Kimchi Jjigae

Name: Kimchi Jjigae
Total time: 49 min
Yield: 4 servings
Ingredients: 300 g Pork belly; 400 g fermented kimchi; 4 clove Garlic; 2 tbsp gochugaru; 1 tbsp Gochujang; 1 tbsp Doenjang; 2 tbsp Soy sauce; 1 tsp Sugar; 800 ml Water; 300 g Firm tofu; 3 piece Spring onions; 1 tbsp Sesame oil

49 min · 14 min active · makes 2 pieces · ~2 kg · Medium

Kimchi jjigae is a spicy Korean stew built on fermented kimchi and pork belly, thickened with gochujang and brightened by garlic and spring onions.

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Kimchi Jjigae

Kimchi jjigae is a spicy Korean stew built on fermented kimchi and pork belly, thickened with gochujang and brightened by garlic and spring onions.

See more →

TOTAL TIME

49 min

ACTIVE TIME

14 min

QUANTITY

2 pieces · ~2 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/12

Tools0/6

Ingredients

0/12 gathered · 4 servings

300g

400g

4clove

2tbsp

1tbsp

2tbsp

1tsp

800ml

300g

3piece

1tbsp

#	Quantity	Notes	State
1	300g	—	—
2	400g	—	—
3	4clove	—	—
4	2tbsp	—	—
5	1tbsp	—	—
6	1tbsp	—	—
7	2tbsp	—	—
8	1tsp	—	—
9	800ml	—	—
10	300g	—	—
11	3piece	—	—
12	1tbsp	—	—

Tools

7 items

Serveware

1 item

Procedure

26 steps

1 of 26

Cut the pork belly into roughly 3 cm pieces.

Pork belly · 300 g

⏱ 1 min

ResultBite-sized sliced pork belly

2 of 26

Transfer the pork belly pieces into the saucepan.

Bite-sized sliced pork belly · step 1

⏱ 10s

ResultBite-sized sliced pork belly

3 of 26

Stir-fry the pork belly over a medium-high heat, turning the pieces frequently, until lightly browned on all sides and some fat has rendered out.

⏱ 5 min

ResultLightly browned pork belly

4 of 26

Add the kimchi to the saucepan with the pork.

Fermented kimchi · 400 g

⏱ 10s

ResultLightly browned pork belly and fermented kimchi

5 of 26

Stir-fry the kimchi and pork together, stirring constantly, until the kimchi is beginning to caramelise at the edges and smells deeply savoury.

⏱ 3 min

ResultStir-fried kimchi and pork

6 of 26

Crush and peel the garlic cloves.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

7 of 26

Mince the peeled garlic cloves to a fine paste.

Peeled garlic cloves · step 6

⏱ 30s

ResultMinced garlic

8 of 26

Scrape the minced garlic into the saucepan.

Minced garlic · step 7

⏱ 10s

ResultMinced garlic and stir-fried kimchi and pork

9 of 26

Add the gochugaru to the saucepan.

Gochugaru · 2 tbsp

⏱ 5s

ResultPork mixture

10 of 26

Add the gochujang to the saucepan.

Gochujang · 1 tbsp

⏱ 5s

ResultPork mixture

11 of 26

Add the doenjang to the saucepan.

Doenjang · 1 tbsp

⏱ 5s

ResultPork mixture

12 of 26

Add the soy sauce to the saucepan.

Soy sauce · 2 tbsp

⏱ 5s

ResultPork mixture

13 of 26

Add the sugar to the saucepan.

Sugar · 1 tsp

⏱ 5s

ResultPork mixture

14 of 26

Stir everything together thoroughly so the pastes and spices coat the pork and kimchi evenly.

⏱ 30s

ResultSeasoned stir-fried kimchi and pork

15 of 26

Pour the water into the saucepan.

Water · 800 ml

⏱ 10s

ResultSeasoned stir-fried kimchi and pork and water

16 of 26

Bring the contents of the saucepan to a full boil over high heat, stirring occasionally.

⏱ 5 min

ResultBoiled kimchi jjigae broth

17 of 26

Reduce the heat to a gentle simmer and cook uncovered for 20 minutes, until the pork is tender and the broth has deepened in colour and flavour.

⏱ 20 min

ResultDeeply flavoured kimchi jjigae broth

18 of 26

Cut the firm tofu into 2 cm cubes.

Firm tofu · 300 g

⏱ 40s

ResultSliced Tofu

19 of 26

Gently slide the tofu cubes into the simmering broth.

Sliced Tofu · step 18

⏱ 10s

ResultDeeply flavoured kimchi jjigae broth and sliced tofu

20 of 26

Simmer gently for a further 5 minutes without stirring so the tofu heats through without breaking apart.

⏱ 5 min

ResultTofu-added kimchi jjigae

21 of 26

Trim the roots and any wilted tips from the spring onions.

Spring onions · 3 piece

⏱ 20s

ResultTrimmed spring onions

22 of 26

Strip away the tough or slimy outermost leaf from each spring onion.

Trimmed spring onions · step 21

⏱ 20s

ResultPeeled spring onions

23 of 26

Slice the trimmed spring onions into 3 cm lengths on a slight diagonal.

Peeled spring onions · step 22

⏱ 30s

ResultSliced Spring Onions

24 of 26

Scatter the sliced spring onions into the pot.

Sliced Spring Onions · step 23

⏱ 5s

ResultTofu-added kimchi jjigae and sliced spring onions

25 of 26

Drizzle the sesame oil over the surface of the stew.

Sesame oil · 1 tbsp

⏱ 5s

ResultTofu-added kimchi jjigae and sliced spring onions and sesame oil

26 of 26

Give the stew one gentle stir to incorporate the sesame oil and spring onions.

⏱ 15s

ResultSpring-onion-stirred kimchi jjigae

Total Time49 min

#	Product	Action
1	300 g	Cut the pork belly into roughly 3 cm pieces.⏱ 1 minResultBite-sized sliced pork belly
2	Bite-sized sliced pork bellystep 1	Transfer the pork belly pieces into the saucepan.⏱ 10sResultBite-sized sliced pork belly
3	—	Stir-fry the pork belly over a medium-high heat, turning the pieces frequently, until lightly browned on all sides and some fat has rendered out.⏱ 5 minResultLightly browned pork belly
4	400 g	Add the kimchi to the saucepan with the pork.⏱ 10sResultLightly browned pork belly and fermented kimchi
5	—	Stir-fry the kimchi and pork together, stirring constantly, until the kimchi is beginning to caramelise at the edges and smells deeply savoury.⏱ 3 minResultStir-fried kimchi and pork
6	4 clove	Crush and peel the garlic cloves.⏱ 30sResultPeeled garlic cloves
7	Peeled garlic clovesstep 6	Mince the peeled garlic cloves to a fine paste.⏱ 30sResultMinced garlic
8	Minced garlicstep 7	Scrape the minced garlic into the saucepan.⏱ 10sResultMinced garlic and stir-fried kimchi and pork
9	2 tbsp	Add the gochugaru to the saucepan.⏱ 5sResultPork mixture
10	1 tbsp	Add the gochujang to the saucepan.⏱ 5sResultPork mixture
11	1 tbsp	Add the doenjang to the saucepan.⏱ 5sResultPork mixture
12	2 tbsp	Add the soy sauce to the saucepan.⏱ 5sResultPork mixture
13	1 tsp	Add the sugar to the saucepan.⏱ 5sResultPork mixture
14	—	Stir everything together thoroughly so the pastes and spices coat the pork and kimchi evenly.⏱ 30sResultSeasoned stir-fried kimchi and pork
15	800 ml	Pour the water into the saucepan.⏱ 10sResultSeasoned stir-fried kimchi and pork and water
16	—	Bring the contents of the saucepan to a full boil over high heat, stirring occasionally.⏱ 5 minResultBoiled kimchi jjigae broth
17	—	Reduce the heat to a gentle simmer and cook uncovered for 20 minutes, until the pork is tender and the broth has deepened in colour and flavour.⏱ 20 minResultDeeply flavoured kimchi jjigae broth
18	300 g	Cut the firm tofu into 2 cm cubes.⏱ 40sResultSliced Tofu
19	Sliced Tofustep 18	Gently slide the tofu cubes into the simmering broth.⏱ 10sResultDeeply flavoured kimchi jjigae broth and sliced tofu
20	—	Simmer gently for a further 5 minutes without stirring so the tofu heats through without breaking apart.⏱ 5 minResultTofu-added kimchi jjigae
21	3 piece	Trim the roots and any wilted tips from the spring onions.⏱ 20sResultTrimmed spring onions
22	Trimmed spring onionsstep 21	Strip away the tough or slimy outermost leaf from each spring onion.⏱ 20sResultPeeled spring onions
23	Peeled spring onionsstep 22	Slice the trimmed spring onions into 3 cm lengths on a slight diagonal.⏱ 30sResultSliced Spring Onions
24	Sliced Spring Onionsstep 23	Scatter the sliced spring onions into the pot.⏱ 5sResultTofu-added kimchi jjigae and sliced spring onions
25	1 tbsp	Drizzle the sesame oil over the surface of the stew.⏱ 5sResultTofu-added kimchi jjigae and sliced spring onions and sesame oil
26	—	Give the stew one gentle stir to incorporate the sesame oil and spring onions.⏱ 15sResultSpring-onion-stirred kimchi jjigae
Total Time		49 min

Serving

Ladle the stew into warmed bowls, making sure each portion has a good share of pork, tofu and kimchi.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	592kcal
	24g
	51g
	16g
	14g
	4g
	4g
	1,863mg

Ingredients0/12

Tools0/6

Recipe

Kimchi Jjigae

Kimchi jjigae is a spicy Korean stew built on fermented kimchi and pork belly, thickened with gochujang and brightened by garlic and spring onions.

What you’ll doYou will brown pork belly, then fry it with kimchi until caramelised before building a spiced broth with garlic paste, gochugaru, gochujang and doenjang. After bringing to a boil, you will simmer for twenty minutes until the pork is tender, then add tofu cubes and finish with spring onions and sesame oil.

Serves4

Total49 min

LevelMedium

Ingredients

Pork belly300 g
Fermented kimchi400 g
Garlic4 clove
Gochugaru2 tbsp
Gochujang1 tbsp
Doenjang1 tbsp
Soy sauce2 tbsp
Sugar1 tsp
Water800 ml
Firm tofu300 g
Spring onions3 piece
Sesame oil1 tbsp

Tools

Large heavy based saucepanChef's knifeWooden spoonBowlLadleChopping boardSoup bowl

Method

Cut the pork belly into roughly 3 cm pieces.

1 minChopping board, Chefs knifePork belly · 300 g

Transfer the pork belly pieces into the saucepan.

10sLarge heavy based saucepanBite-sized sliced pork belly · step 1

Stir-fry the pork belly over a medium-high heat, turning the pieces frequently, until lightly browned on all sides and some fat has rendered out.

5 minLarge heavy based saucepan, Wooden spoon

Add the kimchi to the saucepan with the pork.

10sLarge heavy based saucepanFermented kimchi · 400 g

Stir-fry the kimchi and pork together, stirring constantly, until the kimchi is beginning to caramelise at the edges and smells deeply savoury.

3 minLarge heavy based saucepan, Wooden spoon

Crush and peel the garlic cloves.

30sChopping board, Chefs knifeGarlic · 4 clove

Mince the peeled garlic cloves to a fine paste.

30sChopping board, Chefs knifePeeled garlic cloves · step 6

Scrape the minced garlic into the saucepan.

10sLarge heavy based saucepanMinced garlic · step 7

Add the gochugaru to the saucepan.

5sLarge heavy based saucepanGochugaru · 2 tbsp

Add the gochujang to the saucepan.

5sLarge heavy based saucepanGochujang · 1 tbsp

Add the doenjang to the saucepan.

5sLarge heavy based saucepanDoenjang · 1 tbsp

Add the soy sauce to the saucepan.

5sLarge heavy based saucepanSoy sauce · 2 tbsp

Add the sugar to the saucepan.

5sLarge heavy based saucepanSugar · 1 tsp

Stir everything together thoroughly so the pastes and spices coat the pork and kimchi evenly.

30sLarge heavy based saucepan, Wooden spoon

Pour the water into the saucepan.

10sLarge heavy based saucepanWater · 800 ml

Bring the contents of the saucepan to a full boil over high heat, stirring occasionally.

5 minLarge heavy based saucepan, Wooden spoon

Reduce the heat to a gentle simmer and cook uncovered for 20 minutes, until the pork is tender and the broth has deepened in colour and flavour.

20 minLarge heavy based saucepan

Cut the firm tofu into 2 cm cubes.

40sChopping board, Chefs knifeFirm tofu · 300 g

Gently slide the tofu cubes into the simmering broth.

10sLarge heavy based saucepanSliced Tofu · step 18

Simmer gently for a further 5 minutes without stirring so the tofu heats through without breaking apart.

5 minLarge heavy based saucepan

Trim the roots and any wilted tips from the spring onions.

20sChopping board, Chefs knifeSpring onions · 3 piece

Strip away the tough or slimy outermost leaf from each spring onion.

20sChopping board, Chefs knifeTrimmed spring onions · step 21

Slice the trimmed spring onions into 3 cm lengths on a slight diagonal.

30sChopping board, Chefs knifePeeled spring onions · step 22

Scatter the sliced spring onions into the pot.

5sLarge heavy based saucepanSliced Spring Onions · step 23

Drizzle the sesame oil over the surface of the stew.

5sLarge heavy based saucepanSesame oil · 1 tbsp

Give the stew one gentle stir to incorporate the sesame oil and spring onions.

15sLarge heavy based saucepan, Wooden spoon

Ladle the stew into warmed bowls, making sure each portion has a good share of pork, tofu and kimchi.

Result · Kimchi Jjigae

30sSoup bowl, LadleSpring-onion-stirred kimchi jjigae · step 26

Printed 6 October 2026