Kimchi Jjigae (Kimchi Stew)

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4


  • 1 onion, sliced
  • 1 garlic, grated
  • 250 gram boneless pork ribs (or pork belly), cut into thin slices
  • 500 gram cabbage kimchi + 1/2 cup of its juice
  • 1 block silken tofu, cut into large cubes
  • a handful of tteok (Korean rice cakes), optional
  • 1 tablespoon chili flakes
  • 2 tablespoon rice wine
  • 2 teaspoon fish sauce
  • 2 1/2 cup anchovy stock/dashi stock/water
  • 2 scallions, thinly sliced for garnish
  • Anchovy stock
  • 6 large dried anchovies
  • 3" square dried sea kelp (konbu)
  • 3 cup water


  • Kimchi Jjigae (Kimchi Stew)
    1. In a shallow pot, spread onion slices and grated garlic at the bottom, then top with thin slices of pork, then kimchi, and finally, tofu cubes, and tteok if using.
    2. Sprinkle with chili flakes, rice wine, fish sauce, kimchi juice, and stock/water.
    3. Cover the pot, and bring to a boil. Lower heat, and simmer for 30 minutes until the pork is fully cooked and the kimchi is tender.
    4. Garnish with scallions, serve hot with steamed white rice.
  • Anchovy stock
    1. Boil together anchovies, konbu, and water in a pot. Reduce heat, and simmer for 10 minutes.
    2. Turn off heat. Let it rest for 15 minutes so the stock will be more flavorful. Strain to get clear anchovy stock.

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