Easy Kimchi Stew Recipe (Jjigae) With Pork and Tofu (2024)

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Bring the wave of Korean dramas right into your kitchen with this easy recipe for kimchi stew with pork and tofu! This popular Korean dish, kimchi jjigae is deliciously rich and flavorful! A bowl of salty, sour, sweet, and spicy stew in one!

Easy Kimchi Stew Recipe (Jjigae) With Pork and Tofu (1)

I've been cooking this dish for a while but have not quite gotten the right balance of saltiness and spiciness until recently. I always skip adding the kimchi brine that was why my kimchi stew before was just meh and bland.

My love for kimchi started during our trip to South Korea in 2017. When you eat at any diner in Korea, there's always kimchi and lots of sides in every dish! Authentic kimchi is not just spicy and salty but amazingly has a tinge of sweetness. The cabbage tastes fresh and crunchy too.

Make sure to try my homemade kimchi recipe.

I'm glad that here in the US, Asian store is abundant. I usually buy kimchi in bulk. A 10-pound jar costs $20. I use it all the time, especially when I cook this stew or as a side to any fried food I eat. This stew is a household favorite I have in rotation twice a month.

How To Make Kimchi Stew with Pork and Tofu?

Easy Kimchi Stew Recipe (Jjigae) With Pork and Tofu (2)

Cooking kimchi stew is easy and simple using store-bought broth like chicken, beef, or vegetables. In Korea, they usually make their stock from scratch using anchovy.

But I'm using chicken broth for this recipe because that's what I have on hand. You can also use beef or vegetable stock.

To make kimchi stew, you will need sesame oil, garlic, onions, pork belly, kimchi, its brine, broth, gochujang (Korean red pepper paste), salt, sugar, firm tofu, and scallions.

Except for kimchi, I never really liked spicy food so this version is a bit mild on the spiciness. If you like hot and spicy kimchi stew, add more red pepper paste and chili flakes.

You will need a pot to cook this stew. In Korean dramas, they usually serve this in a stone bowl called dolsot.

In medium-high heat, start heating a tablespoon of vegetable oil. Saute 2 teaspoons of minced garlic, medium-size sliced onions, and half a pound of pork belly for 5 minutes or until the pork is n longer red.

Add 2 cups of chopped kimchi along with 1/4 cup of kimchi brine. Simmer for 2 minutes. Pour in 2 cups of broth and add 2 teaspoons of gochujang and 2 teaspoons of sugar. Season with salt and simmer for 10 minutes. Topped with sliced firm tofu and sprinkle with scallions. Add a splash of sesame oil, cover the pot, and simmer for 2 minutes.

Kimchi stew with pork and tofu is best served with rice and fried salted mackerel.

Easy Kimchi Stew Recipe (Jjigae) With Pork and Tofu (3)

What to do with leftover kimchi stew? What I always do with the leftover stew is turn it into ramen or udon. I either add ramen or udon noodles to the soup and stir in an egg.

Easy Kimchi Stew Recipe (Jjigae) With Pork and Tofu (4)

Kimchi Stew Recipe with Pork and Tofu

Delicrunch.co

Bring the wave of Korean dramas right into your kitchen with this easy recipe for kimchi stew with pork and tofu! This popular Korean dish, also known as kimchi jjigae is deliciously rich and flavorful! A bowl of salty, sour, sweet, and spicy stew in one!

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup

Cuisine Asian, Korean

Servings 4

Ingredients

  • 1 tablespoon oil
  • 1 onion medium-size, sliced
  • 2 teaspoons garlic minced
  • 1/2 pound pork belly thinly sliced
  • 2 cups kimchi chopped
  • 1/4 cup kimchi brine it usually comes with the kimchi
  • 2 cups broth chicken, beef or vegetable
  • 2 teaspoons gochujang (korean red pepper paste)
  • 2 teaspoons sugar
  • salt to season
  • 12 oz firm tofu sliced
  • 1 stem scallions sliced
  • 1 teaspoon sesame oil

Instructions

  • In a pot, heat oil in medium-high heat and saute the onions, garlic and the pork belly for 5 minutes or until the pork is not red anymore.

  • Add chopped kimchi along with its brine. Simmer for 2 minutes. Pour in broth and add in gochujang, and sugar. Season with salt and simmer for 10 minutes.

  • Topped with sliced firm tofu and sprinkle with scallions. Add a splash of sesame oil, cover the pot and simmer for 2 minutes.

  • Serve with rice.

Notes

For more spiciness, add another teaspoon of gochujang and 1 teaspoon chili flakes.

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Comments

    Leave a Comment

  1. LucyA says

    Easy Kimchi Stew Recipe (Jjigae) With Pork and Tofu (9)
    First time making Jjigae... it turned out great and the family loved it!
    I only tried it because of this easy to follow recipe 🙂

    Reply

  2. Sam R says

    Easy Kimchi Stew Recipe (Jjigae) With Pork and Tofu (10)
    This was so tasty and completely satisfied my pork belly and kimchi craving!
    I was wondering if the nutrition info could be provided? specifically the micronutrients. thank you!!

    Reply

  3. Andi says

    Easy Kimchi Stew Recipe (Jjigae) With Pork and Tofu (11)
    So delicious! I subbed out for pork tenderloin slices, agave syrup and toss in some vermicelli noodles while cooking instead of serving over rice. My new favourite Fall dish!

    Reply

Easy Kimchi Stew Recipe (Jjigae) With Pork and Tofu (2024)

FAQs

What is the difference between kimchi jjigae and tofu stew? ›

Kimchi jjigae is a kimchi-based stew served with blocks of firm tofu, and, usually, small pieces of pork, whether pork belly or pork shoulder. On the other hand, soondubu jjigae, or sundubu jjigae, is a soft tofu stew, made by simmering silken tofu, assorted vegetables, and chopped kimchi in a spicy broth.

Is it okay to eat kimchi jjigae everyday? ›

Kimchi can be found in almost every Korean household. It is possible to buy kimchi jars in most supermarkets and online sites. Kimchi offers multiple health benefits and maintains the overall health of the body. It is often recommended to include kimchi in your daily diet.

What is the difference between kimchi jjigae and kimchi Guk? ›

Thicker and saltier than soup, jjigae contains more solid ingredients than guk. The ratio of liquid to solid ingredients is around 4:6. Unlike guk, the key component of jjigae is the solid ingredients such as vegetables, tofu, fish or meat. It is common practice for families to share a pot of jjigae.

What to pair with kimchi jjigae? ›

How to Serve Kimchi Jjigae. A bowl of hot rice is de rigueur for eating with kimchi stew. It's also common to serve this stew with a variety of Korean side dishes called banchan.

Why is my kimchi stew bitter? ›

If bitter tasting compounds naturally found in cabbage remain in the kimchi juice or cabbage leaves, they can leave a bitter taste. If that is the case, the bitter taste vanishes as kimchi ripens. Warning! The excessive use of seasoning that suppresses ripening such as ginseng makes the bitter taste more prominent.

Is kimchi tofu stew healthy? ›

Long-time fermented kimchi is going to have a sour, rich, and strong taste, which is perfect for making flavorful dishes such as kimchi tofu soup. Fermented kimchi is also loaded with good bacteria, which can help you maintain a healthy digestion.

What does jjigae mean in Korean? ›

Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) are Korean stews.

Is kimchi jjigae high in cholesterol? ›

Nutrition Facts per Serving:

Protein: 37 grams. Carbohydrate: 49.5 grams. Saturated Fat: 3.6 grams. Cholesterol: 246 milligrams.

Is kimchi jjigae better the next day? ›

And the prep is crazy simple. Chop an onion, some garlic, some pork belly and some kimchi (unless it already came chopped, as ours did). While stuff is cooking, slice a scallion or two. Of course, like most stews, it's even better the next day.

What vegetables go with kimchi? ›

While kimchi is traditionally a cabbage-based dish, any vegetable goes. Here, chef Bill Kim gives cucumbers a chance to shine in the spotlight with support from a few standout players including sesame oil, Thai basil, and lime zest.

How to make kimchi jjigae less sour? ›

If the kimchi is overly sour to your taste, add a teaspoon or two of sugar to the stew to balance out the sour taste.

What is the difference between kimchi jjigae and kimchi jjim? ›

Kimchi jjim (or kimchijjim, 김치찜) is a braised kimchi dish. It's typically made with pork, but you can use other meat if you like. In Korea, kimchi jjim made with mackerel is also popular. Because the kimchi is slow braised, this recipe uses less liquid than the amount used for kimchi jjigae (stew).

What is the difference between soup and stew in Korean? ›

Some of you may wonder about the difference between Korean soups (guk) and stews (jjigae). In general, guk has a higher ratio of liquid to solid ingredients, resulting in a thinner consistency. Jjigae is thicker and has more concentrated flavors.

What is the difference between Cheonggukjang jjigae and Doenjang? ›

As mentioned, Cheonggukjang is fermented for only a few days. But Doenjang is fermented for much longer, typically for a month or longer.

References

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