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Korean · Dinner

Kimchi Jjigae

Non-vegEasy

Diet: Non-veg · High-protein

Kimchi Jjigae is a Korean dish. Mature sour kimchi gives this stew its depth.

Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Korean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kimchi Jjigae.
Representative photograph of Kimchi Jjigae. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Fry · About 5 min

  1. Heat oil from 15 ml neutral oil, 300 g pork belly, sliced, 350 g mature kimchi, chopped, 150 g onion, sliced; fry pork and onion 5 minutes, then kimchi 5 minutes.

Simmer · About 20 min

  1. Add 700 ml water, 100 ml kimchi brine, 15 g gochujang, 10 ml soy sauce; simmer covered 20 minutes.

Finish · About 5 min

  1. Add 300 g firm tofu, sliced, 30 g spring onions and simmer 5 minutes. Pork must be tender and at least 63°C / 145°F; rest 3 minutes.

    Check: The pork is tender and reaches at least 63°C / 145°F; rest it for 3 minutes.

Tips

  • Mature sour kimchi gives this stew its depth.
  • Judge Kimchi Jjigae by the texture and doneness signs in its steps. Your pan and heat affect how long Kimchi Jjigae takes to cook.

Substitutions

  • In Kimchi Jjigae, replace pork and vegan kimchi for a meat-free stew with mushrooms.

Storage

  • Get perishable Kimchi Jjigae into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Kimchi Jjigae within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Kimchi Jjigae to 74°C / 165°F, stirring or turning it for even heating. When Kimchi Jjigae is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Kimchi Jjigae includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Kimchi Jjigae becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Kimchi Jjigae one day ahead. For Kimchi Jjigae, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kimchi Jjigae on the day of serving.

FAQ

What matters most when making Kimchi Jjigae?

Mature sour kimchi gives this stew its depth.

What can I substitute in Kimchi Jjigae?

In Kimchi Jjigae, replace pork and vegan kimchi for a meat-free stew with mushrooms.

Can I prepare Kimchi Jjigae ahead?

Prepare the measured ingredients for Kimchi Jjigae one day ahead. For Kimchi Jjigae, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kimchi Jjigae on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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