Kimchi Stew

by MJ

Kimchi Stew (Kimchi-Jjigae) is one of the most popular Korean stews and a staple dish in Korean households. 

This is one of my favorite stews to make and I just need a bowl of hot white rice to enjoy this warm and comforting stew. 

If you have sour kimchi in your fridge, this will become your go-to dish to make. I added pork belly but feel free to add your favorite meat or make it meatless.

For a different way to serve kimchi stew, here is a Tuna Kimchi Stew Recipe.

Cooking the meat, kimchi, green onions and garlic prior to adding the broth adds more flavor. The stew can be mild or spicy based on the amount of Korean chili flakes or paste added so adjust as needed to your preference.

Kimchi Stew

Serves: 2
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 teaspoon sesame oil (or use cooking oil)
  • 1 1/2 -2 cups sour, fermented kimchi, cut into bite sized pieces
  • 1/4  cup kimchi juice, if available
  • 1/2-1 cup pork belly, shoulder or any meat, cut into bite sized pieces
  • 1/4 -1/2  onion, sliced
  • 1 green onion, sliced
  • 2 garlic cloves, minced
  • 1 to 3 teaspoons Korean red chili pepper flakes (gochugaru) to taste
  • 1-2 teaspoons Korean pepper paste ( gochujang) - optional
  • 1/2 package firm tofu, sliced
  • 1/2 -1 cup chicken, vegetable or anchovy broth or water
  • 1 teaspoon soy sauce
  • Black pepper, if needed
  • 1 green onion, sliced ( garnish)


In a pot, add the sesame oil, kimchi, kimchi juice, pork, onion, green onion and garlic cloves and cook for about a minute. 

Add in red chili pepper flakes and red pepper paste and mix together. Add tofu and enough broth to cover and bring to a boil. Reduce heat to medium and cook for about 15 minutes, adding more broth, if needed. 

Taste and add more seasonings, soy sauce or pepper to taste. Top with green onions before serving. 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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