Delicious bowl of kimchi stew with vegetables and tofu

Kimchi Stew

ByOlivia Carter
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why make this recipe

Kimchi stew, or Kimchi Jjigae, is a popular Korean dish known for its rich flavors and comforting warmth. It’s perfect for cold days or when you need something hearty. The stew combines the unique taste of fermented kimchi with tender pork belly and tofu, creating a satisfying meal that fills you up. Plus, it’s an excellent way to use leftover kimchi, making it both delicious and resourceful.

how to make Kimchi Stew

Ingredients:

  • 5 oz pork belly
  • 2.5 cups water
  • 1/2 tbsp salted fermented shrimp (or 1/2 tablespoon of fish sauce)
  • 2 cups sour kimchi (chopped)
  • 1 tbsp coarse gochugaru (red pepper powder)
  • 1/2 tbsp fine gochugaru (red pepper powder)
  • 1 tbsp minced garlic
  • 1/2 block firm tofu (sliced, or soft tofu, not silken)
  • 1/2 tbsp soup soy sauce (optional, to taste)
  • 1 stalk scallion (chopped)
  • 1 long green pepper (chopped, or substitute with serrano or jalapeno peppers)

Directions:

  1. Slice the pork belly into 1/2 inch thick pieces.
  2. In a ddukbaegi (earthenware pot) or a regular pot, add the pork, water, and salted fermented shrimp. Bring to a boil and cook for 15 minutes over medium-low heat.
  3. After 15 minutes, add the chopped kimchi, coarse gochugaru, fine gochugaru, and minced garlic. Let the stew simmer for another 15 minutes until the kimchi has softened.
  4. Taste for seasoning and add the soup soy sauce if needed. Remember, depending on how salty your kimchi is, you may or may not need this addition, so taste first!
  5. Once the seasoning is complete, carefully place the sliced tofu on top of the stew. Tofu is delicate, so avoid mixing the stew after adding it in.
  6. Garnish with chopped scallions and peppers, and let simmer for another 30 seconds. Serve hot with a fresh bowl of rice and enjoy!

how to serve Kimchi Stew

Kimchi stew is best served hot, straight from the pot. It pairs wonderfully with a bowl of steamed rice, allowing you to balance the rich flavors of the stew with the mildness of the rice. You can also serve it with side dishes, known as banchan, to complete your Korean meal experience.

how to store Kimchi Stew

If you have leftovers, let the stew cool down and then store it in an airtight container in the refrigerator. It can be kept for about 3-4 days. To reheat, simply warm it on the stove over medium heat until hot. The flavors might intensify and become even better the next day!

tips to make Kimchi Stew

  • Use well-fermented kimchi for the best flavors. The longer the kimchi has been fermented, the more flavor it will add to the stew.
  • If you prefer a spicier stew, consider adding more gochugaru or including some fresh chili peppers.
  • Feel free to adjust the ingredients based on what you have. You can add vegetables like zucchini or mushrooms for more texture and flavor.

variation

You can make a vegetarian version of Kimchi Stew by omitting the pork and using vegetable broth instead of water. You can also add mushrooms or other vegetables for more substance.

FAQs

1. Can I use fresh kimchi for this stew?
Yes, you can use fresh kimchi, but the best flavor comes from aged kimchi that has fermented for a while.

2. What can I substitute for pork belly?
If you prefer a leaner option, you can use chicken breast or tofu alone to keep it vegetarian.

3. Can I freeze Kimchi Stew?
Yes, you can freeze it, but keep in mind that the texture of the tofu may change once thawed. It’s best to add fresh tofu after reheating.

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Kimchi Stew (Kimchi Jjigae)

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Non-Vegetarian
Print Recipe

Description

A rich and comforting Korean stew made with fermented kimchi, tender pork belly, and tofu, perfect for cold days.

Ingredients

  • 5 oz pork belly
  • 2.5 cups water
  • 1/2 tbsp salted fermented shrimp (or 1/2 tbsp fish sauce)
  • 2 cups sour kimchi (chopped)
  • 1 tbsp coarse gochugaru (red pepper powder)
  • 1/2 tbsp fine gochugaru (red pepper powder)
  • 1 tbsp minced garlic
  • 1/2 block firm tofu (sliced)
  • 1/2 tbsp soup soy sauce (optional, to taste)
  • 1 stalk scallion (chopped)
  • 1 long green pepper (chopped, or substitute with serrano or jalapeno peppers)

Instructions

  1. Slice the pork belly into 1/2 inch thick pieces.
  2. In a ddukbaegi (earthenware pot) or a regular pot, add the pork, water, and salted fermented shrimp. Bring to a boil and cook for 15 minutes over medium-low heat.
  3. After 15 minutes, add the chopped kimchi, coarse gochugaru, fine gochugaru, and minced garlic. Let the stew simmer for another 15 minutes until the kimchi has softened.
  4. Taste for seasoning and add the soup soy sauce if needed, depending on the saltiness of the kimchi.
  5. Carefully place the sliced tofu on top of the stew without mixing it.
  6. Garnish with chopped scallions and peppers, and let simmer for another 30 seconds.
  7. Serve hot with a fresh bowl of rice.

Notes

For the best flavor, use well-fermented kimchi. You can adjust the spice level by adding more gochugaru or fresh chili peppers.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Korean

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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