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Eeasy Kimchi Jjigae Stew Recipe - Comforting, Spicy, and Ready Fast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups well-fermented napa kimchi, plus 2 tablespoons kimchi juice
  • 6–8 ounces pork belly or thick-cut bacon (optional, but recommended)
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon neutral oil (if not using fatty pork)
  • 1 tablespoon gochugaru (Korean red pepper flakes), to taste
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 1 teaspoon sugar or honey (optional, to balance acidity)
  • 3–3½ cups low-sodium chicken stock, anchovy broth, or water
  • 1 tablespoon soy sauce, to taste
  • 1 teaspoon toasted sesame oil
  • 7–10 ounces firm or medium tofu, cut into cubes
  • 2 scallions, sliced
  • Cooked white rice, for serving

Method
 

  1. Prep your ingredients. Slice the kimchi into bite-size pieces. Cut pork belly or bacon into small strips. Cube the tofu and slice the onion and scallions.
  2. Brown the pork. In a medium pot over medium heat, cook the pork belly or bacon until lightly golden and some fat has rendered, 4–6 minutes. If you’re not using pork, warm the neutral oil instead.
  3. Sauté aromatics. Add the onion and cook until slightly soft, 2–3 minutes. Stir in the garlic and cook 30 seconds until fragrant.
  4. Build the base. Add the kimchi, gochugaru, and gochujang. Cook 2–3 minutes, stirring, to coat everything and deepen flavor. If your kimchi is very sour, add the sugar or honey here.
  5. Pour in the liquid. Add the stock (start with 3 cups) and kimchi juice. Bring to a boil, then reduce to a lively simmer.
  6. Season and simmer. Add soy sauce. Simmer 10–15 minutes until the kimchi softens and the broth tastes rounded. If it’s too strong, add a bit more stock or water.
  7. Add tofu. Gently add tofu cubes and simmer 3–5 minutes to warm through. Drizzle in sesame oil.
  8. Finish and serve. Taste and adjust salt, soy sauce, or spice. Top with scallions. Serve hot with steamed rice.