Kimchi jjigae is the Korean stew I make more than any other. There’s something deeply satisfying about the way sour, fermented kimchi melts into rich pork belly fat while simmering in a savoury anchovy broth — the flavours build into something much bigger than the sum of their parts.
This recipe uses well-aged kimchi, which is essential. Fresh kimchi simply doesn’t have the deep, funky sourness that makes this stew sing. If your kimchi has been sitting in the fridge for a month or more and tastes noticeably tangy, that’s exactly what you want.
The base of anchovy stock adds an umami backbone that water alone can never achieve. Combined with gochugaru for smoky heat and gochujang for a sweet-spicy depth, every spoonful is layered and complex.
The best part? From cutting board to table, this entire stew takes just 35 minutes — making it a weeknight-friendly meal that tastes like it simmered for hours.
Kimchi Jjigae (Kimchi Pork Belly Stew)
Ingredients
- 9 oz pork belly thinly sliced
- 1 tbsp rice wine Korean rice wine (cheongju) or mirin
- 1 medium onion thickly sliced
- 1 cup kimchi aged, cut into bite-size pieces
- 2 tbsp gochujang chili paste
- 2 tbsp gochugaru chili powder
- 3 cloves garlic finely minced
- 1 tsp sesame oil drizzled before serving
- 1 tsp cooking oil
- 3 sprigs green onions sliced
- 10.5 oz tofu medium-firm or soft, cubed (2cm)
- 1 tsp salt
- 3 cups anchovy stock
- 2 tsp sesame seeds toasted, for garnish
- 2-3 tbsp kimchi brine optional, recommended
Instructions
- Mix the pork slices with rice wine in a bowl and keep them aside.
- Meanwhile, slice the onions and mix them nicely with kimchi, garlic, gochugaru and gochujang.
- Heat the cooking oil in a medium-large pot or ttukbaegi over medium-high heat. Add the marinated pork belly slices in a single layer and stir-fry for 5 to 7 minutes until the edges are lightly browned and the fat has started to render.
- Add the kimchi-onion-spice mixture to the pot and stir-fry for 2–3 minutes until the kimchi is slightly caramelised and the gochujang is fragrant. Pour in the anchovy stock and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer for 10 minutes until the pork belly is fully cooked through and tender. Add the tofu cubes and sliced green onions, then simmer for another 5 minutes until the tofu is heated through and has absorbed some of the broth flavour.
- Taste the broth and adjust with salt or a splash of kimchi brine if needed. Remove from heat, drizzle with sesame oil, and serve immediately in the cooking pot. Top each bowl with toasted sesame seeds and finely sliced green onion tops. Serve with steamed white rice.
Nutrition
What Makes This Kimchi Jjigae Special
The magic of kimchi jjigae lies in the interplay between three essential elements: well-aged kimchi, fatty pork belly, and anchovy stock. Each one contributes something the others cannot.
Aged kimchi brings a deep, lactic sourness that fresh kimchi simply doesn’t have. As kimchi ferments over weeks, its sugars convert to lactic acid, creating a complex tang that becomes the backbone of the stew’s flavour. When this sour kimchi hits hot rendered pork fat in the pot, it caramelises slightly and develops a rich, almost smoky depth.
The pork belly provides two things: flavour and body. As it renders, the fat enriches the broth and carries the fat-soluble flavour compounds from the gochugaru and gochujang throughout the stew. The meat itself becomes melt-in-your-mouth tender during the simmer.
Finally, the anchovy stock is what separates restaurant-quality kimchi jjigae from a mediocre version. It contributes a deep umami foundation that amplifies every other ingredient. Using plain water is a common shortcut, but the difference is immediately noticeable.
Equipment You’ll Need
- Medium-large pot or Korean ttukbaegi (earthenware pot) — A ttukbaegi retains heat beautifully and allows you to serve the stew bubbling at the table, which is how it’s traditionally presented in Korea. A regular heavy-bottomed pot works perfectly for cooking; you just lose the dramatic tableside bubble.
- Sharp knife and cutting board — You’ll need to thinly slice the pork belly, cube the tofu evenly, and prep the kimchi, onion, and green onions. A sharp knife ensures clean tofu cuts that hold their shape in the stew.
- Mixing bowl (medium) — For marinating the pork belly in rice wine and for combining the kimchi-spice mixture before it goes into the pot.
- Wooden spoon or silicone spatula — For stirring the stir-fry stage without scratching your pot. A wooden spoon also won’t conduct heat from the bubbling stew.
- Ladle — For serving the stew with plenty of broth in each bowl.
Tips for Best Results
- Use the oldest kimchi you have. Kimchi that’s been fermenting for 3-4 weeks minimum gives the stew its characteristic sour depth. If your kimchi is still crunchy and fresh-tasting, leave it in the fridge for another week or two before making this stew.
- Don’t skip the kimchi stir-fry step. Cooking the kimchi and gochujang in the rendered pork fat for 2-3 minutes before adding stock caramelises the sugars and creates a deeper, more complex flavour base.
- Add a splash of kimchi brine. The liquid in your kimchi jar is concentrated flavour. Stirring in 2-3 tablespoons at the end of cooking brightens the broth and adds an extra layer of fermented funk.
- Cut the tofu into generous cubes. About 2cm (¾-inch) cubes hold up best in the simmering broth without falling apart. Use medium-firm or soft tofu — silken tofu will disintegrate, while extra-firm tofu won’t absorb the flavourful broth.
- Serve the stew bubbling. Kimchi jjigae is meant to arrive at the table still bubbling. If using a regular pot, reheat over high heat for 30 seconds right before serving.
Substitutions and Variations
- Pork shoulder instead of pork belly: If you prefer a leaner stew, thinly sliced pork shoulder works well. The stew will be lighter but still flavourful. Add an extra teaspoon of sesame oil at the end to compensate for the lower fat content.
- Canned tuna version: A very popular variation in Korea uses canned tuna instead of pork. Drain a 150g can of tuna and add it when you would add the stock. This creates a lighter but deeply savoury stew.
- Spam variation: Cubed Spam is another beloved Korean addition. Brown the cubes before adding the kimchi mixture for a salty, crispy contrast.
- Vegetarian version: Replace the pork belly with extra tofu and mushrooms (king oyster or shiitake), and use a kelp-based dashima stock instead of anchovy stock. Add a tablespoon of doenjang (Korean fermented soybean paste) to boost the umami.
- Spice level adjustment: For milder stew, reduce the gochugaru to 1 tablespoon and the gochujang to 1 tablespoon. For extra heat, add 1-2 sliced Korean green chilli peppers (cheongyang gochu) with the tofu.
Storage and Reheating
Kimchi jjigae stores exceptionally well and actually improves overnight as the flavours meld and deepen. Refrigerate leftovers in an airtight container for up to 3 days. If possible, store the stew without the tofu and add fresh cubes when reheating — tofu becomes spongy and porous after sitting in broth overnight.
To reheat: Transfer the stew to a pot and bring it to a rolling boil over medium-high heat. Add the fresh tofu cubes and simmer for 3-4 minutes until heated through. Add a splash of water or anchovy stock if the broth has reduced too much.
To freeze: The stew base (without tofu) freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop. Do not microwave from frozen — the pork belly texture suffers.
What to Serve With This
Kimchi jjigae is almost always served with steamed short-grain white rice — this is non-negotiable in Korean cuisine. The neutral, sticky rice balances the stew’s intense sour-spicy-savoury flavours perfectly.
Beyond rice, a spread of banchan (Korean side dishes) rounds out the meal:
- Gyeran-mari (Korean rolled omelette) — its mild sweetness complements the stew’s heat
- Kongnamul (seasoned soybean sprouts) — a crunchy, refreshing contrast
- Sigeumchi-namul (seasoned spinach) — light and garlicky
- Danmuji (pickled yellow radish) — the sweet crunch cleanses the palate between bites
- Crispy Korean seaweed (gim) — perfect for wrapping rice and a small piece of pork together
Frequently Asked Questions
Can I use fresh kimchi instead of aged kimchi?
You can, but the result will be noticeably different. Fresh kimchi lacks the deep lactic sourness that gives kimchi jjigae its signature flavour. If you only have fresh kimchi, add 1 tablespoon of rice vinegar and an extra tablespoon of kimchi brine to simulate some of that fermented tang. The stew will still taste good, but it won’t have the same depth.
What can I use instead of anchovy stock?
Dashima (dried kelp) stock is the best alternative and keeps the stew seafood-based without the fishiness some people find strong in anchovy stock. In a pinch, you can use chicken stock, though it changes the flavour profile. Avoid beef stock — it’s too heavy and competes with the kimchi. Plain water works as a last resort, but the stew will taste noticeably thinner.
Why is my kimchi jjigae not sour enough?
The most common reason is using kimchi that isn’t aged enough. If your stew tastes flat, stir in 2-3 tablespoons of kimchi brine from the jar, or add a teaspoon of rice vinegar. You can also let the stew simmer for an additional 5-10 minutes uncovered to concentrate the flavours. Next time, leave your kimchi to ferment at room temperature for an extra day before refrigerating to accelerate the souring process.
Can I make kimchi jjigae ahead of time for a dinner party?
Absolutely — kimchi jjigae is one of the best make-ahead Korean dishes. Cook the stew completely the day before, let it cool, and refrigerate. The flavours will deepen overnight. When ready to serve, bring the stew back to a boil and add fresh tofu cubes. Simmer for 5 minutes and serve. Your guests will think you simmered it all day.
What type of tofu is best for kimchi jjigae?
Medium-firm tofu (also labelled as ‘firm’ in many Korean brands) is the traditional choice. It’s soft enough to absorb the broth flavours but sturdy enough to hold its shape during simmering. Soft tofu creates a more delicate stew, while silken tofu tends to break apart. Avoid extra-firm tofu — its dense texture doesn’t soak up the broth and feels rubbery in the finished stew.
Is kimchi jjigae spicy?
As written, this recipe is moderately spicy — the combination of 2 tablespoons each of gochugaru and gochujang gives a satisfying heat that most adults can handle comfortably. Korean chilli has a slower, warmer heat compared to Thai or Indian chillies. To make it milder, halve both the gochugaru and gochujang. For extra fire, add sliced cheongyang gochu (Korean hot green peppers) in the last 5 minutes of cooking.
The Story Behind Kimchi Jjigae
Kimchi jjigae is as fundamental to Korean home cooking as tomato sauce is to Italian kitchens. Its origins trace back centuries to when Korean households relied on large onggi (earthenware crocks) of fermenting kimchi to preserve vegetables through harsh winters. As kimchi aged past its prime for eating raw, resourceful Korean cooks discovered that simmering it with whatever protein was available — pork, tuna, or sometimes just tofu — transformed overly sour kimchi into a deeply comforting stew.
Today, nearly every Korean household has their own version. Some families insist on using only mugeunji (kimchi aged for over a year) for maximum sourness. Others add doenjang or a can of tuna. The dish crossed from home kitchens into restaurants and has become one of the most ordered stews in Korea’s ubiquitous baekban (set meal) restaurants, where it’s served still bubbling in a stone pot alongside rice and banchan.
If you tried this kimchi jjigae, I’d love to hear how it turned out for you. Leave a star rating and a comment below — your feedback helps other home cooks find this recipe and gives me insight into what you’d like to see next.
