Kimchi Jjigae Recipe – Make This Spicy Korean Stew at Home

What is Kimchi Jjigae?

Kimchi Jjigae (김치찌개) is the ultimate Korean comfort food. This bold, spicy stew made with fermented kimchi, tofu, and broth is a staple in Korean households. It’s warm, full of umami, and the perfect way to give leftover kimchi a second life.
Whether you’re looking for a cozy dish to end the day or want to explore deeper into Korean home cooking — this is a must-try recipe. And with a few Korean pantry essentials, it’s surprisingly easy to make at home.

Ingredients (serves 2–3)

Base

• 200 g well-fermented kimchi 

• 100 g pork belly or pancetta (optional — or substitute with tuna or mushrooms)

• 150 g tofu (soft or medium-firm)

• ½ onion, sliced

• 1 scallion, chopped

• 1 garlic clove, minced

• 1 tbsp sesame oil

Broth & seasoning

• 500 ml water or Korean dashi broth

• 1 tbsp gochujang (Korean chili paste)

• 1 tbsp soy sauce (ganjang) 

• 1 tsp gochugaru (Korean chili flakes) – optional for extra heat

• 1 tsp sugar

Everything you need is available in our Korean pantry collection: kimchi, gochujang, tofu, dashi powder and more.

Instructions

1. Sauté the kimchi and meat

Heat sesame oil in a pot. Add the onion, garlic, kimchi, and pork (or mushrooms/tuna) and sauté for 2–3 minutes until fragrant.

2. Add your seasonings

Stir in gochujang, soy sauce, and sugar. Let it cook briefly to release the flavors.

3. Pour in the broth

Add the water or broth. Add gochugaru if you want it spicier. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes.

4. Add tofu and scallions

Cut tofu into cubes and gently add to the stew. Let it simmer for another 5 minutes. Garnish with scallions.

5. Serve hot with rice

Ladle into bowls and serve steaming hot, with a bowl of warm white rice on the side. In Korea, you eat jjigae with one spoon in the stew and one in the rice — together in every bite.

Chef’s Tip

Use aged, sour kimchi for the deepest flavor. It gives your stew a fermented, umami-rich base that fresh kimchi can’t match. 

Variations to Try

• Vegetarian: Use mushroom or kombu broth and skip the meat. Add shiitake or daikon for extra body.

• With tuna: Add a can of tuna (in oil) near the end for a classic Korean shortcut.

• Creamy twist: Stir in a splash of soy milk or even a slice of cheese at the end — a fun Korean-style fusion tip!

Shop Your Kimchi Jjigae Essentials at Tjin’s

• Gochujang – Korean chili paste

• Kimchi – fresh or jarred

• Soy sauce & Gochugaru

Or browse the full collection:

Shop all Korean Pantry Essentials »