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Easy Kimchi Jjigae

Easy Kimchi Jjigae is one of the most popular Korean kimchi stew recipes made with a few essential ingredients. It's hot, spicy, flavorful, and absolutely mouthwatering when serve with a bowl of steamed rice.

Course Soup
Cuisine Korean
Keyword Easy Kimchi Jjigae
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people
Calories 562 kcal

Ingredients

  • 4 cups water
  • 1 sheet dried kelp
  • 8 dried anchovies
  • 2 tablespoons oil
  • 1 yellow onion sliced
  • 4 cloves garlic minced
  • 1 cup kimchi chopped (more kimchi juice to taste)
  • 1/2 lb pork belly cut into bite size pieces
  • 3 stalks green onion sliced into 2-inch pieces
  • 1 tablespoon gochugaru powder Korean hot pepper flakes
  • 1 tablespoon gochujang Korean red chili paste
  • 1 tablespoon sesame oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • 1 pack firm tofu
  • Salt to taste
  • Ground black pepper to taste

Instructions

  1. Prepare the anchovy kelp stock. Remove the heads and guts from the dried anchovies first. Bring water to a boil in a saucepan, then add dried anchovies and kelp. Cover and cook the soup over medium heat. Continue simmering for 15 minutes. Turn off the heat, strain the broth into a bowl and remove the solids. Set aside.

  2. Heat a soup pot (or a Korean earthenware pot) with oil on medium-high heat. Add onion and garlic and stir-fry for 2 minutes until aromatic.

  3. Add kimchi, 2 tablespoons of kimchi juice, and pork belly. Stir constantly for 5 minutes until the meat is almost cooked through.

  4. In a small bowl, combine green onion, gochugaru powder, gochujang, sesame oil, soy sauce and sugar. Mix well. Stir into the pot.

  5. Add anchovy kelp stock and bring the soup to a boil. Then, lower the heat to medium-low and simmer for 10 to 15 minutes.

  6. Cut the tofu in half lengthwise and slice into 1-inch pieces. Add tofu, and simmer for 10 minutes until the tofu soaked with all the flavor from the stew and the pork is cooked through.

  7. Serve immediately with chopped green onion garnish on top.

Recipe Video

Recipe Notes

Recipe Source: Master Class

Tips:

  • Cook the kimchi stew with a homemade anchovy kelp stock if possible. However, you may also substitute with water, store-bought chicken stock, or vegetable broth.
  • Use aged, sour kimchi for the best taste.
  • Cook the stew with an extra tablespoon of kimchi juice to jazz up the flavor.
Nutrition Facts
Easy Kimchi Jjigae
Amount Per Serving
Calories 562 Calories from Fat 493
% Daily Value*
Fat 54.8g84%
Saturated Fat 17.3g108%
Cholesterol 57mg19%
Sodium 212mg9%
Carbohydrates 6.3g2%
Fiber 1.6g7%
Sugar 2.1g2%
Protein 11.6g23%
* Percent Daily Values are based on a 2000 calorie diet.