Dinner

Kimchi Jjigae

Name: Kimchi Jjigae
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 8 oz pork belly, thinly sliced or cubed; 2 cups kimchi, coarsely chopped (plus 3 tablespoons kimchi juice); 4 cups anchovy or kelp dashi stock (or chicken broth); 10 oz firm tofu, cubed; 6 oz shiitake or oyster mushrooms, halved; 2 scallions, cut into 1-inch pieces; 1 tablespoon gochugaru (Korean chili flakes); 1 tablespoon gochujang (Korean chili paste); 1 tablespoon soy sauce; 1 teaspoon sesame oil; 4 large eggs; salt to taste; cooked short-grain rice for serving

A bubbling Korean stew built on a deeply savory broth made from fermented kimchi, pork belly, and anchovy stock, finished with tofu, mushrooms and a raw egg stirred in at the table. Fiery, complex and cozy—the ultimate cold-weather comfort food.

510calper serving 23gprotein 15gcarbs 40gfat 15min prep 35min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Kimchi Jjigae — common questions

Can I use a regular pot instead of a clay pot?

Yes, a heavy stainless steel or cast iron Dutch oven works fine and heats evenly. The clay pot is traditional and keeps the stew bubbling longer at the table, but the flavor will be identical.

Can I make kimchi jjigae ahead?

Make the stew through step 6 up to 2 days ahead and refrigerate in an airtight container. Reheat gently over medium heat, bring to a boil, then add eggs as instructed. Do not boil the eggs before reheating—add them fresh just before serving.

What's the most common mistake?

Overcooking the eggs or skipping them entirely. The raw or barely set yolk is essential—it richens the rice and broth as you stir. Also, using too much gochugaru at once; the heat should build gradually, not assault your palate in the first spoonful.

Can I use pork shoulder or ground pork instead of belly?

Pork shoulder works but renders less fat for flavor; add 1 tablespoon sesame oil to compensate. Ground pork cooks too fast and becomes mushy; stick with sliced or cubed belly for texture.

What should I serve with kimchi jjigae?

Steamed short-grain rice, a simple banchan like steamed egg (gyeran-jjim) or seasoned spinach, and kimchi on the side. Cold barley tea or Korean beer pairs well to cool the heat.

Can I freeze it?

Yes, cool completely and freeze the stew without eggs in an airtight container for up to 3 months. Thaw overnight in the fridge, reheat gently over medium heat, bring to a boil and add fresh eggs before serving.