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STEW · Easy · 45 min

Kimchi Jjigae — Restaurant Kimchi Stew

By Kimchee Curator

The late-night pot that defines Korean restaurants — sour kimchi, pork, and tofu in a brick-red broth.

TL;DR

The late-night pot that defines Korean restaurants — sour kimchi, pork, and tofu in a brick-red broth.

Prep 10 minCook 35 minServes 2–3

Ingredients

  • 2 cups well-ripened kimchi (3+ weeks), chopped + 1/2 cup brine
  • 200g pork shoulder, thin sliced
  • 200g firm tofu, cubed
  • 1/2 onion sliced, 2 scallions
  • 1 Tbsp gochugaru, 1 Tbsp dwenjang (optional)
  • 2 cups anchovy-kelp stock
  • 1 tsp garlic, sesame oil

Steps

  1. Sauté pork in sesame oil 2 min, add kimchi and gochugaru 3 min until oil turns red.
  2. Add stock + kimchi brine + dwenjang, simmer 25 min.
  3. Add tofu, simmer 5 min; finish with scallions.
  4. Adjust with more brine for sour, not vinegar.
  5. Serve bubbling with rice.

Tips

  • Aged kimchi is non-negotiable; young kimchi tastes flat in jjigae.
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