Kimchi Stew, or Kimchi Jigae, is a vibrant, comforting Korean classic celebrated for its rich, spicy flavor and nourishing qualities.
This dish perfectly balances bold fermented kimchi with tender pork and silky tofu, making it a hearty meal packed with protein and probiotics.
Korean Kimchi Stew
Equipment
- 1 heavy-bottomed stockpot
- 1 sharp chef’s knife
- 1 silicone spatula
- Measuring Cups and Spoons
- 1 stone or ceramic serving bowl
Ingredients
- 1 tablespoon oil
- 1 medium onion thinly sliced
- 3 cloves garlic sliced
- 8 ounces pork belly or shoulder thinly sliced
- 1 pound kimchi with juices chopped
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon Korean chili flakes gochugaru
- 1 tablespoon gochujang Korean red pepper paste
- 3 cups chicken stock or substitute beef/fish stock
- 8 ounces firm tofu cut into 1/4-inch slices
- 1 teaspoon sesame oil
- 1 scallion chopped (for garnish)
Instructions
- Preparing the Aromatics and Pork: Begin by heating 1 tablespoon of oil in a large, heavy-bottomed stockpot over medium-high heat. Once the oil shimmers, add the thinly sliced onion and garlic cloves. Sauté these aromatics gently for about 2-3 minutes until they start to soften and release their fragrance. Then, add the thinly sliced pork belly or shoulder pieces to the pot. Cook the pork for approximately 5 minutes, stirring occasionally, until the meat is lightly browned and develops a rich, caramelized color. This step is crucial for building a deep, savory foundation for the stew.
- Incorporating Kimchi and Seasonings: Next, add the chopped kimchi along with its flavorful juices directly into the pot. Stir the mixture well and continue frying for about 2 minutes, allowing the kimchi to soften slightly and mingle with the pork and aromatics. Now, sprinkle in 1 teaspoon of salt and 2 teaspoons of sugar to balance the flavors. Follow with 1 tablespoon of Korean chili flakes (gochugaru) and 1 tablespoon of gochujang (Korean red pepper paste), stirring thoroughly to evenly coat the ingredients. These spices give the stew its signature fiery heat and complex taste.
- Adding Broth and Simmering: Pour 3 cups of chicken stock (or your preferred substitute like beef or fish stock) into the pot. Stir everything together to fully combine. Increase the heat until the mixture reaches a gentle boil, then reduce the heat to maintain a simmer. Cover the pot with a lid and let the stew cook undisturbed for 10 minutes. This simmering process helps tenderize the pork and allows the flavors to meld deeply, enriching the broth with the spicy, tangy essence of kimchi.
- Introducing Tofu for Creaminess: After the initial simmer, carefully remove the lid. Gently arrange the firm tofu slices over the surface of the stew, distributing them evenly. Replace the lid and continue to simmer for another 10 minutes. During this time, the tofu will absorb the spicy broth, becoming infused with flavor while adding a smooth, creamy texture that complements the robust ingredients.
- Final Seasoning and Garnish: Once the tofu has warmed through, uncover the pot for the last time. Drizzle 1 teaspoon of fragrant sesame oil into the stew and stir gently to incorporate this nutty finishing touch. Taste the stew and adjust the seasoning if necessary, adding a pinch more salt or sugar to balance heat and acidity according to your preference. Finally, sprinkle the chopped scallion over the top as a fresh, bright garnish. Serve the Kimchi Stew piping hot alongside steamed rice for a truly satisfying meal.
Notes
- Use well-fermented kimchi for the best depth of flavor; fresher kimchi will yield a milder stew.
- Thinly slicing the pork belly or shoulder ensures it cooks quickly and absorbs the stew’s flavors.
- Adjust the level of spice by moderating the amount of Korean chili flakes and gochujang.
- Firm tofu is preferred to keep its shape during simmering; avoid soft or silken tofu as it may disintegrate.
- Simmer the stew gently after adding broth to allow flavors to meld without toughening the pork.
- Stir in sesame oil only at the end to preserve its delicate aroma and nutty taste.
The inclusion of tofu adds plant-based protein and contributes to the stew’s creamy texture, while kimchi provides dietary fiber and beneficial lactic acid bacteria for gut health.
Using chicken or beef broth deepens the savory umami notes, making each spoonful deeply satisfying.
Despite its complex flavors, this stew is straightforward and quick to prepare, making it an ideal choice for busy weeknights or meal prep.
It’s also naturally low in carbohydrates, yet rich in essential nutrients, making it both wholesome and flavorful for everyday cooking.
Must-Have Tools for Perfect Results
Heavy-Bottomed Stockpot
Ideal for even heat distribution, this pot prevents scorching while sautéing pork and onions, ensuring the stew develops deep, layered flavors. Its versatility extends to soups, braises, and large-batch cooking.
Sharp Chef’s Knife
Precision slicing of kimchi, pork belly, and tofu enhances texture and cooking consistency. A quality knife ensures safety and efficiency in meal prep.
Silicone Spatula
Perfect for stirring ingredients without scratching cookware, a silicone spatula provides control when mixing delicate tofu and thick chili paste, maintaining the stew’s integrity.
Measuring Cups and Spoons
Accurate measurement of chili flakes, gochujang, and broth guarantees consistent spice levels and balanced taste every time you cook. Essential for replicating recipes flawlessly.
Stone or Ceramic Serving Bowl
Traditionally used in Korean cuisine, it retains heat to keep the stew piping hot while serving, enhancing the dining experience with authentic presentation.
Chef’s Secrets: Enhancing Flavor and Texture
Creating an authentic and flavorful Kimchi Jigae comes down to layering tastes and textures.
The initial browning of pork with aromatics builds a savory base, while frying the kimchi releases its fermented complexity.
Balancing salty, sweet, and spicy elements with salt, sugar, chili flakes, and gochujang is key to achieving the stew’s signature harmony.
Slow simmering not only tenderizes the pork but also allows the broth to deepen, absorbing the kimchi’s tanginess.
Adding tofu last ensures it soaks up the rich broth without falling apart, providing a smooth contrast to the spicy stew.
Finally, finishing with sesame oil and fresh scallions adds aroma and freshness that elevate the dish to restaurant quality.
Serving Suggestions: Perfect Pairings for Enjoyment
Kimchi Stew is best enjoyed piping hot, ideally served alongside steamed white rice, which helps balance the dish’s bold heat and acidity.
For a well-rounded meal, consider pairing with simple Korean side dishes like sautéed spinach (sigeumchi namul) or lightly pickled cucumbers for added crunch and freshness.
A chilled glass of Korean barley tea or a light lager complements the stew’s spicy notes beautifully.
For those seeking extra heartiness, serve with a side of kimchi pancakes or steamed dumplings.
This stew also shines as a meal prep option — simply portion with rice and reheat for quick, satisfying lunches or dinners.
Storage Tips: Keeping Kimchi Stew Fresh
Kimchi Jigae stores exceptionally well and often tastes even better the next day as the flavors continue to meld.
Store the stew in an airtight container in the refrigerator for up to 3 days.
When reheating, warm it gently over medium-low heat to preserve the tofu’s texture and prevent the pork from toughening.
Avoid boiling vigorously. For longer storage, the stew freezes well for up to 2 months.
Thaw overnight in the fridge and reheat slowly on the stove.
Note that the tofu’s texture may soften slightly after freezing, but the stew’s flavor remains deliciously intact.
Frequently Asked Questions
Q1: Can I make Kimchi Jigae vegetarian or vegan?
Absolutely! Substitute pork with mushrooms, tempeh, or extra tofu, and use vegetable broth instead of meat-based stock. The stew’s signature flavors come from kimchi and chili paste, so it remains deliciously rich and spicy without meat.
Q2: What if I can’t find Korean chili flakes or gochujang?
Korean chili flakes (gochugaru) and gochujang provide unique heat and umami, but you can substitute with a mix of smoked paprika and chili powder for a milder spice, and a blend of miso paste and chili garlic sauce for depth.
Q3: How spicy is Kimchi Stew usually?
It is typically moderately spicy, with a balance of heat and tang. You can easily adjust the chili flakes and gochujang quantity to suit your taste — less for mild, more for fiery.
Q4: Can I use fresh kimchi instead of fermented?
Fresh kimchi lacks the depth of flavor that fermentation brings. For best results, use kimchi that has been fermented for at least a few weeks. If using fresh kimchi, consider adding a splash of rice vinegar to introduce acidity.
Q5: Is this recipe freezer-friendly?
Yes, Kimchi Jigae freezes well for up to 2 months. Store in an airtight container, thaw overnight in the fridge, and reheat gently on the stove. The tofu may soften but the flavors remain robust.
