Kimchi jjigae (kimchi stew) with pork
Hearty, spicy Korean kimchi stew with tender pork, soft tofu and deep umami from fermented kimchi — perfect for a chilly evening.
This kimchi jjigae is the sort of stew that warms you from the inside out — a Korean classic that's bold, comforting and endlessly forgiving. Ripe kimchi gives the broth its lively tang while pork and tofu add sustaining texture.
Make it when you want something that feels like proper comfort food but with a kick. It’s ideal for midweek dinners: quick to prep, simmered to perfection and even better the next day.
Ingredients
- 400 g kimchi — well-fermented kimchi gives the best flavour
- 400 g pork shoulder — thinly sliced
- 200 g soft tofu — drained and cut into 2–3cm cubes
- 1 brown onion — medium, sliced
- 4 garlic cloves — 2 for the marinade, 2 for cooking
- 20 g fresh ginger — minced
- 3 spring onions — sliced on the diagonal
- 15 ml gochujang
- 15 ml gochugaru — Korean chilli flakes; reduce for less heat
- 15 ml tamari — use soy sauce if preferred (will add gluten)
- 15 ml fish sauce
- 5 ml sesame oil
- 15 ml vegetable oil
- 700 ml water
- 5 ml caster sugar
- sea salt — to taste
- 15 ml toasted sesame seeds — for garnish
Equipment
- large lidded casserole or heavy-based saucepan
- wooden spoon
- ladle
Instructions
Prepare: slice the pork shoulder thinly, slice the brown onion, mince 4 garlic cloves and the fresh ginger, drain and cube the soft tofu, and slice the spring onions. Keep the kimchi to hand.
Marinate the pork: toss the sliced pork with 1 tbsp tamari, 1 tsp sesame oil, 1 tsp caster sugar and half the minced garlic (2 cloves). Leave to marinate at room temperature for 20 minutes.
Heat 1 tbsp vegetable oil in a large lidded casserole over a medium hob. Add the sliced brown onion and fry for 4–5 minutes until softened and starting to colour.
Add the remaining minced garlic and the fresh ginger to the pan and fry for 1 minute until fragrant.
Increase the heat slightly and add the marinated pork. Stir-fry for 4–5 minutes until the slices are sealed and starting to brown.
Stir in the kimchi, gochujang and gochugaru, and cook for 6 minutes, stirring occasionally, until the kimchi softens and some edges caramelise.
Pour in the water and add 1 tbsp fish sauce. Bring to a rolling boil, then reduce to a gentle simmer, cover with a lid and simmer for 15 minutes to let the flavours meld.
Carefully add the soft tofu to the simmering stew in spoonfuls so the cubes remain intact. Simmer uncovered for a further 5 minutes to heat through.
Taste and adjust seasoning with a little extra tamari or sea salt if needed. Stir in the sliced spring onions and turn off the heat. Finish with a drizzle of sesame oil if you like.
Ladle into bowls, sprinkle with toasted sesame seeds and serve hot. Kimchi jjigae is traditionally eaten with steamed rice alongside.
Tips
- Use well-fermented kimchi for the deepest, tangiest flavour; fresh, mild kimchi will make the stew less punchy.
- If you prefer less fat, trim the pork shoulder or swap to trimmed pork loin — the flavour will be slightly less rich but still very good.
- Cook the kimchi a bit longer until the edges caramelise — this step builds the stew’s backbone.
- Be gentle when adding and stirring tofu so it stays in neat cubes; use a shallow spoon to place it into the broth.
- Make-ahead: the stew keeps well in the fridge for up to 3 days and tastes even better after flavours meld; reheat gently on the hob.
Substitutions
pork shoulder → pork belly, same quantity
Stays closesoft tofu → firm tofu, same quantity
Stays closetamari → soy sauce, same quantity (adds gluten)
Stays closefish sauce → extra tamari plus a squeeze of lime, same quantity
Noticeably different
Nutrition
Per serving · estimated
- 350
- Calories
- 28 g
- Protein
- 10 g
- Carbs
- 22 g
- Fat
- 3 g
- Fibre
- 5 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make kimchi jjigae milder?
Yes — reduce or omit the gochugaru and cut the gochujang to half. Using less-ripe kimchi will also reduce heat and acidity.
Can I use store-bought kimchi?
Absolutely. Choose a well-fermented, punchy kimchi for best results. If it’s very salty, rinse briefly and squeeze out excess liquid before using.
Can I freeze the stew?
You can freeze cooked kimchi jjigae for up to 2 months, but the tofu may change texture on thawing. For best results, freeze without tofu and add fresh tofu when reheating.
What can I serve with it?
Steamed white rice is classic. A simple cucumber salad or pickled vegetables cut through the richness.
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