Korean Kimchi Jjigae is a bold, comforting spicy stew inspired by classic home cooking from South Korea. Made with fermented kimchi, tender pork or tofu, and a deeply savory chili broth, this hearty dish delivers rich umami flavor and warming heat—perfect for cozy nights and satisfying meals.
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 gochutgaru (Korean red chili pepper flakes) adjust to taste or omit
- 5 cloves Catch a Fire’s Jamaican Habanero Garlic (minced)
- 4 tablespoons Catch a Fire’s Don’t Piss Me Off Pecker Hot Sauce
- 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 Catch a Fire’s Jamaican Habanero 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) and Catch a Fire’s Don’t Piss Me Off Pecker Hot Sauce. 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.
No Meat Version: To make kimchi jjigae with no meat, follow the same steps leaving out the pork. Add more Tofu 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.
❓ Frequently Asked Questions: Korean Kimchi Jjigae
How spicy is Kimchi Jjigae?
It’s typically medium to hot, depending on the kimchi and chili paste used. You can easily adjust the heat by adding more broth or reducing the chili.
What protein works best in Kimchi Jjigae?
Pork belly is traditional, but tofu, beef, or canned tuna also work beautifully depending on your preference.
Does older kimchi work better?
Yes — well-fermented kimchi adds deeper flavor and tanginess, making the stew richer and more complex.
Can I make Kimchi Jjigae ahead of time?
Absolutely. Like most stews, it tastes even better the next day. Store in the refrigerator for up to 4 days or freeze for up to 2 months.
What should I serve with Kimchi Jjigae?
It’s perfect with steamed rice and simple side dishes or enjoyed on its own as a hearty one-bowl meal.
