Kimchi Jjigae (Kimchi Stew)

Western version of kimchi stew

Kimchi Jjigae (Kimchi Stew)

There are so many ways to make kimchi stews that every Korean family has its own version of making it. This is how I like mine, inspired by the way my Korean grandmother used to make it for me.

Traditionally, kimchi stew is made with anchovy stock, but I rarely have dried anchovies on hand. Instead, I use awase dashi, which I always have stocked for other recipes. This version leans a bit more Westernized, but it’s how I enjoy eating it.

Once extra step I do that makes it more Westernized is browning the pork belly before simmering the stew. It adds a depper, heartier flavor and a slight crunch. You can skip this step if you prefer a softer, mono texture.

Notes:

• Kimchi: You can use homemade or store-bought kimchi. My favorite is from Costco.

• Pork Belly: Traditionally used in kimchi stew, but for a vegetarian or alternative protein option, substitute with shiitake mushrooms, enoki mushrooms, or canned tuna.

• Dashi Substitutes: If you don’t have awase dashi, you can use chicken or vegetable broth, though the overall flavor will change.

• Tofu: I prefer silken tofu, but firm tofu works just as well.

Recipe

Servings: 2-3 people

Ingredients

Stew:

• 16 oz silken tofu

• 3 green onions, chopped

• 6 oz pork belly, cut into bite-sized pieces

• 1 tbsp sesame oil

• 1 tsp kosher salt or MSG

• 1 tbsp sake

• 1 lb kimchi, chopped

• ¼ cup kimchi juice (squeeze from the kimchi)

• 3 garlic cloves, minced

• 1 yellow onion, thinly sliced

Seasoning:

• 1 tsp gochugaru (Korean chili flakes)

• 1 tbsp gochujang (Korean chili paste)

• 2 tsp soy sauce

• 1 tsp sugar

Awase Dashi (Broth):

• 4 cups water

• 1 (6-inch) piece kombu

• 1 ½ cups bonito flakes

Note: If you don’t already have dashi prepared, set aside an extra hour to make this recipe. I recommend making a large batch of dashi to use throughout the week.

Instructions

Awase Dashi (Broth):

1. In a large pot, add 4 cups of water and kombu. Let it steep for 30 minutes with no heat.

2. Heat the pot over medium-high heat until it reaches a boil.

3. Remove the kombu immediately to prevent a slimy texture.

4. Add the bonito flakes without stirring—just let them absorb the water.

5. Bring the mixture to a boil, then reduce to a simmer for 5 minutes.

6. Skim off any scum from the top to keep the flavor clean.

7. Turn off the heat and let it steep for 15 minutes.

8. Strain through a sieve without pressing the bonito flakes, letting the liquid drain naturally.

9. Discard the bonito flakes. The stock is now ready to use.

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Kimchi Stew:

1. Cut the pork belly into bite-sized pieces.

2. Chop the kimchi into smaller pieces. The easiest way to do this is by placing it in a bowl and cutting it with kitchen scissors.

3. In a large pot over medium-high heat, add 1 tbsp of oil.

4. Add the pork belly and cook until golden brown on both sides, about 5-7 minutes.

5. Drain the excess oil, but keep about 2 tbsp in the pot to enhance the flavor.

6. Lower the heat to medium-low. Add the chopped kimchi, kimchi juice, green onions, salt, sugar, gochugaru, gochujang, sesame oil, sake, and dashi stock.

7. Cover and cook for 10 minutes over medium-high heat, allowing the flavors to meld.

8. Stir the stew, then cover and cook for another 10-15 minutes over medium heat.

   

   

9. Top with silken tofu and extra green onions.

10. Serve with steamed rice and enjoy!