Kimchi Jjigae is one of South Korea's most iconic comfort foods, made with well-fermented kimchi, pork belly, tofu, and a rich, spicy broth seasoned with gochugaru (Korean chili flakes) and gochujang (Korean chili paste). The older the kimchi, the deeper and more complex the flavor of the stew. This hearty one-pot meal is a staple in Korean households and is commonly enjoyed for lunch or dinner alongside steamed rice and a variety of Korean side dishes (banchan). Warm, spicy, tangy, and deeply satisfying, Kimchi Jjigae is the perfect dish for cold weather or whenever you're craving authentic Korean flavors.
Well-fermented kimchi – 2 cups (400 g), chopped ,, Kimchi juice – ½ cup (120 ml) ,, Pork belly – 12 oz (340 g), thinly sliced
Firm tofu – 14 oz (400 g), sliced ,,Onion – 1 medium, sliced ,, Garlic – 4 cloves, minced
Green onion – 2 stalks, sliced ,, Vegetable oil – 1 tbsp
Broth & Seasoning : Anchovy or chicken broth – 4 cups (960 ml) ,, Gochujang (Korean chili paste) – 1 tbsp ,, Gochugaru (Korean chili flakes) – 1 tbsp
Broth & Seasoning : Soy sauce – 1 tbsp ,, Sugar – 1 tsp
Broth & Seasoning : Sesame oil – 1 tsp ,, Black pepper – ¼ tsp
Garnish : Sliced green onions ,, Sesame seeds (optional)
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