Easy Kimchi Jjigae
Authentic Kimchi Jjigae recipe: Korean fermented cabbage stew with pork, tofu & probiotic-rich broth. Easy homemade version perfect for beginners.
Health Scores
Ingredients
- 2 cups napa cabbage kimchi, roughly chopped (plus 3 tablespoons kimchi juice reserved)
- 200g pork belly (samgyeopsal), thinly sliced
- 300g firm tofu (dubu), cut into 1-inch cubes
- 1 medium onion, sliced into half-moons
- 4 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red pepper flakes), coarsely ground
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon doenjang (Korean fermented soybean paste)
- 2 tablespoons sesame oil (chamgireum)
- 4 cups anchovy and dashima broth (or vegetable broth)
- 1 teaspoon ganjang (soy sauce)
- 1/2 teaspoon sugar
- 2 green onions (pa), cut into 2-inch lengths
- 1 tablespoon sesame seeds (white), toasted
- 1 teaspoon doenjang (additional, for depth)
Instructions
- 1
Heat sesame oil in a large heavy-bottomed pot or Korean earthenware ttukbaegi over high heat until shimmering, approximately 1 minute.
- 2
Add the sliced pork belly and stir-fry until the edges caramelize and the meat releases its fat, about 4-5 minutes, breaking it into smaller pieces as it cooks.
- 3
Stir in the minced garlic and cook until fragrant and golden, roughly 1 minute, being careful not to burn it.
- 4
Add the chopped kimchi and reserved kimchi juice, then stir constantly for 2-3 minutes, allowing the kimchi to become infused with the sesame oil and release its flavors.
- 5
Dissolve the gochujang, doenjang, and additional doenjang in a small bowl with 3 tablespoons of the broth, creating a smooth paste before adding.
- 6
Pour this paste mixture into the pot and stir thoroughly to distribute the flavors evenly throughout the pork and kimchi, about 1 minute.
- 7
Add the remaining anchovy and dashima broth and bring to a rolling boil over high heat.
- 8
Gently place the tofu cubes into the bubbling broth, then stir in the ganjang and sugar, being careful not to break the tofu.
- 9
Reduce the heat to medium and simmer gently for 12-15 minutes, allowing the broth to deepen in color and the flavors to meld together harmoniously.
- 10
Taste and adjust seasonings, adding more ganjang if needed for saltiness or a pinch of sugar if the spice needs balancing.
- 11
Add the green onions in the final 1-2 minutes of cooking, just until they become tender and fragrant but still maintain their vibrant color.
- 12
Transfer to a serving vessel or directly to individual bowls, ensuring each person receives tofu, pork, and broth with generous portions of kimchi.
- 13
Garnish with toasted sesame seeds and serve immediately while the jjigae is still bubbling and steaming, accompanied by rice and your favorite banchan (side dishes).
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Pork belly (samgyeopsal) | Chicken thighs or ground beef | Pork belly is traditional but may not be available or preferred; these proteins offer leaner alternatives while maintaining hearty texture |
| Anchovy and dashima broth | Kombu (kelp) broth, vegetable broth, or store-bought dashi | Making broth from scratch requires additional time; alternatives are convenient and deliver similar umami depth |
| Firm tofu (dubu) | Silken tofu or omitted entirely | Firm tofu holds its shape best, but silken tofu offers a creamier texture; some prefer a broth-only version |
| Napa cabbage kimchi | Radish kimchi (kkakdugi) or store-bought kimchi paste | Traditional napa kimchi may vary in spice level; alternatives offer different textures and flavor profiles |
| Gochugaru and gochujang combination | Gochujang alone, adjusted to taste | Using both ingredients creates layered heat; using primarily gochujang simplifies ingredient list |
Nutrition Information
Per serving (serves 4)
| Calories | 280 |
| Total Fat | 15g |
| Saturated Fat | 5g |
| Cholesterol | 45mg |
| Sodium | 820mg |
| Carbohydrates | 11g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 21g |