.


    Make jjigae base


    Combine 1 tablespoon of Korean chili flakes with 1 tablespoon of soy sauce, 1 teaspoon of Korean chili paste (gochujang), ¼ teaspoon of minced garlic, and ground black pepper to taste in a small bowl.


    Add meat to pot


    Place the marinated meat into the bottom of a pot.


    Add remaining ingredients


    Add the cooked kimchi along with ¼ small brown onion, 2 small sliced shiitake mushrooms, sliced firm tofu, 1 cup of water and the jjigae base sauce.


    Bring to boil


    Bring the mixture to a boil over medium high heat. Once boiling, reduce the heat to medium and simmer until the meat is cooked.


    Add green onion

    Once the meat is cooked, add the green onion and turn the heat off.



    Serve with steamed rice and enjoy the bowl of comfort.

    I am delighted to share my recipe for Kimchi Jjigae - Kimchi Stew with you. Try making this little bowl of comfort soon and please come back to leave a comment or review with your thoughts.

    Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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