When kimchi gets old, it becomes an excellent ingredient for various other dishes! The most common dish made with aged kimchi is kimchi jjigae (김치찌개). It’s a go-to stew in Korean homes and my absolute favorite!
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! 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.
The kimchi
When cooking with kimchi, you should always use fully fermented, sour kimchi. The older the better! If you can’t wait for your kimchi to turn sour, add a little bit of vinegar to the kimchi before using it. It’s not going to be as good as sour kimchi, but it’ll help a little.
Also, Your Korean market may carry commercially packaged kimchi called mukeunji (묵은지), meaning old kimchi.
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.
The Meat for kimchi stew
While there are many variations, fatty pork is most favored for kimchi jjigae in Korea. As I always say, kimchi and fatty pork is a match made in heaven. Not surprisingly, pork ribs are common and delicious in kimchi stew. Pre-boil the ribs until fairly tender, 20 to 30 minutes, and then cook with kimchi. If you don’t like pork, use beef or canned tuna instead. This recipe also includes the canned tuna version.
Growing up, we also enjoyed kimchi jjigae that’s simply made with anchovy broth without any meat. It gives a nice, clean taste to the stew.
Tips for making good kimchi jjigae
1. Use old, sour kimchi.
2. Cook the kimchi and pork together before adding the liquid. This step develops extra flavor.
3. Use the water used to rinse rice (ssalddeumul, 쌀뜨물) as the stew base. It’s commonly used for Korean stews. Use the water from the second or third round of rinsing. The rice water thickens the broth slightly and enhances the flavor.
4. Anchovy broth, chicken broth, milky bone broth or vegetable broth will also be great as a soup base.
5. Use the juice from the kimchi if available. It will add lots of flavor to the broth.
If you want to try making kimchi at home, it’s not that difficult to make. Here are my easy-to-follow recipes: pogi kimchi, mak kimchi, and vegan kimchi.
More recipes with old kimchi
Watch how to make it
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 2 cups packed bite size kimchi fully fermented
- 4 ounces fresh pork belly or other pork meat with some fat or other protein choice
- 1 to 3 teaspoons gochugaru (Korean red chili pepper flakes) adjust to taste or omit
- 1 teaspoon minced garlic
- 1 tablespoon cooking oil
- 1/2 cup juice from kimchi if available
- 6 ounces tofu
- 2 scallions
- salt (or a little bit of soup soy sauce or regular soy sauce) and pepper to taste
Instructions
- Cut the kimchi into bite size pieces.
- Cut the meat into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
- Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
- Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium, and boil, covered, for about 15 minutes. You can add more water if necessary.
- Drop the tofu and scallions in. Salt (or soup or regular soy sauce) 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.)
Notes
- Use old, sour kimchi.
- Cook the kimchi and pork together before adding the liquid. This step develops extra flavor.
- Use the water used to rinse rice (ssalddeumul, 쌀뜨물) as the stew base. It's commonly used for Korean stews. Use the water from the second or third round of rinsing. The rice water thickens the broth slightly and enhances the flavor.
- Anchovy broth, chicken broth, milky bone broth or vegetable broth will also be great as a soup base.
- Use the juice from the kimchi if available. It will add lots of flavor to the broth.
Jennifer Thessin says
Hello, this is probably my 5th or 6th time making this and I loved every. single.batch! I’ve been eating kimchi since I was, mmmm, 12 and I’m 65 now! I agree, comfort food at its best. Thanks so much for your recipe!
Sue says
This was delicious and thanks to the video, it was very easy to make. It tasted like the Kimchi Jjigae we used to get at our favorite Korean restaurant in St. Paul, MN. Thank your u so much!!!
Jinx says
This was amazing. Even my meat and potatoes picky husband ate multiple bowls and loved it. (I forgot to buy tofu, but everything else was the same. Next time I’ll have the tofu to make it.)
Carrie says
Thank you so much for Sharing this recipe! After trying many different recipes this one is it! I have made it FIVE times! Both with the pork and without. My family feels like we are back in Korea!
Hyosun says
I’m so happy to hear that! Thanks!
Cassandra ching says
Hi, can i omit the pork? Since i dont have available pork. Thank you. 😊
Hyosun says
Yes you can.
Mon says
Love it! I’m Thai. Thai people love Korean food. Your recipe makes me think about my favorite Korean restaurant in Thailand, owned by Korean and their food is so good. I’m definitely your fan <3
Francesca Rosato says
Thank you for this recipe ! It’s delicious !
Home made Kimchi Jjigae is another level. Here in France I ate it at Korean restaurants several times but it was not as tasty as this one (I think they put too much water in it and less kimchi).
Hyosun says
Glad to hear that! Thank you!
Courtney says
I’ve made this a couple times now and thank you!! This is the best recipe and always comes out amazing
Hyosun says
Great to hear that! Thank you!!
Jennifer Thessin says
Hi Hyosun,
Delicious every time I’ve made it!
Sim says
Dear Ms Hyosun, if these days no-rinse rice are being used, does it still work as ssalddeumul, 쌀뜨물?
Thank you!!
Hyosun says
hmm I don’t think I understand the question, but water from rinsing the rice is called ssalddeumul.
Elizabeth says
I love kimchi jjigae, I’m such a sucker for sweet flavours though, so I always add some sugar. I also love to crack an egg into it during the final stages of cooking, the yolk makes it so creamy and savoury. Thank you for this delicious recipe!
Clara says
I normally don’t comment but bacon is salted pork. Kimchi is fermented salted cabbage.
You’ll need the sugar to counteract the salt.
But bacon, sugar and egg? You had kimchi stew alright. Please try it as per recipe to taste the difference. There are or is fusion Korean cooking but I come onto this site to get some proper flavours. Just letting you know it tastes better cooked as per the recipe.
Jackie says
Delicious! I used 4 oz. lean bacon, cut up and omitted the oil in a non-stick pan. So easy and so tasty! It was actually 3 servings when I added a bit more tofu and maybe a little more broth. Dare I say, it was rather low calorie! Thanks for a great simple recipe.
Angela Lin says
Wow. I’ve heard people rave about kimchi jjigae and didn’t understand the hype until now. This soup is just chef’s kiss. It’s so flavorful, so delicious and would definitely make again. I wanted a quick dinner recipe and had some leftover kimchi so I gave it a try. No regrets, so good! Thank you for my new obsession Hyosun!! Much love!
Hyosun says
oh I’m very happy to hear about your newly found obsession! Kimchi jjigae is so good!!
Leo says
I just used an older jar of spicy kimchi that didn’t taste that good anymore, put water and chicken bullion powder and it was great, still spicy and very tasty.
Daria says
That was so delicious! I hid the container of leftovers in the back of the fridge so no one would find it tomorrow. 🙂
Kristal says
I made this recipe today and OMG its sooo good. I have been craving this for days now.
Janie says
All i am missing or need is fermented kimchi how do I buy or get kimchi to get fermneted?
Hyosun says
Kimchi just takes time to ferment in the fridge. You can leave it out at room temp to expedite fermentation. Some Korean stores carry commercially packaged kimchi in the refrigerated section that’s labeled as mukeunji (묵은지), which is very old, sour kimchi for making stews. Otherwise, you just have to try it and see if it needs more time to ferment. Hope this helps.
Duncan says
I have a question: I just made some and love it but I made enough for 8, used up all my kimchi to make the soup, and dished up two bowls for dinner. Delicious. But I used up more of the broth than planned and now have mostly cooked kimchi and tofu at the bottom of the pot. What can I top it up with to have enough to split into 6 more bowls?
Hyosun says
Oh that happens! Simply add more water (or flavorful broth such as anchovy broth and chicken broth), and add more gochugaru and salt (or soup soy sauce or even saeujeot) if too diluted. Enjoy!
Kaylee says
Kimchi soup is one of my favorite foods and I order some for takeout nearly every week. Tried this recipe for the first time tonight and I’m SO happy with it! It’s delicious and now I can make it at home for less money. Thanks so much for the recipe.
Kyndra says
Hi! Is it possible to make this with ground pork instead of pork belly?
Hyosun says
Yes you can! Not typical but works for the flavor.
Hannah says
I have made this to eat with my husband 3 times now and it is one of our favourites! Thank you for sharing this dish and making it accessible to all.
Matt Jones says
Absolutely delicious! I never really thoroughly enjoyed kimchi jjigae in the past, and this has won me over. I used sesame oil which I think made a difference to, and used radish kimchi which softened wonderfully. Thank you!
Carolina Hernandez says
Hello Ms, do you know how to make rice cakes from scratch? 🙂
Sola Kim says
Thank you for including the variation using canned tuna, instead of meat. My daughter is now a pescatarian and we both loved it and didn’t miss the pork at all. There is nothing like a good jjigae for warming up a tired body and soul!
Carolyn P. says
Thanks for the recipe. Is firm or tofu preferred for this recipe?
Hyosun says
The Korean brands label them as for stew (찌개용) and soft, but if you’re buying a non-korean brand, medium/regular is fine. See my dubu jorim recipe for different types of tofu for Korean cooking. https://www.koreanbapsang.com/dubu-jorim-korean-braised-tofu/
Vanessa R says
Can i leave out the tofu?
Hyosun says
Yes you can!
Kim says
I loved this! I’ve been wanting to try Korean cooking for awhile, but was worried about the ingredients being difficult to find. This dish was so easy, incredibly flavorful, and very satisfying! I didn’t have any extra Kimchee liquid so I added additional water, and used 3 tsp of Korean chili flakes. Thank you!
Pagan Chavez says
Great recipe. But I do have one question. Can I make this without any meat at all? I’m trying to work with what I have right now. I’m getting groceries tomorrow but I want this today. 🙂
Mimi says
Hello! Yes, no meat required to be savory and delicious. Kimchi stew is also a great vegan dish when using vegan kimchee (no fish sauce or brined shrimp used). I’m making a big pot to be enjoyed tonight for dinner and also as leftovers (the desired kind). It keeps well for 2-3 days in the fridge. It’s a favorite one-dish meal in our home; my teenagers prefer kimchee jjigae with a bowl of rice over pizza/cheeseburgers any day. 😀
Fraulynd says
Iam going to try this wonderful recipe, really love korean food
kimchi says
My family enjoyed the Kimchi JJigae recipe you shared. Have a good day. <3
Pat says
I just found your website when I googled how to cook kimchi jjigae, my favourite dish, and Im so thrill that you have shared sooo many recipes, and impressed by your story of cooking for so many people. I’m going to try to cook some authentic Korean food now. Thank you for sharing.
Nilu Hampton says
I tried this recipe, stew turned out very nice. Thank you so much for sharing it!
Samantha Wright says
Love your recipes. Is this recipe for 1 serving?
Hyosun says
Thank you! 2 servings!
Charles Parker says
Very simple but tasty recipe. I followed the recipe exactly, but found the cubed pork belly wasn’t tender and ended up pulling the pieces and boiling separately to tenderize them. This site is my go to site for authentic Korean dishes. Thanks for all of your efforts.
Kathy cavallini says
Every one loves jjigae! Once you acquire Korean taste you will move forward with complex flavours like the very spicy pork dishes!
Justin says
I made this using your version of Mak Kimchi and it came out perfect. Thank you for demystifying Korean cooking for me! It’s the perfect stew for a cold winter day.
Amalia says
Hello Hyosun,
What is the difference between using firm vs soft tofu?
I’m wondering incase I’m unable to find any soft tofu at my grocery store. Thank you for sharing all your recipes. Can’t wait to try them all!
Hyosun says
Hi Amalia! It’s just a textural diff. Koreans prefer tofu to be softer in jjigae, but not a huge difference. Use what you can find. Enjoy!
Kathy cavillini says
There is a difference in tofu (soy bean product)
Soft and moisture level high is the way to go! The reason being ….. texturally
Please never overcook your tofu it is a highly respected food used in everyday cooking!
Arthur says
Been following your website since start of the year and have made some amazing dishes. Thank you 🙂 This is my next recipe that I want to try with some left over kim chi, just wanted to ask, when you say ‘pot’, are you referring to an earthen pot, the same that is used for steamed eggs recipe?
Thanks in advance
Hyosun says
Thanks for following! Yes, it’s the same earthen pot, but a bigger size. However, you can cook kimchi jjigae in any pot you have.
Michelle says
What firmness tofu do you use for this?
Hyosun says
Use what you can find, but Korean block tofu packages are usually labeled “soft (찌개용)” for stews.
Sacha Wilson says
I love kimchi soup…it’s so versatile! I add whatever meat I have on hand, but I definitely agree that pork gives it the best flavor. A lot of recipes call for adding sugar, but I don’t. My husband likes a touch of sweetness to it, so he often adds hoisin sauce to his. Like your suggestion, I often cook the meat and kimchi together before adding the liquid, but I also sometimes add the tofu at that step as well to give it a bit more flavor and texture as well. I also like to add dices zucchini and shredded carrots, and I often substitute broth for about half of the liquid. I’ve only been dabbling in Asian cooking for a few months, so I love to try different versions of the same dish, especially this one. I can’t say that doing it my own way has always been a success…there have been some huge failures with other dishes!…but I haven’t gone wrong with this stew yet!
Kristina says
Hi Hyousun. Ive made this meal like 5 times already. Its very nice and I love it especially in the winter or on the rainy days. It warms my heart.
Im amazed with korean cuisine, you use a lots of vegetables and I love spicy food too. Here in Prague we dont have much korean restaurants, so I started to cook by myself according your recipes. Youre my only source to be honest :). My boyfriend is Portuguese and he is so amazed by your meals, that he started to talk about marrying me. 🙂 hahaha
Thank you for creating this site. Have a nice day.
Kristina
Jess says
Hello! I would love to try this recipe but I’m not sure where to find pork belly near me. What other kind of pork can I use?
Hyosun says
Any pork part will be okay, preferably with some fat. Pork ribs are great too. You may want to boil the ribs and then add kimchi. Hope this helps.
Risse says
Hi,
Can I make it without the red pepper flakes and use gochujang instead?
Hyosun says
You can simply omit gochugaru. Use more kimchi juice if available. A little bit of gochujang is okay too. Enjoy!
Eugene Sullivan says
Thank you; your recipes are really just like what I ate in Korea while I was in the Army at my friend’s house. Real Korean home cooking at its best. Easy-to-use recipes. Again, thank you.
Adam E Zappe says
Hi. I bought Assi Brand chili paste made by Korean Farm inc out of Korea. The Asian grocery store did not have the Korean pepper flakes. Can I use the paste in place of the flakes. Thank you very much.
Kimie says
Thank you for your recipe. This came out great!
Hannah says
Where has this site been all my life????
Hyosun says
Haha I am glad you’ve found it! Enjoy!!!
Susan Burkowsky says
Can this be frozen? I’d love to include this for my soup swap!
Hyosun says
The texture of kimchi may alter a bit. I’d suggest you keep it in the fridge. It will keep well for a few days if you need to make it ahead.
Lin says
Thank you so much! I have been trying to figure out what was wrong with the recipes I used for years and I realise now its the rice water! When I use rice water, together with dried anchovy and kombu, to make broth it turns out very good. 😀 Thankz heaps
Kelly says
I love this recipe so much, I’ve made it several times and it always turns out delicious.
I substitute the tofu for rice cake because I don’t like tofu and the water for beef stock because I enjoy the slightly richer flavour. I’ve just started making my own kimchi so I should be making it a lot more 🙂
Tim says
Turned out great. Thanks!
Leila says
Hello! I can’t wait to make this. I want to use my crock pot, what is the quantity your recipe serves? I want to make a large amount and freeze for the winter… perhaps I should double it? Thank you!
Hyosun says
Hi Leila – It’s probably 2 to 3 servings depending on the portion size. Enjoy!
kendi says
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!! 🙂
Hyosun says
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!!
Jenny says
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
Hyosun says
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!
Jenny says
Thank you so much for your advise. Can’t wait for your recipe to be up. Looking forward 🙂
chkkr says
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?
Hyosun Ro says
You can use any kind of pot, but a heavy bottom one is good if you have one. Enjoy!
Anonymous says
Is it okay if we add no meat or fish at all?
Hyosun Ro says
Yes, it will still be delicious. Add a little bit of vegetable oil, if you want.
Enjoy!
sosopie says
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.
Hyosun Ro says
We love canned kkongchi or mackerel version too. Hope your daughter likes kimchi jjigae. I loved it as a child. Thanks!
Ahh Yo says
Love it!
Ahh Yo says
Love it!
Magalie Blaise says
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
Hyosun Ro says
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!
Courtney Poles says
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!
Hyosun Ro says
It could be that your heat is too high. Just add more water, lower the heat, or cook covered. Any of these will help. Thanks!
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 🙂
Hyosun Ro says
That’s funny! I am glad he liked it so much. I like to use tuna sometimes, but pork is a definite favorite.
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 🙁
Hyosun Ro says
Noted! Thanks again!
Lilluz says
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 🙂
Hyosun Ro says
That’s great! I am glad to hear your husband and friend liked it that much! Thanks for letting me know!
trialsinfood says
I tried this recipe last night and my husband loved it! He said it was restaurant quality. Thanks.