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Pork Kimchi Stew (Kimchi Jjigae)

Kimchi Jjigae (김치찌개) is one of the most beloved comfort foods in Korean cuisine, a dish that feels like home even if you’re thousands of miles away. At its heart, it’s a simple stew made with aged kimchi and pork, simmered until all the bold flavours blend into a deep, satisfying broth. But for Koreans, Kimchi Jjigae is more than just a recipe; it’s a memory, a tradition, and a taste of everyday life.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 people
Course: Main Course
Cuisine: korean
Calories: 900
Ingredients Method Notes

Ingredients
  

  • 150-200 g Pork shoulder or pork belly
  • 1 cup Aged kimchi
  • ½ cup Kimchi juice
  • ½ Onion
  • 1 stalk Green onion
  • ½ block Tofu optional
  • 2-3 cups Water
  • 1 tbsp Cooking oil
  • 1 tbsp Korean chili flakes gochugaru
  • 1 tbsp Minced garlic:
  • 1 tbsp Fish sauce or soup soy sauce you can substitute with soy sauce + salt
  • Salt & pepper: to taste

Method
 

  1. Pork (Samgyeopsal or other cuts)
    Cut the pork into bite-sized pieces (about 2–3 cm).

  2. Kimchi

    Use aged (sour) kimchi for the best flavour. Cut it into small strips or bite-sized chunks so it cooks evenly. Keep some kimchi juice aside for later; it adds depth and colour to the broth.

  3. Onion

    Slice half an onion into thin or medium slices. This helps it melt into the stew and sweeten the broth naturally.

  4. Green Onion

    Slice the green onion diagonally into 1–2 cm pieces.
    Add it near the end to keep the flavour fresh and aromatic.

  5. Tofu

    Cut the tofu into thick rectangular slices or cubes.
    Add toward the end so it doesn’t break apart.

  6. Garlic

    Use minced garlic—fresh is best. No need to prepare anything special beyond chopping or using pre-minced.
Sauté the pork
  1. Heat 1 tbsp of cooking oil in a pot and stir-fry the pork until most of the pink is gone. If using pork belly, you don’t need extra oil when stir-frying since the fat will render out naturally.
  2. Season lightly with pepper.
  3. Add the aged kimchi and stir-fry together for 3–5 minutes.
  4. This step deepens the flavor of the stew.
  5. Add 1 tbsp of gochugaru and 1 tbsp of minced garlic.
  6. Stir for about 30 seconds on medium-low heat so it doesn't burn.
  7. Pour in 2–2.5 cups of water and 1/2 cup of kimchi juice. Bring to a boil.
Season the soup
  1. Add 1 tbsp fish sauce or soup soy sauce, and also add onion.
  2. Let it simmer for about 15 minutes.
  3. Taste and adjust seasoning with salt if needed.
Finish with tofu & green onion
  1. Add tofu and chopped green onion.
  2. Simmer for another 5 minutes.
  3. Done! Enjoy with rice!

Notes

Tips for better flavor

  • The key is stir-frying the pork and kimchi well at the beginning.
  • If your kimchi isn't very sour, add 1/2 tsp sugar to boost flavor.
  • For a richer taste, increase the amount of pork slightly.