- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 195 kcal
Quick summary
“Substantial and comforting traditional Korean stew made with well-matured kimchi sautéed with pork and onion in hot oil. Cooked in a full-bodied broth seasoned with fermented soybean paste (doenjang) and Korean gochugaru pepper, it gains a deep, acidic, and spicy flavor.”
What you need to know
- The aged and acidic kimchi gives the spicy and balanced aromatic identity to the Korean stew.
- Browning the pork and onion before the liquids builds the caramelized fat base in the pot.
- Fermented soybean paste adds umami complexity that softens and balances the heat of the chili.
Ingredients
Main
- 500 g of finely chopped kimchi
- 200 g of pork cubes (optional: tofu)
- 1 medium onion, sliced
- 2 tablespoons of soy paste
- 4 cups of water
- 1 tablespoon of oil
- 1 teaspoon of Korean chili powder (gochugaru)
- 2 chopped green onions for garnish
Instructions
Principal
- In a large pot, heat the oil over medium heat and add the pork, cooking until browned.
- Add the onion and saute until it starts to become translucent.
- Incorporate the kimchi and stir-fry for 5 more minutes, mixing well.
- Add the soybean paste and mix everything for about 2 minutes.
- Pour the water and bring to a boil.
- When it starts to boil, add the Korean chili powder and mix again.
- Let it cook over low heat for about 20 minutes, allowing the flavors to blend.
- Taste and adjust the seasoning if necessary.
Chef's tips
- Pour also the concentrated broth from the kimchi jar to elevate the red color and acidity of the stew.
- Cook over low heat for twenty minutes with a lid to concentrate the seasonings and soften the chard.
- Sprinkle the fresh scallions only when taking it off the stove to maintain the crispy vegetal freshness.
Variations
- Kimchi Jjigae with Tuna: replace the pork with chunks of tuna added halfway through cooking.
- Seafood Jjigae: add shrimp and squid rings in the last five minutes of simmering.
- Addition of Tofu and Mushrooms: incorporate tofu slices and enoki mushrooms on top of the bubbling pot.
Substitutions
- Pork can be replaced with firm tofu cubes to make a light and nutritious version.
- Doenjang soy paste can be swapped for traditional dark miso without altering the full-bodied profile.
- Gochugaru can be replaced by hot paprika mixed with a pinch of red pepper flakes.
How to store
Store the stew in an airtight container in the refrigerator for up to five days. The prolonged rest refines the kimchi flavors and makes the broth even denser and balanced. Reheat in the pan until boiling before serving.
Can it be frozen?
Freeze the stew for up to sixty days in a freezer-safe container. When thawing in a pot over low heat, add half a cup of water if the broth is too concentrated. Kimchi maintains good texture.
What to serve with
Serve steaming hot accompanied by bowls of steamed Japanese white rice (bap), boiled or fried eggs, and toasted nori seaweed.
Frequently asked questions
Is the recipe excessively spicy?
Has medium to high spiciness; you can dose or decrease the amount of gochugaru (chili powder) according to your personal tolerance.
Which cut of pork is most recommended?
Pork belly or pork shoulder with a little fat are the ideal cuts for releasing rich juices during boiling.
Why should you use old, well-fermented kimchi in this recipe?
New kimchi does not have enough acidity; aged kimchi generates the acidic and aromatic broth indispensable for authentic Korean soup.
What is doenjang and what is its role in the stew?
It is a traditional Korean fermented soybean paste similar to miso; adds umami richness and salty depth that rounds out the broth.
