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The Classic, Kimchi Jjigae

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The ultra comforting Korean stew – Kimchi Jjigae recipe!

Kimchi Jjigae (김치찌개) also known as Kimchi stew or Kimchi soup is probably the most common way of consuming some aged Kimchi. It is a such a staple food in Korean households that typically Koreans would eat it at least once or twice a week if not more!

The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! | MyKoreanKitchen.com

I originally shared my Kimchi Jjigae recipe back in 2006, when nobody knew my little website even existed. Every now and then, people try my Kimchi Jjigae recipe and they give me a raving review.

But every time I hear those kind words, I get embarrassed. You know why? Because the Kimchi Jjigae photo I took back in those days looked awful! Seriously, it didn’t look appetising and it looked rather scary. (Too zoomed in! lol)

The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! | MyKoreanKitchen.com

Back to my Kimchi Jjigae, I love making Kimchi Jjigae with some fatty pork meat. Of course, you can make it differently using different types of meat (beef or tuna etc) but in my humble opinion, the fatty pork goes best with this soup. When the fat melts into the soup, it’s not just your ordinary Kimchi soup. It’s so comforting and irresistible!

Seriously, I can finish my bowl of rice just with my Kimchi Jjigae without any side dishes. You MUST try this! Promise? Enjoy! 🙂

P.S. Here are some recipes you can try with your kimchi! Kimchi Pancake, Kimchi Fried Rice and Kimchi Dumplings

Watch How to Make Kimchi Jjigae (video tutorial)

 

Ingredients for Kimchi Jjigae (Serves 2 to 3)

The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! | MyKoreanKitchen.com

Meat

  • 180g (0.4 pounds) skinless pork belly, cut into bite size pieces
  • 1 Tbsp rice wine (mirin)
  • 3 sprinkles ground black pepper

Kimchi & Others

  • 3/4 cup aged (at least 2 to 3 weeks old) Kimchi, cut into bite size pieces if not already
  • 1/4 small (30g, 1 ounce) brown onion, thinly sliced
  • 1/2 stalk small (5g, 0.2 ounce) green onion, thinly sliced
  • 2 small (50g, 1.4 ounces) shiitake mushrooms, stems removed, thinly sliced
  • 150g (5.3 ounces) firm tofu, sliced into 1cm (0.4 inch) thickness rectangle (or other shapes you may prefer)
  • 1 cup water

Jjigae base (mix these in a bowl)

*1 Tbsp = 15ml, 1 Cup = 250ml

**If you’re not sure of the above Korean cooking ingredients, look them up from my 30 Essential Korean Cooking Ingredients post.

How to Make Kimchi Jjigae (Kimchi Stew)

1. Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.

The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! | MyKoreanKitchen.com

2. Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)

The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! | MyKoreanKitchen.com

3. Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.

The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! | MyKoreanKitchen.com

4. Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and  splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.

The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! | MyKoreanKitchen.com

5. Serve with rice (and other side dishes).

The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! | MyKoreanKitchen.com


The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! | MyKoreanKitchen.com

The classic, Kimchi Jjigae

Easy, delicious and ultra comforting, Korean kimchi jjigae recipe
4.99 from 77 votes
Print Pin Rate
Course: Soup
Cuisine: Korean
Keyword: jjigae, kimchi, stew
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3
Calories: 374kcal
Author: Sue | My Korean Kitchen

Ingredients

Meat

  • 180 g skinless pork belly (0.4 pounds), cut into bite size pieces
  • 1 Tbsp rice wine (mirin)
  • 3 sprinkles ground black pepper

Kimchi & Others

  • 3/4 cup aged Kimchi (at least 2 to 3 weeks old), cut into bite size pieces if not already
  • 1/4 small brown onion (30 g / 1 ounce), thinly sliced
  • 1/2 stalk small green onion (5 g / 0.2 ounce), thinly sliced
  • 2 small shiitake mushrooms (50 g / 1.4 ounces), stems removed, thinly sliced
  • 150 g firm tofu (5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer
  • 1 cup water

Jjigae base (mix these in a bowl)

  • 1 Tbsp Korean chili flakes (gochugaru)
  • 1 Tbsp soy sauce
  • 1 tsp Korean chili paste (gochujang)
  • 1/4 tsp minced garlic
  • 3 sprinkles ground black pepper

Instructions

  • Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
  • Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)
  • Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
  • Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
  • Serve with rice (and other side dishes).

Notes

1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition

Calories: 374kcal | Carbohydrates: 6g | Protein: 10g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 422mg | Potassium: 341mg | Fiber: 1g | Sugar: 1g | Vitamin A: 810IU | Vitamin C: 1.1mg | Calcium: 34mg | Iron: 1.6mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: January 28, 2020
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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186 thoughts on “The Classic, Kimchi Jjigae”

  1. Have followed you since 2010 trying most of your recipes. As a retired Air Force member I served three tours in Korea and still have fond memories.
    I plan to use your recipe for Pork Bulgogi as I have not been able to find, as you stated, the spicy version in the two restaurants her in North Florida. Their reasoning: “So our other customers may enjoy it without the spices.” At least they offered their mixture of the sauce on the side. I plan using a 1/4 lb pork butt as the meat as it is more tender than pork steak. What are your thoughts on this?

    Lee in Tallahasse

    Reply
  2. I lived in Korea for four years, and I know my kimchi jjigae.

    This recipe comes out great. I do bump up some of the ingredients a bit – especially the gochujang.

    Reply
  3. This was my first attempt at kimchi jiggae, and it won’t be my last! This tastes so good – perfect for rainy, cool weather. Thank you for providing this excellent recipe.

    Reply
  4. My husband and I love this recipe!!! It’s perfectly spicy, with great textures and is warm and comforting. Absolutely delicious. This is my second Korean recipe I’ve tried, Bulgogi being the first. Both from your site! Korean food is my favorite. Do you ever serve it on top of rice or do you have the rice on the side? Thank you for what you do!

    Reply
    • Most people including myself would serve rice on the side of this soup. But as I eat them I sometimes put the kimchi, tofu and meat on top of the rice and take a big spoonful bite. 🙂

      Reply
  5. Hello! I really love this recipe and made some few modifications. Also, I am craving for clams. Can I put clams and pork while makimg this recipe? What will be the adjustments?

    Reply
  6. Hello! Can I use my over 3 months old.kimchi for this recipe? Also how to know if kimchi went bad?
    Can I still use the kimchi? (Over 3 months old)

    Reply
    • See if you can spot any sign of mould. It’s sometimes green or white. If that’s the case, you chuck it in your bin. Otherwise you could use it.

      Kimchi typically last longer than 3 months when it’s kept well in a good sealed container in the fridge.

      Reply
  7. Hello Sue,
    I made my own kimchi, and I’m very curious that how long dose Korean keep their kimchi before consuming?

    As I read: merinated veggies may realise Nitrite, cancer-causing substance. In the first few days of marinating, the contain of Nitrite is high. But Nitrite will slowly reduce once when we marinating longer time.

    May I know how long dose Korean marinate they kimchi normally?
    Appreciate your answer. Thank u~

    Reply
    • I think that would depend on a person’s preference and also types of kimchi being made. Some kimchi is made to be eaten fresh, so you serve it as soon as you make it (https://mykoreankitchen.com/fresh-napa-cabbage-kimchi-salad-baechu-geotjeori/). Typically, people wait until their kimchi develops (while fermenting) their preferred taste, which can be anywhere between 7 to 14 days after making it – for traditional napa cabbage kimchi. But at the end of the day, it’s up to people’s preference. There’s no set rules.

      Reply
  8. Thank u so much for this delicious recipe, I’m portugués w/ Samoan but my Husband is Korean. We been Married 7years and I learned few recipes just by 👀 him. I been searching on the web for something simple and yet delicious and I found it. Im making this fish as I write this, I’m exited 😋 can’t wait to see his face when he wakes up. Thanks again for this recipe my home smells great.

    Reply
  9. Had this just now, it was so delicious, thanks for the recipe. This is my go-to website for korean recipes, everything is perfect. I crave everything in here😊

    Reply
  10. I have some old kimchi that is slightly sour. Used it to make your kimchi jjigae recipe and it was absolutely delicious! Thank you.

    Reply
  11. Open the computer, I have to visit your blog right away. My family enjoyed the kimchi jjigae recipe you share. Have a good day.

    Reply
  12. Warming and delicious, I’ll be making this comforting dish again. To use what I had on hand, I made a few substitutions: boneless country ribs instead of pork belly, extra cremini (instead of shitake mushrooms), and I amped it up with green onion stalks instead of tofu. My husband loved it, too.

    Reply
  13. Hello
    Trying to make my vegetarian daughter this recipe. How can I make it so it taste just as good?
    Thx in advance.

    Reply
  14. Thank you so much for this recipe Sue!! Love it. This is one of my favourite korean, can’t believe I can make it myself!! I find it a tad sweet for my liking. What can I do to reduce the sweetness? Thanks

    Reply
  15. Hi this recipe seems really good! i will try it out real soon! However, what can i use in replacement of gochujang sauce? im at home quarantined and i dont also have the ingredients to make a gochujang sauce!

    thanks!

    Reply
  16. Very easy to follow. I feel it could use a little more water. Also, I couldn’t find Korean soup soy sauce so I uses Thai light soy sauce + sweet soy sauce. And I didn’t want to buy a large bag of red pepper so I used ground chili flake. Thank you so much.

    Reply
  17. This was delicious! We used leftover bossam instead of the pork belly and while we like heat, we don’t like too much so I left out the chili flakes. With the gochujang and the spicy kimchi, it was just spicy enough for us.
    Next time I’ll try it with the pork belly. This is going into our regular rotation. Tasty and easy is always fabulous. Thank you!

    Reply
  18. Hi! I would really want to try this. But the problem is that we don’t have rice wine in the area. What can I substitute with it? Thank you!

    Reply
  19. Incredible. I doubled the recipe and used homemade chicken broth instead of water. I’ve had it for breakfast two days in a row and I absolutely love it! Thank you for making Korean cooking easy and approachable 🙂

    Reply
  20. I’d like to try this, but I have 2 questions:

    Can I use firm tofu? That’s all I could find at the grocery store.

    I don’t have any dolsot bowls (*yet*). Can I make this in a regular pot?

    Thank you so much for the recipe! I hope your family is staying safe and healthy.

    Reply
  21. If i wanted to make a bigger serving— like 6 servings.. can i just double the counts of what this 2-3 serving recipe entails?

    Reply
  22. Yummy!!! I don’t have gochugaru and used 1/2 tsp of chili flakes instead. It worked fine. I really like the pork marinated in rice wine, it tastes sooo good! Thanks for sharing your recipe.. it’s a keeper!!! 🙂

    Reply
  23. I’m one of those cooks who can’t resist altering a recipe and should be banned from posting comments but here i am. I didnt have gochugaru so i used 1 tongarashi (VERY HOT) instead. On korean drama shows i always see zucchini in the soup so i added that. I had some left over broccoli so that joined the party. I save and freeze shrimp shells after cleaning so i boiled and strained those in the cup of water. The result was amazing with the tdnder crisp vegetables. Though there was some heat i will buy some gochugaru and try to follow the basic seasonings a bit closer. Thank you for sharing!

    Reply
  24. One of the best recipes I have ever made. Everything was so tender and flavourful. I didn’t have gochujang, so I omitted it and it was still amazing!! 🙂

    Reply
  25. Hey Sue, Delicious recipe!! Kimchi soup is one of my favorite soup. Every month at least 3 times I prepare this soup. This weekend, I tried out your soup’s recipe, It’s taste was much better than my soup recipe. I just loved the soup and the recipe. Keep sharing recipes like this.

    Reply
  26. HA HA HA. I can totally relate with photos. mine were worse than bad. This recipe is fantastic. Only 1 g of sugar too. Two of my favorite things. Pork Belly and Kimchi. Totally love the idea of marinating the pork in belly with the rice wine. That sounds so good. I didn’t even realize you even had these printable PDF’s for the recipes and nutrition information. The only problem is how to get good Kimchi. My Korean neighbor gives me some Kimchi but I am to embarrassed to ask for more all the time. Maybe I will just pay her.

    Reply
    • Thanks for pointing it out. It was implied in step 3 where it says “all the other ingredients”. Now I updated the instruction to clarify. 🙂

      Reply
  27. Love this recipe so much and so happy I found your amazing blog! Do you have a recipe for kimchi so I can make my own for this soup?

    Reply
  28. Delicious! The Lucky Foods kimchi is the only commercial brand I like. I am lucky to have a Korean friend who gives me kimchi when she makes it. Thank you for this and other great recipes!

    Reply
  29. Hi Sue, I have no words to describe how delicious this dish is, and how I find your recipe simple but with great flavors. I will always make this kimchi soup from now on, in our next Korean nights with friends and family. I love this version of Kimchi soup! Thank you forever Sue!❤️❤️❤️

    Reply
    • Korean ingredients as in kimchi, korean chili flakes (gochugaru) and korean chili paste (gochujang)? I’m afraid to say that they are not optional. They are critical ingredients in this recipe. 🙂

      Reply
    • Yes, 1 cup water. It’s not really a “soupy” dish. The recipe is enough for 2 to 3 serves. (Don’t forget that there’s generous amount of meat, tofu, mushrooms and kimchi in the stew. Also, kimchi soup is a different recipe if you’re looking for that one.)
      If you want more liquid, you can add more water. You may need to adjust the jjigae base ingredients to your taste.

      Reply
    • @ angel : it’s a Korean dish, hun. 😒😒 Not sure if you’re trolling or something but please stop. You don’t have to make the kimchi, gochujang and the gochugaru if that’s what you’re worried about. You’d most likely find them in the Asian grocery/market near you.

      Reply
      • I tried this recipe for the first time two weeks ago and it was hot, spicy and delicious. I have decided to make it again this weekend to combat the snow that’s coming our way and enjoy it more than once during our holiday three-day weekend. Yum.

        Reply
  30. Didn’t add the mushrooms but everything about this recipe makes for a great, solid kimchi jjigae. My boyfriend just asked me to add a few dried anchovies because his mom made it that way 🙂

    Reply
  31. This was amazing! The first time I tried to cook kimchi jjigae, it just didn’t come out quite right, and I couldn’t figure out what I did wrong. I don’t remember what recipe I used, but yours absolutely blew it away. My kids loved it with rice and your bean sprout salad (also delicious!), and I had to stop myself from going back for seconds! That soft, tender pork belly was absolutely heavenly. Thank you for the wonderful recipe!

    Reply
  32. I cooked this recipe tonight with chicken breast slices and it was super delicious. I will definitely be cooking it a lot more!! Thank you Sue for sharing it with us.

    Reply
  33. First attempt at this recipe. Wouldn’t normally leave a review but this one was too good not to. My husband loves kimchi jjigae but gets bad indigestion from eating the restaurant ones. I made it with no chilli flakes and half the amount of chilli paste, and the outcome was STILL DELICIOUS. Pork belly was genius, so yummy.. just wish I had put in more. Hubby says 5/5. Thank you!

    Reply
  34. Hi sue! You’re recipe tastes delicious, but a Korean friend who likes to cook told me the broth should be made from dried anchovies, radish, and kelp. Is this a regional version? Or is leaving those things out just easier for home cooks in the West that can’t readily find things like kelp. I thought your recipe was great, just curious!

    Reply
    • Hi Nathan, I’m thinking that your friend might be talking about kimchi soup, not kimchi jjigae. They are a little bit different. Kimchi soup has more soup/ liquid than kimchi jjigae, which is more like stew. 🙂
      I’d use radish and dried anchovy for broth for kimchi soup, but not for this recipe.

      Reply
  35. I made Kimchi Stew for the first time and yum yum yum!! Love how simple it was to make!! Cant wait to try your other dishes!! Thanks Sue!!

    Reply
  36. I’m making this for the second time. I haven’t stopped thinking about it since I made it last!
    I’m adding extra gochugaru and gochujang this time, as we like stuff fairly spicy. When I first told my trophy wife I was making it, she didn’t seem too excited, until I mentioned it was made with pork belly. SOLD! She’s REALLY likes pork belly.

    I used the remaining kimchi for a kimchi soup last time, I’m likely to do that again. Yum. I’m 65 and never tasted kimchi before, now I’m making up for lost time.

    Reply
    • Okay, made it tonight. Wow. Nailed it! Adding more spice was a good call. I told my wife I might tone it down a bit next time, because it was packing a punch! She said, “NO WAY!” So, I guess not. “More rice”, was her other suggestion. I made a recipe I found online for “pork belly bites” as an appetizer. Well, I’ll be making that again this weekend! I told you she was a fan of pork belly. Should have made a double recipe tonight.

      Reply
  37. Shopped for all ingredients and plan to follow exactly. Many soups I make actually get better overnight…would this be good to make a day ahead and reheat to allow flavors to develop, or should it be eaten same day? Thanks!

    Reply
  38. This tastes just like the jjigae I used to have when I was working in Anyang. Perfect to warm up on cold days. One of my favourite recipes.
    I didn’t have any gochugaru, so I used red chilli powder instead. Because it’s spicier, I only used a teaspoon, and put in a tablespoon of gochujang instead. Likewise I substituted the shiitake mushrooms for ordinary button mushrooms. While perhaps not entirely authentic, it turned out really well.
    Thank you for all your recipes, they are perfect for when my nostalgia kicks off cravings for Korean food.

    Reply
  39. I’ve been craving this soooo badly recently but no one in my house likes kimchi (heathens!!). I am a vegetarian and my nearest Korean restaurant only make this with the pork – is there any way I can make this for myself without the meat? (kimchi made with seafood is fine by me, it’s just animal meat I don’t eat). I imagine the lack of pork will really take the depth out of it.

    Reply
    • Yes, you can certainly make this jjigae without pork. Some of my readers have done that. (They often add more tofu to add more protein.) Of course, the flavor will be a lot lighter than with pork in it. 🙂

      Reply
  40. Thanks Sue for such an authentic recipe.
    I also made a variation where I replaced pork with Sardines…really nice too.

    I can’t wait to try your other recipes.

    Thank you 😀

    Reply
  41. Can I make this recipe less spicy without destroying the flavor? I want to make it for my kids, but they can’t handle spicy food.

    Reply
  42. hi Sue,

    I’ve had kimche jjigae in Korea a lot as its one of my favorites here. I find a lot of variation in the cooking technique for the pork that ranges from a quick cooked pork like your recipe and others make it with the meat cooked longer. I had it at lunch today and the pork was probably simmered for 45 minutes. I think that they cooked the pork first then added the other ingredients and finished it as you instruct. Can you comment on this? By the way your recipes are the best on the internet and are my go to for Korean cooking in Korea.

    Reply
    • You’re amazing that you can notice how long the meat was simmered for! 45 mins sounds excessive, but maybe it is was because the meat was bigger chunks and/or for the larger volume of soup? 🙂 & Glad to hear you are enjoying my recipes!

      Reply
  43. Love this recipe! I was just wondering if the nutrition-info is per serving or a specific amount of oz? Keep up the great work, you’ve gotten me to basically only cook Korean food haha! 🙂

    Reply
  44. Hi Sue,

    I LOVE this recipe. It tastes just like the kimchi jjigae down the street from my aparment in Gwangju! I really helped with my homesickness now that we don’t live in Korea anymore. While the flavor was on point, I think next time I make it, I might double the water and double the base. I felt like this didn’t have enough liquid as it was. I really love kimchi jjigae broth, especially when I can soak big spoonfuls of rice in it. Thanks for providing this recipe! It’s a winner.

    Reply
  45. Hi Sue,

    I came across your site after searching multiple recipes online for Kimchi JJigae. There’s a girl that I like and I want to impress her by cooking her favorite korean dish(Kimchi Jjigae).

    Today, I’m going to pickup the ingredients and try cooking it.

    Based off the comments, your recipe looks to be the best one online! I’ll respond back with how my cooking attempt turns out!

    Reply
  46. Hi Sue,

    I just made the recipe with my old and too spicy kimchi 😉 As I tasted it, it was sooooo t I had to force myself not to devour it all, but wait for my man to come to dinner first haha. It is an amazing recipe, comes together so quickly and I cannot get over how easy it is to make. Amazing! Thanks again, I have only just recently discovered your skin routine, your food is the next obviously.

    Reply
  47. Hi Sue,

    Does the black bowl/pots matter when cooking this kind of stew or any Korean dishes? I don’t have it so I was wondering if I can use a normal pot.

    Thanks!!

    Reply
    • Hi Melody, You can definitely cook it in a normal pot. A ceramic pot holds the heat better and longer, that’s why it’s used. If you’re using a regular pot, I’d recommend a cast iron pot. 🙂

      Reply
  48. Hi Sue, great recipe. I was wondering if to veganize it, I could just leave out the pork. Is there some other flavor/ingredient I’d need to replace it with? I made kimchi yesterday so will let it age before using it in the stew. Thank you!

    Reply
  49. I remembered I use this recipe, 2 years ago and when the results was super good, I decided to subscribe to your recipes via, email. Unfortunately I stop having those emails. I thought you were no longer active, and today I came back looking for this recipe and hey, you still update the blog, and it’s good to know that.

    Anyways, I will just want to check with you, how will it be possible to cook this recipe for 10 people, and they eat a lot, and I don’t think that small dolsot is going to fit and I dont have one too, any suggestion?

    Reply
    • Hi Katie, I don’t know why you stopped receiving my weekly emails, but you’re always welcomed to re-subscribe. 🙂

      If I were to serve it for 10 people, I would make it in a (heavy based) large stockpot like a dutch oven.

      If you go to the recipe card, which is located at the end of this post (before the comment section), you can adjust the serving amount. Just hoover your mouse cursor over the number. An adjustable blue bar will appear. But please remember that quantities in a bracket (after the name of the ingredient) doesn’t change. Only the first quantities before the ingredient name will change. Hope this helps!

      Reply
  50. The best! I made it with my homemade kimchi, I am in love. I left out the tofu (just didn’t have any) and used thick cut bacon (no pork belly). So so delicious and complex of a flavor. Will be making bigger batches of kimchi with this in mind!

    Reply
  51. After living in Korea for many years, I am finally experimenting with making kimchi jjiegae back in Canada. I think the meat marinating and base are key with the flavour because I’ve tried several recipes without these steps and the taste is not quite right. I’m still trying to get it exactly like the little hole in the wall restaurant in Daejeon but since after eating it in hundreds of restaurants since then (and it never being as good), I may never achieve that greatness. Thanks for the recipe.

    Reply
  52. I had a Korean friend who took me to a restaurant and ordered me this and it came with rice and seaweed laver, and she put pieces from the soup on the rice and scooped it up with the seaweed. It was the best thing ever and I’ve been serving it like that at my house ever since but I have never again had it served with seaweed laver at a restaurant. Is it normal to eat it that way? How do I ask for it?

    Reply
    • I think that seasoned seaweed was just a complimentary side dish, unless your friend ordered it separately. Not all restaurant serve it with the ordered menu. You can certainly eat it as you described, but I will say it’s just you/your friend’s preference. Not all Koreans eat Kimchi jjigae like that. 🙂

      Reply
  53. I was wondering if it would be possible for me to substitute the pork with tofu since I don’t like most meats or tuna.

    Reply
  54. I just wanna say I make this about once a month when it’s cold out. I don’t normally have pork belly on hand so I will use a thick cut bacon. My boyfriend and I love it so much and it’s such an easy and hearty recipe. Thank you!

    Reply
  55. Hello… i am wondering if i could substitute the soy sauce with some sesame oil? 🙂 would it affect the taste in any way? thank you so much for taking the time to reply. have a lovely day/night~~!! <3

    Reply
    • Hi Jessica, You can add a small drop of sesame oil at the end if you want, but if you don’t add soy sauce at all, the flavor gets most likely unbalanced. Fish sauce might be the substitutes. Hope this helps. 🙂

      Reply
  56. This looks absolutely delicious!
    I’ve tried a few of your recipes already. They all turned out brilliant. So I’m planning to try this, but I don’t eat pork. Is it okay to leave the meat out or is there amother meat which can be used? 🙂

    Reply
  57. Sue, if I want to make this with tuna do I still add the rice wine? Do I need to make any other changes to the recipe? Thank you for your time on this website! I very much enjoy your recipes, they make Korean food seem easier to manage, and are always so delicious!

    Reply
    • Hi Jane, I would still add rice wine for tuna. But I may reduce it a little bit depending on the volume of tuna I’m using. Also, I wouldn’t marinated it like 15 mins. Just 1 or 2 mins tops.
      Cooking time will be a lot shorter too. Hope this helps!

      Reply
  58. This looks so delicious! I love kimchi. Have you ever tried making your kimchi at home? Maybe you already do! I really want to try my hand at making my own kimchi, I just haven’t had the courage to do so yet. Thanks for sharing this delicious recipe!

    Reply
  59. hi sue..
    I gave your recipe a try and it was so good. My husband loved it. Thanks for sharing this recipe. You are awesome! God bless!

    Reply
  60. Hi Sue!

    I really love Kimchi and I saw on a Korean tv show the Kimchi Jjigae dish. I really want to try this recipe but I don’t know where to get the ingredients. I’m not Korean, and I live in Canada. I have access to stores such as Sobeys, Safeway, Canadian Superstore, Co-Op, Costco, etc. Can you please email me where best to get these ingredients?

    Thank you!
    Jania

    Reply
    • Hi Jania, Korean ingredients are rare to find at a regular grocery store. (Though you might be able to get gochujang / Korean chili paste at a Costco.) Try visiting a large Asian grocery store or Korean grocery store. Google a Korean grocery store in your area. Also try Amazon CA. Some Korean items are available there too. Enjoy!

      Reply
    • Hi there,
      If you live in Vancouver there’s a T&T Supermarket in Park Royal that’s sure to have Korean ingredients in it. You could also look in Richmond BC for they most likely have that store there too. Do a google search for your area to see who might carry Korean items. Superstore also has an isle for ethnic foods too. I hope this helps you. Alexia

      Reply
  61. Finally! This recipe tastes very similar to the jjigae served in Ktown restaurants in Houston, TX . I’ve tried to copy my mother-in-law’s recipe but, as is common, she never measures anything 😉
    Thank you, Sue, you’ve saved my marriage ????

    Reply
  62. Hi there.. just wanna ask. Can i omit the “rice wine”? Or are there any substitutes that i can use? Since i don’t consume alcohol ????

    Reply
    • If you must, yes, you can omit it. Some of my muslim readers have substitute with grape / lemon juice in other recipes, but I’m not sure how it will affect the taste in this recipe. Anyway, hope it turns out well. 🙂

      Reply
  63. Sue, I Made this today…kimchi-jjigae is one of my favs from my time spent in South Korea. I used pork stew meat in lieu of pork belly. Everything else was the same. I cooked everything in a standand sauce pot as I don’t have the appropriate dol-sot. Great recipe, thanks. Dan from Texas.

    Reply
  64. Yums!! Made this twice in one week already. I used cayenne pepper as that’s what I had on hand and it turned out great, also browned the pork before adding to the stew and used my Chinese clay pot. Thanks for this wonderful recipe – a definite keeper! 😉

    Reply
  65. I love kimchi jiggae and have used your recipe a few times and it’s perfect every time. Since I don’t have Korean chili flakes I tend to use whatever I have at home. But the end product tastes fantastic and my family thanks you for it.

    Reply
  66. This was awesome!! I love kimchi so I thought I would give this a try, so glad I did! It was so easy to make, what a great recipe!!! I cant wait to try more of your dishes!!!!!

    Reply
  67. I’ve already made this twice. It’s soooo good.
    I recommend substituting some of the water with kimchi juice though if you want a more intense sour flavor.

    Reply
  68. I am hooked! This soup goes so well with fatty pork. I cooked the pork on pan together with kimchi then add the rest after pork is done and kimchi is soft. Heavenly! Thank you so much for this great recipe!

    Reply
  69. Ate this the first time in an Auckland foodcourt and was blown away. Now that I’m back in Germany I thought I’d never come to eat it again until I found your beautiful site. Considering that I can’t get my hands on some really good Kimchi and I don’t eat it in NZ, the homemade stew is almost as good as it was back then 😀 Love the site, the layout and the videos! Keep up the good work!

    Reply

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