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Kimchi stew (kimchijigae)

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  • 1 pound kimchi, cut into bite size pieces
  • 1/4 cup kimchi brine
  • 1/2 pound pork shoulder (or pork belly)
  • 1/2 package tofu, slices of 1 cm thick
  • 3 green onions
  • 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 stock

Link to original recipe


  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.
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