Pork and Kimchi Stew (Dwaejigogi Kimchijjigae)

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Pork and Kimchi Stew (Dwaejigogi Kimchijjigae)

Kimchijjigae (김치찌개)  is one of the most common stews, along with Doenjangjjigae (된장찌개, Soybean paste stew). I used to make it a lot, but I was never good at making really good home style stew.

I know it is kind of weird to compliment your own food, but this KimchiJjigae really rocked. I was so impressed. I think the pork made the difference. It enriched the soup with deep flavour. So here is the rocking recipe. :)

Ingredients for 2 people

 Kimchi stew ingredients

Main

  • 200 g pork (shoulder loin)
  • 1 tbsp refined rice wine
  • 3 sprinkles ground black pepper
  • 2 fistfuls Kimchi (Longer fermented Kimchi is better for this meal, however if your Kimchi is new, add 1 tbsp of vinegar into the Kimchi. It is like instant fermenting.)
  • 1/4 small onion
  • 1/3 tofu
  • 1/2 stalk of a spring onion
  • 2 shiitake mushrooms
  • 1 green chili
  • 150ml water

Sauce base (Mix them together in a bowl)

Mixing the sauce

Preparation

1. Rinse the meat in running cold water.
2. Marinade the meat with the refined rice wine and ground black pepper. (for 15 minutes)

marinating pork

3. Thin slice the mushrooms, onion and spring onion.
4. Cut the tofu into medium size cubes.
5. Make a long cut in the middle of the chili and wash out the seeds in cold water (Make sure you don’t touch them. Scrub it out with spoon or knife, if it is necessary. It makes you sting all night if you touch the seeds.) Then thin slice it.

Cooking (You will need a wok and a pot.)

1. Pre heat the wok then add some vegetable oil.
2. Add the Kimchi and stir it until it is cooked.

Frying Kimchi

3. Put the marinated meat into the bottom of the pot. Add all the other ingredients (Kimchi, mushrooms, onion, tofu, water and the sauce) except chili and spring onion.

Adding ingredients into the pot

4. Boil the pot on high heat until it boils.
5. Add the chili and spring onion near the end of boiling.
6. Serve it.

Kimchi stew

I had garlic chives buchimgae as a side dish. It was delicious and crispy. I am planning on posting this recipe some other time, however you can refer to my current recipe from this blog.

Buchimgae

Other buchimgae recipes

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5.0 from 1 reviews
Pork and Kimchi Stew (Dwaejigogi Kimchijjigae)
 
Author:
Recipe type: Soup
Cuisine: Korean
Serves: 2
Ingredients
Main
  • 200 g pork (shoulder loin)
  • 1 tbsp refined rice wine
  • 3 sprinkles ground black pepper
  • 2 fistfuls Kimchi (Longer fermented Kimchi is better for this meal, however if your Kimchi is new, add 1 tbsp of vinegar into the Kimchi. It is like instant fermenting.)
  • ¼ small onion
  • ⅓ tofu
  • ½ stalk of a spring onion
  • 2 shiitake mushrooms
  • 1 green chili
  • 150ml water
Sauce base (Mix them together in a bowl)
  • 2 tsp Korean chili powder
  • 1 tsp Gochujang
  • 2 tsp soy sauce
  • ¼ tsp minced garlic
  • 2 sprinkles ground black pepper
Instructions
Preparation
  1. Rinse the meat in running cold water.
  2. Marinade the meat with the refined rice wine and ground black pepper (for 15 minutes).
  3. Thin slice the mushrooms, onion and spring onion.
  4. Cut the tofu into medium size cubes.
  5. Make a long cut in the middle of the chili and wash out the seeds in cold water (Make sure you don’t touch them. Scrub it out with spoon or knife, if it is necessary. It makes you sting all night if you touch the seeds.) Then thin slice it.
Cooking
  1. Pre heat the wok then add some vegetable oil.
  2. Add the Kimchi and stir it until it is cooked.
  3. Put the marinated meat into the bottom of the pot. Add all the other ingredients (Kimchi, mushrooms, onion, tofu, water and the sauce) except chili and spring onion.
  4. Boil the pot on high heat until it boils.
  5. Add the chili and spring onion near the end of boiling.
  6. Serve it.

 

About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. hi! sue. i want to try this recipe pork & kimchi stew, but refine rice wine is not available the stores. what is the alternative for this ingredient to marinate the pork?

    • Hi Chelle, You could use leftover white wine, Korean soju or Japanese sake as an alternative. (They’re all alcohol) I hope you are able to find these.

  2. Hi Sue! I love your recipes! The pork Kimchijigae is awesome! I also tried the sauteed squid and the bean sprout salad! MMMMM! Thanks for good food!

  3. LeDena Degagne says:

    O.K. Please let me start by saying that I found this website purely by accident while looking for something to make with kimchi. I was born in New Mexico, USA. I learned to cook with my grandmother she taught me spicy recipies that included native green chilis and mexican/ native american indian dishes. We moved to California and I quickly became what the U.S. calls a “cowgirl” . I learned heavy american confort foods, meatloaf, chicken fried steak, chicken and dumplings, pot pie., etc. Heavy, calorie laden meals. When my husband and I got married two years ago I was so happy to learn that he loved my cooking but was open to trying new things. On a trip across town ( a part of town I had not spent much time in) I saw a vietnamese pho restaurant… Curious to see what it was I went in and aked fro the most popular spicy noodle dish. It was a huge bowl of noodles, beef parcels and some kind of sliced balls of meat and it came with bean sprouts, basil, cilantro, lime, jalapenos and fish sauce. I absolutely fell in love with it and quickly took my husband there. He liked the seafood w/ dry noodles? I’m not sure what that is , but we order the same thing every time. Because of his job we were moved to the west coast (2 hours out of the dusty valley of cattle and agriculture). We were so sad to find out that the little town we moved to, and the surrounding areas did not have asian inspired resaurants ( eccept sushi), because it’s a coastal town. I quickly began searching the internet for recipes and came across a website called “Steamy Kitchen”. I googled “asian market” and made the long trek to get what I could. Looking for something new to suprise my husband with, I came across your website. We really enjoy eating healthier and lighter foods and we both love anything spicy with noodles. I can’t wait to try several of your dishes. I’ve made a new , long list of things to pick up from the asian foods market. Kimchi is one of my favorite condiments so I really appreciate new recipes ( I have to put my kimchi pork potstickers recipe down for a bit). I just wanted to share with you how wonderful I feel that your website is, you make it so easy to understand and the pictures really help this “Ex Country-Cowgirl” enjoy my new passion… Asian Foods.
    Thank You.

  4. Hi, I don’t cook so excuse my dumb question since I am attempting to make this. What is 1/3 of tofu? Like 1/3 of 1 square I get from a package?

    Tina

  5. thank you for sharing all the recipes.

  6. Hi,

    I made pork and kimchi stew for dinner tonite with your recipe. The stew turned out excellently, just like what I had in the Korean Restaurant. I have tried making kimchi jiggae several times but none had turned out as good as this time! Thank you very much for your recipe. I will certainly pass it around to my friends who also like me enjoy kimchi jiggae. Kamsa hamida.

  7. Thanks heaps, will try this recipe this week

  8. Really nice recipe man :). BRAVO from Lithuania

  9. I just made my first ever stew using your recipe.. I did omit the green chillies to cut down the heat, added a pinch of sugar to balance out the sourness of the (really) old kimchi I had and used the steeping water for the dried shitake mushrooms instead of plain water.. turned out great!

  10. Michelle says:

    Hello!! thanks for sharing this recipe! i just made it a few days back and loved it!! awesome for cold nights! (:

  11. Hey Sue,

    I want to make this for my sister-in-law, Sangeun this weekend. You don’t say how long to simmer the stew for. I guess most people just know when it’s done and maybe magically I’ll know but just in case… how long?!? :o)

    Thanks

  12. hi…im frm malaysia & i totaly want to try this recipie.right now im on my way to try this recipie. im just finish marinate the pork. from all other Ingredients i cant find 1 thing(honestly im not know wht tht mean -Gochujang)..but for now i just ignore it & proceed wth other thing….i hope what i do will success…tq for the recipie….

    aya..\(^^)/…

  13. Wow. I ended up substituting sriracha for the gochujang since that was all I had in the fridge. Nice and spicy. I’m going to have to pick some gochujang up the next time I get out to my local market to see how big a difference it makes. Either way, fantastic recipe. 45 thumbs up.

  14. I loved this recipe! I was in the mood for kimchi jjigae and google to find a good recipe. Yours was great and I am so glad I found your blog in the process. I am Korean-American and it takes me way too long to read Korean recipe books so I find your blog very helpful. Now I can make my favorites for my husband and kids!

  15. 안녕하세요,

    너무 많은이 주셔서 감사합니다! I am a “white” guy living in Korea YoungGwang to be exact, and came across your recipe while looking for this stew. Everyone says how easy it is to make, yet when others make it at home it’s never very good (to me). This recipe however was just as good if not better than my favorite places to buy it at. So Thanks again!

    -Will

  16. I just cooked this tonight with my boyfriend…it was fantastic and foolproof. Thanks for sharing the recipe!

  17. This is the best recipe so far that I have found for kimchi stew. I love kimchi. Thanks for the recipe!!

  18. robotmatsuri says:

    Thank you so much for this recipe! I just made it today and it was delicious! Great for a cold night!

  19. Hi
    I just browsed your blog and am impressed with your recipes posting. I live in Canada and am not Korean but ultimately, LOVE most of the Korean soups/stew. I will be trying your “gamchatang” tonite. Thanks for sharing your Korean recipes.:)))Cheers

  20. Hey,

    I just posted my ultimate kimchi recipe and cannot wait to try it again. Your stew looks like the one I ve been looking for. I ll be trying it as soon as I ferment another batch of this goodness.

  21. Hi Sue,

    I managed to cooked it yesterday. It’s so delicious!!! Thanks for sharing with us. :-)

  22. Hi! Thank you for the awesome website! I love it! So many great recipes to make. I’ll be making this pork stew on X-mas day so I hope it turn out well. I got a question for you though, I love seafood; I was wondering if seafood can be added to the recipe? If so, should it be marinated with the pork+ rice wine + ground pepper?

    Thank you! You’re an AWESOME COOK! keep it up!

    (^__^) sunny

  23. Sammi, I hope it works out well for you.
    I made this stew on last Sunday as well and it was really great!

  24. Hello there,
    I am so glad that I just “bumped into” your website. It’s brilliant!! I have been dying for some Korean recipes but am not sure about buying books written in English coz I always they maybe some westernised dishes.

    You explain everything really clearly and detail. I am going to try making this dish tonight as my homemade kimchi is finally ready! (I am not Korean tho but I wish I could read Korean then I would be able to read more recipes)

  25. Hi! I just stumbled on your blog while trying to find korean recipes online. I am Korean who is married to a “white” guy and I LOVE LOVE my Korean food and want to try cooking more of it at home. But my mom lives pretty far from me so it’s hard to learn how to cook Korean food. I hve a question regarding your kimchee-jji-gae. I noticed that you use a little bit of soy sauce to it. Is that common?? I thought it was interesting. My mom never added it to hers.

    I haven’t tried your recipes yet, but I am looking forward to it! It’s so hard to find authentic korean recipes written in English and I am very glad that you do it here on your blog! You will be helping many Korean-Americans (like me) and others to cook our cultural food, which is hard to do with limited English resources.

    Thanks! I have bookmarked this site and will be visiting very often and trying out your recipes.

  26. Hi Timmy,

    That’s great that it still tasted good without the meat. It is not that spicy though. :) Well, I must have got used to it.

  27. Hi again Sue!

    I finally tried this last Saturday and came up with a very, very hot stew…..whew! It was great though and my father in law loved it. One hitch though, since we were having grilled pork wrapped in lettuce, I decided not to put any pork in my soup. Nonetheless, my soup tasted great and it just came out fantastic.

    I told them that i got the recipe from your blog….big help indeed!

    Thank you again Sue!

  28. Hi,Sandra
    Thanks for stopping by. I hope you find it tasty. :)

  29. Hi, I found you through Zen Kimchi, this meal looks great. I can’t wait to try the recipe.

  30. Hi, baobaighost

    I haven’t tried making Kong Guk Su yet, but I am planning to cook all kinds of Korean meals as long as I can.
    Also Kong guk su is a summer time meal, so I don’t really feel like eating it and cooking it for a while. (It is winter, you know? unless you are in a tropical area or the southern hemisphere)

    But I found someone else’s kong guk su recipe on the internet.
    http://www.desertmodernism.com/blog/2006/05/ It was posted on May 07, 2006, so you need to scroll down a bit.

    Most Koreans eat rice for nearly every meal, along with 3-5 side dishes and soup or stew. So, compared to western people, Koreans have very big meals from breakfast to dinner.

    Kimchi is one of the essential side dishes, Kimchijjigae and Doenjangjjigae are very common stews as well.

    If you specify the purpose (for guests, party, celebration, etc) I can give more specific answers or suggestions too. (There are hundreds of different side dishes).

    Bye

  31. baobaighost says:

    Hi,
    I found your website just today and really like it. Thanks a lot for sharing your recipes. Do you know how to cook KONG KUK SOO (somen with soybean milk)? What are very common dishes to eat for lunch and breakfast?

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