Kimchi-jjigae (Korean kimchi stew)
Cuisine: Korean
Region: 한국 전역
Servings: 4인분
Kimchi-jjigae (Korean kimchi stew), also searched as spicy kimchi pork stew, simmers ripe napa kimchi with pork in a gochugaru-seasoned broth. This home pot rests the chili mix on the kimchi first, then adds rice cakes for a filling weeknight bowl.
At a glance
Time: about 35–45 min · Serves 2–3 · Difficulty: easy–medium · ≈ 320–450 kcal per serving (estimate)
Kimchi-jjigae (Korean kimchi stew), also searched as spicy kimchi pork stew, simmers ripe napa kimchi with pork in a gochugaru-seasoned broth. This home pot rests the chili mix on the kimchi first, then adds rice cakes for a filling weeknight bowl.
Ingredients
- Napa cabbage kimchi 1/4 head
- Pork 120 g
- Cylinder rice cake 1 cup
- Green onion 1 stalk
- Stock 4 cups
- Minced garlic 1 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Ginger juice 1/2 tsp
- Sesame oil 1 tsp
Steps
- Shake stuffing from well-fermented napa kimchi and cut into pieces about 5 cm long. If very sour, rinse briefly in cold water, squeeze dry, and toss with ½ Tbsp sugar if needed to soften the bite.
- Choose pork with a little fat and slice flat into bite-size pieces. Rinse the rice cakes and drain; split the green onion lengthwise and tear into about 5 cm lengths.
- Mix gochugaru, minced garlic, and ginger juice in a bowl. Toss with the kimchi and rest 10–30 minutes so the seasoning soaks in.
- Heat sesame oil in a pot and stir-fry the pork over medium heat until the surface is cooked. Add the seasoned kimchi and green onion; when the kimchi starts to soften, pour in 4 cups of stock.
- Bring to a boil over high heat, then lower to medium and simmer until the kimchi is tender. Add the rice cakes and cook until soft; turn off the heat when the broth is spicy and rich.
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Notes
Marinate the pork briefly with a splash of cooking wine and black pepper to quiet any odor.
If the kimchi is under-fermented and mild, use anchovy–kelp stock or add shiitake for deeper savoriness.
Swap rice cakes for tofu, or use both for a heartier bowl.
Cool the stew briefly and reheat later—the kimchi flavor settles deeper and often tastes better the next day.
If it is too salty, add tofu or a tiny pinch of sugar rather than only water.
Time and temperature
Prep kimchi/pork 10–15 min · Marinate kimchi 10–30 min · Stir-fry medium 3–5 min · Simmer medium 15–20 min · Rice cakes 5–8 min
Nutrition
380 kcal · Protein 22 g · Fat 18 g · Carbs 28 g
1 bowl with rice cake, estimate for 2–3 servings
Substitutes
- Pork → tuna or spam
- Rice cakes → firm tofu (or both)
- Stock → anchovy–kelp water
- Gochugaru → reduce for milder heat
Storage
Tastes deeper the next day. Refrigerate up to 2 days; reheat to a simmer. Rice cakes soften further—add them fresh when reheating if you want chew. Freezing is OK for broth and kimchi without cakes.
FAQ
- Why is my stew too sour or too salty?
- Rinse very sour kimchi briefly, add a pinch of sugar, or balance salt with tofu rather than only water.
- Can I make spicy kimchi pork stew ahead?
- Season the kimchi and slice the pork earlier, but simmer close to serving; add rice cakes in the last minutes.
- My kimchi is under-fermented—what helps?
- Use a savory stock (anchovy–kelp) and let the gochugaru mix rest on the kimchi longer before cooking.
- How do I stop the pork from smelling strong?
- Choose a cut with a little fat, sear it first in sesame oil, and optionally marinate with cooking wine and pepper.
- Should leftovers include the rice cakes?
- Cakes keep softening in the fridge; for best texture, store stew without them and cook fresh cakes when reheating.
Origin and history
Kimchi-jjigae is Korea’s signature spicy stew of well-fermented kimchi and pork. Leftover kimchi in the fridge is enough to put a meal on the table quickly, loved at home and in restaurants alike.
Simmering kimchi in broth has long traveled with kimchi culture; households vary the add-ins—pork, tuna, spam, tofu, and more. Sour, ripe kimchi builds a deeper broth; younger kimchi needs stock and seasoning for backup.
This recipe lets a gochugaru mix soak into the kimchi first, then simmers it with pork and rice cakes for substance. The key is a steady medium simmer until the broth is juicy and the kimchi soft.