Everyday Kitchen

Korean · Dinner

Kimchi Jjigae

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Kimchi Jjigae is a Korean dish. Mature sour kimchi gives this stew its depth.

Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Korean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kimchi Jjigae.
Representative photograph of Kimchi Jjigae. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Fry · About 5 min

  1. Heat oil from 15 ml neutral oil, 300 g pork belly, sliced, 350 g mature kimchi, chopped, 150 g onion, sliced; fry pork and onion 5 minutes, then kimchi 5 minutes.

Simmer · About 20 min

  1. Add 700 ml water, 100 ml kimchi brine, 15 g gochujang, 10 ml soy sauce; simmer covered 20 minutes.

Finish · About 5 min

  1. Add 300 g firm tofu, sliced, 30 g spring onions and simmer 5 minutes. Pork must be tender and at least 63°C / 145°F; rest 3 minutes.

    Check: The pork is tender and reaches at least 63°C / 145°F; rest it for 3 minutes.

Tips

  • Mature sour kimchi gives this stew its depth.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use mushrooms instead of pork and vegan kimchi for a meat-free stew.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Kimchi Jjigae one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Kimchi Jjigae?

Mature sour kimchi gives this stew its depth.

What can I substitute in Kimchi Jjigae?

Use mushrooms instead of pork and vegan kimchi for a meat-free stew.

Can I prepare Kimchi Jjigae ahead?

Prepare the measured ingredients for Kimchi Jjigae one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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