Clara Le.


Published on
Cover Image for Kimchijigae


For 4 servings:

  • 1 pound kimchi, cut into bite size pieces
  • 1/4 cup kimchi brine
  • 1/2 pound pork shoulder (or pork belly)optional
  • 1/2 package tofu, slices of 1 cm thickoptional
  • 3 green onion
  • 1 medium onion, sliced
  • 1 tsp salt
  • 2 tsp sugar
  • 2 tsp gochugaru (Korean hot pepper flakes)
  • 1 tbsp gochujang (Korean hot pepper paste)
  • 1 tsp toasted sesame oil
  • 2 cups anchovy stockoptional

For stock (makes about 2.5 cups’ worth):

  • 7 large dried anchovies, heads and guts removed
  • 1/3 cup Korean radish, sliced thinly
  • 4 x 5 inches dried kelp
  • 3 green onion roots
  • 4 cups water


Anchovy stock (can be made vegan as well):

  1. Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan.
  2. Add the water and boil for 20 minutes over medium high heat.
  3. Lower the heat to low for another 5 minutes.
  4. Strain.

Kimchi stew:

  1. Place the kimchi and kimchi brine in a shallow pot. Add pork (optional) and onion
  2. Slice 2 green onions diagonally and add them to the pot.
  3. Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock
  4. Cover and cook for 10 minutes over medium high heat.
  5. Open and mix in the seasonings with a spoon. Lay the tofu over top.
  6. Cover and cook another 10 to 15 minutes over medium heat.
  7. Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.

Link to original recipe