Kimchi jjigae is the ultimate comfort food — a bubbling, spicy stew that comes together in 30 minutes using ingredients you might already have. This simplified recipe captures authentic Korean flavors while being completely approachable for home cooks.
Start by sautéing 1 cup of chopped aged kimchi and 4 oz sliced pork belly in a tablespoon of sesame oil for 5 minutes until fragrant. The key is using well-fermented kimchi, at least 2-3 weeks old, for the deepest, tangiest flavor.
Add 3 cups of water or anchovy stock, 1 tablespoon gochugaru (Korean red pepper flakes), 1 tablespoon gochujang, and 1 teaspoon soy sauce. Bring to a boil and add 7 oz cubed soft tofu. Simmer for 15 minutes until the flavors meld.
Finish with a cracked egg on top (optional but highly recommended), sliced green onions, and a drizzle of sesame oil. The stew should be served bubbling hot in a stone pot or heavy saucepan with steamed rice on the side.
This recipe is infinitely customizable. Vegetarians can skip the pork and use mushroom stock. Spam or tuna are popular alternatives in Korea. Leftovers develop even deeper flavor the next day, making this ideal for meal prep.
