Name: Kimchi Jjigae (Kimchi Stew)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 cups chopped well‑fermented kimchi; 1 tablespoon minced garlic; ½ pound protein: beef, spam, or canned tuna; ⅓ cup kimchi brine; 3 cups anchovy stock (or dashi or tablets dissolved in water); 1 tablespoon gochugaru (Korean red pepper flakes); 1 teaspoon sugar; Salt, to taste; ½ package firm tofu, cubed; 2 green onions, chopped (whites and greens separated)

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Short Description

A hearty, spicy Korean stew made with well-fermented kimchi, protein (beef, spam, or canned tuna), anchovy-based broth, tofu, and bold seasonings—rich, warming, and brimming with umami.

Why You’ll Love This Recipe

Deep, sour-savoury flavor from aged kimchi and anchovy stock
Flexible protein options—use beef, spam, or tuna
Comforting spice and subtle sweetness balanced by tofu and scallion garnish
Simmered layers of flavor coming together in one pot

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups chopped well‑fermented kimchi
1 tablespoon minced garlic
½ pound protein: beef, spam, or canned tuna
⅓ cup kimchi brine (from the jar), well‑fermented
3 cups anchovy stock (homemade or made with anchovy tablets/dashi)
1 tablespoon gochugaru (Korean red pepper flakes)
1 teaspoon sugar
Salt, to taste
½ package firm tofu, cut into squares
2 green onions, chopped (whites and greens separated)

Directions

Chop the kimchi into bite-sized pieces. Slice green onions and separate white parts from the green tops.
Prepare anchovy stock: dissolve anchovy tablets in hot water, or use dashi bags, or boil dried anchovies and kelp in water for about 20 minutes.
Heat a small amount of neutral oil in a pot over medium-high heat. Add the chopped kimchi and minced garlic. Stir-fry for 2–3 minutes until fragrant and slightly softened.
Add your choice of protein (beef, spam, or tuna) and continue stir-frying another 2 minutes to heat through.
Pour in the kimchi brine and 1 cup of the anchovy stock. Mix well, reduce heat to medium, and cover the pot. Let it simmer for 5 minutes.
After 5 minutes, add the remaining 2 cups of anchovy stock, sugar, and gochugaru. Taste the stew and adjust salt if needed. Cover and simmer for 10 additional minutes.
Gently add the tofu cubes and top with the white parts of the green onion. Cover and simmer another 5 minutes to heat the tofu through.
Distribute into bowls and garnish with the green onion tops. Optionally drizzle about ¼ teaspoon sesame oil over each bowl for added aroma.

Servings And Timing

Servings: Serves approximately 3–4 people
Prep Time: ~10 minutes (chopping and ingredient prep)
Cook Time: ~5 minutes stir-fry, plus ~15 minutes simmering total
Total Time: About 25 minutes

Variations

Use pork belly or kimchi pork for richer, fattier flavor instead of beef
Include zucchini, mushrooms, or onion slices in the simmer to bulk up the stew
Add ramen or udon noodles in final simmer for a noodle soup version
Stir in a splash of rice wine (mirin) or soju when adding stock for extra depth
Boost sweetness with a drizzle of honey or additional sugar if your kimchi is especially spicy

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days
Reheat gently on the stovetop over medium heat until warmed through
Avoid microwaving to preserve texture and flavor
If stew thickens in the fridge, add a splash of water or stock when reheating

FAQs

1. Which protein works best for Kimchi Jjigae?

Beef or pork provides more richness, while spam or canned tuna offers speed and convenience—choose based on preference or availability.

2. How important is the kimchi fermentation level?

Well-fermented kimchi enhances the stew’s depth and tanginess. Mild or fresh kimchi will yield a gentler flavor.

3. Can I skip anchovy stock?

Anchovy stock adds traditional umami—if needed, substitute with vegetable stock plus a small amount of seaweed or soy sauce.

4. What if I don’t have gochugaru?

You may use chili flakes or powder—just adjust to taste, as heat and flavor may differ.

5. Is adding sugar necessary?

Yes—a teaspoon helps balance the sourness of kimchi and spice of gochugaru. Adjust more or less depending on your taste.

6. Can I make it fully vegan?

Yes—omit animal protein and use mushroom broth instead of anchovy stock.

7. Should I add the tofu early?

Add tofu near the end to prevent it from breaking apart—just enough time to warm it through without disintegrating.

8. Can I freeze leftover jjigae?

Freeze in a sealed container for up to one month. Thaw in the refrigerator and reheat on the stovetop, adding extra broth if needed.

9. Can I serve this with rice or noodles?

Definitely—it pairs beautifully with steamed rice or can be ladled over noodles for a heartier bowl.

10. Can I adjust spice level?

Absolutely—reduce gochugaru or remove seeds from protein (especially if using canned tuna or spam). For extra heat, add a few slices of fresh chili.

Conclusion

Kimchi Jjigae is a soul-warming Korean stew filled with fermented kimchi, savory protein, soft tofu, and deeply umami anchovy broth—quick to make and rich in flavor. Whether you’re craving a spicy hangover fix or a comforting dinner, this kimchi stew delivers bold, satisfying flavor that’s endlessly adaptable and deeply satisfying.

Maggie

Kimchi Jjigae (Kimchi Stew)