Korean Soup Kimchi Jjigae (Kimchi Stew) Recipe
Kimchi Jjigae is a traditional spicy Korean stew made with aged kimchi and pork belly, delivering a rich, comforting flavor. This hearty stew is perfect for warming the soul and is a staple in Korean cuisine, often enjoyed with rice and shared among family and friends. The fermentation of the kimchi adds depth and health benefits, while the gochugaru provides a vibrant spicy kick.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup, Stew
- Method: Sautéing and simmering
- Cuisine: Korean
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 1 cup aged kimchi, chopped
- 200 grams pork belly, sliced
- 1 medium onion, sliced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 4 cups water
Optional Ingredients
- 100 grams tofu, cubed (optional)
- 100 grams seafood (such as clams or shrimp) (optional)
Instructions
- Prepare the pork belly: Slice the pork belly into bite-sized pieces. Heat a pot over medium heat and sauté the pork belly until it becomes crispy and browned. This step adds a rich texture and flavor base to the stew.
- Add kimchi and gochugaru: Add the chopped aged kimchi and gochugaru to the pot with the pork. Stir well to mix the spicy flavors and allow the kimchi to release its aroma, cooking for about 3–5 minutes.
- Add onion: Add the sliced onion to the pot and stir to combine, allowing the onion to soften slightly and add sweetness to the stew.
- Pour water and boil: Pour in 4 cups of water and bring the stew to a boil. Once boiling, reduce the heat to low and let the mixture simmer gently.
- Simmer to develop flavors: Let the stew simmer for 25–30 minutes. This slow cooking will tenderize the pork and allow the flavors of the kimchi and spices to meld richly.
- Add optional ingredients: If using tofu or seafood, add them during the last 10 minutes of simmering, gently stirring to combine and ensure they cook through without breaking apart.
- Final taste adjustment and serve: Taste the stew and adjust seasoning if necessary, then ladle into bowls and serve hot, ideally with steamed rice or other Korean side dishes.
Notes
- Use aged kimchi for the best flavor as fresh kimchi will not provide the same depth.
- Pork belly can be substituted with other cuts like pork shoulder or even beef for variation.
- Adjust gochugaru quantity to control the spice level according to your preference.
- To make it vegetarian, omit pork and seafood, and increase tofu or mushrooms instead.
- Serve with steamed rice and Korean banchan (side dishes) for an authentic experience.
Nutrition
- Serving Size: 1 bowl (approximately 350 grams)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: Kimchi jjigae, Korean stew, Kimchi soup, spicy Korean stew, Korean comfort food, pork kimchi stew
