Kimchi Jigae Recipe

Authentic Kimchi Jigae Recipe – Easy Korean Kimchi Stew

ByBella Skye
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Kimchi Jigae Recipe

A good kimchi jigae recipe is one of the clearest examples of how simple ingredients can create a deeply satisfying meal. This classic Korean stew combines fermented kimchi with pork, tofu, onion, garlic, Korean chili flakes, and a savory broth. The ingredients simmer together until the kimchi becomes tender and the broth develops a rich, spicy, slightly sour flavor. Kimchi jigae, also commonly written as kimchi jjigae, is not meant to taste delicate. Its character comes from bold fermented flavors. The kimchi provides acidity and spice, while pork adds richness and depth. Tofu absorbs the broth and becomes soft and savory, creating a contrast with the more intensely flavored kimchi.

Easy Dinner Recipes

The most important ingredient is the kimchi itself. Fresh kimchi can certainly be used, but well fermented kimchi is usually better for stew. As kimchi ages, its flavor becomes more sour and complex, which gives the broth a stronger foundation. This is one reason kimchi jigae is such a useful way to use kimchi that has become too sour to enjoy as a simple side dish.

The pork also plays an important role. Fatty pork shoulder or pork belly adds richness to the broth, and the rendered fat helps carry the flavor of the kimchi and seasonings throughout the stew. You can make a lighter version with lean pork, chicken, tuna, mushrooms, or tofu, but the classic pork version has a particularly satisfying depth.

This is a practical dish for anyone building a collection of recipes in a Homemade Cookbook because it teaches several useful cooking principles without requiring complicated techniques. You learn how to build flavor from fermented vegetables, how to balance acidity and spice, and how gentle simmering can transform simple ingredients into a complete meal.

As part of K Food, kimchi jigae is also an excellent introduction to Korean home cooking. It is warm, hearty, spicy, and designed to be eaten with rice and simple side dishes. Unlike dishes that require many individual components, a stew like this can be prepared in one pot and served family style.

A well-made bowl should have a broth that is deeply seasoned but not excessively salty, tender pieces of kimchi, juicy pork, and tofu that has absorbed the surrounding flavors. The broth should be spicy enough to give the stew energy while still allowing the fermented character of the kimchi to come through. This dish can also fit into a Healthy Food Menu when prepared thoughtfully. Kimchi provides vegetables and fermented flavor, while tofu and leaner cuts of meat contribute protein. You can increase the amount of mushrooms, zucchini, green onions, or other vegetables to create a more vegetable focused version.

Although kimchi jigae is often associated with cold weather, it can be enjoyed throughout the year. The hot broth and spicy flavor make it particularly comforting on cool evenings, but the acidity of the kimchi keeps it from feeling overly heavy. If you are looking for Easy Cooking Recipes that deliver strong flavor, this is a good choice. Once your ingredients are prepared, most of the work involves simmering them together. The longer cooking time allows the kimchi and pork to exchange flavor and creates a broth that tastes much more developed than the ingredient list might suggest.

The recipe also gives you plenty of flexibility. You can adjust the amount of kimchi, add more broth for a lighter soup like consistency, use less liquid for a thicker stew, or add extra tofu and vegetables. You can make it mild or increase the Korean chili flakes for a stronger spicy flavor.

Kimchi jigae is traditionally served hot in individual bowls or from a bubbling pot placed in the center of the table. Steamed white rice is the natural companion because it balances the salty, sour, and spicy broth. A small selection of Korean side dishes can turn the stew into a complete meal.

The dish is sometimes associated online with Tasty Recipes Videos and other visual cooking content because the transformation from raw ingredients to a bubbling red stew is easy to demonstrate. However, the recipe is simple enough that you can make it successfully without following a complicated video technique.

While this recipe is focused on savory Korean food, it also fits naturally into a broader collection that may include Sweet Snacks Recipes and Delicious Snacks Recipes because a well-rounded Homemade Cookbook benefits from having different types of dishes. Kimchi jigae gives you a dependable savory main dish that can sit alongside lighter snacks and desserts.

The key is to avoid rushing the simmering process. Kimchi needs enough time to soften, and pork needs enough time to become tender. Once those ingredients have cooked together, the broth develops the full-bodied flavor that makes a traditional kimchi jigae so appealing.

Why You’ll Love This Recipe

  • It uses simple ingredients but creates a broth with deep fermented, spicy, savory flavor.
  • It is an excellent way to use well fermented kimchi that has become too sour to serve fresh.
  • The combination of tender pork, soft tofu, and cooked kimchi gives every spoonful a different texture.
  • It can be prepared in one pot, making cleanup straightforward.
  • The recipe is flexible enough to work with pork, tofu, mushrooms, tuna, chicken, or other proteins.
  • It is naturally satisfying when served with steamed rice and a few simple side dishes.
  • You can easily adjust the spice level by changing the amount of Korean chili flakes and chili paste.
  • It works well as part of a Healthy Food Menu when you use lean protein and increase the amount of vegetables.
  • It is an approachable way to explore K Food and learn how fermented ingredients can form the foundation of a complete dish.
  • The leftovers often taste even more developed after the flavors have had additional time to combine.

Preparation and Cooking Time, Also Serving

  • Prep Time: 15 minutes
  • Cooking Time: 40 to 45 minutes
  • Total Time: Approximately 55 to 60 minutes
  • Servings: 4 servings
  • Serving Style: Individual bowls served with steamed rice
  • Best Serving Temperature: Very hot
  • Cooking Method: Stovetop simmering
  • Recommended Side: Steamed white rice
  • Optional Toppings: Green onions, sliced fresh chili, sesame seeds, and toasted seaweed

Ingredients

  • 1 1/2 cups well fermented napa cabbage kimchi, roughly chopped
  • 1/2 cup kimchi juice
  • 12 ounces pork shoulder or pork belly, cut into bite sized pieces
  • 1 tablespoon neutral cooking oil
  • 1 medium yellow onion, thinly sliced
  • 3 garlic cloves, finely minced
  • 2 green onions, sliced, with the white and green portions separated
  • 1 tablespoon gochujang
  • 1 tablespoon Korean red pepper flakes
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 4 cups low sodium chicken or anchovy broth
  • 1 teaspoon sugar
  • 8 ounces firm tofu, cut into bite sized cubes
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup sliced mushrooms, optional

For Serving

  • 4 cups cooked white rice
  • 1 green onion, thinly sliced
  • 1 fresh red or green chili, thinly sliced, optional
  • 1 teaspoon toasted sesame seeds
  • Additional kimchi, optional

Substitution Notes

  • Pork shoulder can be replaced with pork belly for a richer stew or lean pork loin for a lighter version.
  • If you do not eat pork, chicken thighs can be used. Boneless chicken thighs provide more moisture than chicken breast and are well suited to simmering.
  • Firm tofu is preferable because it holds its shape during cooking. Extra firm tofu can also be used if you want firmer pieces.
  • For a vegetarian version, replace the pork with mushrooms, tofu, or a combination of both and use vegetable broth instead of meat based broth.
  • For a vegan version, use vegan kimchi and confirm that the gochujang and other seasonings contain no animal derived ingredients.
  • Chicken broth can be replaced with vegetable broth, beef broth, or a Korean style anchovy broth depending on your preferred flavor.
  • Soy sauce can be replaced with tamari if you need a gluten free option and the remaining ingredients are also gluten free.
  • Gochujang can be adjusted according to your preferred spice level. If you do not have it, you can increase the Korean red pepper flakes, although the finished broth will have less fermented depth.
  • Korean red pepper flakes, also called gochugaru, can be reduced for a milder stew. Avoid replacing them with large quantities of ordinary chili powder because the flavor and heat profile are different.
  • Napa cabbage kimchi is the traditional choice, but other fermented vegetable kimchi can be used if necessary.
  • Mushrooms can be omitted or replaced with zucchini, enoki mushrooms, oyster mushrooms, or sliced cabbage.
  • Sugar can be omitted if your kimchi is not very sour. A small amount helps balance strongly fermented kimchi.
  • Sesame oil should be used mainly as a finishing ingredient. If you do not have it, simply omit it rather than replacing it with a large amount of another oil.
  • White rice can be replaced with brown rice, mixed grain rice, or another cooked grain if you prefer a different accompaniment.
Kimchi Jigae Recipe

Step-by-Step Instructions

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Step 1: Prepare the Ingredients

Chop the fermented kimchi into manageable pieces, reserving about 1/2 cup of kimchi juice, then cut the pork into bite sized pieces and prepare the onion, garlic, green onions, tofu, and mushrooms if using. Keep the white and green portions of the green onions separate because the white pieces will be cooked with the aromatics while the green pieces are best used toward the end as a fresh garnish. Measure the gochujang, Korean red pepper flakes, soy sauce, sesame oil, and sugar before you begin cooking so everything is ready when needed.

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Step 2: Brown the Pork and Aromatics

Heat the neutral cooking oil in a large heavy pot or Korean style earthenware pot over medium heat, add the pork pieces, and cook for approximately 5 to 7 minutes, stirring occasionally, until the exterior is lightly browned and some of the pork fat has rendered into the pot. Add the sliced onion and the white portions of the green onions and cook for another 2 to 3 minutes until they begin to soften, then add the minced garlic and cook for approximately 30 seconds until fragrant without allowing it to burn.

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Step 3: Cook the Kimchi With the Seasonings

Add the chopped kimchi to the pot with the pork and aromatics and cook for approximately 4 to 5 minutes, stirring regularly so the kimchi becomes softer and begins to release its fermented juices into the pork fat. Stir in the gochujang, Korean red pepper flakes, soy sauce, and sugar, then continue cooking for about 1 minute so the seasonings coat the kimchi and pork evenly. Cooking the kimchi before adding the broth helps deepen its flavor and gives the stew a more developed taste.

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Step 4: Add the Broth and Kimchi Juice

Pour the reserved kimchi juice and broth into the pot and stir thoroughly, scraping the bottom gently with a wooden spoon or spatula to loosen any browned pieces created while cooking the pork. Bring the mixture to a gentle boil over medium high heat, then reduce the heat to medium low once the liquid is bubbling steadily. Allow the stew to simmer uncovered for approximately 20 minutes so the pork can become tender and the kimchi can soften while its flavor spreads throughout the broth.

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Step 5: Add the Tofu and Additional Vegetables

Once the pork has become tender and the broth has developed a deep red color, add the cubed tofu and sliced mushrooms if using, then gently stir them into the stew without breaking the tofu apart. Continue simmering for another 8 to 10 minutes so the tofu absorbs the seasoned broth and the mushrooms become tender, then taste the liquid carefully and adjust the seasoning with additional kimchi juice, soy sauce, Korean red pepper flakes, or a small amount of sugar depending on the balance of spice, salt, and acidity.

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Step 6: Finish the Stew

Reduce the heat to low and stir in the toasted sesame oil, then allow the kimchi jigae to simmer gently for another 2 to 3 minutes so the finishing oil can blend with the broth without losing its aroma. Check that the pork is fully cooked and tender, the kimchi is soft enough to bite comfortably, and the tofu is hot throughout, then turn off the heat and let the stew rest for approximately 3 to 5 minutes before serving so the broth settles and the flavors become more integrated.

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Step 7: Serve Hot With Rice

Ladle the finished kimchi jigae into individual bowls while it is still very hot, making sure each serving contains a balanced amount of pork, kimchi, tofu, vegetables, and broth, then garnish with the reserved sliced green onion, fresh chili if desired, and a small sprinkle of toasted sesame seeds. Serve immediately with freshly steamed white rice on the side, allowing each person to combine spoonfuls of rice with the spicy broth according to their preference.

How to Serve

Kimchi jigae is traditionally served hot, often while the broth is still bubbling gently. The stew is flavorful enough to be the main focus of the meal, while steamed rice provides a mild base that balances the spicy, sour, and savory broth.

  • Serve each bowl with freshly steamed white rice on the side so the rice can absorb some of the spicy broth.
  • Garnish with thinly sliced green onions for a fresh contrast to the rich stew.
  • Add thinly sliced fresh red or green chili if you enjoy additional heat.
  • Sprinkle a small amount of toasted sesame seeds over the top for nutty flavor and visual appeal.
  • Add roasted seaweed on the side for a crisp, savory element.
  • Serve with simple Korean side dishes such as seasoned spinach, cucumber salad, bean sprouts, or pickled vegetables.
  • Add a small portion of extra kimchi for diners who enjoy a stronger fermented flavor.
  • For a more complete meal, serve the stew with steamed egg, grilled fish, or additional tofu.
  • Use individual Korean earthenware bowls when available because they retain heat and keep the stew warm at the table.
  • For family style serving, place the pot in the center of the table and serve rice separately so everyone can portion the stew according to preference.
  • If serving guests, prepare a small selection of side dishes rather than many heavily seasoned dishes because the kimchi jigae already has a strong flavor.
  • For a Healthy Food Menu, serve the stew with steamed brown rice and additional lightly seasoned vegetables.

Additional Tips

  • Use well fermented kimchi whenever possible. Older kimchi generally has more acidity and depth, which makes it particularly suitable for stew.
  • Cook the kimchi with the pork before adding the broth. This allows the fermented cabbage to soften and develop a more concentrated flavor.
  • Do not rush the simmering stage. Gentle cooking allows the pork, kimchi, and broth to exchange flavors.
  • Keep the stew at a gentle simmer rather than a violent boil. Strong boiling can make the broth evaporate too quickly and may toughen leaner cuts of meat.
  • Add tofu toward the end so it remains intact instead of breaking apart during prolonged stirring.
  • Use a firm tofu rather than silken tofu if you want recognizable pieces throughout the stew.
  • Gochugaru and gochujang have different functions. Gochugaru provides chili flavor and heat, while gochujang contributes fermented depth, sweetness, and thickness.
  • Add sesame oil near the end rather than frying it for a long time. Its aroma is more noticeable when used as a finishing ingredient.
  • Let the stew rest for a few minutes after cooking. This allows the broth to settle and gives the tofu time to absorb additional flavor.
  • If you want a thicker, more concentrated stew, simmer uncovered for a little longer. If you prefer a brothier version, add additional unsalted broth.
  • Use low sodium broth when possible. Kimchi, soy sauce, and gochujang can already provide substantial salt.
  • For a healthier preparation, choose lean pork, increase the amount of mushrooms and vegetables, and serve a moderate portion of rice.
  • If making a large batch, taste the broth after all ingredients have simmered because kimchi can release more salt and acidity as it cooks.
  • Keep the heat low after adding delicate ingredients such as tofu to prevent them from breaking apart.
  • When preparing Easy Cooking Recipes, organizing all ingredients before starting is especially helpful because the initial sautéing stages move quickly.
  • If you are building a Homemade Cookbook, record the type and age of kimchi you used. Different kimchi batches can produce noticeably different levels of sourness and salt.
  • For visual cooking content or Tasty Recipes Videos, show the stew bubbling gently before serving because the hot broth and colorful ingredients communicate the dish’s character clearly.

Recipe Variations

  • Tuna Kimchi Jigae: Replace the pork with canned tuna packed in oil or water. Add the drained tuna during the final 10 minutes of simmering so it remains tender and flavorful.
  • Kimchi Jigae With Chicken: Use boneless chicken thighs instead of pork. The thighs remain juicy during simmering and create a lighter alternative while keeping the stew hearty.
  • Vegetarian Kimchi Jigae: Replace the pork with mushrooms, tofu, zucchini, and additional vegetables, then use vegetable broth for the cooking liquid.
  • Vegan Kimchi Jigae: Use vegan kimchi, vegetable broth, tofu, mushrooms, and plant based seasonings. Check the labels of gochujang and kimchi because some varieties contain animal derived ingredients.
  • Kimchi Jigae With Pork Belly: Use thin slices of pork belly for a richer and more traditional tasting variation. Render the pork slowly before adding the kimchi.
  • Kimchi Jigae With Mushrooms: Add shiitake, enoki, oyster, or button mushrooms for a more vegetable forward version with additional savory depth.
  • Kimchi Jigae With Zucchini: Add sliced zucchini during the final 10 minutes of simmering. It becomes tender while adding a mild sweetness to the spicy broth.
  • Kimchi Jigae With Extra Tofu: Increase the tofu to 12 or 16 ounces when you want a more filling version with additional plant based protein.
  • Mild Kimchi Jigae: Reduce the gochugaru and gochujang and use a milder kimchi. Keep the broth well seasoned so reducing the heat does not make the dish taste flat.
  • Extra Spicy Kimchi Jigae: Increase the gochugaru, add fresh sliced chilies, or use a hotter kimchi. Add the heat gradually so the fermented flavor remains noticeable.
  • Seafood Kimchi Jigae: Add shrimp, squid, clams, or other seafood during the final few minutes of cooking. Seafood cooks quickly, so adding it too early can make it tough.
  • Kimchi Jigae With Rice Cakes: Add Korean rice cakes during the final 8 to 10 minutes of cooking. They absorb the spicy broth and make the stew especially filling.
Kimchi Jigae Recipe

Freezing and Storage

  • Allow leftover kimchi jigae to cool appropriately before transferring it to storage containers.
  • Store the stew in an airtight container in the refrigerator and use it within 3 to 4 days for the best quality.
  • Keep rice separate from the stew when storing leftovers. Refrigerating them separately helps maintain the texture of both.
  • Store green onions, fresh chili, sesame seeds, and other garnishes separately and add them after reheating.
  • If you know you will freeze the stew, consider adding fresh tofu after thawing and reheating because tofu can become slightly spongy after freezing.
  • Kimchi jigae can be frozen in airtight freezer containers or freezer bags.
  • Leave some space in the container because liquid expands when frozen.
  • Label the container with the date so you can keep track of storage time.
  • Frozen kimchi jigae is best used within approximately 2 to 3 months for good quality.
  • Thaw frozen stew in the refrigerator overnight whenever possible.
  • Reheat the stew gently in a saucepan over medium low heat until it reaches a safe serving temperature.
  • Add a small amount of broth or water if the stew has become too concentrated during storage.
  • Avoid repeatedly boiling the stew during reheating because excessive evaporation can make the broth too salty.
  • If the tofu has changed texture after freezing, add fresh tofu cubes during reheating and simmer them until heated through.
  • Prepare fresh rice separately rather than freezing the rice together with the stew.
  • Do not repeatedly cool and reheat the same portion. Reheat only the amount you plan to serve.

Nutritional Information

The following values are approximate for one serving of kimchi jigae with pork and tofu, excluding the accompanying rice. Exact nutrition will vary depending on the cut of pork, type of kimchi, broth, tofu, and seasonings used.

  • Calories: Approximately 365 per serving
  • Protein: Approximately 25 grams
  • Fat: Approximately 23 grams
  • Carbohydrates: Approximately 17 grams
  • Fiber: Approximately 3 grams
  • Sugar: Approximately 5 grams
  • Sodium: Approximately 1,350 milligrams

The sodium content can be relatively high because kimchi, kimchi juice, soy sauce, and gochujang all contain salt. Using low sodium broth and adjusting the amount of soy sauce can help reduce the overall sodium level.

Adding steamed white rice will increase the carbohydrate and calorie content of the complete meal. If you are creating a Healthy Food Menu, you can serve a smaller rice portion alongside extra vegetables, mushrooms, or tofu.

Using lean pork instead of pork belly can reduce the fat content. A vegetarian version made with tofu and mushrooms may also have a different nutritional profile depending on the amount of oil and tofu used.

Final Words

A well-made kimchi jigae recipe is more than just a spicy soup. It is a practical Korean comfort food that shows how fermentation, simple seasoning, and slow simmering can create remarkable depth from everyday ingredients. The key is to let the kimchi do much of the work. Well fermented kimchi already contains acidity, spice, salt, and complex fermented flavors. When it is cooked with pork, onion, garlic, gochujang, and broth, those flavors become even more concentrated and create a deeply satisfying stew.

The pork adds richness, while tofu absorbs the seasoned broth and provides a soft contrast to the tender kimchi. If you prefer a lighter meal, chicken, mushrooms, or additional tofu can replace some or all of the pork without taking away from the basic character of the dish. This recipe also fits naturally into a collection of Easy Cooking Recipes because the technique is straightforward. Once the ingredients are prepared, the stew mostly takes care of itself while it simmers. There is no complicated sauce to prepare and no need for specialized cooking skills.

If you are building a Homemade Cookbook, kimchi jigae deserves a place because it is versatile, affordable, and easy to adapt. You can keep the classic pork version for a rich meal, switch to tuna for convenience, or use tofu and mushrooms for a vegetable focused option.

As part of a K Food collection, this stew also demonstrates an important principle of Korean home cooking: strong flavors can work together when each ingredient has a clear purpose. Kimchi provides acidity and fermentation, gochugaru supplies chili flavor, gochujang adds fermented depth, pork contributes richness, and tofu absorbs the broth. For a Healthy Food Menu, you can make a few simple adjustments without losing the heart of the dish. Choose leaner pork, increase the vegetables, use low sodium broth, and serve a reasonable amount of rice. The result remains hearty while becoming easier to fit into a balanced meal plan.

Kimchi jigae is also a good reminder that cooking does not always require a long list of ingredients. A handful of well chosen components, prepared in the right order, can create a meal that tastes far more complex than the process suggests. Serve it piping hot with freshly cooked rice and simple side dishes. Add green onions just before serving for freshness, and let everyone adjust their bowl with additional chili, kimchi, or other toppings according to taste.

Once you become comfortable with the basic recipe, experiment with different proteins and vegetables. Tuna, chicken, mushrooms, zucchini, seafood, and extra tofu can all create satisfying variations. Whether you are exploring Korean cuisine for the first time or adding another dependable dish to your regular cooking routine, this kimchi jigae recipe is worth learning. It is warm, bold, practical, and flexible enough to become a regular part of your home menu.

FAQs

Kimchi jigae is a traditional Korean stew made primarily with fermented kimchi, broth, and additional ingredients such as pork, tofu, onions, and Korean seasonings. It is usually served hot with steamed rice.

Yes. Kimchi jigae and kimchi jjigae are different romanizations of the Korean name for the same type of kimchi stew. You may see both spellings used in recipes and Korean food menus.

Well fermented napa cabbage kimchi is generally preferred. Older kimchi has a stronger sour and fermented flavor that becomes particularly rich when simmered.

Yes, but the stew may have a milder and less sour flavor. If using fresh kimchi, you can allow it to ferment longer before making the stew or adjust the seasoning with additional kimchi juice.

Kimchi jigae can fit into a balanced meal, particularly when made with lean protein, plenty of vegetables, and moderate portions of rice. However, kimchi, soy sauce, broth, and gochujang can make the dish relatively high in sodium.

Authentic Kimchi Jigae Recipe - Easy Korean Kimchi Stew
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Authentic Kimchi Jigae Recipe – Easy Korean Kimchi Stew

Recipe by Bella SkyeCourse: Dinner Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

365

kcal

Ingredients

  • 1 1/2 cups well fermented napa cabbage kimchi, roughly chopped

  • 1/2 cup kimchi juice

  • 12 ounces pork shoulder or pork belly, cut into bite sized pieces

  • 1 tablespoon neutral cooking oil

  • 1 medium yellow onion, thinly sliced

  • 3 garlic cloves, finely minced

  • 2 green onions, sliced, with the white and green portions separated

  • 1 tablespoon gochujang

  • 1 tablespoon Korean red pepper flakes

  • 1 tablespoon soy sauce

  • 1 teaspoon toasted sesame oil

  • 4 cups low sodium chicken or anchovy broth

  • 1 teaspoon sugar

  • 8 ounces firm tofu, cut into bite sized cubes

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 cup sliced mushrooms, optional

  • For Serving

  • 4 cups cooked white rice

  • 1 green onion, thinly sliced

  • 1 fresh red or green chili, thinly sliced, optional

  • 1 teaspoon toasted sesame seeds

  • Additional kimchi, optional

Directions

  • Chop the fermented kimchi into manageable pieces, reserving about 1/2 cup of kimchi juice, then cut the pork into bite sized pieces and prepare the onion, garlic, green onions, tofu, and mushrooms if using. Keep the white and green portions of the green onions separate because the white pieces will be cooked with the aromatics while the green pieces are best used toward the end as a fresh garnish. Measure the gochujang, Korean red pepper flakes, soy sauce, sesame oil, and sugar before you begin cooking so everything is ready when needed.
  • Heat the neutral cooking oil in a large heavy pot or Korean style earthenware pot over medium heat, add the pork pieces, and cook for approximately 5 to 7 minutes, stirring occasionally, until the exterior is lightly browned and some of the pork fat has rendered into the pot. Add the sliced onion and the white portions of the green onions and cook for another 2 to 3 minutes until they begin to soften, then add the minced garlic and cook for approximately 30 seconds until fragrant without allowing it to burn.
  • Add the chopped kimchi to the pot with the pork and aromatics and cook for approximately 4 to 5 minutes, stirring regularly so the kimchi becomes softer and begins to release its fermented juices into the pork fat. Stir in the gochujang, Korean red pepper flakes, soy sauce, and sugar, then continue cooking for about 1 minute so the seasonings coat the kimchi and pork evenly. Cooking the kimchi before adding the broth helps deepen its flavor and gives the stew a more developed taste.
  • Pour the reserved kimchi juice and broth into the pot and stir thoroughly, scraping the bottom gently with a wooden spoon or spatula to loosen any browned pieces created while cooking the pork. Bring the mixture to a gentle boil over medium high heat, then reduce the heat to medium low once the liquid is bubbling steadily. Allow the stew to simmer uncovered for approximately 20 minutes so the pork can become tender and the kimchi can soften while its flavor spreads throughout the broth.
  • Once the pork has become tender and the broth has developed a deep red color, add the cubed tofu and sliced mushrooms if using, then gently stir them into the stew without breaking the tofu apart. Continue simmering for another 8 to 10 minutes so the tofu absorbs the seasoned broth and the mushrooms become tender, then taste the liquid carefully and adjust the seasoning with additional kimchi juice, soy sauce, Korean red pepper flakes, or a small amount of sugar depending on the balance of spice, salt, and acidity.
  • Reduce the heat to low and stir in the toasted sesame oil, then allow the kimchi jigae to simmer gently for another 2 to 3 minutes so the finishing oil can blend with the broth without losing its aroma. Check that the pork is fully cooked and tender, the kimchi is soft enough to bite comfortably, and the tofu is hot throughout, then turn off the heat and let the stew rest for approximately 3 to 5 minutes before serving so the broth settles and the flavors become more integrated.
  • Ladle the finished kimchi jigae into individual bowls while it is still very hot, making sure each serving contains a balanced amount of pork, kimchi, tofu, vegetables, and broth, then garnish with the reserved sliced green onion, fresh chili if desired, and a small sprinkle of toasted sesame seeds. Serve immediately with freshly steamed white rice on the side, allowing each person to combine spoonfuls of rice with the spicy broth according to their preference.