Kimchi JJigae (Kimchi Stew)

In this post, I’m updating my kimchi jjigae post that was originally posted in September 2009 with better photos and new head notes.  

When kimchi gets old, it becomes an excellent ingredient for various other dishes! The most common dish made with aged kimchi is kimchi jjigae (김치 찌개). It’s a go-to stew in Korean homes. Growing up in Korea, we had a lot of meals just with kimchi jjigae and a bowl of rice. I don’t remember ever getting tired of it. 

There are many ways to make it. The popular version, which is also my favorite, is made with fatty pork. Kimchi and fatty pork is a match made in heaven. To add extra flavor, cook the kimchi and pork together before adding the liquid. If you’d like, use beef or canned tuna instead. It’s also good simply made in anchovy broth, without any meat, for a cleaner taste. Use the juice from the kimchi if available because it will add lots of flavor to the broth. Whether you make it to use up old kimchi, or to satisfy a craving, this small pot of comfort food is all you need for a satisfying meal. 

More ideas for using up old kimchi: dubu kimchi, kimchi jeonkimchi mandukimchi fried rice, kimchi kongnamul guk, kimchi bibim guksu, spaghetti with kimchi and kimchi jjim.

Ingredients
2 cups packed bite size kimchi (fully fermented)
4 ounces fresh pork belly (or other pork meat with some fat)
1 to 3 teaspoons Korean red chili pepper flakes (gochugaru)adjust to taste
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 cup juice from kimchi (if available)
2 cups of water* (1/2 cup more if not using kimchi juice)
6 ounces tofu
2 scallions
salt and pepper to taste

* For added flavor, save the water used to rinse rice, ssal ddeum mul, and use for jjigae/stew. The water used to rinse rice is commonly used for Korean jjigae. I normally use the water from the third round of rinsing. Another option is to use anchovy broth (about 7 or 8 medium dry anchovies and 1 3-inch square dried kelp boiled in 3 cups of water for 10 minutes).

Cut the meat and kimchi into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.

In a pot, cook the kimchi and pork with the red pepper flakes, garlic, and ginger over medium high heat until the kimchi is softened and the pork cooks through, about 10 minutes. Add the kimchi juice and water. Reduce the heat to medium, and boil for about 20 minutes. Add more water if necessary.

Add the tofu and scallions. Salt and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.

Tuna kimchi jjigae:
To make kimchi jjigae with no meat, follow the same steps leaving out the pork. Add one can of tuna (chamchi) with oil when adding the kimchi juice and water and boil for 10 – 15 minutes. (You can add onion slices at this point if desired.) Follow the rest of the recipe above. (Fresh or canned salmon works well too in kimchi jjigae.)

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Comments

  1. I tried this recipe last night and my husband loved it! He said it was restaurant quality. Thanks.

  2. I doubled this recipe planning to have some leftover so that I would not have to cook for the next meal but my Korean husband and his Korean friend ate the four serves in one go! This is how good it was! Thank you Hyosun :)

  3. Lilluz says:

    Hello again Hyosun. I just left a comment unde your Kimchi JJigae recipe but that comment was meant to be for your Kimchi Bokkeum Bap! Sorry :(

  4. Lilluz says:

    Hysoun, I made two pots of this yummy and hearty stew (I used pork for hubby and tuna for myself). Both turned out extremely delicious! Hubby didn’t feel like sharing his pot of stew with his other Korean friends! Hahaha :)

  5. Hyosun Ro,

    Thank you for posting this recipe. I am making it and the taste is great but I find that I am low on broth. Any suggestions as to what I might be doing wrong? Thank you!

  6. So good I just test this recipe yesterday. Result = yummi ^^
    I used canned kimchi, I’m from France it’s the only I can find but it’s delicious like that

    • Hello Magalie – I’m glad to hear it works well with canned kimchi also. I’d think many of my other readers would like to know that as well. Thanks for the feedback! Cheers!

  7. Love it!

  8. Love it!

  9. Looks so yummy… every time I’m on this site, I start drooling. I’ve never been a fan of fatty pork, even though I know it adds great flavor so my mom used to make it, sometimes, with canned 꽁치 and she would add a little sliced potatoes, too. I’m starting to have more old kimchi in my fridge b/c I’m buying larger sizes (my youngest LOVES kimchi). I’ll have to make this and see if she’ll like kimchi cooked.

  10. Anonymous says:

    Is it okay if we add no meat or fish at all?

  11. I always order Kimchi jigae when I go to korean restaurants and I always wanted to make it home. What kind of pot should I use?

  12. Hi can I know is this the same way to prepare army stew? Been wanting to make army stew but not sure is it the right way. Kindly advise. Thank you in advance

    • Yes, but use more water because you will need to add other ingredients like ham, spam, bacon, hot dogs, and/or vegetables such as onions. You can stir fry the kimchi (and raw pork if using) first and add the other ingredients or put everything together and cook. Hope this helps. I hope to put up my recipe up soon. Thanks!

  13. hi, can i not use the gochugaru? or any red pepper flakes will do? i planning to cook this, sundubu and teokbokki.

    I’ve went through some of your recipe, they are so simple and easy to follow. I’m so happy to have found it. Thank you!! :)

    • You don’t have to use gochugaru. Kimchi and kimchi juice should be sufficient. It will just be less spicy. I am so happy you found me as well. Happy cooking!!

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