🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 158 (from laksa043)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa158.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://mykoreankitchen.com/kimchi-jjigae/\')), getAhrefsUnparsedNoserviceFromURL(\'https://mykoreankitchen.com/kimchi-jjigae/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/mykoreankitchen.com\/kimchi-jjigae\/","crawl_time":1775793578,"first_indexed_time":1484562081,"http_code":200,"src_unparsed":"com,mykoreankitchen!\/kimchi-jjigae\/ s443","src_root_hash":"12451623041245567758","history_drop_reason":null,"meta_title":"Kimchi Jjigae Recipe - Authentic Korean Stew for Ultimate Comfort Food - My Korean Kitchen","meta_descriptions":["Classic Kimchi Jjigae (Kimchi stew) with fatty pork. When the pork fat melts into the soup, it becomes irresistibly delicious!"],"attrs_boilerpipe_text":"The ultimate Korean comfort food – Kimchi Jjigae recipe!\nKimchi jjigae (김치찌개), or kimchi stew, is hands down one of the best ways to enjoy some properly aged kimchi. It’s such a household staple in Korea that many families will have it on the table at least once or twice a week, if not more. It’s hearty, cozy, and bursting with bold flavors that instantly warm you up.\nPersonally, I love making kimchi jjigae with fatty pork—it’s my absolute favorite! Sure, you can use other proteins like beef or canned tuna, and they work well too. But trust me, there’s something magical about how the pork fat melts into the broth. It transforms the dish into something extra rich and mouthwatering, beyond your average kimchi stew.\nHonestly, for me, a bowl of this stew is all I need. Pair it with a serving of fluffy white rice, and that’s it—no side dishes required. It’s that satisfying. If you haven’t tried it yet, you absolutely need to. Once you do, you’ll understand why it’s a Korean classic!\nIngredients\nMeat\n180g (0.4 pounds) skinless pork belly, cut into bite size pieces\n1 Tbsp\nrice wine\n, sweet (mirin)\n3 sprinkles ground black pepper\nKimchi & Others\n3\/4 cup aged (at least 2 to 3 weeks old)\nkimchi\n, cut into bite size pieces if not already\n1\/4 small (30g, 1 ounce) brown onion, thinly sliced\n1\/2 stalk small (5g, 0.2 ounce) green onion, thinly sliced\n2 small (50g, 1.4 ounces) shiitake mushrooms, stems removed, thinly sliced\n150g (5.3 ounces) firm tofu, sliced into 1cm (0.4 inch) thickness rectangle (or other shapes you may prefer)\n1 cup water\nJjigae Base (Mix these in a bowl)\n1 Tbsp\nKorean chili flakes\n(gochugaru)\n1 Tbsp soy sauce\n1 tsp \nKorean chili paste\n(gochujang)\n1\/4 tsp minced garlic\n3 sprinkles ground black pepper\n* 1 Tbsp = 15 ml, 1 Cup = 250 ml\n** If you’re not sure of the above Korean cooking ingredients, look them up from my essential\nKorean Cooking Ingredients\npost.\nHow to Make Kimchi Jjigae (Kimchi Stew)\n1. Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.\n2. Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.)\n3. Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a\nclay pot\nwith a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch)\nStaub Cocotte\nwithout needing the skillet mentioned in the previous step.)\n4. Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat.\n5. Serve with a bowl of rice and other\nKorean side dishes\n.\nTwo Delicious Kimchi Stew Variations\nIf you’re craving beef in your stew, give this\nSlow Cooker Kimchi Stew with Beef\na try. It’s incredibly easy to prepare and delivers amazing flavor with minimal effort. Just set it and forget it, and you’ll end up with a hearty, comforting meal that’s sure to satisfy.\nFor a lighter twist, try the\nKimchi Soup with Canned Tuna\n. It’s bold and flavorful yet light and refreshing—the perfect choice when you want something wholesome without feeling too heavy.\nOther Recipes Using Kimchi\nDo you love kimchi? Or you simply have too much in your fridge, and you’re not quite sure what to do? Don’t worry—I’ve got you covered! Here are a few fun and delicious ways to transform your kimchi into something amazing:\nKimchi Pancake\n: Crispy, savory, and loaded with flavor—perfect for a quick snack or appetizer.\nKimchi Fried Rice\n: A simple yet satisfying dish that’s bursting with bold, tangy goodness.\nKimchi Dumplings\n: Bite-sized parcels of pure joy, ideal for steaming or pan-frying.\nNot tempted by these? Don’t fret! Check out my post on\nhow to eat kimchi\n, where you’ll find 11 more creative and mouthwatering ways to enjoy your kimchi stash. You’re bound to discover a new favorite!\nDiscover More!\n Explore our site for authentic Korean recipes—from mastering the art of \nperfect Korean BBQ at home\n to creating delicious \nbanchan\n (Korean side dishes) and other tasty, \neasy Korean dishes\n. Let us inspire your next meal!\nHow I Make It: Step-by-Step Recipe Video\nMeat\n▢\n180\ng\nskinless pork belly\n(0.4 pounds), cut into bite size pieces\n▢\n1\nTbsp\nrice wine\n, sweet (mirin)\n▢\n3\nsprinkles\nground black pepper\nKimchi & Others\n▢\n3\/4\ncup\naged Kimchi\n(at least 2 to 3 weeks old), cut into bite size pieces if not already\n▢\n1\/4\nsmall brown onion\n(30 g \/ 1 ounce), thinly sliced\n▢\n1\/2\nstalk\nsmall green onion\n(5 g \/ 0.2 ounce), thinly sliced\n▢\n2\nsmall shiitake mushrooms\n(50 g \/ 1.4 ounces), stems removed, thinly sliced\n▢\n150\ng\nfirm tofu\n(5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer\n▢\n1\ncup\nwater\nMarinate the pork belly with the rice wine and the ground black pepper for about 15 mins.\nCook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.)\nPlace the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a \nclay pot\n with a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch) \nStaub Cocotte\n without needing the skillet mentioned in the previous step.)\nBring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat.\nServe with a bowl of rice and other\nKorean side dishes\n.\nCalories:\n374\nkcal\n|\nCarbohydrates:\n6\ng\n|\nProtein:\n10\ng\n|\nFat:\n33\ng\n|\nSaturated Fat:\n11\ng\n|\nCholesterol:\n43\nmg\n|\nSodium:\n422\nmg\n|\nPotassium:\n341\nmg\n|\nFiber:\n1\ng\n|\nSugar:\n1\ng\n|\nVitamin A:\n810\nIU\n|\nVitamin C:\n1.1\nmg\n|\nCalcium:\n34\nmg\n|\nIron:\n1.6\nmg\nThe nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.\nI love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram\n@MyKoreanKitchen\n.","attrs_markdown":"[Skip to content](https:\/\/mykoreankitchen.com\/kimchi-jjigae\/#content \"Skip to content\")\n\nNever miss a new recipe\n\n[Subscribe](https:\/\/mykoreankitchen.com\/kimchi-jjigae\/#subscribepop)\n\n[Blog View](https:\/\/mykoreankitchen.com\/blog\/) [Videos](https:\/\/mykoreankitchen.com\/videos\/)\n\n[![My Korean Kitchen](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2020\/10\/my-korean-kitchen-opt.svg)](https:\/\/mykoreankitchen.com\/ \"My Korean Kitchen\")\n\nMenu\n\n- [About](https:\/\/mykoreankitchen.com\/about\/ \"About My Korean Kitchen\")\n- [Recipes](https:\/\/mykoreankitchen.com\/recipes\/ \"Korean recipes search by category\")\n- [eBooks](https:\/\/mykoreankitchen.com\/the-banchan-cookbook\/ \"My Korean Kitchen ebooks\")\n- [K-drama](https:\/\/mykoreankitchen.com\/korean-drama-food\/)\n- [Shop](https:\/\/mykoreankitchen.com\/shop\/ \"My Korean Kitchen shop\")\n- [Contact](https:\/\/mykoreankitchen.com\/contact\/ \"Contact My Korean Kitchen\")\n\nEasy Korean Recipes\n\n[Home](https:\/\/mykoreankitchen.com\/) » [Korean Soup and Stew](https:\/\/mykoreankitchen.com\/category\/soup\/) » Kimchi Jjigae Recipe – Authentic Korean Stew for Ultimate Comfort Food\n\n# Kimchi Jjigae Recipe – Authentic Korean Stew for Ultimate Comfort Food\n[Jump to Recipe](https:\/\/mykoreankitchen.com\/kimchi-jjigae\/#recipe \"Jump to Recipe\")\n\nThe ultimate Korean comfort food – Kimchi Jjigae recipe\\!\n\nKimchi jjigae (김치찌개), or kimchi stew, is hands down one of the best ways to enjoy some properly aged kimchi. It’s such a household staple in Korea that many families will have it on the table at least once or twice a week, if not more. It’s hearty, cozy, and bursting with bold flavors that instantly warm you up.\n\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2015\/09\/1.-Kimchi-Jjigae.jpg)\n\nPersonally, I love making kimchi jjigae with fatty pork—it’s my absolute favorite! Sure, you can use other proteins like beef or canned tuna, and they work well too. But trust me, there’s something magical about how the pork fat melts into the broth. It transforms the dish into something extra rich and mouthwatering, beyond your average kimchi stew.\n\nHonestly, for me, a bowl of this stew is all I need. Pair it with a serving of fluffy white rice, and that’s it—no side dishes required. It’s that satisfying. If you haven’t tried it yet, you absolutely need to. Once you do, you’ll understand why it’s a Korean classic\\!\n\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2015\/09\/8.-Kimchi-Jjigae.jpg)\n\n## Ingredients![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='650'%20viewBox='0%200%20650%20650'%3E%3C\/svg%3E)\n### Meat\n- 180g (0.4 pounds) skinless pork belly, cut into bite size pieces\n- 1 Tbsp [rice wine](http:\/\/amzn.to\/1RdNBWI), sweet (mirin)\n- 3 sprinkles ground black pepper\n### Kimchi & Others\n- 3\/4 cup aged (at least 2 to 3 weeks old) [kimchi](https:\/\/mykoreankitchen.com\/kimchi-recipe\/), cut into bite size pieces if not already\n- 1\/4 small (30g, 1 ounce) brown onion, thinly sliced\n- 1\/2 stalk small (5g, 0.2 ounce) green onion, thinly sliced\n- 2 small (50g, 1.4 ounces) shiitake mushrooms, stems removed, thinly sliced\n- 150g (5.3 ounces) firm tofu, sliced into 1cm (0.4 inch) thickness rectangle (or other shapes you may prefer)\n- 1 cup water\n### Jjigae Base (Mix these in a bowl)\n- 1 Tbsp [Korean chili flakes](https:\/\/mykoreankitchen.com\/gochugaru-korean-chili-powder\/) (gochugaru)\n- 1 Tbsp soy sauce\n- 1 tsp [Korean chili paste](https:\/\/mykoreankitchen.com\/gochujang-korean-chili-paste\/) (gochujang)\n- 1\/4 tsp minced garlic\n- 3 sprinkles ground black pepper\n\n\\* 1 Tbsp = 15 ml, 1 Cup = 250 ml\n\n\\*\\* If you’re not sure of the above Korean cooking ingredients, look them up from my essential [Korean Cooking Ingredients](https:\/\/mykoreankitchen.com\/essential-korean-cooking-ingredients\/) post.\n\n## How to Make Kimchi Jjigae (Kimchi Stew)\n1\\. Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.\n\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='325'%20viewBox='0%200%20650%20325'%3E%3C\/svg%3E)\n\n2\\. Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.)\n\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='433'%20viewBox='0%200%20650%20433'%3E%3C\/svg%3E)\n\n3\\. Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a [clay pot](https:\/\/amzn.to\/4bvSnL3) with a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch) [Staub Cocotte](https:\/\/amzn.to\/41Kaoly) without needing the skillet mentioned in the previous step.)\n\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='325'%20viewBox='0%200%20650%20325'%3E%3C\/svg%3E)\n\n4\\. Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat.\n\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='650'%20viewBox='0%200%20650%20650'%3E%3C\/svg%3E)\n\n5\\. Serve with a bowl of rice and other [Korean side dishes](https:\/\/mykoreankitchen.com\/category\/side-dishes-banchan\/).\n\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='433'%20viewBox='0%200%20650%20433'%3E%3C\/svg%3E)\n\n## Two Delicious Kimchi Stew Variations\nIf you’re craving beef in your stew, give this [Slow Cooker Kimchi Stew with Beef](https:\/\/mykoreankitchen.com\/slow-cooker-kimchi-stew-with-beef\/) a try. It’s incredibly easy to prepare and delivers amazing flavor with minimal effort. Just set it and forget it, and you’ll end up with a hearty, comforting meal that’s sure to satisfy.\n\nFor a lighter twist, try the [Kimchi Soup with Canned Tuna](https:\/\/mykoreankitchen.com\/kimchi-soup\/). It’s bold and flavorful yet light and refreshing—the perfect choice when you want something wholesome without feeling too heavy.\n\n## Other Recipes Using Kimchi\nDo you love kimchi? Or you simply have too much in your fridge, and you’re not quite sure what to do? Don’t worry—I’ve got you covered! Here are a few fun and delicious ways to transform your kimchi into something amazing:\n\n- [Kimchi Pancake](https:\/\/mykoreankitchen.com\/kimchi-pancakes-kimchi-buchimgae\/): Crispy, savory, and loaded with flavor—perfect for a quick snack or appetizer.\n- [Kimchi Fried Rice](https:\/\/mykoreankitchen.com\/kimchi-fried-rice\/) : A simple yet satisfying dish that’s bursting with bold, tangy goodness.\n- [Kimchi Dumplings](https:\/\/mykoreankitchen.com\/kimchi-mandu-kimchi-dumplings\/): Bite-sized parcels of pure joy, ideal for steaming or pan-frying.\n\nNot tempted by these? Don’t fret! Check out my post on [how to eat kimchi](https:\/\/mykoreankitchen.com\/how-to-eat-kimchi\/), where you’ll find 11 more creative and mouthwatering ways to enjoy your kimchi stash. You’re bound to discover a new favorite\\!\n\n**Discover More\\!** Explore our site for authentic Korean recipes—from mastering the art of [perfect Korean BBQ at home](https:\/\/mykoreankitchen.com\/korean-bbq\/) to creating delicious [banchan](https:\/\/mykoreankitchen.com\/category\/side-dishes-banchan\/) (Korean side dishes) and other tasty, [easy Korean dishes](https:\/\/mykoreankitchen.com\/recipes\/). Let us inspire your next meal\\!\n\n## How I Make It: Step-by-Step Recipe Video\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n## Kimchi Jjigae Recipe - Authentic Korean Stew for Ultimate Comfort Food\nSimple, flavorful, and incredibly comforting, this Korean kimchi jjigae recipe is your go-to for a hearty, satisfying meal that's a breeze to make.\n\n4\\.99 from 111 votes\n\n[Print](https:\/\/mykoreankitchen.com\/wprm_print\/kimchi-jjigae-recipe-authentic-korean-stew-for-ultimate-comfort-food)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fmykoreankitchen.com%2Fkimchi-jjigae%2F&media=https%3A%2F%2Fmykoreankitchen.com%2Fwp-content%2Fuploads%2F2015%2F09%2F1.-Kimchi-Jjigae.jpg&description=Kimchi+Jjigae+Recipe+-+Authentic+Korean+Stew+for+Ultimate+Comfort+Food&is_video=false)\n\n[Rate](https:\/\/mykoreankitchen.com\/kimchi-jjigae\/#comments)\n\n[Save](https:\/\/mykoreankitchen.com\/kimchi-jjigae\/)\n\n[Saved\\!](https:\/\/mykoreankitchen.com\/kimchi-jjigae\/)\n\nCook Mode\n\nPrevent your screen from going dark\n\nCourse: Soup\n\nCuisine: Korean\n\nKeyword: kimchi jjigae, kimchi stew\n\nPrep Time: 15 minutes minutes\n\nCook Time: 15 minutes minutes\n\nTotal Time: 30 minutes minutes\n\nServings: 3\n\nCalories: 374kcal\n\nAuthor: [Sue Pressey](https:\/\/mykoreankitchen.com\/about\/)\n\n### Ingredients\n#### Meat\n- ▢\n  180 g skinless pork belly (0.4 pounds), cut into bite size pieces\n- ▢\n  1 Tbsp [rice wine](https:\/\/amzn.to\/2WEhxRR) , sweet (mirin)\n- ▢\n  3 sprinkles ground black pepper\n\n#### Kimchi & Others\n- ▢\n  3\/4 cup [aged Kimchi](https:\/\/mykoreankitchen.com\/kimchi-recipe\/) (at least 2 to 3 weeks old), cut into bite size pieces if not already\n- ▢\n  1\/4 small brown onion (30 g \/ 1 ounce), thinly sliced\n- ▢\n  1\/2 stalk small green onion (5 g \/ 0.2 ounce), thinly sliced\n- ▢\n  2 small shiitake mushrooms (50 g \/ 1.4 ounces), stems removed, thinly sliced\n- ▢\n  150 g firm tofu (5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer\n- ▢\n  1 cup water\n\n#### Jjigae base (mix these in a bowl)\n- ▢\n  1 Tbsp [Korean chili flakes](https:\/\/amzn.to\/2hDQUZb) (gochugaru)\n- ▢\n  1 Tbsp [soy sauce](https:\/\/amzn.to\/2hJC1YP)\n- ▢\n  1 tsp [Korean chili paste](https:\/\/amzn.to\/2j6fEtl) (gochujang)\n- ▢\n  1\/4 tsp minced garlic\n- ▢\n  3 sprinkles ground black pepper\n\n### Instructions\n- Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.\n- Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.)\n- Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a [clay pot](https:\/\/amzn.to\/4bvSnL3) with a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch) [Staub Cocotte](https:\/\/amzn.to\/41Kaoly) without needing the skillet mentioned in the previous step.)\n- Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat.\n- Serve with a bowl of rice and other [Korean side dishes](https:\/\/mykoreankitchen.com\/category\/side-dishes-banchan\/).\n\n### Notes\n1 Tbsp = 15 ml, 1 Cup = 250 ml\n\n### Nutrition Info (per serving)\nCalories: 374kcal \\| Carbohydrates: 6g \\| Protein: 10g \\| Fat: 33g \\| Saturated Fat: 11g \\| Cholesterol: 43mg \\| Sodium: 422mg \\| Potassium: 341mg \\| Fiber: 1g \\| Sugar: 1g \\| Vitamin A: 810IU \\| Vitamin C: 1\\.1mg \\| Calcium: 34mg \\| Iron: 1\\.6mg\n\nThe nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.\n\nTried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram [@MyKoreanKitchen](https:\/\/www.instagram.com\/MyKoreanKitchen).\n\n31\\.2K shares\n\n### You May Also Like\n- [![A vertical photo of a Korean BBQ table set up with various side dishes and meat.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='220'%20height='330'%20viewBox='0%200%20220%20330'%3E%3C\/svg%3E)Your Ultimate Guide to Authentic Korean BBQ at Home](https:\/\/mykoreankitchen.com\/korean-bbq\/)\n- [![Six triangle kimbap served on a plate, yellow pickled radish in the background](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='220'%20height='330'%20viewBox='0%200%20220%20330'%3E%3C\/svg%3E)Triangle Kimbap (Samgak Kimbap)](https:\/\/mykoreankitchen.com\/triangle-kimbap-samgak-kimbap\/)\n- [![Kimchi tuna fried rice served in a black pasta bowl. Also next to it is a spoon and a bowl of dried seaweed furikake.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='220'%20height='330'%20viewBox='0%200%20220%20330'%3E%3C\/svg%3E)Kimchi Tuna Fried Rice](https:\/\/mykoreankitchen.com\/kimchi-tuna-fried-rice\/)\n\nFiled under: [Korean Soup and Stew](https:\/\/mykoreankitchen.com\/category\/soup\/), [My Recipes](https:\/\/mykoreankitchen.com\/category\/recipe-categories\/), [Pork](https:\/\/mykoreankitchen.com\/category\/pork\/)\n\nTagged with: [kimchi](https:\/\/mykoreankitchen.com\/tag\/kimchi\/), [pork](https:\/\/mykoreankitchen.com\/tag\/pork\/), [spicy](https:\/\/mykoreankitchen.com\/tag\/spicy\/), [tofu](https:\/\/mykoreankitchen.com\/tag\/tofu\/)\n\n#### Written by: [Sue](https:\/\/mykoreankitchen.com\/author\/sue\/)\n#### Developed by:\n[Sue](https:\/\/mykoreankitchen.com\/author\/sue\/ \"Sue\")\n#### Updated on: [March 6, 2025](https:\/\/mykoreankitchen.com\/kimchi-jjigae\/)\n\n![Photo of author](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\nWelcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by\\!\n\n*Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Please do not copy and\/or paste full recipes and images to any social media channels or websites without my prior written consent. This is strictly prohibited. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you.  Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.*\n\n### [Korean Milk Ice Sorbet: Injeolmi Bingsu](https:\/\/mykoreankitchen.com\/korean-milk-ice-sorbet\/)\n### [Rolled Seaweed and Egg Omelette](https:\/\/mykoreankitchen.com\/rolled-seaweed-and-egg-omelette\/)\n\nSubscribe\n\n255 Comments\n\nNewest\n\nOldest Most Voted\n\nInline Feedbacks\n\nView all comments\n\nLoad More Comments\n\n![Sue and My Korean Kitchen Profile](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n#### ANNYEONG & WELCOME\\!\nI'm Sue, the author\/cook\/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.\n\n[Read more](https:\/\/mykoreankitchen.com\/about\/)\n\n## [Get My Cookbook & Video](https:\/\/mykoreankitchen.com\/the-banchan-cookbook\/)\n[![The Banchan Cookbook - 30 Everyday Korean side dishes](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='250'%20viewBox='0%200%20300%20250'%3E%3C\/svg%3E)](https:\/\/mykoreankitchen.com\/the-banchan-cookbook\/)\n\n## [Essential Korean Ingredients](https:\/\/mykoreankitchen.com\/essential-korean-cooking-ingredients\/)\n[![Essential Korean Cooking Ingredients](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='250'%20viewBox='0%200%20300%20250'%3E%3C\/svg%3E)](https:\/\/mykoreankitchen.com\/essential-korean-cooking-ingredients\/)\n\n## [My Korean Kitchen Store](https:\/\/mykoreankitchen.com\/shop\/)\n[![My Korean Kitchen Store - A curated online Korean grocery store \\| mykoreankitchen.com](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='148'%20viewBox='0%200%20300%20148'%3E%3C\/svg%3E)](https:\/\/mykoreankitchen.com\/shop\/)\n\n## [Make Korean BBQ at Home](https:\/\/mykoreankitchen.com\/korean-bbq\/)\n[![Ultimate Guide to Korean BBQ at Home](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='250'%20viewBox='0%200%20300%20250'%3E%3C\/svg%3E)](https:\/\/mykoreankitchen.com\/korean-bbq\/)\n\n## Connect\n## Information\n[About](https:\/\/mykoreankitchen.com\/about)\n\n[Contact](https:\/\/mykoreankitchen.com\/contact)\n\n[Privacy Policy](https:\/\/mykoreankitchen.com\/privacy)\n\n[Terms and Conditions](https:\/\/mykoreankitchen.com\/terms-and-conditions)\n\n[Resources](https:\/\/mykoreankitchen.com\/food-blogger-resources)\n\n## Explore\n[Korean Pantry Essentials](https:\/\/mykoreankitchen.com\/essential-korean-cooking-ingredients)\n\n[Banchan Cookbook](https:\/\/mykoreankitchen.com\/the-banchan-cookbook)\n\n[Korean BBQ at Home](https:\/\/mykoreankitchen.com\/korean-bbq\/)\n\n[Korean Drama Food](https:\/\/mykoreankitchen.com\/korean-drama-food\/)\n\n[Shop](https:\/\/mykoreankitchen.com\/shop)\n\n© 2006 - 2026 My Korean Kitchen, All Rights Reserved\n\n- [About](https:\/\/mykoreankitchen.com\/about\/ \"About My Korean Kitchen\")\n- [Recipes](https:\/\/mykoreankitchen.com\/recipes\/ \"Korean recipes by category\")\n- [Blog](https:\/\/mykoreankitchen.com\/blog\/ \"My Korean Kitchen Blog\")\n- [Videos](https:\/\/mykoreankitchen.com\/videos\/ \"My Korean Kitchen Videos\")\n- [eBooks](https:\/\/mykoreankitchen.com\/the-banchan-cookbook\/ \"My Korean Kitchen ebooks\")\n- [K-drama](https:\/\/mykoreankitchen.com\/korean-drama-food\/)\n- [Shop](https:\/\/mykoreankitchen.com\/shop\/ \"My Korean Kitchen shop\")\n- [Contact](https:\/\/mykoreankitchen.com\/contact\/ \"Contact My Korean Kitchen\")\n\nClose\n\nwpDiscuz\n\nInsert","attrs_readable_markdown":"The ultimate Korean comfort food – Kimchi Jjigae recipe\\!\n\nKimchi jjigae (김치찌개), or kimchi stew, is hands down one of the best ways to enjoy some properly aged kimchi. It’s such a household staple in Korea that many families will have it on the table at least once or twice a week, if not more. It’s hearty, cozy, and bursting with bold flavors that instantly warm you up.\n\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2015\/09\/1.-Kimchi-Jjigae.jpg)\n\nPersonally, I love making kimchi jjigae with fatty pork—it’s my absolute favorite! Sure, you can use other proteins like beef or canned tuna, and they work well too. But trust me, there’s something magical about how the pork fat melts into the broth. It transforms the dish into something extra rich and mouthwatering, beyond your average kimchi stew.\n\nHonestly, for me, a bowl of this stew is all I need. Pair it with a serving of fluffy white rice, and that’s it—no side dishes required. It’s that satisfying. If you haven’t tried it yet, you absolutely need to. Once you do, you’ll understand why it’s a Korean classic\\!\n\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2015\/09\/8.-Kimchi-Jjigae.jpg)\n\n## Ingredients![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2015\/09\/4.-Kimchi-Jjigae.jpg)\n### Meat\n- 180g (0.4 pounds) skinless pork belly, cut into bite size pieces\n- 1 Tbsp [rice wine](http:\/\/amzn.to\/1RdNBWI), sweet (mirin)\n- 3 sprinkles ground black pepper\n### Kimchi & Others\n- 3\/4 cup aged (at least 2 to 3 weeks old) [kimchi](https:\/\/mykoreankitchen.com\/kimchi-recipe\/), cut into bite size pieces if not already\n- 1\/4 small (30g, 1 ounce) brown onion, thinly sliced\n- 1\/2 stalk small (5g, 0.2 ounce) green onion, thinly sliced\n- 2 small (50g, 1.4 ounces) shiitake mushrooms, stems removed, thinly sliced\n- 150g (5.3 ounces) firm tofu, sliced into 1cm (0.4 inch) thickness rectangle (or other shapes you may prefer)\n- 1 cup water\n### Jjigae Base (Mix these in a bowl)\n- 1 Tbsp [Korean chili flakes](https:\/\/mykoreankitchen.com\/gochugaru-korean-chili-powder\/) (gochugaru)\n- 1 Tbsp soy sauce\n- 1 tsp [Korean chili paste](https:\/\/mykoreankitchen.com\/gochujang-korean-chili-paste\/) (gochujang)\n- 1\/4 tsp minced garlic\n- 3 sprinkles ground black pepper\n\n\\* 1 Tbsp = 15 ml, 1 Cup = 250 ml\n\n\\*\\* If you’re not sure of the above Korean cooking ingredients, look them up from my essential [Korean Cooking Ingredients](https:\/\/mykoreankitchen.com\/essential-korean-cooking-ingredients\/) post.\n\n## How to Make Kimchi Jjigae (Kimchi Stew)\n1\\. Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.\n\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2015\/09\/2.-Kimchi-Jjigae.jpg)\n\n2\\. Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.)\n\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2015\/09\/3.-Kimchi-Jjigae.jpg)\n\n3\\. Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a [clay pot](https:\/\/amzn.to\/4bvSnL3) with a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch) [Staub Cocotte](https:\/\/amzn.to\/41Kaoly) without needing the skillet mentioned in the previous step.)\n\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2015\/09\/5.-Kimchi-Jjigae.jpg)\n\n4\\. Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat.\n\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2015\/09\/6.-Kimchi-Jjigae.jpg)\n\n5\\. Serve with a bowl of rice and other [Korean side dishes](https:\/\/mykoreankitchen.com\/category\/side-dishes-banchan\/).\n\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2015\/09\/17.-Kimchi-Jjigae.jpg)\n\n## Two Delicious Kimchi Stew Variations\nIf you’re craving beef in your stew, give this [Slow Cooker Kimchi Stew with Beef](https:\/\/mykoreankitchen.com\/slow-cooker-kimchi-stew-with-beef\/) a try. It’s incredibly easy to prepare and delivers amazing flavor with minimal effort. Just set it and forget it, and you’ll end up with a hearty, comforting meal that’s sure to satisfy.\n\nFor a lighter twist, try the [Kimchi Soup with Canned Tuna](https:\/\/mykoreankitchen.com\/kimchi-soup\/). It’s bold and flavorful yet light and refreshing—the perfect choice when you want something wholesome without feeling too heavy.\n\n## Other Recipes Using Kimchi\nDo you love kimchi? Or you simply have too much in your fridge, and you’re not quite sure what to do? Don’t worry—I’ve got you covered! Here are a few fun and delicious ways to transform your kimchi into something amazing:\n\n- [Kimchi Pancake](https:\/\/mykoreankitchen.com\/kimchi-pancakes-kimchi-buchimgae\/): Crispy, savory, and loaded with flavor—perfect for a quick snack or appetizer.\n- [Kimchi Fried Rice](https:\/\/mykoreankitchen.com\/kimchi-fried-rice\/) : A simple yet satisfying dish that’s bursting with bold, tangy goodness.\n- [Kimchi Dumplings](https:\/\/mykoreankitchen.com\/kimchi-mandu-kimchi-dumplings\/): Bite-sized parcels of pure joy, ideal for steaming or pan-frying.\n\nNot tempted by these? Don’t fret! Check out my post on [how to eat kimchi](https:\/\/mykoreankitchen.com\/how-to-eat-kimchi\/), where you’ll find 11 more creative and mouthwatering ways to enjoy your kimchi stash. You’re bound to discover a new favorite\\!\n\n**Discover More\\!** Explore our site for authentic Korean recipes—from mastering the art of [perfect Korean BBQ at home](https:\/\/mykoreankitchen.com\/korean-bbq\/) to creating delicious [banchan](https:\/\/mykoreankitchen.com\/category\/side-dishes-banchan\/) (Korean side dishes) and other tasty, [easy Korean dishes](https:\/\/mykoreankitchen.com\/recipes\/). Let us inspire your next meal\\!\n\n## How I Make It: Step-by-Step Recipe Video\n![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https:\/\/mykoreankitchen.com\/wp-content\/uploads\/2015\/09\/1.-Kimchi-Jjigae-200x200.jpg)\n\n#### Meat\n- ▢\n  180 g skinless pork belly (0.4 pounds), cut into bite size pieces\n- ▢\n  1 Tbsp [rice wine](https:\/\/amzn.to\/2WEhxRR) , sweet (mirin)\n- ▢\n  3 sprinkles ground black pepper\n\n#### Kimchi & Others\n- ▢\n  3\/4 cup [aged Kimchi](https:\/\/mykoreankitchen.com\/kimchi-recipe\/) (at least 2 to 3 weeks old), cut into bite size pieces if not already\n- ▢\n  1\/4 small brown onion (30 g \/ 1 ounce), thinly sliced\n- ▢\n  1\/2 stalk small green onion (5 g \/ 0.2 ounce), thinly sliced\n- ▢\n  2 small shiitake mushrooms (50 g \/ 1.4 ounces), stems removed, thinly sliced\n- ▢\n  150 g firm tofu (5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer\n- ▢\n  1 cup water\n\n- Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.\n- Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.)\n- Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a [clay pot](https:\/\/amzn.to\/4bvSnL3) with a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch) [Staub Cocotte](https:\/\/amzn.to\/41Kaoly) without needing the skillet mentioned in the previous step.)\n- Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat.\n- Serve with a bowl of rice and other [Korean side dishes](https:\/\/mykoreankitchen.com\/category\/side-dishes-banchan\/).\n\nCalories: 374kcal \\| Carbohydrates: 6g \\| Protein: 10g \\| Fat: 33g \\| Saturated Fat: 11g \\| Cholesterol: 43mg \\| Sodium: 422mg \\| Potassium: 341mg \\| Fiber: 1g \\| Sugar: 1g \\| Vitamin A: 810IU \\| Vitamin C: 1\\.1mg \\| Calcium: 34mg \\| Iron: 1\\.6mg\n\nThe nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.\n\nI love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram [@MyKoreanKitchen](https:\/\/www.instagram.com\/MyKoreanKitchen).","meta_canonical":null}

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Boilerpipe Text	The ultimate Korean comfort food – Kimchi Jjigae recipe! Kimchi jjigae (김치찌개), or kimchi stew, is hands down one of the best ways to enjoy some properly aged kimchi. It’s such a household staple in Korea that many families will have it on the table at least once or twice a week, if not more. It’s hearty, cozy, and bursting with bold flavors that instantly warm you up. Personally, I love making kimchi jjigae with fatty pork—it’s my absolute favorite! Sure, you can use other proteins like beef or canned tuna, and they work well too. But trust me, there’s something magical about how the pork fat melts into the broth. It transforms the dish into something extra rich and mouthwatering, beyond your average kimchi stew. Honestly, for me, a bowl of this stew is all I need. Pair it with a serving of fluffy white rice, and that’s it—no side dishes required. It’s that satisfying. If you haven’t tried it yet, you absolutely need to. Once you do, you’ll understand why it’s a Korean classic! Ingredients Meat 180g (0.4 pounds) skinless pork belly, cut into bite size pieces 1 Tbsp rice wine , sweet (mirin) 3 sprinkles ground black pepper Kimchi & Others 3/4 cup aged (at least 2 to 3 weeks old) kimchi , cut into bite size pieces if not already 1/4 small (30g, 1 ounce) brown onion, thinly sliced 1/2 stalk small (5g, 0.2 ounce) green onion, thinly sliced 2 small (50g, 1.4 ounces) shiitake mushrooms, stems removed, thinly sliced 150g (5.3 ounces) firm tofu, sliced into 1cm (0.4 inch) thickness rectangle (or other shapes you may prefer) 1 cup water Jjigae Base (Mix these in a bowl) 1 Tbsp Korean chili flakes (gochugaru) 1 Tbsp soy sauce 1 tsp Korean chili paste (gochujang) 1/4 tsp minced garlic 3 sprinkles ground black pepper * 1 Tbsp = 15 ml, 1 Cup = 250 ml ** If you’re not sure of the above Korean cooking ingredients, look them up from my essential Korean Cooking Ingredients post. How to Make Kimchi Jjigae (Kimchi Stew) 1. Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins. 2. Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.) 3. Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a clay pot with a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch) Staub Cocotte without needing the skillet mentioned in the previous step.) 4. Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat. 5. Serve with a bowl of rice and other Korean side dishes . Two Delicious Kimchi Stew Variations If you’re craving beef in your stew, give this Slow Cooker Kimchi Stew with Beef a try. It’s incredibly easy to prepare and delivers amazing flavor with minimal effort. Just set it and forget it, and you’ll end up with a hearty, comforting meal that’s sure to satisfy. For a lighter twist, try the Kimchi Soup with Canned Tuna . It’s bold and flavorful yet light and refreshing—the perfect choice when you want something wholesome without feeling too heavy. Other Recipes Using Kimchi Do you love kimchi? Or you simply have too much in your fridge, and you’re not quite sure what to do? Don’t worry—I’ve got you covered! Here are a few fun and delicious ways to transform your kimchi into something amazing: Kimchi Pancake : Crispy, savory, and loaded with flavor—perfect for a quick snack or appetizer. Kimchi Fried Rice : A simple yet satisfying dish that’s bursting with bold, tangy goodness. Kimchi Dumplings : Bite-sized parcels of pure joy, ideal for steaming or pan-frying. Not tempted by these? Don’t fret! Check out my post on how to eat kimchi , where you’ll find 11 more creative and mouthwatering ways to enjoy your kimchi stash. You’re bound to discover a new favorite! Discover More! Explore our site for authentic Korean recipes—from mastering the art of perfect Korean BBQ at home to creating delicious banchan (Korean side dishes) and other tasty, easy Korean dishes . Let us inspire your next meal! How I Make It: Step-by-Step Recipe Video Meat ▢ 180 g skinless pork belly (0.4 pounds), cut into bite size pieces ▢ 1 Tbsp rice wine , sweet (mirin) ▢ 3 sprinkles ground black pepper Kimchi & Others ▢ 3/4 cup aged Kimchi (at least 2 to 3 weeks old), cut into bite size pieces if not already ▢ 1/4 small brown onion (30 g / 1 ounce), thinly sliced ▢ 1/2 stalk small green onion (5 g / 0.2 ounce), thinly sliced ▢ 2 small shiitake mushrooms (50 g / 1.4 ounces), stems removed, thinly sliced ▢ 150 g firm tofu (5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer ▢ 1 cup water Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins. Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.) Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a clay pot with a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch) Staub Cocotte without needing the skillet mentioned in the previous step.) Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat. Serve with a bowl of rice and other Korean side dishes . Calories: 374 kcal \| Carbohydrates: 6 g \| Protein: 10 g \| Fat: 33 g \| Saturated Fat: 11 g \| Cholesterol: 43 mg \| Sodium: 422 mg \| Potassium: 341 mg \| Fiber: 1 g \| Sugar: 1 g \| Vitamin A: 810 IU \| Vitamin C: 1.1 mg \| Calcium: 34 mg \| Iron: 1.6 mg The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen .
Markdown	[Skip to content](https://mykoreankitchen.com/kimchi-jjigae/#content "Skip to content") Never miss a new recipe [Subscribe](https://mykoreankitchen.com/kimchi-jjigae/#subscribepop) [Blog View](https://mykoreankitchen.com/blog/) [Videos](https://mykoreankitchen.com/videos/) [![My Korean Kitchen](https://mykoreankitchen.com/wp-content/uploads/2020/10/my-korean-kitchen-opt.svg)](https://mykoreankitchen.com/ "My Korean Kitchen") Menu - [About](https://mykoreankitchen.com/about/ "About My Korean Kitchen") - [Recipes](https://mykoreankitchen.com/recipes/ "Korean recipes search by category") - [eBooks](https://mykoreankitchen.com/the-banchan-cookbook/ "My Korean Kitchen ebooks") - [K-drama](https://mykoreankitchen.com/korean-drama-food/) - [Shop](https://mykoreankitchen.com/shop/ "My Korean Kitchen shop") - [Contact](https://mykoreankitchen.com/contact/ "Contact My Korean Kitchen") Easy Korean Recipes [Home](https://mykoreankitchen.com/) » [Korean Soup and Stew](https://mykoreankitchen.com/category/soup/) » Kimchi Jjigae Recipe – Authentic Korean Stew for Ultimate Comfort Food # Kimchi Jjigae Recipe – Authentic Korean Stew for Ultimate Comfort Food [Jump to Recipe](https://mykoreankitchen.com/kimchi-jjigae/#recipe "Jump to Recipe") The ultimate Korean comfort food – Kimchi Jjigae recipe\! Kimchi jjigae (김치찌개), or kimchi stew, is hands down one of the best ways to enjoy some properly aged kimchi. It’s such a household staple in Korea that many families will have it on the table at least once or twice a week, if not more. It’s hearty, cozy, and bursting with bold flavors that instantly warm you up. ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https://mykoreankitchen.com/wp-content/uploads/2015/09/1.-Kimchi-Jjigae.jpg) Personally, I love making kimchi jjigae with fatty pork—it’s my absolute favorite! Sure, you can use other proteins like beef or canned tuna, and they work well too. But trust me, there’s something magical about how the pork fat melts into the broth. It transforms the dish into something extra rich and mouthwatering, beyond your average kimchi stew. Honestly, for me, a bowl of this stew is all I need. Pair it with a serving of fluffy white rice, and that’s it—no side dishes required. It’s that satisfying. If you haven’t tried it yet, you absolutely need to. Once you do, you’ll understand why it’s a Korean classic\! ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https://mykoreankitchen.com/wp-content/uploads/2015/09/8.-Kimchi-Jjigae.jpg) ## Ingredients![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='650'%20viewBox='0%200%20650%20650'%3E%3C/svg%3E) ### Meat - 180g (0.4 pounds) skinless pork belly, cut into bite size pieces - 1 Tbsp [rice wine](http://amzn.to/1RdNBWI), sweet (mirin) - 3 sprinkles ground black pepper ### Kimchi & Others - 3/4 cup aged (at least 2 to 3 weeks old) [kimchi](https://mykoreankitchen.com/kimchi-recipe/), cut into bite size pieces if not already - 1/4 small (30g, 1 ounce) brown onion, thinly sliced - 1/2 stalk small (5g, 0.2 ounce) green onion, thinly sliced - 2 small (50g, 1.4 ounces) shiitake mushrooms, stems removed, thinly sliced - 150g (5.3 ounces) firm tofu, sliced into 1cm (0.4 inch) thickness rectangle (or other shapes you may prefer) - 1 cup water ### Jjigae Base (Mix these in a bowl) - 1 Tbsp [Korean chili flakes](https://mykoreankitchen.com/gochugaru-korean-chili-powder/) (gochugaru) - 1 Tbsp soy sauce - 1 tsp [Korean chili paste](https://mykoreankitchen.com/gochujang-korean-chili-paste/) (gochujang) - 1/4 tsp minced garlic - 3 sprinkles ground black pepper \* 1 Tbsp = 15 ml, 1 Cup = 250 ml \\ If you’re not sure of the above Korean cooking ingredients, look them up from my essential [Korean Cooking Ingredients](https://mykoreankitchen.com/essential-korean-cooking-ingredients/) post. ## How to Make Kimchi Jjigae (Kimchi Stew) 1\. Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins. ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='325'%20viewBox='0%200%20650%20325'%3E%3C/svg%3E) 2\. Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.) ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='433'%20viewBox='0%200%20650%20433'%3E%3C/svg%3E) 3\. Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a [clay pot](https://amzn.to/4bvSnL3) with a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch) [Staub Cocotte](https://amzn.to/41Kaoly) without needing the skillet mentioned in the previous step.) ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='325'%20viewBox='0%200%20650%20325'%3E%3C/svg%3E) 4\. Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat. ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='650'%20viewBox='0%200%20650%20650'%3E%3C/svg%3E) 5\. Serve with a bowl of rice and other [Korean side dishes](https://mykoreankitchen.com/category/side-dishes-banchan/). ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='433'%20viewBox='0%200%20650%20433'%3E%3C/svg%3E) ## Two Delicious Kimchi Stew Variations If you’re craving beef in your stew, give this [Slow Cooker Kimchi Stew with Beef](https://mykoreankitchen.com/slow-cooker-kimchi-stew-with-beef/) a try. It’s incredibly easy to prepare and delivers amazing flavor with minimal effort. Just set it and forget it, and you’ll end up with a hearty, comforting meal that’s sure to satisfy. For a lighter twist, try the [Kimchi Soup with Canned Tuna](https://mykoreankitchen.com/kimchi-soup/). It’s bold and flavorful yet light and refreshing—the perfect choice when you want something wholesome without feeling too heavy. ## Other Recipes Using Kimchi Do you love kimchi? Or you simply have too much in your fridge, and you’re not quite sure what to do? Don’t worry—I’ve got you covered! Here are a few fun and delicious ways to transform your kimchi into something amazing: - [Kimchi Pancake](https://mykoreankitchen.com/kimchi-pancakes-kimchi-buchimgae/): Crispy, savory, and loaded with flavor—perfect for a quick snack or appetizer. - [Kimchi Fried Rice](https://mykoreankitchen.com/kimchi-fried-rice/) : A simple yet satisfying dish that’s bursting with bold, tangy goodness. - [Kimchi Dumplings](https://mykoreankitchen.com/kimchi-mandu-kimchi-dumplings/): Bite-sized parcels of pure joy, ideal for steaming or pan-frying. Not tempted by these? Don’t fret! Check out my post on [how to eat kimchi](https://mykoreankitchen.com/how-to-eat-kimchi/), where you’ll find 11 more creative and mouthwatering ways to enjoy your kimchi stash. You’re bound to discover a new favorite\! Discover More\! Explore our site for authentic Korean recipes—from mastering the art of [perfect Korean BBQ at home](https://mykoreankitchen.com/korean-bbq/) to creating delicious [banchan](https://mykoreankitchen.com/category/side-dishes-banchan/) (Korean side dishes) and other tasty, [easy Korean dishes](https://mykoreankitchen.com/recipes/). Let us inspire your next meal\! ## How I Make It: Step-by-Step Recipe Video ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ## Kimchi Jjigae Recipe - Authentic Korean Stew for Ultimate Comfort Food Simple, flavorful, and incredibly comforting, this Korean kimchi jjigae recipe is your go-to for a hearty, satisfying meal that's a breeze to make. 4\.99 from 111 votes [Print](https://mykoreankitchen.com/wprm_print/kimchi-jjigae-recipe-authentic-korean-stew-for-ultimate-comfort-food) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fmykoreankitchen.com%2Fkimchi-jjigae%2F&media=https%3A%2F%2Fmykoreankitchen.com%2Fwp-content%2Fuploads%2F2015%2F09%2F1.-Kimchi-Jjigae.jpg&description=Kimchi+Jjigae+Recipe+-+Authentic+Korean+Stew+for+Ultimate+Comfort+Food&is_video=false) [Rate](https://mykoreankitchen.com/kimchi-jjigae/#comments) [Save](https://mykoreankitchen.com/kimchi-jjigae/) [Saved\!](https://mykoreankitchen.com/kimchi-jjigae/) Cook Mode Prevent your screen from going dark Course: Soup Cuisine: Korean Keyword: kimchi jjigae, kimchi stew Prep Time: 15 minutes minutes Cook Time: 15 minutes minutes Total Time: 30 minutes minutes Servings: 3 Calories: 374kcal Author: [Sue Pressey](https://mykoreankitchen.com/about/) ### Ingredients #### Meat - ▢ 180 g skinless pork belly (0.4 pounds), cut into bite size pieces - ▢ 1 Tbsp [rice wine](https://amzn.to/2WEhxRR) , sweet (mirin) - ▢ 3 sprinkles ground black pepper #### Kimchi & Others - ▢ 3/4 cup [aged Kimchi](https://mykoreankitchen.com/kimchi-recipe/) (at least 2 to 3 weeks old), cut into bite size pieces if not already - ▢ 1/4 small brown onion (30 g / 1 ounce), thinly sliced - ▢ 1/2 stalk small green onion (5 g / 0.2 ounce), thinly sliced - ▢ 2 small shiitake mushrooms (50 g / 1.4 ounces), stems removed, thinly sliced - ▢ 150 g firm tofu (5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer - ▢ 1 cup water #### Jjigae base (mix these in a bowl) - ▢ 1 Tbsp [Korean chili flakes](https://amzn.to/2hDQUZb) (gochugaru) - ▢ 1 Tbsp [soy sauce](https://amzn.to/2hJC1YP) - ▢ 1 tsp [Korean chili paste](https://amzn.to/2j6fEtl) (gochujang) - ▢ 1/4 tsp minced garlic - ▢ 3 sprinkles ground black pepper ### Instructions - Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins. - Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.) - Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a [clay pot](https://amzn.to/4bvSnL3) with a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch) [Staub Cocotte](https://amzn.to/41Kaoly) without needing the skillet mentioned in the previous step.) - Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat. - Serve with a bowl of rice and other [Korean side dishes](https://mykoreankitchen.com/category/side-dishes-banchan/). ### Notes 1 Tbsp = 15 ml, 1 Cup = 250 ml ### Nutrition Info (per serving) Calories: 374kcal \\| Carbohydrates: 6g \\| Protein: 10g \\| Fat: 33g \\| Saturated Fat: 11g \\| Cholesterol: 43mg \\| Sodium: 422mg \\| Potassium: 341mg \\| Fiber: 1g \\| Sugar: 1g \\| Vitamin A: 810IU \\| Vitamin C: 1\.1mg \\| Calcium: 34mg \\| Iron: 1\.6mg The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram [@MyKoreanKitchen](https://www.instagram.com/MyKoreanKitchen). 31\.2K shares ### You May Also Like - [![A vertical photo of a Korean BBQ table set up with various side dishes and meat.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='220'%20height='330'%20viewBox='0%200%20220%20330'%3E%3C/svg%3E)Your Ultimate Guide to Authentic Korean BBQ at Home](https://mykoreankitchen.com/korean-bbq/) - [![Six triangle kimbap served on a plate, yellow pickled radish in the background](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='220'%20height='330'%20viewBox='0%200%20220%20330'%3E%3C/svg%3E)Triangle Kimbap (Samgak Kimbap)](https://mykoreankitchen.com/triangle-kimbap-samgak-kimbap/) - [![Kimchi tuna fried rice served in a black pasta bowl. Also next to it is a spoon and a bowl of dried seaweed furikake.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='220'%20height='330'%20viewBox='0%200%20220%20330'%3E%3C/svg%3E)Kimchi Tuna Fried Rice](https://mykoreankitchen.com/kimchi-tuna-fried-rice/) Filed under: [Korean Soup and Stew](https://mykoreankitchen.com/category/soup/), [My Recipes](https://mykoreankitchen.com/category/recipe-categories/), [Pork](https://mykoreankitchen.com/category/pork/) Tagged with: [kimchi](https://mykoreankitchen.com/tag/kimchi/), [pork](https://mykoreankitchen.com/tag/pork/), [spicy](https://mykoreankitchen.com/tag/spicy/), [tofu](https://mykoreankitchen.com/tag/tofu/) #### Written by: [Sue](https://mykoreankitchen.com/author/sue/) #### Developed by: [Sue](https://mykoreankitchen.com/author/sue/ "Sue") #### Updated on: [March 6, 2025](https://mykoreankitchen.com/kimchi-jjigae/) ![Photo of author](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by\! Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. This is strictly prohibited. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you. Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. ### [Korean Milk Ice Sorbet: Injeolmi Bingsu](https://mykoreankitchen.com/korean-milk-ice-sorbet/) ### [Rolled Seaweed and Egg Omelette](https://mykoreankitchen.com/rolled-seaweed-and-egg-omelette/) Subscribe 255 Comments Newest Oldest Most Voted Inline Feedbacks View all comments Load More Comments ![Sue and My Korean Kitchen Profile](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) #### ANNYEONG & WELCOME\! I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food. 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Readable Markdown	The ultimate Korean comfort food – Kimchi Jjigae recipe\! Kimchi jjigae (김치찌개), or kimchi stew, is hands down one of the best ways to enjoy some properly aged kimchi. It’s such a household staple in Korea that many families will have it on the table at least once or twice a week, if not more. It’s hearty, cozy, and bursting with bold flavors that instantly warm you up. ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https://mykoreankitchen.com/wp-content/uploads/2015/09/1.-Kimchi-Jjigae.jpg) Personally, I love making kimchi jjigae with fatty pork—it’s my absolute favorite! Sure, you can use other proteins like beef or canned tuna, and they work well too. But trust me, there’s something magical about how the pork fat melts into the broth. It transforms the dish into something extra rich and mouthwatering, beyond your average kimchi stew. Honestly, for me, a bowl of this stew is all I need. Pair it with a serving of fluffy white rice, and that’s it—no side dishes required. It’s that satisfying. If you haven’t tried it yet, you absolutely need to. Once you do, you’ll understand why it’s a Korean classic\! ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https://mykoreankitchen.com/wp-content/uploads/2015/09/8.-Kimchi-Jjigae.jpg) ## Ingredients![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https://mykoreankitchen.com/wp-content/uploads/2015/09/4.-Kimchi-Jjigae.jpg) ### Meat - 180g (0.4 pounds) skinless pork belly, cut into bite size pieces - 1 Tbsp [rice wine](http://amzn.to/1RdNBWI), sweet (mirin) - 3 sprinkles ground black pepper ### Kimchi & Others - 3/4 cup aged (at least 2 to 3 weeks old) [kimchi](https://mykoreankitchen.com/kimchi-recipe/), cut into bite size pieces if not already - 1/4 small (30g, 1 ounce) brown onion, thinly sliced - 1/2 stalk small (5g, 0.2 ounce) green onion, thinly sliced - 2 small (50g, 1.4 ounces) shiitake mushrooms, stems removed, thinly sliced - 150g (5.3 ounces) firm tofu, sliced into 1cm (0.4 inch) thickness rectangle (or other shapes you may prefer) - 1 cup water ### Jjigae Base (Mix these in a bowl) - 1 Tbsp [Korean chili flakes](https://mykoreankitchen.com/gochugaru-korean-chili-powder/) (gochugaru) - 1 Tbsp soy sauce - 1 tsp [Korean chili paste](https://mykoreankitchen.com/gochujang-korean-chili-paste/) (gochujang) - 1/4 tsp minced garlic - 3 sprinkles ground black pepper \* 1 Tbsp = 15 ml, 1 Cup = 250 ml \\ If you’re not sure of the above Korean cooking ingredients, look them up from my essential [Korean Cooking Ingredients](https://mykoreankitchen.com/essential-korean-cooking-ingredients/) post. ## How to Make Kimchi Jjigae (Kimchi Stew) 1\. Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins. ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https://mykoreankitchen.com/wp-content/uploads/2015/09/2.-Kimchi-Jjigae.jpg) 2\. Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.) ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https://mykoreankitchen.com/wp-content/uploads/2015/09/3.-Kimchi-Jjigae.jpg) 3\. Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a [clay pot](https://amzn.to/4bvSnL3) with a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch) [Staub Cocotte](https://amzn.to/41Kaoly) without needing the skillet mentioned in the previous step.) ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https://mykoreankitchen.com/wp-content/uploads/2015/09/5.-Kimchi-Jjigae.jpg) 4\. Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat. ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https://mykoreankitchen.com/wp-content/uploads/2015/09/6.-Kimchi-Jjigae.jpg) 5\. Serve with a bowl of rice and other [Korean side dishes](https://mykoreankitchen.com/category/side-dishes-banchan/). ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https://mykoreankitchen.com/wp-content/uploads/2015/09/17.-Kimchi-Jjigae.jpg) ## Two Delicious Kimchi Stew Variations If you’re craving beef in your stew, give this [Slow Cooker Kimchi Stew with Beef](https://mykoreankitchen.com/slow-cooker-kimchi-stew-with-beef/) a try. It’s incredibly easy to prepare and delivers amazing flavor with minimal effort. Just set it and forget it, and you’ll end up with a hearty, comforting meal that’s sure to satisfy. For a lighter twist, try the [Kimchi Soup with Canned Tuna](https://mykoreankitchen.com/kimchi-soup/). It’s bold and flavorful yet light and refreshing—the perfect choice when you want something wholesome without feeling too heavy. ## Other Recipes Using Kimchi Do you love kimchi? Or you simply have too much in your fridge, and you’re not quite sure what to do? Don’t worry—I’ve got you covered! Here are a few fun and delicious ways to transform your kimchi into something amazing: - [Kimchi Pancake](https://mykoreankitchen.com/kimchi-pancakes-kimchi-buchimgae/): Crispy, savory, and loaded with flavor—perfect for a quick snack or appetizer. - [Kimchi Fried Rice](https://mykoreankitchen.com/kimchi-fried-rice/) : A simple yet satisfying dish that’s bursting with bold, tangy goodness. - [Kimchi Dumplings](https://mykoreankitchen.com/kimchi-mandu-kimchi-dumplings/): Bite-sized parcels of pure joy, ideal for steaming or pan-frying. Not tempted by these? Don’t fret! Check out my post on [how to eat kimchi](https://mykoreankitchen.com/how-to-eat-kimchi/), where you’ll find 11 more creative and mouthwatering ways to enjoy your kimchi stash. You’re bound to discover a new favorite\! Discover More\! Explore our site for authentic Korean recipes—from mastering the art of [perfect Korean BBQ at home](https://mykoreankitchen.com/korean-bbq/) to creating delicious [banchan](https://mykoreankitchen.com/category/side-dishes-banchan/) (Korean side dishes) and other tasty, [easy Korean dishes](https://mykoreankitchen.com/recipes/). Let us inspire your next meal\! ## How I Make It: Step-by-Step Recipe Video ![The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! \\| MyKoreanKitchen.com](https://mykoreankitchen.com/wp-content/uploads/2015/09/1.-Kimchi-Jjigae-200x200.jpg) #### Meat - ▢ 180 g skinless pork belly (0.4 pounds), cut into bite size pieces - ▢ 1 Tbsp [rice wine](https://amzn.to/2WEhxRR) , sweet (mirin) - ▢ 3 sprinkles ground black pepper #### Kimchi & Others - ▢ 3/4 cup [aged Kimchi](https://mykoreankitchen.com/kimchi-recipe/) (at least 2 to 3 weeks old), cut into bite size pieces if not already - ▢ 1/4 small brown onion (30 g / 1 ounce), thinly sliced - ▢ 1/2 stalk small green onion (5 g / 0.2 ounce), thinly sliced - ▢ 2 small shiitake mushrooms (50 g / 1.4 ounces), stems removed, thinly sliced - ▢ 150 g firm tofu (5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer - ▢ 1 cup water - Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins. - Cook the kimchi in a skillet until soft. (Alternatively, you can do this directly in the pot where you’ll make the jjigae, but only if the pot is large enough to maneuver easily.) - Place the marinated meat at the bottom of the pot. Add all the other ingredients—kimchi, onion, mushrooms, tofu, water, and the base sauce—into the pot, except for the green onion. (I used a [clay pot](https://amzn.to/4bvSnL3) with a capacity of just over 1 liter. I’ve also successfully made this using an 18cm (7-inch) [Staub Cocotte](https://amzn.to/41Kaoly) without needing the skillet mentioned in the previous step.) - Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and continue cooking until the meat is completely cooked through, which should take about 10 to 15 minutes from the start of this step. To ensure the sauce is evenly incorporated, gently stir it into the soup using a spoon. Occasionally, spoon some of the broth over the other ingredients to help distribute the flavors. When the meat is done, add the green onion, give it a final gentle mix, and turn off the heat. - Serve with a bowl of rice and other [Korean side dishes](https://mykoreankitchen.com/category/side-dishes-banchan/). Calories: 374kcal \\| Carbohydrates: 6g \\| Protein: 10g \\| Fat: 33g \\| Saturated Fat: 11g \\| Cholesterol: 43mg \\| Sodium: 422mg \\| Potassium: 341mg \\| Fiber: 1g \\| Sugar: 1g \\| Vitamin A: 810IU \\| Vitamin C: 1\.1mg \\| Calcium: 34mg \\| Iron: 1\.6mg The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram [@MyKoreanKitchen](https://www.instagram.com/MyKoreanKitchen).
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