Kimchi Jjigae

Print Friendly, PDF & Email
Kimchi Jjigae

(Photo Attributed to Author: by miyagawa)

Kimchi Jjigae Recipe-


(2 servings)

  • ¼ pound of pork belly (or you could substitute canned tuna if you’re not a big pork fan)
  • 2 cups of cabbage Kim Chee (use aged Kim Chee if you can, it’s even worth buying some and letting it age for a couple months
  • 1 ½  cups of water
  • 2 green onions, white parts chopped fine, green stalks cut into 1” long pieces
  • Firm Tofu, about 12 oz.
  • 1 tbsp. of minced garlic
  • 2 tsp. of sesame oil
  • ½ medium sized onion, diced
  • 1 tbsp. of Gochujang chili paste
  1. Chop the green onions, dice the onion, cut the pork belly into bite sized cubes, and also the tofu.
  2. In a cooking pot, heat some sesame oil to medium high.
  3. Add in the minced garlic and diced onion.
  4. Add pork belly and keep cooking until the pink color is gone.
  5. Now add in the Kim Chee, juices and all, and cook for about 10 to 12 minutes.
  6. Add in water until you have your desired consistency (very little for stew, more for soup), reduce heat and simmer for at least 30 minutes, even longer is better.
  7. Lastly, add in the green onions and the tofu, and simmer for 5 to 10 more minutes.
  8. Note: you can add sugar to taste for a sweeter flavored Kimchi Jjigae.