Kimchi Jjigae
This classic Kimchi Jjigae is the ultimate Korean comfort food, featuring wonderfully sour, aged kimchi and succulent pork shoulder simmered together in a rich, spicy, and deep-flavoured broth. By sautéing the kimchi and pork before adding liquid, you unlock a complex, savoury depth that only improves over time. Served hot with tofu and spring onions, it is a warming, intensely satisfying bowl of home-style goodness.
Cuisines
Cooking Instructions
Cooking: 25 minutes
Notes:
Sautéing the kimchi and pork in oil before adding the liquid is an essential step, as it allows the pork fat to render and the kimchi to fry, creating a richer, deeper base.
Using rice-rinsed water (ssaltteumul) for the liquid adds a subtle thickness and rounds out the overall flavour profile of the stew perfectly.
If you do not have kimchi juice, you can substitute it with a half tablespoon of Gochujang to maintain the necessary tang and depth of flavour.
This stew is highly versatile and can be made with beef or canned tuna instead of pork, and additional seasoning such as fish sauce or salted shrimp can be added if required.
Sauté Base
Heat oil in a pot and stir-fry the pork shoulder and kimchi with red chilli flakes over medium-high heat until the pork is cooked and the kimchi is translucent.
Simmer
Pour in the kimchi juice and rice-rinsed water, bring to a boil, then cover and simmer for 15 minutes to allow the flavours to develop and the kimchi to soften.
Add Aromatics and Tofu
Stir in the sliced garlic and tofu, then continue to boil for a further 5 minutes to ensure the tofu is warmed through.
Finish
Adjust seasoning with salt, soy sauce, or fish sauce if necessary, sprinkle with chopped spring onions, and serve immediately while steaming hot.
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Ingredients
| Aged Kimchi | 400 g |
| Kimchi Juice | 100 ml |
| Pork Shoulder | 150 g |
| Oil | 1 tbsp |
| Red Chilli Flakes | 1 tbsp |
| Rice-rinsed Water | 500 ml |
| Tofu | 200 g |
| Garlic | 2 cloves |
| Spring Onions | 1 stalk |
