🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 108 (from laksa101)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa108.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://www.maangchi.com/recipe/kimchi-jjigae\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.maangchi.com/recipe/kimchi-jjigae\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae","crawl_time":1775802342,"first_indexed_time":1474421972,"http_code":200,"src_unparsed":"com,maangchi!www,\/recipe\/kimchi-jjigae s443","src_root_hash":"18403660069616085508","history_drop_reason":null,"meta_title":"Kimchi stew (Kimchi-jjigae) recipe by Maangchi","meta_descriptions":["Kimchi stew is one of Koreans' most-loved stews. It's warm, hearty, spicy, savory, delicious, and easy to make. As long as they can handle spicy food, I never met a person who..."],"attrs_boilerpipe_text":"Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae.\nI learned this recipe from a restaurant famous for kimchi-jjigae in Korea. The restaurant was always full of people eating and sweating over kimchi stew.  There was only one item on the menu, so everyone was there for the same thing: a steaming pot of spicy kimchi-jjigae, a few side dishes, and a bowl of warm rice. Customers would call out: “Please give me another bowl of rice!”\nWhat really made an impression on me at the time was the fact that they brought the stew out to the table uncooked, and then fired up a burner and cooked it at the table. This way we could sit and talk and watch it cook. I could get a good look at the ingredients: kimchi, onion, green onion, thinly sliced pork on top, and seasonings. There was some white granules (salt, sugar, and probably MSG) and also they used water at the broth base.\nFrom this I developed my own recipe to make at home, which was very delicious.\nMy kimchi-jjigae recipe served me well for years and years and I even made a video of it in 2007. But since then I developed this version, which is even more delicious. The secret is in the savory anchovy stock.\nI hope you make it and enjoy it for years and years to come!\nThe difference between kimchi soup and kimchi stew\nKimchi stew is thicker than\nkimchi soup\n. Kimchi soup is less salty than kimchi stew.\nAlso, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot. These days, some people (including me) get a little freaked out by double-dipping, so for stews I put individual bowls on the table, and a large spoon so that diners can take what they like from the pot and put it in their bowls.\nIngredients\n(serves 2 with side dishes, serves 4 without)\n1 pound\nkimchi\n, cut into bite size pieces\n¼ cup\nkimchi\nbrine\n½ pound pork shoulder (or\npork belly\n)\n½ package of\ntofu\n(optional), sliced into ½ inch thick bite size pieces\n3 green onions\n1 medium onion, sliced (1 cup)\n1 teaspoon\nkosher salt\n2 teaspoons sugar\n2 teaspoons\ngochugaru\n(Korean hot pepper flakes)\n1 tablespoon\ngochujang\n (hot pepper paste)\n1 teaspoon\ntoasted sesame oil\n2 cups of anchovy stock (or chicken or beef broth)\nFor stock (makes about 2½ cups’ worth):\n7 large\ndried anchovies\n, heads and guts removed\n⅓ cup\nKorean radish\n(or\ndaikon radish\n), sliced thinly\n4×5 inch dried\nkelp\n3 green onion roots\n4 cups water\nPosted on\nMonday, November 26th, 2007\n.\n Last updated on June 25, 2023.\nRecipe type:\npork\n,\nside dish\n,\nspicy\n,\nstew\nTagged as\n돼지고기 김치찌개\n,\n김치찌개\n,\nkimchi chigae\n,\nKimchi jjigae\n,\nkimchi soup\n,\nkimchi stew\n,\nkimchi stew recipe\n,\nkimchijjigae\n,\nKorean cooking\n,\nKorean cuisine\n,\nkorean food\n,\nKorean kitchen\n,\nKorean recipes\n,\nMaangchi kimchi stew\n,\npork kimchi stew","attrs_markdown":"[![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-head.svg)](https:\/\/www.maangchi.com\/)\n\n[![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-mascot.svg)![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-mascot.svg)](https:\/\/www.maangchi.com\/)\n\n[![Maangchi](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-title.svg)![Maangchi](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-title.svg)](https:\/\/www.maangchi.com\/)\n\n![magnifying glass](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/magnifying-glass.svg)\n\n![magnifying glass](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%2030%2030%22%3E%3C\/svg%3E)\n\n![navigation](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/hamburger-menu.svg)\n\n![navigation](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%2030%2018%22%3E%3C\/svg%3E)\n\n1. [Home](https:\/\/www.maangchi.com\/ \"Maangchi\")\n2. [Cooking](https:\/\/www.maangchi.com\/recipes)\n   - [Recipes](https:\/\/www.maangchi.com\/recipes \"Korean recipes\")\n   - [Ingredients](https:\/\/www.maangchi.com\/ingredients \"Korean cooking ingredients\")\n   - [Kitchenware](https:\/\/www.maangchi.com\/kitchenware \"Korean Kitchenware\")\n   - [My Cookbooks](https:\/\/www.maangchi.com\/cookbooks \"Maangchi's Cookbooks\")\n   - [Buy Korean Ingredients Online](https:\/\/www.maangchi.com\/buy-korean-ingredients-online \"Korean ingredients\")\n3. [About](https:\/\/www.maangchi.com\/about)\n   - [About Maangchi](https:\/\/www.maangchi.com\/about \"About Maangchi\")\n   - [Blog](https:\/\/www.maangchi.com\/blog \"Korean cooking blog\")\n   - [My Monthly Letter](https:\/\/www.maangchi.com\/letter \"Maangchi's monthly letter\")\n   - [Contact](https:\/\/www.maangchi.com\/contact \"Contact Maangchi\")\n4. [Maangchi's Letter](https:\/\/www.maangchi.com\/letter \"Maangchi's monthly letter\")\n\n# Kimchi stew\n## Kimchi-jjigae 김치찌개\nBy [Maangchi](https:\/\/www.maangchi.com\/about)\n\nUpdated on June 25th, 2023\n\nSubmit Rating\n\n4\\.5\/5 from 1231 votes\n\nBe the first to rate this.\n\nPlay Kimchi Stew (Kimchi-jjigae: 김치찌개) video\n\nKimchi stew is one of the most-loved of all the stews in Korean cuisine. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae.\n\nI learned this recipe from a restaurant famous for kimchi-jjigae in Korea. The restaurant was always full of people eating and sweating over kimchi stew. There was only one item on the menu, so everyone was there for the same thing: a steaming pot of spicy kimchi-jjigae, a few side dishes, and a bowl of warm rice. Customers would call out: “Please give me another bowl of rice!”\n\nWhat really made an impression on me at the time was the fact that they brought the stew out to the table uncooked, and then fired up a burner and cooked it at the table. This way we could sit and talk and watch it cook. I could get a good look at the ingredients: kimchi, onion, green onion, thinly sliced pork on top, and seasonings. There was some white granules (salt, sugar, and probably MSG) and also they used water at the broth base.\n\nFrom this I developed my own recipe to make at home, which was very delicious.\n\nMy kimchi-jjigae recipe served me well for years and years and I even made a video of it in 2007. But since then I developed this version, which is even more delicious. The secret is in the savory anchovy stock.\n\nI hope you make it and enjoy it for years and years to come\\!\n\n## The difference between kimchi soup and kimchi stew\nKimchi stew is thicker than [kimchi soup](https:\/\/www.maangchi.com\/recipe\/kimchi-guk). Kimchi soup is less salty than kimchi stew.\n\nAlso, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot. These days, some people (including me) get a little freaked out by double-dipping, so for stews I put individual bowls on the table, and a large spoon so that diners can take what they like from the pot and put it in their bowls.\n\n![](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/print.svg) ![](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/print.svg)Print recipe\n\n## Ingredients\n(serves 2 with side dishes, serves 4 without)\n\n- 1 pound [kimchi](https:\/\/www.maangchi.com\/recipe\/tongbaechu-kimchi), cut into bite size pieces\n- ¼ cup [kimchi](https:\/\/www.maangchi.com\/recipe\/tongbaechu-kimchi) brine\n- ½ pound pork shoulder (or [pork belly](https:\/\/www.maangchi.com\/ingredient\/pork-belly))\n- ½ package of [tofu](https:\/\/www.maangchi.com\/ingredient\/tofu) (optional), sliced into ½ inch thick bite size pieces\n- 3 green onions\n- 1 medium onion, sliced (1 cup)\n- 1 teaspoon [kosher salt](https:\/\/www.maangchi.com\/ingredient\/kosher-salt)\n- 2 teaspoons sugar\n- 2 teaspoons *[gochugaru](https:\/\/www.maangchi.com\/ingredient\/gochugaru)* (Korean hot pepper flakes)\n- 1 tablespoon *[gochujang](https:\/\/www.maangchi.com\/ingredient\/hot-pepper-paste-gochujang)* (hot pepper paste)\n- 1 teaspoon [toasted sesame oil](https:\/\/www.maangchi.com\/ingredient\/toasted-sesame-oil)\n- 2 cups of anchovy stock (or chicken or beef broth)\n### For stock (makes about 2½ cups’ worth):\n- 7 large [dried anchovies](https:\/\/www.maangchi.com\/ingredient\/myeolchi), heads and guts removed\n- ⅓ cup [Korean radish](https:\/\/www.maangchi.com\/ingredient\/korean-radish) (or [daikon radish](https:\/\/www.maangchi.com\/ingredient\/daikon-radish)), sliced thinly\n- 4×5 inch dried [kelp](https:\/\/www.maangchi.com\/ingredient\/kelp)\n- 3 green onion roots\n- 4 cups water\n\n## Directions\n### Make anchovy stock:\n1. Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan.[![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/stock-590x332.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/stock.jpg)\n2. Add the water and boil for 20 minutes over medium high heat.\n3. Lower the heat to low for another 5 minutes.\n4. Strain.\n   [![멸치국물 (anchovy stock)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/anchovy-broth-590x332.jpg)![멸치국물 (anchovy stock)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/anchovy-broth-590x332.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/anchovy-broth.jpg)\n### Make kimchi stew:\n1. Place the kimchi and kimchi brine in a shallow pot. Add pork and onion\n   [![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchi-590x332.jpg)![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchi-590x332.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchi.jpg)\n2. Slice 2 green onions diagonally and add them to the pot.\n3. Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock\n   [![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae-pot-590x332.jpg)![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae-pot-590x332.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae-pot.jpg)\n   [![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjiage-addingstock-590x332.jpg)![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjiage-addingstock-590x332.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjiage-addingstock.jpg)\n4. Cover and cook for 10 minutes over medium high heat.\n   [![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae-boil-590x332.jpg)![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae-boil-590x332.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae-boil.jpg)\n5. Open and mix in the seasonings with a spoon. Lay the tofu over top.\n   [![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae-tofu-590x332.jpg)![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae-tofu-590x332.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae-tofu.jpg)\n   [![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae-cooking-590x332.jpg)![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae-cooking-590x332.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae-cooking.jpg)\n6. Cover and cook another 10 to 15 minutes over medium heat.\n7. Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.\n   [![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae-590x411.jpg)![Kimchi stew (kimchijjigae: 김치찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae-590x411.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/kimchijjigae.jpg)\n\n![](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/print.svg)\n\n![](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/print.svg) Print recipe\n\nPosted on Monday, November 26th, 2007. Last updated on June 25, 2023.   \n Recipe type: [pork](https:\/\/www.maangchi.com\/recipes\/pork), [side dish](https:\/\/www.maangchi.com\/recipes\/banchan), [spicy](https:\/\/www.maangchi.com\/recipes\/spicy), [stew](https:\/\/www.maangchi.com\/recipes\/stews)   \n Tagged as [돼지고기 김치찌개](https:\/\/www.maangchi.com\/tag\/%EB%8F%BC%EC%A7%80%EA%B3%A0%EA%B8%B0-%EA%B9%80%EC%B9%98%EC%B0%8C%EA%B0%9C), [김치찌개](https:\/\/www.maangchi.com\/tag\/%EA%B9%80%EC%B9%98%EC%B0%8C%EA%B0%9C), [kimchi chigae](https:\/\/www.maangchi.com\/tag\/kimchi-chigae), [Kimchi jjigae](https:\/\/www.maangchi.com\/tag\/kimchi-jjigae), [kimchi soup](https:\/\/www.maangchi.com\/tag\/kimchi-soup), [kimchi stew](https:\/\/www.maangchi.com\/tag\/kimchi-stew), [kimchi stew recipe](https:\/\/www.maangchi.com\/tag\/kimchi-stew-recipe), [kimchijjigae](https:\/\/www.maangchi.com\/tag\/kimchijjigae), [Korean cooking](https:\/\/www.maangchi.com\/tag\/korean-cooking-3), [Korean cuisine](https:\/\/www.maangchi.com\/tag\/korean-cuisine-3), [korean food](https:\/\/www.maangchi.com\/tag\/korean-food), [Korean kitchen](https:\/\/www.maangchi.com\/tag\/korean-kitchen), [Korean recipes](https:\/\/www.maangchi.com\/tag\/korean-recipes), [Maangchi kimchi stew](https:\/\/www.maangchi.com\/tag\/maangchi-kimchi-stew), [pork kimchi stew](https:\/\/www.maangchi.com\/tag\/pork-kimchi-stew)\n\n### Get my [Substack](https:\/\/maangchi.substack.com\/)\nIt's all about Korean cooking and is available to everyone, 100% free and sent out on the first of the month at 3pm. I hope you enjoy it\\!\n\n### Buy this recipe's ingredients online\nI really like [Weee\\!](https:\/\/sayweee.sjv.io\/xkdR7k) they deliver quality packaged and fresh Korean ingredients to the continental USA. Cheaper and better than Amazon! [Check them out](https:\/\/sayweee.sjv.io\/xkdR7k)\\!\n\n#### Ingredients are also on Amazon:\n[![assi Red Pepper Powder, Kimchi...](https:\/\/m.media-amazon.com\/images\/I\/41LGLvl2X0L._SL160_.jpg)![assi Red Pepper Powder, Kimchi...](https:\/\/m.media-amazon.com\/images\/I\/41LGLvl2X0L._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B008I38N5A?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[assi Red Pepper Powder, Kimchi...](https:\/\/www.amazon.com\/dp\/B008I38N5A?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Chung Jung One O'Food Gochugar...](https:\/\/m.media-amazon.com\/images\/I\/418kqIVSpJL._SL160_.jpg)![Chung Jung One O'Food Gochugar...](https:\/\/m.media-amazon.com\/images\/I\/418kqIVSpJL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B077VXP4FT?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Chung Jung One O'Food Gochugar...](https:\/\/www.amazon.com\/dp\/B077VXP4FT?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![NONGSHIM TAEKYUNG Korean Chili...](https:\/\/m.media-amazon.com\/images\/I\/41orJOZEu2L._SL160_.jpg)![NONGSHIM TAEKYUNG Korean Chili...](https:\/\/m.media-amazon.com\/images\/I\/41orJOZEu2L._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B005G8IDTQ?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[NONGSHIM TAEKYUNG Korean Chili...](https:\/\/www.amazon.com\/dp\/B005G8IDTQ?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Sempio Gochujang Vegan Korean ...](https:\/\/m.media-amazon.com\/images\/I\/416La5BSN1L._SL160_.jpg)![Sempio Gochujang Vegan Korean ...](https:\/\/m.media-amazon.com\/images\/I\/416La5BSN1L._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B09BQG3VPB?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Sempio Gochujang Vegan Korean ...](https:\/\/www.amazon.com\/dp\/B09BQG3VPB?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Gochujang – Korean Red Chili...](https:\/\/m.media-amazon.com\/images\/I\/410i4jhhvxL._SL160_.jpg)![Gochujang – Korean Red Chili...](https:\/\/m.media-amazon.com\/images\/I\/410i4jhhvxL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B013HB0CC4?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Gochujang – Korean Red Chili...](https:\/\/www.amazon.com\/dp\/B013HB0CC4?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Sempio Gochujang Vegan Korean ...](https:\/\/m.media-amazon.com\/images\/I\/41h+k2drr6L._SL160_.jpg)![Sempio Gochujang Vegan Korean ...](https:\/\/m.media-amazon.com\/images\/I\/41h+k2drr6L._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B00YYAZ7ZU?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Sempio Gochujang Vegan Korean ...](https:\/\/www.amazon.com\/dp\/B00YYAZ7ZU?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Diamond Crystal Kosher Salt �...](https:\/\/m.media-amazon.com\/images\/I\/31hydLPX7QL._SL160_.jpg)![Diamond Crystal Kosher Salt �...](https:\/\/m.media-amazon.com\/images\/I\/31hydLPX7QL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B0011BPMUK?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Diamond Crystal Kosher Salt �...](https:\/\/www.amazon.com\/dp\/B0011BPMUK?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Kadoya Roasted Sesame Oil - fo...](https:\/\/m.media-amazon.com\/images\/I\/31GlNKA06cL._SL160_.jpg)![Kadoya Roasted Sesame Oil - fo...](https:\/\/m.media-amazon.com\/images\/I\/31GlNKA06cL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B002HMN6SC?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Kadoya Roasted Sesame Oil - fo...](https:\/\/www.amazon.com\/dp\/B002HMN6SC?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![OTOKI 100% Pure Roasted Sesame...](https:\/\/m.media-amazon.com\/images\/I\/4151S4AYzlL._SL160_.jpg)![OTOKI 100% Pure Roasted Sesame...](https:\/\/m.media-amazon.com\/images\/I\/4151S4AYzlL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B01FO8O59E?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[OTOKI 100% Pure Roasted Sesame...](https:\/\/www.amazon.com\/dp\/B01FO8O59E?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n### 362 Comments:\n1. [Megdlg](https:\/\/www.maangchi.com\/author\/megdlg \"megdlg's profile page\") Phoenix AZ joined 8\/20 & has 2 comments\n   \n   Posted [August 2nd, 2025 at 3:48 pm](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-55198 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=55198#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   It’s 100+ degrees here in Phoenix but we love us some kimchi jiggae!! Made some for my husband’s birthday and we just love your recipe. Easy to follow and turns out great every time\\!\n2. [Treg](https:\/\/www.maangchi.com\/author\/treg \"treg's profile page\") London joined 2\/25 & has 1 comment\n   \n   Posted [February 17th, 2025 at 6:42 am](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-55033 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=55033#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/55033-150x150.jpg)![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/55033-150x150.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/55033-scaled.jpg)\n   \n   I’ve made this recipe atleast 10 times in the last 3 months and I’m in the middle of making it again. It’s beautiful, thank you so much! I had noticed a difference between this and your book but I prefer this version, maybe this is why you revised the recipe! Anyway, thank you so much for sharing your hard work with us all! Also, your book is really lovely\\!\n   1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 588 comments\n      \n      Posted [February 22nd, 2025 at 7:07 am](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-55041 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=55041#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n      \n      Your kimchi jjigae, made with plenty of broth and simmered for a long time, looks absolutely tasty\\!  \n       Since you make kimchi jjigae often, you use a lot of kimchi, right? : )  \n       That’s why Koreans make so much kimchi—not just as a side dish, but also for many other dishes\\!\n   2. Chyeu1 comment\n      \n      Posted [July 18th, 2025 at 5:12 am](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-55175 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=55175#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n      \n      [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/55175-150x150.jpg)![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/55175-150x150.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2007\/11\/55175-scaled.jpg)\n      \n      This was such a good recipe. Took me back to Seoul! Will be making it often. I used bone broth for the base just for some extra protein and it was delicious\\!\n3. hippocharis1 comment\n   \n   Posted [December 17th, 2024 at 9:04 am](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-54964 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=54964#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   At first, this seemed intimidating to make, but now it’s one of my absolute favorites, and shockingly quick to make! This is one of my go-tos when I need something hearty and comforting. Eating it feels like a warm hug :)\n   1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 588 comments\n      \n      Posted [February 22nd, 2025 at 6:39 am](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-55039 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=55039#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n      \n      I’m glad you love this recipe! Kimchi jjigae is one of the most popular and easiest dishes among Koreans.\n4. Ironau2 comments\n   \n   Posted [December 14th, 2024 at 6:14 pm](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-54959 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=54959#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   I made mine with beef instead of pork and I loved it! It ended up slightly drier than I intended but I think I let too much of my anchovy broth evaporate, maybe covering it while it boils would help? Amazing recipe.\n5. canadianfoodie1 comment\n   \n   Posted [December 8th, 2024 at 9:56 pm](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-54956 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=54956#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   Wow. I made this with beef bone broth and beef instead of pork, and it is amazing. I have had kimchi jjigae before, but this is the best I have ever had it. Thanks for the wonderful recipes Maangchi\\!\n   1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 588 comments\n      \n      Posted [December 12th, 2024 at 2:53 pm](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-54957 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=54957#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n      \n      I’m so happy to hear that you love my kimchi jjigae recipe! Happy cooking\\!\n6. [Jennifer](https:\/\/www.maangchi.com\/author\/jennifer \"jennifer's profile page\") joined 9\/08 21 comments\n   \n   Posted [October 9th, 2024 at 12:14 am](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-54920 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=54920#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   I made kimchi 1 month ago and I used it today to make this recipe and I was so happy with it even made fresh rice too!! I really like that you add extra kimchi brine in there but also the fermented kimchi is the big secret for it to taste so good.\n   1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 588 comments\n      \n      Posted [October 15th, 2024 at 9:29 am](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-54927 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=54927#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n      \n      Great! Congratulations\\!\n      1. Ironau2 comments\n         \n         Posted [December 14th, 2024 at 6:15 pm](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-54960 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=54960#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n         \n         I did the same thing\\!\n7. [sanne](https:\/\/www.maangchi.com\/author\/sanne \"sanne's profile page\") Munich joined 8\/14 & has 311 comments\n   \n   Posted [September 20th, 2024 at 4:05 pm](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-54901 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=54901#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   So good\\!  \n    We felt a little down today, but this delicious treat helped a lot\\!  \n    I used beef stock and the outer layer of organic pork chops – the dark, slightly fatty meat and the meat at the bones. Wonderful\\!\n   1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 588 comments\n      \n      Posted [October 4th, 2024 at 6:03 am](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-54912 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=54912#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n      \n      It sounds great\\!\n8. [Parsimonian](https:\/\/www.maangchi.com\/author\/parsimonian \"parsimonian's profile page\") Detroit, MI joined 8\/24 & has 1 comment\n   \n   Posted [August 4th, 2024 at 4:58 pm](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-54852 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=54852#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   This recipe was absolutely baller. Felt like a symphony of flavors blasting my mouth from all directions. I’ve had kimchijjigae from fancy korean restaurants before and I never thought I’d be able to whip something up this good. Time to make some kimchi fried rice tonight.\n   1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 588 comments\n      \n      Posted [August 5th, 2024 at 5:13 am](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#comment-54856 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-7?replytocom=54856#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n      \n      Yes, there are tons of delicious dishes you can make with fermented kimchi! I hope you loved your kimchi fried rice\\!\n\nMore comments to read! Jump to page: [\\< Previous](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-6#comments)  [1](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-1#comments) … [5](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-5#comments) [6](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae\/comment-page-6#comments) 7\n\n### Leave a Reply\n[Click here to cancel reply.](https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae#respond)\n\nYou must [create a profile](https:\/\/www.maangchi.com\/join) and be [logged in](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https:\/\/www.maangchi.com\/recipe\/kimchi-jjigae) to post a comment.\n\n- Kimchi stew\n- **Korean name:** 김치찌개\n- **Romanized:** Kimchi-jjigae\n- **Also Romanized as:** kimchi chigae, kimchi chiggae, kimchijigae\n\n- **Recipe type:** [pork](https:\/\/www.maangchi.com\/recipes\/pork), [side dish](https:\/\/www.maangchi.com\/recipes\/banchan), [spicy](https:\/\/www.maangchi.com\/recipes\/spicy), [stew](https:\/\/www.maangchi.com\/recipes\/stews)\n- **Made with:** anchovy stock, [gochugaru](https:\/\/www.maangchi.com\/ingredient\/gochugaru), [gochujang](https:\/\/www.maangchi.com\/ingredient\/hot-pepper-paste-gochujang), green onion, kimchi, kimchi brine, [kosher salt](https:\/\/www.maangchi.com\/ingredient\/kosher-salt), pork belly, pork shoulder, sugar, [toasted sesame oil](https:\/\/www.maangchi.com\/ingredient\/toasted-sesame-oil), tofu, and water\n\nThis recipe was originally posted on November 26, 2007 by Maangchi. It was last updated on June 25, 2023.\n\nThe video has been watched [6,593,921 times on YouTube](http:\/\/www.youtube.com\/watch?v=rJgb92JWMCE) & has been liked 88,855 times. It's a video remake that was uploaded on September 30, 2015.\n\n[![](https:\/\/i.ytimg.com\/vi\/sbmZjvjavaU\/default.jpg)![](https:\/\/i.ytimg.com\/vi\/sbmZjvjavaU\/default.jpg)](http:\/\/www.youtube.com\/watch?v=sbmZjvjavaU \"original video\")The original video was posted on [November 26, 2007](http:\/\/www.youtube.com\/watch?v=sbmZjvjavaU) and has been watched 513,945 times.\n\nSee the [Wikipedia entry on this dish](http:\/\/en.wikipedia.org\/wiki\/Kimchi_jjigae \"Wikipedia entry for Kimchi stew\").\n\n## [My cookbooks](https:\/\/www.maangchi.com\/cookbook\/ \"Korean cookbooks\")\n[![Maangchis Real Korean Cooking](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/promo\/maangchi-real-korean-cooking-200.jpg)![Maangchis Real Korean Cooking](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/promo\/maangchi-real-korean-cooking-200.jpg)](https:\/\/www.maangchi.com\/real \"Maangchi's Real Korean Cooking\")\n\n[![Maangchi's Big Book of Korean Cooking](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/promo\/maangchi-big-book-of-korean-cooking-200.jpg)![Maangchi's Big Book of Korean Cooking](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/promo\/maangchi-big-book-of-korean-cooking-200.jpg)](https:\/\/www.maangchi.com\/big \"Maangchi's Big Book of Korean Cooking\")\n\nWhich to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. [Maangchi's Real Korean Cooking](https:\/\/www.maangchi.com\/real \"Maangchi's Real Korean Cooking\") has all the recipes for all the essential Korean pastes and sauces, but my second book [Maangchi's Big Book of Korean Cooking](https:\/\/www.maangchi.com\/big \"Maangchi's Big Book of Korean Cooking\") has more recipes, more photos, and more variety.\n\n[Maangchi on YouTube](http:\/\/youtube.com\/user\/Maangchi \"Maangchi on YouTube\") [Maangchi on Facebook](https:\/\/www.facebook.com\/maangchi \"Maangchi on Facebook\") [Maangchi on Twitter](http:\/\/www.twitter.com\/maangchi \"Maangchi on Twitter\") [Maangchi on Instagram](http:\/\/www.instagram.com\/maangchi \"Maangchi on Instagram\") [Maangchi on TikTok](https:\/\/www.tiktok.com\/@maangchitime \"Maangchi on TikTok\")\n\n© 2026 Maangchi LLC.  \nAll rights reserved.  \n[About your privacy](https:\/\/www.maangchi.com\/privacy).\n\n[![web counter](https:\/\/c.statcounter.com\/2777512\/0\/f8d87cb4\/1\/)](https:\/\/statcounter.com\/ \"web counter\")","attrs_readable_markdown":"Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae.\n\nI learned this recipe from a restaurant famous for kimchi-jjigae in Korea. The restaurant was always full of people eating and sweating over kimchi stew. There was only one item on the menu, so everyone was there for the same thing: a steaming pot of spicy kimchi-jjigae, a few side dishes, and a bowl of warm rice. Customers would call out: “Please give me another bowl of rice!”\n\nWhat really made an impression on me at the time was the fact that they brought the stew out to the table uncooked, and then fired up a burner and cooked it at the table. This way we could sit and talk and watch it cook. I could get a good look at the ingredients: kimchi, onion, green onion, thinly sliced pork on top, and seasonings. There was some white granules (salt, sugar, and probably MSG) and also they used water at the broth base.\n\nFrom this I developed my own recipe to make at home, which was very delicious.\n\nMy kimchi-jjigae recipe served me well for years and years and I even made a video of it in 2007. But since then I developed this version, which is even more delicious. The secret is in the savory anchovy stock.\n\nI hope you make it and enjoy it for years and years to come\\!\n\n## The difference between kimchi soup and kimchi stew\nKimchi stew is thicker than [kimchi soup](https:\/\/www.maangchi.com\/recipe\/kimchi-guk). Kimchi soup is less salty than kimchi stew.\n\nAlso, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot. These days, some people (including me) get a little freaked out by double-dipping, so for stews I put individual bowls on the table, and a large spoon so that diners can take what they like from the pot and put it in their bowls.\n\n## Ingredients\n(serves 2 with side dishes, serves 4 without)\n\n- 1 pound [kimchi](https:\/\/www.maangchi.com\/recipe\/tongbaechu-kimchi), cut into bite size pieces\n- ¼ cup [kimchi](https:\/\/www.maangchi.com\/recipe\/tongbaechu-kimchi) brine\n- ½ pound pork shoulder (or [pork belly](https:\/\/www.maangchi.com\/ingredient\/pork-belly))\n- ½ package of [tofu](https:\/\/www.maangchi.com\/ingredient\/tofu) (optional), sliced into ½ inch thick bite size pieces\n- 3 green onions\n- 1 medium onion, sliced (1 cup)\n- 1 teaspoon [kosher salt](https:\/\/www.maangchi.com\/ingredient\/kosher-salt)\n- 2 teaspoons sugar\n- 2 teaspoons *[gochugaru](https:\/\/www.maangchi.com\/ingredient\/gochugaru)* (Korean hot pepper flakes)\n- 1 tablespoon *[gochujang](https:\/\/www.maangchi.com\/ingredient\/hot-pepper-paste-gochujang)* (hot pepper paste)\n- 1 teaspoon [toasted sesame oil](https:\/\/www.maangchi.com\/ingredient\/toasted-sesame-oil)\n- 2 cups of anchovy stock (or chicken or beef broth)\n### For stock (makes about 2½ cups’ worth):\n- 7 large [dried anchovies](https:\/\/www.maangchi.com\/ingredient\/myeolchi), heads and guts removed\n- ⅓ cup [Korean radish](https:\/\/www.maangchi.com\/ingredient\/korean-radish) (or [daikon radish](https:\/\/www.maangchi.com\/ingredient\/daikon-radish)), sliced thinly\n- 4×5 inch dried [kelp](https:\/\/www.maangchi.com\/ingredient\/kelp)\n- 3 green onion roots\n- 4 cups water\n\nPosted on Monday, November 26th, 2007. Last updated on June 25, 2023.   \n Recipe type: [pork](https:\/\/www.maangchi.com\/recipes\/pork), [side dish](https:\/\/www.maangchi.com\/recipes\/banchan), [spicy](https:\/\/www.maangchi.com\/recipes\/spicy), [stew](https:\/\/www.maangchi.com\/recipes\/stews)   \n Tagged as [돼지고기 김치찌개](https:\/\/www.maangchi.com\/tag\/%EB%8F%BC%EC%A7%80%EA%B3%A0%EA%B8%B0-%EA%B9%80%EC%B9%98%EC%B0%8C%EA%B0%9C), [김치찌개](https:\/\/www.maangchi.com\/tag\/%EA%B9%80%EC%B9%98%EC%B0%8C%EA%B0%9C), [kimchi chigae](https:\/\/www.maangchi.com\/tag\/kimchi-chigae), [Kimchi jjigae](https:\/\/www.maangchi.com\/tag\/kimchi-jjigae), [kimchi soup](https:\/\/www.maangchi.com\/tag\/kimchi-soup), [kimchi stew](https:\/\/www.maangchi.com\/tag\/kimchi-stew), [kimchi stew recipe](https:\/\/www.maangchi.com\/tag\/kimchi-stew-recipe), [kimchijjigae](https:\/\/www.maangchi.com\/tag\/kimchijjigae), [Korean cooking](https:\/\/www.maangchi.com\/tag\/korean-cooking-3), [Korean cuisine](https:\/\/www.maangchi.com\/tag\/korean-cuisine-3), [korean food](https:\/\/www.maangchi.com\/tag\/korean-food), [Korean kitchen](https:\/\/www.maangchi.com\/tag\/korean-kitchen), [Korean recipes](https:\/\/www.maangchi.com\/tag\/korean-recipes), [Maangchi kimchi stew](https:\/\/www.maangchi.com\/tag\/maangchi-kimchi-stew), [pork kimchi stew](https:\/\/www.maangchi.com\/tag\/pork-kimchi-stew)","meta_canonical":null}

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URL	https://www.maangchi.com/recipe/kimchi-jjigae
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First Indexed	2016-09-21 01:39:32 (9 years ago)
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Meta Title	Kimchi stew (Kimchi-jjigae) recipe by Maangchi
Meta Description	Kimchi stew is one of Koreans' most-loved stews. It's warm, hearty, spicy, savory, delicious, and easy to make. As long as they can handle spicy food, I never met a person who...
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Boilerpipe Text	Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae. I learned this recipe from a restaurant famous for kimchi-jjigae in Korea. The restaurant was always full of people eating and sweating over kimchi stew. There was only one item on the menu, so everyone was there for the same thing: a steaming pot of spicy kimchi-jjigae, a few side dishes, and a bowl of warm rice. Customers would call out: “Please give me another bowl of rice!” What really made an impression on me at the time was the fact that they brought the stew out to the table uncooked, and then fired up a burner and cooked it at the table. This way we could sit and talk and watch it cook. I could get a good look at the ingredients: kimchi, onion, green onion, thinly sliced pork on top, and seasonings. There was some white granules (salt, sugar, and probably MSG) and also they used water at the broth base. From this I developed my own recipe to make at home, which was very delicious. My kimchi-jjigae recipe served me well for years and years and I even made a video of it in 2007. But since then I developed this version, which is even more delicious. The secret is in the savory anchovy stock. I hope you make it and enjoy it for years and years to come! The difference between kimchi soup and kimchi stew Kimchi stew is thicker than kimchi soup . Kimchi soup is less salty than kimchi stew. Also, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot. These days, some people (including me) get a little freaked out by double-dipping, so for stews I put individual bowls on the table, and a large spoon so that diners can take what they like from the pot and put it in their bowls. Ingredients (serves 2 with side dishes, serves 4 without) 1 pound kimchi , cut into bite size pieces ¼ cup kimchi brine ½ pound pork shoulder (or pork belly ) ½ package of tofu (optional), sliced into ½ inch thick bite size pieces 3 green onions 1 medium onion, sliced (1 cup) 1 teaspoon kosher salt 2 teaspoons sugar 2 teaspoons gochugaru (Korean hot pepper flakes) 1 tablespoon gochujang (hot pepper paste) 1 teaspoon toasted sesame oil 2 cups of anchovy stock (or chicken or beef broth) For stock (makes about 2½ cups’ worth): 7 large dried anchovies , heads and guts removed ⅓ cup Korean radish (or daikon radish ), sliced thinly 4×5 inch dried kelp 3 green onion roots 4 cups water Posted on Monday, November 26th, 2007 . Last updated on June 25, 2023. Recipe type: pork , side dish , spicy , stew Tagged as 돼지고기 김치찌개 , 김치찌개 , kimchi chigae , Kimchi jjigae , kimchi soup , kimchi stew , kimchi stew recipe , kimchijjigae , Korean cooking , Korean cuisine , korean food , Korean kitchen , Korean recipes , Maangchi kimchi stew , pork kimchi stew
Markdown	[![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https://www.maangchi.com/wp-content/themes/maangchi4/img/header/maangchi-head.svg)](https://www.maangchi.com/) [![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https://www.maangchi.com/wp-content/themes/maangchi4/img/header/maangchi-mascot.svg)![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https://www.maangchi.com/wp-content/themes/maangchi4/img/header/maangchi-mascot.svg)](https://www.maangchi.com/) [![Maangchi](https://www.maangchi.com/wp-content/themes/maangchi4/img/header/maangchi-title.svg)![Maangchi](https://www.maangchi.com/wp-content/themes/maangchi4/img/header/maangchi-title.svg)](https://www.maangchi.com/) ![magnifying glass](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/magnifying-glass.svg) ![magnifying glass](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%2030%2030%22%3E%3C/svg%3E) ![navigation](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/hamburger-menu.svg) ![navigation](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%2030%2018%22%3E%3C/svg%3E) 1. 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[Maangchi's Letter](https://www.maangchi.com/letter "Maangchi's monthly letter") # Kimchi stew ## Kimchi-jjigae 김치찌개 By [Maangchi](https://www.maangchi.com/about) Updated on June 25th, 2023 Submit Rating 4\.5/5 from 1231 votes Be the first to rate this. Play Kimchi Stew (Kimchi-jjigae: 김치찌개) video Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae. I learned this recipe from a restaurant famous for kimchi-jjigae in Korea. The restaurant was always full of people eating and sweating over kimchi stew. There was only one item on the menu, so everyone was there for the same thing: a steaming pot of spicy kimchi-jjigae, a few side dishes, and a bowl of warm rice. Customers would call out: “Please give me another bowl of rice!” What really made an impression on me at the time was the fact that they brought the stew out to the table uncooked, and then fired up a burner and cooked it at the table. This way we could sit and talk and watch it cook. I could get a good look at the ingredients: kimchi, onion, green onion, thinly sliced pork on top, and seasonings. There was some white granules (salt, sugar, and probably MSG) and also they used water at the broth base. From this I developed my own recipe to make at home, which was very delicious. My kimchi-jjigae recipe served me well for years and years and I even made a video of it in 2007. But since then I developed this version, which is even more delicious. The secret is in the savory anchovy stock. I hope you make it and enjoy it for years and years to come\! ## The difference between kimchi soup and kimchi stew Kimchi stew is thicker than [kimchi soup](https://www.maangchi.com/recipe/kimchi-guk). Kimchi soup is less salty than kimchi stew. Also, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot. These days, some people (including me) get a little freaked out by double-dipping, so for stews I put individual bowls on the table, and a large spoon so that diners can take what they like from the pot and put it in their bowls. ![](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/print.svg) ![](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/print.svg)Print recipe ## Ingredients (serves 2 with side dishes, serves 4 without) - 1 pound [kimchi](https://www.maangchi.com/recipe/tongbaechu-kimchi), cut into bite size pieces - ¼ cup [kimchi](https://www.maangchi.com/recipe/tongbaechu-kimchi) brine - ½ pound pork shoulder (or [pork belly](https://www.maangchi.com/ingredient/pork-belly)) - ½ package of [tofu](https://www.maangchi.com/ingredient/tofu) (optional), sliced into ½ inch thick bite size pieces - 3 green onions - 1 medium onion, sliced (1 cup) - 1 teaspoon [kosher salt](https://www.maangchi.com/ingredient/kosher-salt) - 2 teaspoons sugar - 2 teaspoons [gochugaru](https://www.maangchi.com/ingredient/gochugaru) (Korean hot pepper flakes) - 1 tablespoon [gochujang](https://www.maangchi.com/ingredient/hot-pepper-paste-gochujang) (hot pepper paste) - 1 teaspoon [toasted sesame oil](https://www.maangchi.com/ingredient/toasted-sesame-oil) - 2 cups of anchovy stock (or chicken or beef broth) ### For stock (makes about 2½ cups’ worth): - 7 large [dried anchovies](https://www.maangchi.com/ingredient/myeolchi), heads and guts removed - ⅓ cup [Korean radish](https://www.maangchi.com/ingredient/korean-radish) (or [daikon radish](https://www.maangchi.com/ingredient/daikon-radish)), sliced thinly - 4×5 inch dried [kelp](https://www.maangchi.com/ingredient/kelp) - 3 green onion roots - 4 cups water ## Directions ### Make anchovy stock: 1. Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan.[![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/stock-590x332.jpg)](https://www.maangchi.com/wp-content/uploads/2007/11/stock.jpg) 2. Add the water and boil for 20 minutes over medium high heat. 3. Lower the heat to low for another 5 minutes. 4. Strain. [![멸치국물 (anchovy stock)](https://www.maangchi.com/wp-content/uploads/2007/11/anchovy-broth-590x332.jpg)![멸치국물 (anchovy stock)](https://www.maangchi.com/wp-content/uploads/2007/11/anchovy-broth-590x332.jpg)](https://www.maangchi.com/wp-content/uploads/2007/11/anchovy-broth.jpg) ### Make kimchi stew: 1. Place the kimchi and kimchi brine in a shallow pot. Add pork and onion [![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchi-590x332.jpg)![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchi-590x332.jpg)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchi.jpg) 2. Slice 2 green onions diagonally and add them to the pot. 3. Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock [![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae-pot-590x332.jpg)![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae-pot-590x332.jpg)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae-pot.jpg) [![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjiage-addingstock-590x332.jpg)![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjiage-addingstock-590x332.jpg)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjiage-addingstock.jpg) 4. Cover and cook for 10 minutes over medium high heat. [![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae-boil-590x332.jpg)![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae-boil-590x332.jpg)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae-boil.jpg) 5. Open and mix in the seasonings with a spoon. Lay the tofu over top. [![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae-tofu-590x332.jpg)![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae-tofu-590x332.jpg)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae-tofu.jpg) [![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae-cooking-590x332.jpg)![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae-cooking-590x332.jpg)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae-cooking.jpg) 6. Cover and cook another 10 to 15 minutes over medium heat. 7. Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice. [![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae-590x411.jpg)![Kimchi stew (kimchijjigae: 김치찌개)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae-590x411.jpg)](https://www.maangchi.com/wp-content/uploads/2007/11/kimchijjigae.jpg) ![](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/print.svg) ![](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/print.svg) Print recipe Posted on Monday, November 26th, 2007. Last updated on June 25, 2023. Recipe type: [pork](https://www.maangchi.com/recipes/pork), [side dish](https://www.maangchi.com/recipes/banchan), [spicy](https://www.maangchi.com/recipes/spicy), [stew](https://www.maangchi.com/recipes/stews) Tagged as [돼지고기 김치찌개](https://www.maangchi.com/tag/%EB%8F%BC%EC%A7%80%EA%B3%A0%EA%B8%B0-%EA%B9%80%EC%B9%98%EC%B0%8C%EA%B0%9C), [김치찌개](https://www.maangchi.com/tag/%EA%B9%80%EC%B9%98%EC%B0%8C%EA%B0%9C), [kimchi chigae](https://www.maangchi.com/tag/kimchi-chigae), [Kimchi jjigae](https://www.maangchi.com/tag/kimchi-jjigae), [kimchi soup](https://www.maangchi.com/tag/kimchi-soup), [kimchi stew](https://www.maangchi.com/tag/kimchi-stew), [kimchi stew recipe](https://www.maangchi.com/tag/kimchi-stew-recipe), [kimchijjigae](https://www.maangchi.com/tag/kimchijjigae), [Korean cooking](https://www.maangchi.com/tag/korean-cooking-3), [Korean cuisine](https://www.maangchi.com/tag/korean-cuisine-3), [korean food](https://www.maangchi.com/tag/korean-food), [Korean kitchen](https://www.maangchi.com/tag/korean-kitchen), [Korean recipes](https://www.maangchi.com/tag/korean-recipes), [Maangchi kimchi stew](https://www.maangchi.com/tag/maangchi-kimchi-stew), [pork kimchi stew](https://www.maangchi.com/tag/pork-kimchi-stew) ### Get my [Substack](https://maangchi.substack.com/) It's all about Korean cooking and is available to everyone, 100% free and sent out on the first of the month at 3pm. I hope you enjoy it\! ### Buy this recipe's ingredients online I really like [Weee\!](https://sayweee.sjv.io/xkdR7k) they deliver quality packaged and fresh Korean ingredients to the continental USA. Cheaper and better than Amazon! [Check them out](https://sayweee.sjv.io/xkdR7k)\! #### Ingredients are also on Amazon: [![assi Red Pepper Powder, Kimchi...](https://m.media-amazon.com/images/I/41LGLvl2X0L._SL160_.jpg)![assi Red Pepper Powder, Kimchi...](https://m.media-amazon.com/images/I/41LGLvl2X0L._SL160_.jpg)](https://www.amazon.com/dp/B008I38N5A?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [assi Red Pepper Powder, Kimchi...](https://www.amazon.com/dp/B008I38N5A?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Chung Jung One O'Food Gochugar...](https://m.media-amazon.com/images/I/418kqIVSpJL._SL160_.jpg)![Chung Jung One O'Food Gochugar...](https://m.media-amazon.com/images/I/418kqIVSpJL._SL160_.jpg)](https://www.amazon.com/dp/B077VXP4FT?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Chung Jung One O'Food Gochugar...](https://www.amazon.com/dp/B077VXP4FT?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![NONGSHIM TAEKYUNG Korean Chili...](https://m.media-amazon.com/images/I/41orJOZEu2L._SL160_.jpg)![NONGSHIM TAEKYUNG Korean Chili...](https://m.media-amazon.com/images/I/41orJOZEu2L._SL160_.jpg)](https://www.amazon.com/dp/B005G8IDTQ?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [NONGSHIM TAEKYUNG Korean Chili...](https://www.amazon.com/dp/B005G8IDTQ?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Sempio Gochujang Vegan Korean ...](https://m.media-amazon.com/images/I/416La5BSN1L._SL160_.jpg)![Sempio Gochujang Vegan Korean ...](https://m.media-amazon.com/images/I/416La5BSN1L._SL160_.jpg)](https://www.amazon.com/dp/B09BQG3VPB?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Sempio Gochujang Vegan Korean ...](https://www.amazon.com/dp/B09BQG3VPB?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Gochujang – Korean Red Chili...](https://m.media-amazon.com/images/I/410i4jhhvxL._SL160_.jpg)![Gochujang – Korean Red Chili...](https://m.media-amazon.com/images/I/410i4jhhvxL._SL160_.jpg)](https://www.amazon.com/dp/B013HB0CC4?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Gochujang – Korean Red Chili...](https://www.amazon.com/dp/B013HB0CC4?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Sempio Gochujang Vegan Korean ...](https://m.media-amazon.com/images/I/41h+k2drr6L._SL160_.jpg)![Sempio Gochujang Vegan Korean ...](https://m.media-amazon.com/images/I/41h+k2drr6L._SL160_.jpg)](https://www.amazon.com/dp/B00YYAZ7ZU?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Sempio Gochujang Vegan Korean ...](https://www.amazon.com/dp/B00YYAZ7ZU?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Diamond Crystal Kosher Salt �...](https://m.media-amazon.com/images/I/31hydLPX7QL._SL160_.jpg)![Diamond Crystal Kosher Salt �...](https://m.media-amazon.com/images/I/31hydLPX7QL._SL160_.jpg)](https://www.amazon.com/dp/B0011BPMUK?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Diamond Crystal Kosher Salt �...](https://www.amazon.com/dp/B0011BPMUK?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Kadoya Roasted Sesame Oil - fo...](https://m.media-amazon.com/images/I/31GlNKA06cL._SL160_.jpg)![Kadoya Roasted Sesame Oil - fo...](https://m.media-amazon.com/images/I/31GlNKA06cL._SL160_.jpg)](https://www.amazon.com/dp/B002HMN6SC?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Kadoya Roasted Sesame Oil - fo...](https://www.amazon.com/dp/B002HMN6SC?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![OTOKI 100% Pure Roasted Sesame...](https://m.media-amazon.com/images/I/4151S4AYzlL._SL160_.jpg)![OTOKI 100% Pure Roasted Sesame...](https://m.media-amazon.com/images/I/4151S4AYzlL._SL160_.jpg)](https://www.amazon.com/dp/B01FO8O59E?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [OTOKI 100% Pure Roasted Sesame...](https://www.amazon.com/dp/B01FO8O59E?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) ### 362 Comments: 1. [Megdlg](https://www.maangchi.com/author/megdlg "megdlg's profile page") Phoenix AZ joined 8/20 & has 2 comments Posted [August 2nd, 2025 at 3:48 pm](https://www.maangchi.com/recipe/kimchi-jjigae#comment-55198 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=55198#respond) or [create a profile](https://www.maangchi.com/join). It’s 100+ degrees here in Phoenix but we love us some kimchi jiggae!! Made some for my husband’s birthday and we just love your recipe. Easy to follow and turns out great every time\! 2. [Treg](https://www.maangchi.com/author/treg "treg's profile page") London joined 2/25 & has 1 comment Posted [February 17th, 2025 at 6:42 am](https://www.maangchi.com/recipe/kimchi-jjigae#comment-55033 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=55033#respond) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2007/11/55033-150x150.jpg)![](https://www.maangchi.com/wp-content/uploads/2007/11/55033-150x150.jpg)](https://www.maangchi.com/wp-content/uploads/2007/11/55033-scaled.jpg) I’ve made this recipe atleast 10 times in the last 3 months and I’m in the middle of making it again. It’s beautiful, thank you so much! I had noticed a difference between this and your book but I prefer this version, maybe this is why you revised the recipe! Anyway, thank you so much for sharing your hard work with us all! Also, your book is really lovely\! 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 588 comments Posted [February 22nd, 2025 at 7:07 am](https://www.maangchi.com/recipe/kimchi-jjigae#comment-55041 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=55041#respond) or [create a profile](https://www.maangchi.com/join). Your kimchi jjigae, made with plenty of broth and simmered for a long time, looks absolutely tasty\! Since you make kimchi jjigae often, you use a lot of kimchi, right? : ) That’s why Koreans make so much kimchi—not just as a side dish, but also for many other dishes\! 2. Chyeu1 comment Posted [July 18th, 2025 at 5:12 am](https://www.maangchi.com/recipe/kimchi-jjigae#comment-55175 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=55175#respond) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2007/11/55175-150x150.jpg)![](https://www.maangchi.com/wp-content/uploads/2007/11/55175-150x150.jpg)](https://www.maangchi.com/wp-content/uploads/2007/11/55175-scaled.jpg) This was such a good recipe. Took me back to Seoul! Will be making it often. I used bone broth for the base just for some extra protein and it was delicious\! 3. hippocharis1 comment Posted [December 17th, 2024 at 9:04 am](https://www.maangchi.com/recipe/kimchi-jjigae#comment-54964 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=54964#respond) or [create a profile](https://www.maangchi.com/join). At first, this seemed intimidating to make, but now it’s one of my absolute favorites, and shockingly quick to make! This is one of my go-tos when I need something hearty and comforting. Eating it feels like a warm hug :) 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 588 comments Posted [February 22nd, 2025 at 6:39 am](https://www.maangchi.com/recipe/kimchi-jjigae#comment-55039 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=55039#respond) or [create a profile](https://www.maangchi.com/join). I’m glad you love this recipe! Kimchi jjigae is one of the most popular and easiest dishes among Koreans. 4. Ironau2 comments Posted [December 14th, 2024 at 6:14 pm](https://www.maangchi.com/recipe/kimchi-jjigae#comment-54959 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=54959#respond) or [create a profile](https://www.maangchi.com/join). I made mine with beef instead of pork and I loved it! It ended up slightly drier than I intended but I think I let too much of my anchovy broth evaporate, maybe covering it while it boils would help? Amazing recipe. 5. canadianfoodie1 comment Posted [December 8th, 2024 at 9:56 pm](https://www.maangchi.com/recipe/kimchi-jjigae#comment-54956 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=54956#respond) or [create a profile](https://www.maangchi.com/join). Wow. I made this with beef bone broth and beef instead of pork, and it is amazing. I have had kimchi jjigae before, but this is the best I have ever had it. Thanks for the wonderful recipes Maangchi\! 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 588 comments Posted [December 12th, 2024 at 2:53 pm](https://www.maangchi.com/recipe/kimchi-jjigae#comment-54957 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=54957#respond) or [create a profile](https://www.maangchi.com/join). I’m so happy to hear that you love my kimchi jjigae recipe! Happy cooking\! 6. [Jennifer](https://www.maangchi.com/author/jennifer "jennifer's profile page") joined 9/08 21 comments Posted [October 9th, 2024 at 12:14 am](https://www.maangchi.com/recipe/kimchi-jjigae#comment-54920 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=54920#respond) or [create a profile](https://www.maangchi.com/join). I made kimchi 1 month ago and I used it today to make this recipe and I was so happy with it even made fresh rice too!! I really like that you add extra kimchi brine in there but also the fermented kimchi is the big secret for it to taste so good. 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 588 comments Posted [October 15th, 2024 at 9:29 am](https://www.maangchi.com/recipe/kimchi-jjigae#comment-54927 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=54927#respond) or [create a profile](https://www.maangchi.com/join). Great! Congratulations\! 1. Ironau2 comments Posted [December 14th, 2024 at 6:15 pm](https://www.maangchi.com/recipe/kimchi-jjigae#comment-54960 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=54960#respond) or [create a profile](https://www.maangchi.com/join). I did the same thing\! 7. [sanne](https://www.maangchi.com/author/sanne "sanne's profile page") Munich joined 8/14 & has 311 comments Posted [September 20th, 2024 at 4:05 pm](https://www.maangchi.com/recipe/kimchi-jjigae#comment-54901 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=54901#respond) or [create a profile](https://www.maangchi.com/join). So good\! We felt a little down today, but this delicious treat helped a lot\! I used beef stock and the outer layer of organic pork chops – the dark, slightly fatty meat and the meat at the bones. Wonderful\! 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 588 comments Posted [October 4th, 2024 at 6:03 am](https://www.maangchi.com/recipe/kimchi-jjigae#comment-54912 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=54912#respond) or [create a profile](https://www.maangchi.com/join). It sounds great\! 8. [Parsimonian](https://www.maangchi.com/author/parsimonian "parsimonian's profile page") Detroit, MI joined 8/24 & has 1 comment Posted [August 4th, 2024 at 4:58 pm](https://www.maangchi.com/recipe/kimchi-jjigae#comment-54852 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=54852#respond) or [create a profile](https://www.maangchi.com/join). This recipe was absolutely baller. Felt like a symphony of flavors blasting my mouth from all directions. I’ve had kimchijjigae from fancy korean restaurants before and I never thought I’d be able to whip something up this good. Time to make some kimchi fried rice tonight. 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 588 comments Posted [August 5th, 2024 at 5:13 am](https://www.maangchi.com/recipe/kimchi-jjigae#comment-54856 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-7?replytocom=54856#respond) or [create a profile](https://www.maangchi.com/join). Yes, there are tons of delicious dishes you can make with fermented kimchi! I hope you loved your kimchi fried rice\! More comments to read! Jump to page: [\< Previous](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-6#comments) [1](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-1#comments) … [5](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-5#comments) [6](https://www.maangchi.com/recipe/kimchi-jjigae/comment-page-6#comments) 7 ### Leave a Reply [Click here to cancel reply.](https://www.maangchi.com/recipe/kimchi-jjigae#respond) You must [create a profile](https://www.maangchi.com/join) and be [logged in](https://www.maangchi.com/wp-login.php?redirect_to=https://www.maangchi.com/recipe/kimchi-jjigae) to post a comment. - Kimchi stew - Korean name: 김치찌개 - Romanized: Kimchi-jjigae - Also Romanized as: kimchi chigae, kimchi chiggae, kimchijigae - Recipe type: [pork](https://www.maangchi.com/recipes/pork), [side dish](https://www.maangchi.com/recipes/banchan), [spicy](https://www.maangchi.com/recipes/spicy), [stew](https://www.maangchi.com/recipes/stews) - Made with: anchovy stock, [gochugaru](https://www.maangchi.com/ingredient/gochugaru), [gochujang](https://www.maangchi.com/ingredient/hot-pepper-paste-gochujang), green onion, kimchi, kimchi brine, [kosher salt](https://www.maangchi.com/ingredient/kosher-salt), pork belly, pork shoulder, sugar, [toasted sesame oil](https://www.maangchi.com/ingredient/toasted-sesame-oil), tofu, and water This recipe was originally posted on November 26, 2007 by Maangchi. It was last updated on June 25, 2023. The video has been watched [6,593,921 times on YouTube](http://www.youtube.com/watch?v=rJgb92JWMCE) & has been liked 88,855 times. It's a video remake that was uploaded on September 30, 2015. [![](https://i.ytimg.com/vi/sbmZjvjavaU/default.jpg)![](https://i.ytimg.com/vi/sbmZjvjavaU/default.jpg)](http://www.youtube.com/watch?v=sbmZjvjavaU "original video")The original video was posted on [November 26, 2007](http://www.youtube.com/watch?v=sbmZjvjavaU) and has been watched 513,945 times. See the [Wikipedia entry on this dish](http://en.wikipedia.org/wiki/Kimchi_jjigae "Wikipedia entry for Kimchi stew"). ## [My cookbooks](https://www.maangchi.com/cookbook/ "Korean cookbooks") [![Maangchis Real Korean Cooking](https://www.maangchi.com/wp-content/themes/maangchi4/img/promo/maangchi-real-korean-cooking-200.jpg)![Maangchis Real Korean Cooking](https://www.maangchi.com/wp-content/themes/maangchi4/img/promo/maangchi-real-korean-cooking-200.jpg)](https://www.maangchi.com/real "Maangchi's Real Korean Cooking") [![Maangchi's Big Book of Korean Cooking](https://www.maangchi.com/wp-content/themes/maangchi4/img/promo/maangchi-big-book-of-korean-cooking-200.jpg)![Maangchi's Big Book of Korean Cooking](https://www.maangchi.com/wp-content/themes/maangchi4/img/promo/maangchi-big-book-of-korean-cooking-200.jpg)](https://www.maangchi.com/big "Maangchi's Big Book of Korean Cooking") Which to get? 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Readable Markdown	Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae. I learned this recipe from a restaurant famous for kimchi-jjigae in Korea. The restaurant was always full of people eating and sweating over kimchi stew. There was only one item on the menu, so everyone was there for the same thing: a steaming pot of spicy kimchi-jjigae, a few side dishes, and a bowl of warm rice. Customers would call out: “Please give me another bowl of rice!” What really made an impression on me at the time was the fact that they brought the stew out to the table uncooked, and then fired up a burner and cooked it at the table. This way we could sit and talk and watch it cook. I could get a good look at the ingredients: kimchi, onion, green onion, thinly sliced pork on top, and seasonings. There was some white granules (salt, sugar, and probably MSG) and also they used water at the broth base. From this I developed my own recipe to make at home, which was very delicious. My kimchi-jjigae recipe served me well for years and years and I even made a video of it in 2007. But since then I developed this version, which is even more delicious. The secret is in the savory anchovy stock. I hope you make it and enjoy it for years and years to come\! ## The difference between kimchi soup and kimchi stew Kimchi stew is thicker than [kimchi soup](https://www.maangchi.com/recipe/kimchi-guk). Kimchi soup is less salty than kimchi stew. Also, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot. These days, some people (including me) get a little freaked out by double-dipping, so for stews I put individual bowls on the table, and a large spoon so that diners can take what they like from the pot and put it in their bowls. ## Ingredients (serves 2 with side dishes, serves 4 without) - 1 pound [kimchi](https://www.maangchi.com/recipe/tongbaechu-kimchi), cut into bite size pieces - ¼ cup [kimchi](https://www.maangchi.com/recipe/tongbaechu-kimchi) brine - ½ pound pork shoulder (or [pork belly](https://www.maangchi.com/ingredient/pork-belly)) - ½ package of [tofu](https://www.maangchi.com/ingredient/tofu) (optional), sliced into ½ inch thick bite size pieces - 3 green onions - 1 medium onion, sliced (1 cup) - 1 teaspoon [kosher salt](https://www.maangchi.com/ingredient/kosher-salt) - 2 teaspoons sugar - 2 teaspoons [gochugaru](https://www.maangchi.com/ingredient/gochugaru) (Korean hot pepper flakes) - 1 tablespoon [gochujang](https://www.maangchi.com/ingredient/hot-pepper-paste-gochujang) (hot pepper paste) - 1 teaspoon [toasted sesame oil](https://www.maangchi.com/ingredient/toasted-sesame-oil) - 2 cups of anchovy stock (or chicken or beef broth) ### For stock (makes about 2½ cups’ worth): - 7 large [dried anchovies](https://www.maangchi.com/ingredient/myeolchi), heads and guts removed - ⅓ cup [Korean radish](https://www.maangchi.com/ingredient/korean-radish) (or [daikon radish](https://www.maangchi.com/ingredient/daikon-radish)), sliced thinly - 4×5 inch dried [kelp](https://www.maangchi.com/ingredient/kelp) - 3 green onion roots - 4 cups water Posted on Monday, November 26th, 2007. Last updated on June 25, 2023. Recipe type: [pork](https://www.maangchi.com/recipes/pork), [side dish](https://www.maangchi.com/recipes/banchan), [spicy](https://www.maangchi.com/recipes/spicy), [stew](https://www.maangchi.com/recipes/stews) Tagged as [돼지고기 김치찌개](https://www.maangchi.com/tag/%EB%8F%BC%EC%A7%80%EA%B3%A0%EA%B8%B0-%EA%B9%80%EC%B9%98%EC%B0%8C%EA%B0%9C), [김치찌개](https://www.maangchi.com/tag/%EA%B9%80%EC%B9%98%EC%B0%8C%EA%B0%9C), [kimchi chigae](https://www.maangchi.com/tag/kimchi-chigae), [Kimchi jjigae](https://www.maangchi.com/tag/kimchi-jjigae), [kimchi soup](https://www.maangchi.com/tag/kimchi-soup), [kimchi stew](https://www.maangchi.com/tag/kimchi-stew), [kimchi stew recipe](https://www.maangchi.com/tag/kimchi-stew-recipe), [kimchijjigae](https://www.maangchi.com/tag/kimchijjigae), [Korean cooking](https://www.maangchi.com/tag/korean-cooking-3), [Korean cuisine](https://www.maangchi.com/tag/korean-cuisine-3), [korean food](https://www.maangchi.com/tag/korean-food), [Korean kitchen](https://www.maangchi.com/tag/korean-kitchen), [Korean recipes](https://www.maangchi.com/tag/korean-recipes), [Maangchi kimchi stew](https://www.maangchi.com/tag/maangchi-kimchi-stew), [pork kimchi stew](https://www.maangchi.com/tag/pork-kimchi-stew)
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