The Best Kimchi Jjigae Recipes Online

Kimchi Jjigae is the ultimate Korean comfort food. Koreans can have it along with any other meal and acts as the perfect side dish. It is the best way to use old kimchi, and best of all it is easy to make. We searched the internet to find the Best Kimchi Jjigae recipes around. We suggest you try each recipe and let us know which is your favorite.

Kimchi Jjigae by My Korean Kitchen

Meat

180g (0.4 pounds) skinless pork belly, cut into bite-size pieces
1 Tbsp rice wine (mirin)
3 sprinkles of 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 ounces) 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 inches) thickness rectangle (or other shapes you may prefer)
1 cup of water

Jjigae base (mix these in a bowl)

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

Step 1

Marinate the pork belly with the rice wine and the ground black pepper for 15 minutes.

Step 2

Cook the kimchi in the pot until soft.

Step 3

Put the pork belly into the bottom of the pot. Add all the other ingredients (onion, mushrooms, tofu, water, and the base sauce). Do not put the green onions in the pot…yet.

Step 4

Boil the pot on medium-high heat for 2 minutes, and then reduce the heat to medium until it starts to boil. Cook until the meat is fully cooked (10-15 minutes). Then add the green onions and turn off the heat.

Kimchi Jjigae by The Woks of Life

INGREDIENTS

1 tablespoon oil
1 onion (thinly sliced)
3 cloves garlic (sliced)
8 ounces pork belly or shoulder (225g, thinly sliced)
1 pound kimchi (450g, with juices, chopped)
1 teaspoon salt
2 teaspoons sugar
1 tablespoon Korean chili flakes
1 tablespoon gochujang (Korean red pepper paste)
3 cups chicken stock (700 ml, can substitute fish or beef stock)
8 oz. firm tofu (225g, cut into 1/4-inch thick slices)
1 teaspoon sesame oil
1 scallion (chopped)

Step 1

In a large pot, heat the oil over medium-high heat. Add the onion, garlic, and pork belly, and cook for about 5 minutes, until the pork is lightly browned and the onions start to soften.

Step 2

Add the kimchi and fry for 2 minutes.

Step 3

Add the salt, sugar, Korean chili flakes, gochujang, and broth. Stir until combined.

Step 4

Bring to a simmer, cover, and cook for 10 minutes.

step 5

Uncover and lay the firm tofu over the top. Replace the cover and simmer for another 10 minutes. Uncover for the last time and stir in the sesame oil.

Step 6

Garnish with the chopped scallion and serve immediately with steamed rice.

Kimchi Jjigae by Korean Bapsang

Ingredients

2 cups packed bite-size kimchi fully fermented
4 ounces fresh pork belly or other pork meat with some fat
1 to 3 teaspoons Korean red chili pepper flakes gochugaru – adjust to taste
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 cup juice from kimchi if available
2 cups of water 1/2 cup more if not using kimchi juice – see note
6 ounces tofu
2 scallions
salt and pepper to taste

Step 1

Cut the meat and kimchi into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.

Step 2

In a pot, cook the kimchi and pork with the red pepper flakes, garlic, and ginger over medium-high heat until the kimchi is softened and the pork cooks for about 5 to 7 minutes. Add the kimchi juice and water. Reduce the heat to medium, and boil, covered, for about 20 minutes. Add more water if necessary.

Step 3

Add the tofu and scallions. Salt and pepper to taste. (Salt is usually not necessary unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.

Tips

For added flavor, save the water used to rinse rice, and use it for the kimchi jjigae/stew. The water used to rinse rice is commonly used for Korean jjigae. Use the water from the third round of rinsing. Another option is to use anchovy broth (about 7 or 8 medium dry anchovies and 1 3-inch square dried kelp boiled in 3 cups of water for 10 minutes).

Kimchi Jjigae by Maangchi.com

Ingredients

1 pound kimchi, cut into bite-size pieces
¼ cup kimchi juice (brine)
½ pound pork shoulder or pork belly
½ package of tofu, sliced into ½ inch thick bite-size pieces
3 green onions (diced diagonally)
1 medium onion, sliced (1 cup)
1 teaspoon kosher salt
2 teaspoons sugar
2 teaspoons gochugaru (Korean hot pepper flakes)
1 tablespoon gochujang (hot pepper paste)
1 teaspoon toasted sesame oil
2 cups of anchovy stock (or chicken or beef broth)

Step 1

Put the kimchi and kimchi juice into a small pot. Add the pork and onion.

Step 2

Add the green onions into the pot.

Step 3

Add salt, sugar, hot pepper flakes, and hot pepper paste. Then drizzle sesame oil over the top and then add the stock.

Step 4

Cover and cook for 10 minutes over medium/high heat.

Step 5

Open and mix in the seasoning with a spoon. Lay the tofu over the top.

Step 6

Over and cook another 10-15 minutes over medium heat.

Step 7

Chop 1 green onion and put it on top of the stew. Remove from heat and serve with rice right away.

Tips

If possible, try to use anchovies for the stock. You can make the stock by putting 7 large dried anchovies with the heads and guts removed into a saucepan and 1/3 cup of thinly sliced Korean radish, green onion roots, and dried kelp. If you don’t have anchovies, fish sauce is the next best option. Then add the water and boil for 20 minutes over medium-high heat. Lower the heat to low for another 5 minutes and then strain, so you are only left with the broth.