The Best Homemade Kimchi Jjigae Recipe
What You’ll Love About This Recipe
Making kimchi jjigae at home is easier than you think and brings so much cozy comfort to your table. You’ll love this recipe because it’s simple, flavorful, and feels like a warm hug in a bowl. It’s packed with tangy kimchi, tender meat, and soft tofu, creating a perfect balance of flavors. You can customize it with your favorite ingredients, making it versatile for any taste. Plus, it’s hearty and filling, perfect for sharing with friends or family on a chilly day.
Recipe
Intro
Kimchi Jjigae is a hearty, spicy Korean stew made with fermented kimchi, pork, tofu, and other flavorful ingredients. This comforting dish is perfect for cold days and is a staple in Korean households.
Ingredients
- 2 cups aged kimchi, chopped
- ½ lb pork belly or shoulder, thinly sliced
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp sugar
- 1 small onion, sliced
- 1 green onion, chopped
- 1 block firm tofu, cubed
- 2 cups water or anchovy stock
- 1 tbsp sesame oil
Instructions
- Heat a pot over medium heat and add sesame oil.
- Sauté pork until lightly browned.
- Add kimchi, gochujang, gochugaru, soy sauce, garlic, and sugar. Stir well and cook for 5 minutes.
- Pour in water or anchovy stock and bring to a boil.
- Reduce heat to simmer, add onion, and cook for 10 minutes.
- Add tofu and green onion, simmer for another 5 minutes.
- Serve hot with steamed rice.
Notes
- Use well-fermented kimchi for deeper flavor.
- Adjust spice level by reducing or increasing gochugaru.
Equipment
- Medium-sized pot
- Wooden spoon
Time
- Prep time: 10 minutes
- Cooking time: 25 minutes
Cuisine
Korean
Serving
4 servings
Nutrition
Homemade Kimchi Jjigae is a nutrient-packed dish with a balance of flavors and essential nutrients. Here’s a breakdown of its nutritional value per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 12g |
| Carbohydrates | 20g |
| Fat | 10g |
| Sodium | 800mg |
| Fiber | 3g |
What To Serve With It
I always serve my kimchi jjigae with steamed white rice because it balances the spicy, tangy flavors perfectly. Adding a few banchan side dishes, like seasoned spinach or spicy cucumber, makes the meal feel complete and extra special. It’s a simple combination, but trust me, it’s incredibly satisfying.
Steamed White Rice
A bowl of fluffy steamed white rice is the perfect sidekick for kimchi jjigae, soaking up all that spicy, tangy broth like a champ. I love how the rice balances the heat, making each bite feel comforting and complete. When I make kimchi jjigae, I always cook the rice fresh—it’s worth the extra effort. The grains stay warm and soft, blending seamlessly with the stew’s rich flavors. Sometimes, I’ll spoon a bit of broth over the rice for an extra burst of flavor. It’s simple, but it transforms the meal into something truly satisfying and hearty.
Banchan Side Dishes
Steamed white rice is a must, but kimchi jjigae shines even brighter when paired with a few banchan side dishes. I love serving it with crispy kimchi pancakes for a crunchy contrast, or a simple spinach salad dressed with sesame oil and garlic. Pickled radishes add a revitalizing bite, while stir-fried fish cakes bring a chewy, savory touch. Don’t forget a small bowl of seasoned bean sprouts—they’re light but packed with flavor. These sides balance the stew’s richness and make the meal feel complete. Trust me, once you try it this way, you’ll never go back to just rice!
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