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    Home » Stew

    Kimchi Jjigae (Kimchi Stew)

    Published 12/27/2020. Updated 05/11/2021

    Jump to Recipe

    Have some old kimchi in the fridge? Make this kimchi jjigae! It’s delicious with fatty pork. Such a comfort food!

    DSC5893 3 e1742780461366 - Kimchi Jjigae (Kimchi Stew)

    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.

    DSC5897 2 e1742780436647 - Kimchi Jjigae (Kimchi Stew)

    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.

    With good sour kimchi and pork, it really doesn’t take much to make delicious kimchi jjigae. Also see my Instant Pot kimchi jjigae.
     
    kimchi jjigae Collage - Kimchi Jjigae (Kimchi 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

    Instant Pot kimchi jjigae
    Kimchi jeon (pancakes)
    Kimchi fried rice
    Dubu kimchi
    Kimchi mandu (dumplings)
    Kimchi kongnamul guk (soup)
    Kimchi bibim guksu (cold noodles)
    Braised kimchi (kimchi jjim)

    DSC 5089 3 - Kimchi Jjigae (Kimchi Stew)

    Watch how to make it

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC5897 2 e1742780436647 300x300 - Kimchi Jjigae (Kimchi Stew)

    Kimchi Jjigae (Kimchi Stew)

    4.74 from 220 votes
    Main Course
    Servings: 2
    Print Recipe

    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.
      DSC5858 2 640x427 - Kimchi Jjigae (Kimchi Stew)
    • Cut the meat into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
      DSC5844 640x427 - Kimchi Jjigae (Kimchi Stew)
    • 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.
      DSC5785 2 640x427 - Kimchi Jjigae (Kimchi Stew)
    • 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.
      DSC5805 2 640x427 - Kimchi Jjigae (Kimchi Stew)
    • 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.
      DSC5807 640x427 - Kimchi Jjigae (Kimchi Stew)

    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

    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.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    You may also like:

    • DSC 2014 e1547701382767 300x300 - Kimchi Jjigae (Kimchi Stew)
      Instant Pot Kimchi Jjigae (Stew)
    • DSC7624 01 e1682657800913 300x300 - Kimchi Jjigae (Kimchi Stew)
      Kimchi Jjim (Braised Kimchi)
    • DSC 0191 e1537851783573 300x300 - Kimchi Jjigae (Kimchi Stew)
      Dubu Kimchi (Tofu with Stir-fried Kimchi and Pork)
    • DSC 1216 e1459740754298 300x300 - Kimchi Jjigae (Kimchi Stew)
      Gamjatang (Spicy Pork Bone Stew)
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    Reader Interactions

    Comments

    1. Jennifer Thessin says

      May 09, 2025 at 7:59 pm

      5 stars
      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!

      Reply
    2. Sue says

      February 12, 2025 at 8:04 pm

      5 stars
      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!!!

      Reply
    3. Jinx says

      December 05, 2024 at 7:27 pm

      5 stars
      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.)

      Reply
    4. Carrie says

      November 25, 2024 at 6:54 pm

      5 stars
      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!

      Reply
      • Hyosun says

        November 27, 2024 at 12:56 pm

        I’m so happy to hear that! Thanks!

        Reply
    5. Cassandra ching says

      June 28, 2024 at 7:28 am

      Hi, can i omit the pork? Since i dont have available pork. Thank you. 😊

      Reply
      • Hyosun says

        June 29, 2024 at 4:44 pm

        Yes you can.

        Reply
    6. Mon says

      May 23, 2024 at 3:33 pm

      5 stars
      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

      Reply
    7. Francesca Rosato says

      April 18, 2024 at 7:57 am

      5 stars
      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).

      Reply
      • Hyosun says

        April 26, 2024 at 11:55 pm

        Glad to hear that! Thank you!

        Reply
    8. Courtney says

      March 23, 2024 at 5:47 pm

      5 stars
      I’ve made this a couple times now and thank you!! This is the best recipe and always comes out amazing

      Reply
      • Hyosun says

        March 24, 2024 at 10:06 pm

        Great to hear that! Thank you!!

        Reply
    9. Jennifer Thessin says

      February 07, 2024 at 8:22 pm

      5 stars
      Hi Hyosun,

      Delicious every time I’ve made it!

      Reply
    10. Sim says

      September 10, 2023 at 11:36 pm

      Dear Ms Hyosun, if these days no-rinse rice are being used, does it still work as ssalddeumul, 쌀뜨물?
      Thank you!!

      Reply
      • Hyosun says

        September 15, 2023 at 9:50 am

        hmm I don’t think I understand the question, but water from rinsing the rice is called ssalddeumul.

        Reply
    11. Elizabeth says

      August 28, 2023 at 4:33 am

      5 stars
      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!

      Reply
      • Clara says

        September 06, 2023 at 11:34 pm

        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.

        Reply
    12. Jackie says

      June 22, 2023 at 4:41 pm

      5 stars
      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.

      Reply
    13. Angela Lin says

      March 04, 2023 at 5:06 pm

      5 stars
      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!

      Reply
      • Hyosun says

        March 04, 2023 at 10:22 pm

        oh I’m very happy to hear about your newly found obsession! Kimchi jjigae is so good!!

        Reply
    14. Leo says

      January 10, 2023 at 9:08 pm

      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.

      Reply
    15. Daria says

      October 18, 2022 at 9:18 pm

      5 stars
      That was so delicious! I hid the container of leftovers in the back of the fridge so no one would find it tomorrow. 🙂

      Reply
    16. Kristal says

      June 13, 2022 at 9:06 am

      I made this recipe today and OMG its sooo good. I have been craving this for days now.

      Reply
    17. Janie says

      January 30, 2022 at 11:44 pm

      All i am missing or need is fermented kimchi how do I buy or get kimchi to get fermneted?

      Reply
      • Hyosun says

        February 05, 2022 at 12:17 pm

        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.

        Reply
    18. Duncan says

      January 26, 2022 at 8:42 pm

      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?

      Reply
      • Hyosun says

        January 27, 2022 at 7:43 pm

        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!

        Reply
    19. Kaylee says

      January 23, 2022 at 6:53 pm

      5 stars
      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.

      Reply
    20. Kyndra says

      January 14, 2022 at 12:25 pm

      Hi! Is it possible to make this with ground pork instead of pork belly?

      Reply
      • Hyosun says

        January 16, 2022 at 1:03 pm

        Yes you can! Not typical but works for the flavor.

        Reply
    21. Hannah says

      November 21, 2021 at 6:22 am

      5 stars
      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.

      Reply
    22. Matt Jones says

      September 03, 2021 at 1:06 am

      5 stars
      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!

      Reply
    23. Carolina Hernandez says

      December 11, 2020 at 7:10 pm

      Hello Ms, do you know how to make rice cakes from scratch? 🙂

      Reply
    24. Sola Kim says

      October 01, 2020 at 7:03 pm

      5 stars
      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!

      Reply
    25. Carolyn P. says

      September 21, 2020 at 7:57 pm

      Thanks for the recipe. Is firm or tofu preferred for this recipe?

      Reply
      • Hyosun says

        September 22, 2020 at 9:49 pm

        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/

        Reply
        • Vanessa R says

          April 30, 2023 at 11:33 am

          Can i leave out the tofu?

          Reply
          • Hyosun says

            May 01, 2023 at 8:52 am

            Yes you can!

            Reply
    26. Kim says

      September 21, 2020 at 4:34 pm

      5 stars
      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!

      Reply
    27. Pagan Chavez says

      August 05, 2020 at 9:13 am

      5 stars
      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. 🙂

      Reply
      • Mimi says

        August 05, 2020 at 4:44 pm

        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. 😀

        Reply
    28. Fraulynd says

      July 30, 2020 at 9:00 am

      Iam going to try this wonderful recipe, really love korean food

      Reply
    29. kimchi says

      June 20, 2020 at 12:43 am

      5 stars
      My family enjoyed the Kimchi JJigae recipe you shared. Have a good day. <3

      Reply
    30. Pat says

      June 05, 2020 at 11:05 am

      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.

      Reply
    31. Nilu Hampton says

      June 03, 2020 at 9:38 pm

      5 stars
      I tried this recipe, stew turned out very nice. Thank you so much for sharing it!

      Reply
    32. Samantha Wright says

      May 08, 2020 at 9:49 pm

      Love your recipes. Is this recipe for 1 serving?

      Reply
      • Hyosun says

        May 09, 2020 at 7:38 pm

        Thank you! 2 servings!

        Reply
    33. Charles Parker says

      April 21, 2020 at 7:59 pm

      4 stars
      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.

      Reply
    34. Kathy cavallini says

      January 21, 2020 at 5:13 pm

      5 stars
      Every one loves jjigae! Once you acquire Korean taste you will move forward with complex flavours like the very spicy pork dishes!

      Reply
    35. Justin says

      January 09, 2020 at 1:32 pm

      5 stars
      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.

      Reply
    36. Amalia says

      September 30, 2019 at 1:42 pm

      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!

      Reply
      • Hyosun says

        October 01, 2019 at 12:42 am

        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!

        Reply
        • Kathy cavillini says

          January 21, 2020 at 5:16 pm

          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!

          Reply
    37. Arthur says

      September 24, 2019 at 5:46 am

      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

      Reply
      • Hyosun says

        September 25, 2019 at 12:40 am

        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.

        Reply
    38. Michelle says

      January 19, 2019 at 4:08 pm

      What firmness tofu do you use for this?

      Reply
      • Hyosun says

        January 20, 2019 at 10:29 am

        Use what you can find, but Korean block tofu packages are usually labeled “soft (찌개용)” for stews.

        Reply
    39. Sacha Wilson says

      September 15, 2018 at 10:03 am

      5 stars
      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!

      Reply
    40. Kristina says

      June 29, 2018 at 4:15 am

      5 stars
      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

      Reply
    41. Jess says

      March 25, 2018 at 2:12 pm

      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?

      Reply
      • Hyosun says

        March 25, 2018 at 11:05 pm

        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.

        Reply
    42. Risse says

      February 24, 2018 at 5:37 am

      Hi,
      Can I make it without the red pepper flakes and use gochujang instead?

      Reply
      • Hyosun says

        February 24, 2018 at 4:19 pm

        You can simply omit gochugaru. Use more kimchi juice if available. A little bit of gochujang is okay too. Enjoy!

        Reply
    43. Eugene Sullivan says

      January 30, 2018 at 6:30 pm

      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.

      Reply
    44. Adam E Zappe says

      January 27, 2018 at 4:24 pm

      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.

      Reply
    45. Kimie says

      January 05, 2018 at 8:36 pm

      Thank you for your recipe. This came out great!

      Reply
    46. Hannah says

      November 21, 2016 at 1:17 pm

      Where has this site been all my life????

      Reply
      • Hyosun says

        November 21, 2016 at 11:42 pm

        Haha I am glad you’ve found it! Enjoy!!!

        Reply
    47. Susan Burkowsky says

      November 10, 2016 at 8:43 am

      Can this be frozen? I’d love to include this for my soup swap!

      Reply
      • Hyosun says

        November 11, 2016 at 11:40 am

        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.

        Reply
    48. Lin says

      July 19, 2016 at 7:15 am

      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

      Reply
    49. Kelly says

      April 19, 2016 at 2:16 am

      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 🙂

      Reply
    50. Tim says

      January 23, 2016 at 3:44 pm

      Turned out great. Thanks!

      Reply
    51. Leila says

      January 15, 2016 at 12:54 pm

      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!

      Reply
      • Hyosun says

        January 16, 2016 at 10:25 pm

        Hi Leila – It’s probably 2 to 3 servings depending on the portion size. Enjoy!

        Reply
    52. kendi says

      August 25, 2014 at 1:29 pm

      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!! 🙂

      Reply
      • Hyosun says

        August 26, 2014 at 12:58 am

        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!!

        Reply
    53. Jenny says

      August 12, 2014 at 4:53 pm

      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

      Reply
      • Hyosun says

        August 13, 2014 at 12:38 am

        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!

        Reply
        • Jenny says

          August 13, 2014 at 1:12 pm

          Thank you so much for your advise. Can’t wait for your recipe to be up. Looking forward 🙂

          Reply
    54. chkkr says

      April 21, 2014 at 2:57 am

      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?

      Reply
      • Hyosun Ro says

        April 21, 2014 at 4:49 am

        You can use any kind of pot, but a heavy bottom one is good if you have one. Enjoy!

        Reply
    55. Anonymous says

      April 05, 2014 at 9:37 pm

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

      Reply
      • Hyosun Ro says

        April 06, 2014 at 12:35 am

        Yes, it will still be delicious. Add a little bit of vegetable oil, if you want.
        Enjoy!

        Reply
    56. sosopie says

      March 11, 2014 at 3:10 pm

      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.

      Reply
      • Hyosun Ro says

        March 11, 2014 at 6:43 pm

        We love canned kkongchi or mackerel version too. Hope your daughter likes kimchi jjigae. I loved it as a child. Thanks!

        Reply
    57. Ahh Yo says

      March 06, 2014 at 4:59 am

      Love it!

      Reply
    58. Ahh Yo says

      March 06, 2014 at 4:58 am

      Love it!

      Reply
    59. Magalie Blaise says

      November 10, 2013 at 9:16 am

      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

      Reply
      • Hyosun Ro says

        November 10, 2013 at 2:05 pm

        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!

        Reply
    60. Courtney Poles says

      June 25, 2013 at 2:15 pm

      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!

      Reply
      • Hyosun Ro says

        June 25, 2013 at 3:07 pm

        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!

        Reply
    61. Lilluz says

      May 08, 2012 at 3:35 am

      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 🙂

      Reply
      • Hyosun Ro says

        May 08, 2012 at 3:38 am

        That’s funny! I am glad he liked it so much. I like to use tuna sometimes, but pork is a definite favorite.

        Reply
    62. Lilluz says

      May 06, 2012 at 1:00 am

      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 🙁

      Reply
      • Hyosun Ro says

        May 06, 2012 at 1:35 am

        Noted! Thanks again!

        Reply
    63. Lilluz says

      May 06, 2012 at 12:57 am

      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 🙂

      Reply
      • Hyosun Ro says

        May 06, 2012 at 1:35 am

        That’s great! I am glad to hear your husband and friend liked it that much! Thanks for letting me know!

        Reply
    64. trialsinfood says

      April 16, 2011 at 5:58 pm

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

      Reply
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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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