Kimchi Jjigae (Spicy Kimchi Tofu Stew)
Korea's everyday comfort stew: well-fermented kimchi simmered with pork belly, tofu and gochugaru into a bubbling, tangy, spicy pot. Served straight from the stove with rice.
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Start your free weekContinue with free accessFry pork and kimchi
In a heavy pot, fry the pork belly for 3 minutes until the fat renders. Add the kimchi and cook for 5 minutes until it softens and turns glossy.
Season
Stir in the gochugaru, gochujang, sugar and garlic for 1 minute.
Simmer
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Add tofu and serve
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Fry pork and kimchi
In a heavy pot, fry the pork belly for 3 minutes until the fat renders. Add the kimchi and cook for 5 minutes until it softens and turns glossy.
Season
Stir in the gochugaru, gochujang, sugar and garlic for 1 minute.
Simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add tofu and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Jjigae are thick Korean stews, usually cooked and served in the same pot. Kimchi jjigae is the most common of all — a thrifty way to use kimchi that has fermented past its best for eating raw.
Almost every Korean family has its own version.
⭐ Why It's Famous
Spicy, sour and warming, kimchi jjigae is the dish many Koreans crave most when away from home.
💡 Fun Fact
The sourer the kimchi, the better the stew — fresh kimchi makes a flat-tasting jjigae.
Korea
37.57°N, 126.98°E
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