Korean Kimchi Jjigae, Kimchi Stew
This stew is made with old, sour kimchi, not fresh. Kimchi that has sat two weeks or more turns sour and deep, and that is what gives the stew its flavour. Fresh kimchi gives a flat, shallow result.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Calories
- 280
Kimchi jjigae is the best-known Korean home stew, made precisely when the kimchi has gone old and nobody wants to eat it on its own. The result is a sour, spicy, warming stew eaten with white rice.
Method
-
1
Brown the beef
Brown the beef in the oil in a pot over medium heat for 5 minutes.
⏱ 6 min -
2
Fry the kimchi — the step that matters
Add the chopped kimchi and onion and stir for a full 5 minutes over medium heat. This frying turns the kimchi's sourness into depth rather than sharpness.
⏱ 6 min -
3
The seasonings
Add the chilli flakes, gochujang, garlic and sugar and stir for two minutes.
⏱ 3 min -
4
The liquid
Pour in the water and kimchi juice, bring to the boil, then simmer uncovered for 15 minutes.
⏱ 17 min -
5
The tofu
Lay the tofu slices on top of the stew (do not stir) and leave it another 5 minutes.
⏱ 6 min -
6
Serve
Add the soy sauce and spring onions, taste and adjust. Serve bubbling with white rice.
Cooked it? Rate it
Your rating tells the next cook whether this recipe is worth their time.
✓ Thanks — your rating is in.
Tips that actually matter
- Old sour kimchi is what you want — fresh gives a flat stew.
- Fry the kimchi for 5 minutes before the broth — it deepens the flavour noticeably.
- Do not stir once the tofu goes in — it breaks up.
- The stew improves on the second day, like all fermented food.
People also ask
My kimchi is fresh — what do I do?
Leave it out of the fridge for a day or two until it sours, or add a spoonful of rice vinegar to the stew to make up the missing acidity.
Can I make it without beef?
Yes — canned tuna is a very common Korean alternative, or a vegetarian version with just tofu and mushrooms.
What is the difference between jjigae and soup?
Jjigae is thicker with less liquid than soup, and is served bubbling in a stone pot as a main dish with rice, not as a starter.
Cook mode
Korean Kimchi Jjigae, Kimchi Stew
-
1
Brown the beef
Brown the beef in the oil in a pot over medium heat for 5 minutes.
-
2
Fry the kimchi — the step that matters
Add the chopped kimchi and onion and stir for a full 5 minutes over medium heat. This frying turns the kimchi's sourness into depth rather than sharpness.
-
3
The seasonings
Add the chilli flakes, gochujang, garlic and sugar and stir for two minutes.
-
4
The liquid
Pour in the water and kimchi juice, bring to the boil, then simmer uncovered for 15 minutes.
-
5
The tofu
Lay the tofu slices on top of the stew (do not stir) and leave it another 5 minutes.
-
6
Serve
Add the soy sauce and spring onions, taste and adjust. Serve bubbling with white rice.
Comments
Cooked it? Tell us how it went, or ask a question — we read every comment.