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Kimchi-Jjigae

Kimchi-Jjigae

KoreanKoreanMediumMediumSoupSoup
Korean Kimchi-Jjigae Hot Pot with Tofu, Pork and Spicy Broth
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Kimchi-Jjigae
Hot Pot: Korea’s Iconic Spicy Stew For Cold Days

49 mins
Cooking Time
Medium
Difficulty
13
Ingredients
Non Veg
Diet
Kimchi-Jjigae is Korea’s most beloved comfort stew, made by simmering fermented kimchi with meat, tofu and aromatics in a spicy, deeply savoury broth. Bold, warming and nourishing, this bubbling hot pot is designed for cold days when you need something hearty, flavourful and deeply satisfying.

Ingredients

UNITSIngredients
Base Ingredients:
1½ cupsFermented napa cabbage kimchi, chopped
¼ cupKimchi juice
200 gPork belly or pork shoulder (sliced)
200 gFirm tofu (cubed)
1 mediumOnion (sliced)
2 stalksSpring onions (cut into chunks)
4 clovesGarlic (minced)
For the Broth & Seasoning:
1½ tbspKorean gochujang
1 tbspGochugaru (Korean red chilli flakes)
1 tbspSoy sauce
1 tspSesame oil
3 cupsAnchovy-kelp stock or water
½ tspSugar (optional)

Follow
Directions

Description - Step 1

Prepare the Kimchi Base

Chop the kimchi into bite-sized pieces and reserve the juice. Older kimchi with a strong sour aroma works best, as its fermentation depth forms the backbone of the stew. Slice onions, mince garlic and cube the tofu. Keep everything ready, as jjigae cooking moves quickly once it begins.

 

Description - Step 2

Saute the Pork and Kimchi

Heat sesame oil in a heavy-bottomed pot. Add pork and sauté until lightly browned and beginning to render fat. Add chopped kimchi and garlic. Cook together for a few minutes until the kimchi softens and releases its aroma. This step is crucial—it builds the stew’s base flavour before any liquid is added.

Description - Step 3

Build the Spicy Broth

Stir in gochujang, gochugaru, soy sauce and kimchi juice. Mix well to coat the pork and kimchi evenly. Pour in anchovy-kelp stock and bring to a gentle boil. The broth should look vibrant red and smell deeply savoury, with heat balanced by fermentatio

Description - Step 4

Simmer for Depth

Lower the heat and let the stew simmer uncovered. This allows flavours to deepen and excess sharpness to mellow. Taste and adjust seasoning, adding a pinch of sugar if the kimchi is overly sour. The broth should taste bold, layered and warming.

Description - Step 5

Add Tofu and Spring Onions

Gently add tofu cubes and spring onions. Simmer for a few more minutes until the tofu absorbs the broth and the vegetables soften slightly. Avoid stirring too aggressively to keep the tofu intact.

Description - Step 6

Serve Bubbling Hot

Kimchi-Jjigae is traditionally served straight from the pot, bubbling vigorously. The heat keeps the flavours alive and the aroma intoxicating. Serve immediately while hot.

Step 1
Prepare the Kimchi Base
15 Minutes
Step 2
Saute the Pork and Kimchi
8 Minutes
Step 3
Build the Spicy Broth
5 Minutes
Step 4
Simmer for Depth
10 Minutes
Step 5
Add Tofu and Spring Onions
6 Minutes
Step 6
Serve Bubbling Hot
5 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Place the hot pot at the centre of the table and serve rice alongside. Add extra kimchi or seaweed sheets for texture contrast.

... Read More

Pairing Instructions

pairing-instructions-image

Use a traditional earthenware pot if available. It retains heat and keeps the stew bubbling longer.

... Read More

Garnishing Instructions

garnishing-instructions-image

Finish with freshly chopped spring onions or a drizzle of sesame oil for aroma.

... Read More

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