Easy Kimchi Jjigae Recipe – Authentic Korean Kimchi Stew at Home

Few Korean dishes are as comforting as a bubbling pot of Kimchi Jjigae (김치찌개). Spicy, savoury and deeply satisfying, this classic Korean kimchi stew combines well-fermented kimchi, pork and tofu in a rich, warming broth.

The best part is that authentic kimchi jjigae doesn't require complicated ingredients. With good kimchi, Korean tofu and a few pantry staples, you can make a delicious Korean meal at home in around 30 minutes.

At AsianFood.nz, you can find the key ingredients for kimchi jjigae in one place, including aged kimchi (mukeunji), Korean jjigae tofu, sliced pork belly and Korean gochugaru.

What Is Kimchi Jjigae?

Kimchi jjigae literally means "kimchi stew" in Korean. It is one of Korea's most familiar everyday dishes and is commonly made by simmering fermented kimchi with pork, tofu, spring onion and Korean seasonings.

The character of the stew changes depending on the kimchi you use. Well-fermented kimchi develops stronger acidity and a deeper savoury flavour, which mellows as it simmers and creates the distinctive broth of kimchi jjigae.

The Secret to Great Kimchi Jjigae: Aged Kimchi

For a deeper, more developed flavour, try CJ bibigo Aged Kimchi (Mukeunji) .

Mukeunji (묵은지) is aged Korean kimchi with a deeper, more pronounced fermented flavour than freshly made kimchi. That makes it particularly well suited to cooked dishes such as kimchi jjigae.

If you prefer regular kimchi, you can also use JONGGA Mat Kimchi . Kimchi that has become a little more sour through fermentation is particularly good for cooking.

Kimchi Jjigae Ingredients

Serves 2–3

• 300g aged kimchi or well-fermented napa cabbage kimchi
• 200g sliced pork belly
• 300g Korean tofu for jjigae
• ½ onion, sliced
• 1 spring onion, sliced
• 1–2 tsp Korean gochugaru
• 1 tsp minced garlic
• 1 tsp Korean soup soy sauce or regular soy sauce
• 500–600ml water or Korean anchovy broth
• 2–3 tbsp kimchi juice

Optional Ingredients

• ½ tsp sugar if the kimchi is particularly sour
• Fresh Korean chilli
• Enoki mushrooms
• Korean rice cakes (tteok)
• Spam or Korean luncheon meat
• Canned tuna

How to Make Kimchi Jjigae

Step 1 – Prepare the Kimchi

Cut the kimchi into comfortable bite-sized pieces. Keep some of the kimchi juice — adding around 2–3 tablespoons to the stew gives the broth extra depth.

If you're using mukeunji , its stronger fermented character will produce an especially rich kimchi stew.

Step 2 – Cook the Pork and Kimchi

Place the pork belly in a pot over medium heat and cook briefly until some of the fat begins to render.

Add the kimchi and minced garlic and stir-fry everything together for around 3–5 minutes.

Cooking the pork and kimchi together before adding the broth helps develop a richer base for the stew.

Step 3 – Add the Broth and Gochugaru

Pour in 500–600ml of water or anchovy broth. Add the kimchi juice and soy sauce.

For additional colour, heat and Korean chilli flavour, add 1–2 teaspoons of Gochugaru .

Bring the stew to a boil, reduce to medium heat and simmer for approximately 15–20 minutes.

This simmering time allows the flavour of the fermented kimchi and pork to develop throughout the broth.

Step 4 – Add the Jjigae Tofu

Slice BIBIGO Soft Tofu for Korean Stews & Soups into thick pieces and gently place them on top of the stew.

Simmer for another 5–7 minutes. Avoid stirring too aggressively after adding the tofu so that the pieces remain intact.

Step 5 – Finish with Spring Onion

Add sliced spring onion just before serving. Taste the broth and adjust the seasoning if necessary.

If your aged kimchi is especially sour, a small amount of sugar — around ½ teaspoon — can help balance the acidity.

Serve immediately while bubbling hot with a bowl of steamed rice.

Which Pork Is Best for Kimchi Jjigae?

Pork belly (samgyeopsal) is an excellent choice for kimchi jjigae.

As the pork cooks, some of its fat melts into the broth, adding richness that balances the acidity and spice of the fermented kimchi.

AsianFood.nz carries Frozen Pork Belly (Samgyeopsal) in 500g and 1kg options , which can be used for kimchi jjigae as well as Korean BBQ and other Korean dishes.

Other options include pork shoulder, pork neck or thinly sliced pork. For another classic Korean household variation, you can replace the pork with canned tuna.

Which Tofu Should You Use for Kimchi Jjigae?

For kimchi jjigae, use a Korean tofu suitable for soups and stews.

BIBIGO Soft Tofu for Korean Stews & Soups 300g is a convenient option for dishes such as kimchi jjigae, doenjang jjigae and Korean hot pots.

Cut the tofu into relatively thick slices and add it towards the end of cooking. This allows the tofu to warm through and absorb some of the spicy broth while helping it retain its shape.

Regular Kimchi vs Mukeunji for Kimchi Jjigae

Both work well. If you want a deeper fermented flavour, however, aged mukeunji is particularly well suited to this dish.

Kimchi Jjigae Variations

Tuna Kimchi Jjigae

Replace the pork with canned tuna for another popular Korean home-style version. Add the tuna later in the cooking process so it doesn't break apart too much.

Spam Kimchi Jjigae

Add sliced Spam or Korean-style luncheon meat for a richer, saltier variation. You can also add sausage for a flavour closer to Korean budae jjigae.

Extra Tofu Kimchi Jjigae

Skip the pork and increase the amount of tofu for a simple meat-free version. For a vegetarian version, also use vegetarian broth and check the ingredients of your kimchi, as traditional kimchi can contain fish sauce or salted seafood.

Tteok Kimchi Jjigae

Add Korean rice cakes during the final few minutes of cooking. The chewy tteok works especially well with the spicy kimchi broth.

What to Serve with Kimchi Jjigae

Kimchi jjigae is traditionally served bubbling hot with steamed rice. Because the stew itself is packed with flavour, you don't need many additional dishes.

A simple Korean meal can be:

Kimchi Jjigae + Steamed Rice + Roasted Seaweed + Korean Side Dishes

Frequently Asked Questions

Is Kimchi Jjigae the Same as Kimchi Soup?

Not exactly. Although "kimchi soup" is sometimes used as an English description, jjigae is a Korean stew and is generally richer and more concentrated than a typical soup.

Can I Make Kimchi Jjigae with Fresh Kimchi?

Yes. However, well-fermented kimchi usually provides a deeper flavour. If your kimchi is very fresh, allowing it to simmer a little longer can help develop the flavour of the stew.

Can I Use Mukeunji for Kimchi Jjigae?

Yes. In fact, aged mukeunji is particularly suitable for kimchi jjigae because its deeper fermented flavour works very well when simmered.

How Spicy Is Kimchi Jjigae?

You can easily adjust the heat. For a milder stew, use less additional gochugaru. For more heat and chilli flavour, add more Korean gochugaru to taste.

Can I Make Kimchi Jjigae Without Pork?

Yes. Tuna, tofu, mushrooms and Korean luncheon meat are all possible alternatives, depending on the style of stew you want to make.

Make Authentic Korean Kimchi Jjigae at Home

Kimchi jjigae is a great example of how a few simple Korean ingredients can create a deeply satisfying meal.

Start with good fermented kimchi or mukeunji, add pork belly and Korean stew tofu, season with gochugaru and let everything simmer together until the broth becomes rich and flavourful.

Once you know the basic method, it's easy to customise your kimchi jjigae with tuna, rice cakes, mushrooms or extra tofu.