Kimchi Jjigae (Kimchi Stew)
Deep, Comforting, and Richly Fermented
Overview
Kimchi Jjigae is one of Korea’s most iconic comfort dishes.
Made with well-fermented kimchi, tofu, and pork (or alternative protein), this stew delivers deep umami, gentle acidity, and warming spice.
Perfect for cold UK evenings and easy to prepare in under 30 minutes.
Ingredients (2–3 Servings)
1½ cups well-fermented kimchi, roughly chopped
2 tbsp kimchi juice
150g pork belly (or bacon)
(Vegetarian option: mushrooms or firm tofu only)½ onion, sliced
1 block firm tofu, cubed
2 cups water or light stock
1 tbsp gochujang (optional, for extra depth)
1 tsp sugar (optional, balances acidity)
1 tsp minced garlic
1 tsp sesame oil
1–2 spring onions, sliced
Instructions
1. Sauté the Base
In a medium pot over medium heat, add pork and cook until lightly browned.
Add garlic and onions, sauté until fragrant.
2. Add Kimchi
Add chopped kimchi and stir-fry for 3–4 minutes.
This step enhances depth and reduces raw acidity.
3. Add Liquid
Pour in water or stock and kimchi juice.
Bring to a gentle boil.
4. Season
Add gochujang (if using) and sugar.
Simmer for 10–15 minutes to develop flavor.
5. Add Tofu
Gently add tofu cubes and simmer for another 5 minutes.
6. Finish
Drizzle sesame oil and top with sliced spring onions before serving.
Pro Tips
Use well-fermented (sour) kimchi for authentic flavor.
Simmer uncovered for deeper taste concentration.
Do not stir tofu too much to prevent breaking.
Add a fresh chilli if using Extra Spicy Kimchi.
Serving Suggestions
Serve bubbling hot in a stone or heavy pot
Pair with steamed short-grain rice
Add a fried egg for extra richness
Storage
Refrigerate up to 2 days.
Flavor often improves the next day due to continued fermentation infusion.
Why Use Our Kimchi?
Our naturally fermented kimchi delivers balanced acidity and rich depth — essential for an authentic Kimchi Jjigae. The better the kimchi, the better the stew.
