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Easy Kimchi Jjigae


4 people


45 minutes


Easy Kimchi Jjigae is one of the most popular Korean kimchi stew recipes made with a few essential ingredients.


– 4 cups water – 1 sheet dried kelp – 8 dried anchovies – 2 tablespoons oil – 1 yellow onion, sliced – 4 cloves garlic, minced – 1 cup kimchi, chopped (more kimchi juice to taste) – 1/2 lb pork belly, cut into bite size pieces – 3 stalks green onion, sliced into 2-inch pieces – 1 tablespoon gochugaru powder (Korean hot pepper flakes) – 1 tablespoon gochujang (Korean red chili paste) – 1 tablespoon sesame oil – 1 teaspoon soy sauce – 1/2 teaspoon sugar – 1 pack of firm tofu – Salt, to taste – Ground black pepper, to taste

Step 1

Prepare the anchovy kelp stock. Remove the heads and guts from the dried anchovies first. Bring water to a boil in a saucepan then add dried anchovies and kelp. Cover and cook the soup over medium heat. Continue simmering for 15 minutes. Turn off the heat, strain the broth into a bowl and remove the solids. Set aside.

Step 2

Heat a soup pot (or a Korean earthenware pot) with oil on medium-high heat. Add onion and garlic and stir-fry for 2 minutes until aromatic.

Step 3

Add kimchi, 2 tablespoons of kimchi juice, and pork belly. Stir constantly for 5 minutes until the meat is almost cooked through.

Step 4

In a small bowl, combine green onion, gochugaru powder, gochujang, sesame oil, soy sauce and sugar. Mix well. Stir into the pot.

Step 5

Add anchovy kelp stock and bring the soup to a boil. Then, lower the heat to medium-low and simmer for 10 to 15 minutes.

Step 6

Cut the tofu in half lengthwise and slice into 1-inch pieces. Add tofu, and simmer for 10 minutes until the tofu soaked with all the flavor from the stew and the pork is cooked through.

Step 7

Serve immediately with chopped green onion garnish on top.

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