Skip to content

Korean kimchi stew (kimchijigae)

Published on main, fall, winter, ahead


  • 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


  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.

Adapted from this original recipe