Have some old, sour kimchi you need to use up? Don’t toss it—turn it into a steaming pot of kimchi jjigae.
This classic Korean stew is a cornerstone of home cooking: bold, comforting, and simple to prepare. With the right kimchi and just a few pantry staples, you can make a deeply flavored meal in about 30 minutes.
There’s one crucial element to great kimchi jjigae—the kimchi itself—and I explain how to tell when it’s ready to use later in this article.
What is Kimchi Jjigae?
Kimchi jjigae (kimchi stew) is a spicy, savory Korean stew made primarily with well-fermented kimchi, a protein (commonly pork), flavorful stock, and tofu. It’s a beloved comfort food in Korea, served piping hot alongside rice and side dishes.
Recipes vary by household and region, but the signature characteristics remain: tangy, spicy, and deeply satisfying.
Why you’ll love this recipe
- Quick and simple: few ingredients and ready in about 30 minutes.
- Good for gut health: well-fermented kimchi supplies probiotics, plus antioxidants and anti-inflammatory benefits.
- Make ahead friendly: store in the fridge and reheat for fast meals.
- Perfect for ripe kimchi: an excellent way to use up very sour kimchi. Another great option for old kimchi is kimchi jeon (kimchi pancake).
Ingredients
- Kimchi – The most important ingredient. Use well-fermented (old and sour) kimchi for a robust stew.
- Kimchi brine – Important for flavor and tang. The stew benefits from a generous amount of brine.
- Pork belly – Traditional and delicious. Alternatives: spam, beef, canned tuna, or make it vegetarian without meat.
- Anchovy stock – Adds depth. You can use instant anchovy products or make stock from dried anchovies and kelp simmered for about 20 minutes.
- Tofu – Firm tofu cut into cubes. Optional but commonly included.
- Gochugaru – Korean red pepper flakes, optional for color and extra heat if needed.
- Sugar – Balances the sourness when kimchi is overly tangy.
- Garlic & green onion – The only vegetables to chop: garlic for flavor and green onion for cooking and garnish.
About the kimchi
Kimchi jjigae is straightforward to make, but its success depends entirely on the kimchi. The stew needs fully fermented kimchi—older and more sour is better—and plenty of brine to create depth and tang.
If you use fresh or barely fermented kimchi, the soup will lack the characteristic depth and acidity. For best results, let the kimchi ferment until it becomes distinctly sour and flavorful.
How to tell if your kimchi is well-fermented
If you’re unsure whether your kimchi is ready for cooking, look for these signs:
- Sour aroma and taste. Well-fermented kimchi smells and tastes quite sour—often too sour to enjoy raw. This stage is ideal for cooking.
- Translucent appearance. Aged kimchi often looks slightly translucent and more wilted, while fresh kimchi appears opaquer, especially the white cabbage parts.
More easy soup recipes
If you enjoy this kimchi jjigae recipe, try other simple soups on the blog for everyday comfort and variety.
Soups & Stews
Carne En Su Jugo (Meat in its Juices)
Korean
Soondubu Jjigae (BCD Tofu Kit)
Korean
Gamjatang (Pork Bone Soup)
Korean
Kimchi Jjigae (Kimchi Stew)
Kimchi Jjigae (Kimchi Stew)
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Ingredients
- 2 cups chopped kimchi, well-fermented
- 1 tbsp minced garlic
- 1/2 lb pork belly, or beef, spam, canned tuna
- 1/3 cup kimchi brine, well-fermented
- 3 cups anchovy stock
- 1 tbsp gochugaru, Korean red pepper flakes
- 1 tsp sugar
- salt to taste
- 1/2 package firm tofu, cut into squares
- 2 green onions, chopped, whites & greens separated
Instructions
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Chop kimchi into bite-sized pieces.
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Chop green onions and separate whites from greens. Use the whites in the stew and reserve the greens for garnish.
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Prepare anchovy stock. You can dissolve anchovy products in hot water or simmer dried anchovies and kelp for about 20 minutes to make a simple stock.
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Heat neutral oil in a pot over medium-high heat. Add kimchi and garlic and stir-fry for a couple of minutes to release flavor.
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Add the pork belly and stir-fry for another few minutes until the meat browns slightly.
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Pour in the kimchi brine and 1 cup of anchovy stock. Stir to combine, reduce heat to medium, cover, and simmer for 5 minutes.
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Add the remaining anchovy stock, sugar, and gochugaru. Taste and season with salt as needed, then cover and simmer for 10 minutes.
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Add tofu, cover, and simmer for an additional 5 minutes to heat the tofu through.
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Garnish with the reserved green onion tops and serve hot. Optional: drizzle up to 1/4 tsp sesame oil for aroma—use sparingly.
Nutrition information is an estimate and should be used only as a guideline.
Additional Info
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