🍲 Kimchi Jjigae
Kimchi jjigae is a bubbling Korean stew of sour kimchi, pork and soft tofu, seasoned with gochujang and scattered with scallions. The broth is spicy, tangy and deeply savoury from the fat of the pork and the fermented kimchi. It is served straight from the pot, usually with a bowl of steamed rice and side dishes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g ripe kimchi, chopped, plus 100 ml kimchi juice
- 200 g pork shoulder, sliced
- 300 g firm or soft tofu, sliced
- 1 tbsp gochujang
- 1 onion, sliced
- 2 scallions, sliced
- 1 tsp neutral oil
- 600 ml water
Method
- Brown the pork in the oil in a heavy pot.
- Add the kimchi and onion and cook 5 minutes until the kimchi softens.
- Stir in the gochujang, kimchi juice and water, bring to the boil and simmer 20 minutes.
- Lay the tofu on top and simmer 5 more minutes.
- Scatter with scallions and serve bubbling hot.
How to make it lighter
- Use leaner pork or trim visible fat before cooking.
- Add extra tofu and less pork to keep protein high with less fat.
- Watch the rice served alongside: a 150 g bowl of cooked rice is a sensible single portion.
History
Kimchi jjigae is one of the most common stews in Korean home cooking and has been made for generations as a way to use kimchi that has grown very sour. It remains a daily staple in Korean households and casual restaurants.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →