Korean · Free recipe
Kimchi Jjigae (Kimchi Stew)
A bubbling red stew of well-fermented kimchi, pork, and tofu that is deeply sour, spicy, and comforting. It is the dish Koreans make when the kimchi gets too tangy to eat fresh.
Step 1
Set a medium pot, about 3 quarts, over medium heat and add the sesame oil. Let it warm for 30 seconds.
Step 2
Add the pork pieces and cook for 4 to 5 minutes, stirring, until the outside is no longer pink and some fat has rendered.
Step 3
Add the chopped kimchi and the sliced onion, then stir-fry together for 5 minutes so the kimchi softens and deepens in color.
Step 4
Sprinkle in the gochugaru, gochujang, sugar, and garlic, and stir for 1 minute to bloom the spices; the pot will smell toasty and rich.
Step 5
Pour in the water or anchovy stock and the kimchi juice, and stir to loosen everything from the bottom of the pot.
Step 6
Raise the heat to high and bring the stew to a boil, then lower to a steady simmer where bubbles break gently across the surface.
Step 7
Simmer uncovered for 15 minutes so the flavors concentrate and the pork turns tender.
Step 8
Lay the tofu slices on top and nestle them into the broth without stirring hard, so they do not break apart.
Step 9
Simmer 5 more minutes until the tofu is heated through and the broth tastes tangy, spicy, and savory. Taste and add a pinch of salt only if needed.
Step 10
Scatter the green onions over the top and cook 1 final minute.
Step 11
Carry the pot straight to the table on a trivet and serve bubbling hot with a bowl of steamed rice for each person.
Tips from the test kitchen
- The more sour and mature your kimchi, the better this stew tastes.
- Anchovy stock adds depth, but plain water still makes a satisfying pot.
