How to Make Kimchi Jjigae: The Ultimate Korean Comfort Stew

Kimchi Jjigae

If you’ve ever wondered what to do with that gloriously funky, tangy kimchi in your fridge, here’s your answer: Kimchi Jjigae. This classic Korean stew is fiery, rich, and full of deep umami—basically everything you want in a bowl when the weather turns moody or your soul just needs a hug. The best part? It’s easier to make than you think.

At Kimchi, we’re all about sharing Korean food in its boldest, most authentic form—starting with our favourite dish of all time: kimchi stew. Whether you're a newbie to Korean cuisine or a long-time kimchi lover, this is the dish that’ll win over your heart (and your tastebuds).

Jump to Recipe

What is Kimchi Jjigae?

Kimchi Jjigae (김치찌개) is a spicy, savoury Korean stew made with aged kimchi, a bit of pork, tofu, and aromatics like onion, spring onion, and garlic. Add a spoonful of Korean chilli flakes (gochugaru) and a dollop of fermented chilli paste (gochujang), and you've got a flavour bomb that’s as satisfying as it is addictive.

Pro tip: the older your kimchi, the better the stew. That fermented depth adds the kind of sour kick that just doesn’t come from fresh kimchi.

Let’s Make It!

Here’s our house recipe that we make all the time. It’s simple, comforting, and seriously crave-worthy.

Ingredients (Serves 4):

• 400g fermented kimchi (chopped or left whole)

• ¼ cup kimchi juice (don’t skip this—liquid gold!)

• 200g pork belly or pork rashers (unsmoked)

• 3 spring onions (chopped)

• 1 brown onion (sliced)

• 2 tsp gochugaru (Korean chilli flakes)

• 1 tbsp gochujang (Korean chilli paste)

• 1 tsp sesame oil

• 500ml chicken stock

• 3–4 blocks of tofu (cut into thin slices)

• Salt, sugar, pepper (to taste)

Method:

1. Add everything except the tofu, half the spring onions, and seasoning into a pot. Lid on, bring it to a solid simmer over medium-high heat. Let it cook for 10 minutes while your kitchen starts to smell amazing.

2. Gently layer the tofu slices on top. Turn the heat down and simmer for another 10 minutes—no stirring needed.

3. Garnish with the rest of the spring onions and taste for seasoning.

4. Serve piping hot with a bowl (or two) of sticky rice. Pro tip: scoop some rice into your spoon, then dunk it straight into the stew. Trust us—it’s the Korean way.

Why We Love It

We ate this on the very first day of arriving in Korea. It was served at a local pub where everyone hanged for an after work beer. Hint of nostalgia, tick, umami and spice, tick and tick. We later found out that This is one of Korea’s most loved comfort dishes for a reason. It’s bold, it's warming, and it gets even better the next day. Plus, it’s one of the best ways to make use of that older, tangier kimchi you’ve got tucked in the back of the fridge.

Want to try making your own kimchi at home? Or looking for Cape Town’s best authentic kimchi delivered to your door? Browse our online shop for freshly fermented kimchi and all your favourite Korean ingredients.

If you do make it, do us a favour and send us a pic, or share it and tag us on our Instagram

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