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Kimchi Jjigae Recipe - Authentic Korean Stew for Ultimate Comfort Food

Simple, flavorful, and incredibly comforting, this Korean kimchi jjigae recipe is your go-to for a hearty, satisfying meal that's a breeze to make.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3
Calories: 374 kcal
Course: Soup
Cuisine: Korean

Ingredients

Meat
  • 180 g skinless pork belly (0.4 pounds), cut into bite size pieces
  • 1 Tbsp rice wine , sweet (mirin)
  • 3 sprinkles ground black pepper
Kimchi & Others
  • 3/4 cup aged Kimchi (at least 2 to 3 weeks old), cut into bite size pieces if not already
  • 1/4 small brown onion (30 g / 1 ounce), thinly sliced
  • 1/2 stalk small green onion (5 g / 0.2 ounce), thinly sliced
  • 2 small shiitake mushrooms (50 g / 1.4 ounces), stems removed, thinly sliced
  • 150 g firm tofu (5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer
  • 1 cup water
Jjigae base (mix these in a bowl)
  • 1 Tbsp Korean chili flakes (gochugaru)
  • 1 Tbsp soy sauce
  • 1 tsp korean chili paste (gochujang)
  • 1/4 tsp minced garlic 
  • 3 sprinkles ground black pepper

Instructions

    Cup of Yum
  1. Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
  2. Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.)
  3. Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a clay pot with a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch) Staub Cocotte without needing the skillet mentioned in the previous step.)
  4. Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat.
  5. Serve with a bowl of rice and other Korean side dishes.

Notes

Nutrition Information

Calories 374kcal (19%) Carbohydrates 6g (2%) Protein 10g (20%) Fat 33g (51%) Saturated Fat 11g (55%) Cholesterol 43mg (14%) Sodium 422mg (18%) Potassium 341mg (10%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 810IU (16%) Vitamin C 1.1mg (1%) Calcium 34mg (3%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 374

% Daily Value*

Calories 374kcal 19%
Carbohydrates 6g 2%
Protein 10g 20%
Fat 33g 51%
Saturated Fat 11g 55%
Cholesterol 43mg 14%
Sodium 422mg 18%
Potassium 341mg 7%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 810IU 16%
Vitamin C 1.1mg 1%
Calcium 34mg 3%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.