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 one is your favorite.
Kimchi Jjigae by My Korean Kitchen
- 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 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 ground black pepper
Marinate the pork belly with the rice wine and the ground black pepper for 15 minutes.
Cook the kimchi in the pot until soft.
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.
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
- 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)
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.
Add the kimchi and fry for 2 minutes.
Add the salt, sugar, Korean chili flakes, gochujang, and broth. Stir until combined.
Bring to a simmer, cover, and cook for 10 minutes.
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.
Garnish with the chopped scallion and serve immediately with steamed rice.
Kimchi Jjigae by Korean Bapsang
- 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
Cut the meat and kimchi into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
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 through 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.
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.