Kimchi Jjigae

The Ultimate Comfort Food: Classic Kimchi Jjigae with Pork

If you’re Korean, there’s at least one stew you know how to make Kimchi Jjigae - Kimchi Stew.
It’s the kind of dish that changes depending on your kimchi, what toppings you throw in, and honestly, even who’s making it.

Every household has its own version-but there’s always that one “standard” recipe that we all go back to when we just want something deeply familiar and soothing.

It’s that stew we crave when the weather turns cold, when we’re feeling under the weather, or when we just need that taste of home. For many Koreans (and non-Koreans who’ve been lucky enough to taste it), kimchi jjigae is the ultimate comfort food recipe.

So today, I made a basic but super comforting version of classic pork kimchi stew, using no fancy ingredients - just the essentials. And let me tell you, it hit the spot with a bowl of warm rice. It’s one of those dishes that always delivers, whether you’re looking for a cozy dinner idea after a long day with minimal effort.

Ingredients

Here’s what you’ll need to make this soul-soothing pot of goodness:

• 1 cup of well-fermented kimchi
  The older, the better! You want that deep, tangy, slightly funky flavor that only aged kimchi brings. Fresh kimchi won’t give you that same depth.

• 1/2 onion, thinly sliced
  Onion gives natural sweetness and body to the broth. I usually use yellow onion, but any kind will work.

• 1 green onion, cut into chunks
  This is for added flavor and color. Don’t skip it!

• Mushrooms of your choice
  I used enoki mushrooms because they’re quick to cook and I love their delicate texture, but shiitake or oyster mushrooms are great options too. Mushrooms soak up the broth and add a nice umami layer.

• Pork (belly, shoulder, or even ground pork works!)
  Pork is the most common protein for kimchi jjigae, and the fat helps balance the acidity of the kimchi. But you can absolutely substitute it with canned tuna, tofu, or even leftover rotisserie chicken. It’s super flexible depending on what you have.

• 2 tablespoons of Korean red pepper flakes (gochugaru)
  This gives the stew its signature red color and warmth. Adjust based on how spicy you like it.

• 1 tablespoon minced garlic
  Because garlic belongs in almost everything, especially in Korean stews.

• 1 tablespoon sugar
  A small amount of sugar helps round out the acidity and spice. It doesn’t make the stew sweet, just balanced.

I was going to add tofu (my favorite ingredient!), but the pot got too full. If you’ve got room, definitely throw in a few slices!

How to Make It

Despite how flavorful and satisfying it is, making kimchi jjigae is almost laughably easy. Seriously, it’s one of the simplest stews to pull off - and perfect for anyone looking for an uncomplicated yet hearty food idea that delivers big comfort.

Step 1: Add everything to the pot

Yes, everything. No need to sauté or brown anything first (although you totally can if you want an extra layer of flavor). Just add the kimchi, pork, onions, garlic, mushrooms, green onion, gochugaru, and sugar to a medium-sized pot. If you’re adding tofu or canned tuna, toss those in now too.

Then pour in enough water to fully cover all the ingredients. This will become the base of your stew, so don’t be shy - you want enough broth to spoon over your rice later.

Step 2: Bring to a boil, then simmer

Place the pot over high heat and bring it to a boil. Once it’s bubbling, lower the heat and let it simmer gently for at least 20 minutes. This is where the magic happens.

The pork will cook through, the kimchi will soften and mellow, and all the flavors will meld into a rich, slightly spicy, slightly tangy broth that tastes like it took hours.(You can simmer it even longer if you want - it only gets better.)

Step 3: Taste and adjust

Before serving, give the stew a quick taste. Need more salt? Add a splash of soy sauce or a pinch of salt. Want more heat? A little extra gochugaru or even a spoonful of gochujang (Korean chili paste) will do the trick.

Once it tastes right, you’re done!

There’s something deeply satisfying about the simplicity of kimchi jjigae. You don’t need any fancy techniques or rare ingredients, just a handful of Korean pantry staples and a little bit of time. And because it’s so customizable, it’s become one of my favorite dinner to whip up on a weeknight.

Have leftover meat or tofu? Toss it in. No mushrooms? Skip them.

And let’s talk about how comforting it is. The warm, spicy broth, the chunks of tender pork, the sourness of the kimchi - it all just comes together in the best way. Especially when eaten with a bowl of hot, fluffy rice. Honestly, sometimes I make extra just so I can enjoy it again the next day (it tastes even better after sitting overnight!).

Tips

• Use older kimchi: The longer it’s been fermenting, the deeper the flavor. This stew is one of the best ways to use up kimchi that’s too sour for eating raw.

• Add anchovy broth or dashima: For a richer base, swap plain water with Korean soup stock made from dried anchovies and kelp. It adds incredible umami. But you don’t have? Never mind. No worries!

• Sauté the kimchi and pork first: If you want to develop a deeper flavor, you can quickly stir-fry the kimchi and pork in sesame oil before adding the water. It’s a small step but makes a difference.

• Tofu is always a good idea: Silken or firm, tofu soaks up the broth and adds a creamy texture that balances the spice.

Kimchi jjigae is more than just a stew - it’s a hug in a bowl. It’s the dish I turn to when I want something warm and grounding, something that feels like home. It’s cheap, easy to make, and incredibly satisfying.

Whether you’re cooking for yourself on a chilly night or feeding a crowd, this comfort food recipe is always a winner. If you’ve got kimchi and some protein, you’re already halfway there.

Trust me—it never gets old.