It's been seven years since I started this blog, and nearly five since I posted my Kimchi Jjigae (김치찌개). If I kept track of such things, I've probably cooked this dish more times than any other. It's not just about using leftovers, or having a good taste to effort ratio, this stew delivers the perfect amalgamation of umami, heat and substance which both literally and figuratively warms the soul.
When I'm not developing recipes for work, I tend to wing it in the kitchen, which is why my favorite dishes evolve over time. I've made a number of refinements to the recipe since i posted it, which is why I've decided to share an update with you. Below is the original post along with my revised recipe:
Given my recent sojourn in Korea I thought it only appropriate to do a post I’ve been meaning to do for a very long time: Kimchi Jjigae. Depending on who you ask, you may see it transliterated as Kimchi Chigae, Kimchi Soup or Kimchi Stew, but it all refers to the same bubbling, red hot cauldron of soul satisfying soup made with kimchi, pork and tofu.
I wasn’t able to find a ton of information on its origins, but it’s not a stretch to imagine this dish was conceived back in humbler times as a way to use old over-fermented kimchi along with a few scarce scraps of meat. When paired with a bowl of hot rice, it will jump start your internal furnace and chase away even the most frigid of winter chills.
Like its German cousin sauerkraut, the various strains of Lactobacillus in kimchi convert the sugars in the cabbage into acids over time. At some point, most people find that kimchi gets too tart, making it unpleasant to eat straight out of the jar, but this is the perfect time to turn it into Kimchi Jjigae. The tartness mellows out as it stews with the pork belly and it helps to balance the rich fat from the belly.
For those that have never had it before, Kimchi Jjigae may look like it packs a face-melting punch, but it’s not nearly as spicy as it looks. Unlike some Latin American chili peppers, Korean chilies are less potent, contributing sweetness in addition to heat. Of course if you like things scorching hot like me, you can crank the volume by adding more gochugaru.
While every household has their own secrets for making their kimchi jjigae, here are mine:
- Marinate the meat - It may seem silly to marinate something that's going to be cooking in a liquid but the marinade caramelizes as you fry the meat, which gives the soup more depth.
- Use the kimchi juice - This is the red liquid that is released from the cabbage as it’s being pickled. Every package will have some at the bottom and you can squeeze the kimchi with your hands to get more. This stew is even better with homemade kimchi, and I have a fairly easy recipe for Small Batch Kimchi that demystifies the process.
- Add a bit of doengjang - Doengjang is a fermented soybean paste similar to miso that packs a wallop of umami and adds a wonderfully earthy taste to the jjigae.
- Add butter at the end - This may sound really odd, but it thickens the soup and gives it a wonderful richness without being greasy. The key is to add it just before serving so it emulsifies in the soup (if you add it too early the milk solids and fat will separate and make the soup oily)
More Korean Classics
📖 Recipe
Units
Ingredients
Marinate
- 150 grams skinless pork belly (sliced thinly)
- 15 grams garlic (3 large cloves, grated)
- 7 grams fresh ginger (grated)
- 1 tablespoon gukganjang (Korean soup soy sauce)
- 1 tablespoon Soju
Stir Fry
- 110 grams onion (½ small sliced thin)
- 200 grams kimchi (~1 cup tightly packed)
Soup
- ½ kimchi juice (squeezed from kimchi)
- 1 ½ cups water
- 2 teaspoons gochujang (Korean chili paste)
- 2 teaspoons doenjang (Korean bean paste)
- 2 tablespoons gochugaru (Korean chili flakes to taste)
- 225 grams soft tofu (cut into large cubes)
Finish
- 2 scallions (thinly sliced)
- 1 tablespoon cultured unsalted butter
Instructions
- Marinate the pork belly with the garlic, ginger, gukganjang and soju while you prepare the other ingredients.
- Heat a heavy bottomed pot until hot and then add the pork belly. Allow some of the fat to render out of the pork belly, then add the onions and kimchi. Sauté until the mixture is very fragrant.
- Add the kimchi juice, water, gochujang, and doengjang, stirring everything together to combine.
- Bring to a boil and taste for spiciness, adjust with gochugaru to increase the heat to where you want it.
- Add the tofu, turn down the heat to a simmer and let it cook for 15-20 minutes, or until the pork and kimchi are tender.
- When you're ready to serve the kimchi jjigae, add the green onions and butter and give it a quick stir to incorporate. Put a trivet on the table and serve it straight out of the pot along with a bowl of rice.
alice says
I love kimchee jigae! Your recipe looks fabulous and I love the photo of the kimchee. Interesting tip about the butter.. will have to try that next time I make this.
chef E says
Oh I have quite the list of things I want to make you have made, but it just so happens that I might make this before all the rest...it is right up my cold hating soup lovin alley!
Tartlette says
I had to change the shopping list for tomorrow but I can't pass this up! Looks too good!
Jan says
I HAVE to make this! Marc this looks so good I could eat some right now (6.40am)!!
I have a tub of gochujang too 🙂 Just the Kimchi I will need to get. Thanks for sharing - as always your pictures are amazing.
Christine says
The addition of miso and butter is quite interesting. I'll have to try this version. Thanks for sharing!
Enjeong says
Love the photos, love the blue pot. I appreciate this post so much, Marc! I'd like to share a tip from my grandma - instead of just water she uses dashi stock made with konbu & anchovies for even more depth, although pork belly alone adds rich flavor.
Enjeong says
Love the photos, love the blue pot. I appreciate this post so much, Marc! I'd like to share a tip from my grandma - instead of just water she uses dashi stock made with konbu & anchovies for even more depth, although pork belly alone adds rich flavor.', '0
Peter G says
This looks absolutely wonderful Marc...I love spicy dishes! Such a winter warmer.
Daily Spud says
I happen to have some homemade kimchi that is probably getting to the very tart stage, so you've just given me an idea as to what to do with it, thanks Marc!
Peter says
It's just starting to get cold in Tokyo and this looks like the perfect remedy!
Ambitious says
You're right that this was a dish that was made by everyone during the hard times, to get pork to go a long way. 🙂
Don't forget that the kimchi should be very aged and i also LOVE adding little dduk slices (the ones from new year's) =)
Ambitious says
P.S - This looks amazing!!
Foodie in Denial says
I involuntary yelped "oh yum" when I saw this. I love kimchee chigae. This looks fantastic.
graceniwa says
This looks delicious! I would love some right now and I love your tips on the miso and butter.
unja says
Oh my! This sounds delicious & easy to make. Can't wait to try it. Thank you!
LySINe says
I usually replace 2C of water with 2C of Chamisul Soju. Gives the dish more sweetness and a rather earthy flavor.
jessica says
Wow, some very interesting approaches to Kinchee Jiggae. I've never made it but have enjoyed it several times, particularly satisfying in the winter. MMM
Rose says
My favorite soup in the WHOLE WORLD! Thank you 🙂 We're making some kimchee this week, so it will be ready in a month 😀
Kris says
I love this soup. I just made a ghetto version last night. Sauteed garlic, mushroom, zucchini, and kimchi. Add water, s&p, and gochuchang. Tada!! haha
I'm sure yours is a lot better!!
diva says
i made this once and mine was a sad excuse of a kimchi jigae. this is hearty! and i'm inspired to make it again so it'll taste great and look like yours 😉 except, this time i hope not to stink out the whole fridge and fright my housemates into thinking something died in the fridge.
diva says
i made this once and mine was a sad excuse of a kimchi jigae. this is hearty! and i'm inspired to make it again so it'll taste great and look like yours 😉 except, this time i hope not to stink out the whole fridge and fright my housemates into thinking something died in the fridge.', '0
Figtreeapps says
I LOVE LOVE LOVE your photographs!!The soup looks delish!
alecho says
Kimchi Jigae always rock mah world! NICE!
Tartlette says
Made it! Loved it! And I have some left for lunch!
The kimchi I used was kinda spicy so I didn't add any chili paste and that was just perfect. Had to skip the pork belly too as it is pretty hard to find here. The flavor was perfect!
canelakitchengloria says
This look absolutely tasty!! gloria
Cate says
This was one of my favorite things to eat when I lived in Korea. So perfect for a cold day!
sk says
I am totally craving some kimchi jjigae right now! I love how my mom makes it the most - it's definitely true that the recipes vary depending on household!
sk says
I am totally craving some kimchi jjigae right now! I love how my mom makes it the most - it's definitely true that the recipes vary depending on household!', '0
ATigerintheKitchen says
I've been looking for a good recipe for this dish for a while...will definitely try this. Thanks for sharing...it looks gorgeous!
We Are Never Full says
oh my. this is one of my favorite things to order when we eat at a korean restaurant. it is unbelievably good and hearty and piping hot. i wait until summer is over to even attempt to eat this. i love that you made this at home - why shouldn't i try? maybe the next cold night this will be on the menu. it really does look so easy!
katiek says
i can't contain my excitement. this has me banging down my korean grocers store!holy kimchi!
I find what you added about the butter to be particularly compelling. a well position shot of butter leaves everyone in joyous wonder.
katiek says
i can't contain my excitement. this has me banging down my korean grocers store!holy kimchi!
I find what you added about the butter to be particularly compelling. a well position shot of butter leaves everyone in joyous wonder.', '0
octopod says
Awesome! More people need to be introduced to making kimchi jigae at home -- serious comfort food, and so easy to make.
A few extra points, from the fact that I cook this an awful lot: If you're adding fresh doenjang instead of pasteurized doenjang or miso, use about half as much, as it's much stinkier. (But more delicious!) Also, a tablespoon or two of tomato paste adds a pleasant and surprising richness -- this I picked up at a restaurant in K-town. The other thing is that a nice change can be achieved by using a can of tuna fish instead of the pork belly. No, seriously -- there is some kind of alchemy that goes on there. Try it.
For my part, I'm going to try the butter. Never thought of that.
octopod says
Awesome! More people need to be introduced to making kimchi jigae at home -- serious comfort food, and so easy to make.
A few extra points, from the fact that I cook this an awful lot: If you're adding fresh doenjang instead of pasteurized doenjang or miso, use about half as much, as it's much stinkier. (But more delicious!) Also, a tablespoon or two of tomato paste adds a pleasant and surprising richness -- this I picked up at a restaurant in K-town. The other thing is that a nice change can be achieved by using a can of tuna fish instead of the pork belly. No, seriously -- there is some kind of alchemy that goes on there. Try it.
For my part, I'm going to try the butter. Never thought of that.
Laura [What I Like says
This is absolutely one of my favorite dishes, but I had never until now considered making it myself! It had always been one of those delightful takeout pleasures but you've inspired me to undertake it at home.
Laura [What I Like says
This is absolutely one of my favorite dishes, but I had never until now considered making it myself! It had always been one of those delightful takeout pleasures but you've inspired me to undertake it at home.', '0
Kevin (Closet Cooking) says
Kimchi jigae is so good! I have some kimchi fermenting in the fridge right now.
Claudia says
That sounds so good, I've saved it to my recipe file. Definitely something to do with that aged jar of Kim Chee at the back of my fridge. So glad it doesn't have to be thrown out anymore.
Bora says
My mom and used to put in dduk and dangmyun (rice cakes and cellophane noodles)...Oooh! And hot dogs instead of pork. Down home and yummy.
Bora says
My mom and used to put in dduk and dangmyun (rice cakes and cellophane noodles)...Oooh! And hot dogs instead of pork. Down home and yummy.', '0
manggy says
Ah, add that to the list of things I have to try 🙂 (I'm not a super-fan of tart flavors, but of course I'll try anything once 🙂
Carolyn Jung says
As I am fighting a cold now, this looks like heaven to me. I love the addition of butter at the end to give it a velvety quality, too. But then again, the addition of butter is always a welcome thing. Happy holidays! 😉
Lori Lynn says
I wish I had this right now. Kinda done with Thanksgiving foods, this would be the perfect antidote.
Hope you had an awesome Thanksgiving!
LL
Lori Lynn says
I wish I had this right now. Kinda done with Thanksgiving foods, this would be the perfect antidote.
Hope you had an awesome Thanksgiving!
LL', '0
Shoshanna says
I will have to try this recipe again. The last time I made this (with a different recipe and I had altered it), it did not taste as good as when I had it in a restaurant. Thank you for posting! :o)
Jeff says
Yes yes yes!! I love kimchi soup!!! I have been blog surfing while watching football and my bloody menu plans keep changing and you just convinced me that kimchi soup needs to be made this week.
As usual you rock!
YuJin says
You could use denjang or miso but its not original kimchi chigae at all.
Cause we have separate "Den jang Chigae " too..
Joy says
This is what I always order when I go to a korean restaurant -- i find it interesting you added butter! I am definitely making this, it's perfect during the cold winter weather 🙂
zested says
Where would you recommend buying good kimchee in NYC (or, should I say, where in ktown)?
zested says
Where would you recommend buying good kimchee in NYC (or, should I say, where in ktown)?', '0
Marc Matsumoto says
Well, the best kimchi is home-made, but the kind that comes in the white foil bags is not bad. It's imported from Korea and there's a photo of kimchi on the front. You can get it at H-Mart on the north side of 32nd st.
Marc Matsumoto says
Well, the best kimchi is home-made, but the kind that comes in the white foil bags is not bad. It's imported from Korea and there's a photo of kimchi on the front. You can get it at H-Mart on the north side of 32nd st.', '0
khowser says
Made this! It's a really mellow, rich flavor. I didn't de-fat the pork belly, so at the end, I couldn't imagine adding even more richness to the dish. It was good as is.
I served it to my mom, but she's old school Korean, and said it didn't really taste like kimchi jigae (too sweet, not bracing enough, didn't like the "adulterating" miso and onions--god forbid I tell her this had *soy sauce* in it). Exactly! Hers is like, the epitome of kimchi jigae and if I wanted that, I'd have some of hers! But I did make my own version with her homemade kimchi--the best.
Su says
Thank you for this delicious recipe.
I've never made this before, and tried it today, as a way to finish up some kimchi. It was happily slurped up and heartily enjoyed on a cold, gloomy January day. I thought the additions of miso and butter resulted in a very balanced, flavorful broth. It was sour, sweet, spicy, salty and oh so good!
Amy (Minimally Invasive) says
Oh boy, I've been craving this like crazy for the past few weeks, but haven't gotten around to ordering it. Now I won't have to! Just a quick trip to the store for some kimchi and I'm all set. Thanks for the recipe!
Elle says
I couldn't get pork belly here either, unless I wanted to buy a 12lb slab. My butcher suggested boneless pork spareribs, and he sliced them thin for me!
Marc Matsumoto says
That should work just as well:-)
M Good says
You are a genius! I think this recipe is better than any version I've had at Korean restaurants. The dengjang (miso-like paste) was a critical addition, and I chose to use 2x the amount of pork belly to make the dish a little richer. Really loved this one!
Kimchi king says
Butter in a kimchi gigae? Noooooo!!
yulee says
"Add miso. I know, this is technically a Japanese ingredient" Actually miso is a traditional Korean ingredient. It's just called by a different name - dwenjang
preppygal says
shocking results yet amazing! i *SARANG* it! ^-^;;
Anonymous says
Is it essential for the recipe to be cooked in a small laquered cast iron pot, or is it alright to use any pot?
Marc Matsumoto says
Traditionally it's cooked and served in a small earthenware pot to keep ithot, but you could use any pot to cook it in. Keep in mind that thick potshelp distribute heat evenly, so ideally it would be something with a thickbottom.
Carolyn says
Is it necessary to put cooking wine??
Marc Matsumoto says
Nope, not necessary, but it will effect the flavor if you leave it out.
Asiangurlo95 says
do u know where they sell pickled cabbage/kimchi in the U.S.?
Marc Matsumoto says
A lot of big chain grocery stores (Safeway, Albertsons, Railey's,WholeFoods, Trader Joes, etc) sell it in the same section as tofu in areaswhere there's even a small asian population. If not, try checking an asiangrocery store.
sabeena ibrahim says
I don't eat pork, can I use chicken as a substitute instead? Which part would you recommend? It will be my first time making, so I've been doing a lot of research on it. I've noticed that this is the first recipe which I've come across using dwenjang. Is it necessary, or does it help enhance the flavour like mirin?
Marc Matsumoto says
You could use chicken or beef, but it would change the taste. If you'regoing to use chicken I'd suggest thigh meat, as breast meat will get driedout. As for the dengjang it's not a traditional addition but I like thenutty body it adds to the soup.
sabeena ibrahim says
Awesome, thanks for the reply! (:
Krystle says
I am asian and quarter karian and i love kemchi jagae
Jeanny says
This is such a lovely, oddly gourmet version of kimchi jjigae!
I have to say, kimchi jjigae is one dish that tastes awesome with Spam. Koreans love Spam.
Clifford says
I use this recipe all the time... my wife and friends love it... i use pieces of spare pork ribs w/ out bone to get more flavor... I get comments that mine are better than most ajumas!
Cfruga says
Had some left over taejigogi and used it instead of the pork belly. This recipe worked really well!
Julia says
Just made this for lunch. It was delicious. I didn't add butter or miso but it tastes great as it is. It was easy to make.
louise says
I'm making this right now and it smells SOOO good! Om Nom Nom.
Abc says
Cheers, gonna surprise the Korean wife when she gets home from work tomight
Marc Matsumoto says
It should feed 3 comfortably or 4 if you're serving it with other things.
Lydia says
oh! my boyfriend kept saying his mom puts dwenjang in Kimchi Jjigae ~, but it didn't sound right in my head either, so I thought of miso, I didn't know other people were doing it, too.
Aubrey says
i've made kimchi chigae before but your version of it... mmm, yummy! i like how i can taste the butter at the end, it actually made it creamy. =)
SJP says
Loved the recipe! The green onion and butter at the end really makes a massive difference...
I made several changes since my neighborhood whole foods isn't necessarily 'asian friendly'... For folks who can't get the gochujang and gochugaru, I used black bean paste and finely chopped habanero chillies (i used 2 but use caution, those things are HOT). Also, I used bacon instead of pork belly, which makes the soup a little oily, but doesn't seem to spoil the taste too much... Also, i added mushrooms coz i had some lying around...
Glen says
Just made this for my kimchi-wary family. They were pleasantly surprised and actually enjoyed it! I think I actually liked it better than the kimchi jjigae I had in Seoul.
alice says
 this was a wonderfully delicious soup.  i made my own kimchi using the kitchen wench's recipe and it was just great for this dish.  including miso and butter was brilliant and not something i would have thought of on my own.  kunjip was my favorite korean place when i lived in new york but now i'm in portland and it's much harder to find tasty korean food.  thanks for the recipe!
gettingaheadache says
 Please change the typeface to something readable. Gill Sans Ultra Condensed was not meant to be a text faces.
Cryochic says
Had a lot of kimchi so my husband said to try making this soup. I tweeked it just a bit substituting what I had on hand...ie Sambal for the chili paste, etc. I also used some leftover pork roast since I had made more than needed the night before. Added bell pepper, zucchini and mushrooms also, since we love veggies.
My husband said that it was some of the best soup he's ever had and he ate 4 huge bowls with rice.
Now, that's a compliment!!!! Thank you so much for this fabulous recipe. Now I know what to do with all of that kimchi in my frig !!!
karas says
I don't think this is very authentic. Sounds nothing like what my mommy makes.
koala70 says
I am a Korean and have cooked this dish countless times, but add butter? Â I can't wait to try!
Will let you know how it turn out and what family and friends say 🙂
Marissa says
That sounds delicious. But, due to my religion, I cannot eat pork. Is there anything that can replace the pork belly, to make it taste as good as the real kimchi jigae?
Marc Matsumoto says
The taste would be different, but you could substitute beef .
Taylor says
I'm vegan and I make this all the time without the pork and it is delicious. I just use some sesame oil or any veg oil to saute the onion in. I usually add extra tofu too.
Thomas Abraham says
Thank you for posting this recipe! Â I have a much simpler version, but this is so much better. Â I must try your "butter tip" next time!
Marshall Rogers-MartÃnez says
At BCD tofu houses they serve this with shrimp or clams or other meat/seafood in it. Does anyone know how to incorporate those things? Can you just add it in anytime? Do you drop the protein stuff in after it's been cooking for a while and then take off the heat sort of like how you add the raw beef at the end of making Pho?
Marc Matsumoto says
The stews at BCD are a different dish called Sundubu Jjigae, but you can certainly add seafood to this if you want. Just put it in at the very end so it doesn't overcook.
Lina Kim ♥ says
aah this is my favorite jigae! I'm eating it right now ^^
Yooniecorn says
I wan't some now. so hungry.... -___-
Yeni Kim says
ë§›ìžˆê² ë‹¤ ~ 주세요
Tdmcz28 says
Yum yum...making mine right now....
Robertcarr says
cow's belly or honeycomb tripe
Maryjane0307 says
I like to use a leaner pork and i also add bean sprouts. delicious!Â
James hawkins says
fifty years ago I worked with the ROK army north of the Imjin river. I was in the ground surveilance platoon of a US army unit but attached to the ROK unit. During my TDY I was served a soup made with kimchee, pork ,tangjang, goachajan, and potatoes. It was delicious. I have served in Korea ten years since then but have never found that taste in any other soup. Prehaps it was the company of my fellow soldiers that made it taste so good.
Ghenry232 says
I was interested in trying to find an answer to this question (although I am not dietarily restricted from consuming pig, although they can be very intelligent creatures...) and found a few things I thought I'd share.
Many suggest replacing Pork fat with unsalted butter, which is interesting in the context of this recipe calling for exactly that as a just-in-time modification at service time.
Others suggested replacing with vegetable oil; I found an article talking about a modification process someone's developed to make non-pig oil that is very similar in all characteristics (other than actually being pig) to pig fat:
https://www.foodnavigator.com/Science-Nutrition/Vegetable-oil-mix-may-substitute-for-pork-fat-in-meats
There's also the consideration that you could TRY and substitute some other animal fat, although there is no direct substitute for pig flavor-wise. Lamb? Goat? Game meat? The issue there is that those are in descending order of fat content, and lamb has a strong characteristic flavor. I'm sure it'd be NICE with this soup, but slightly different. Maybe find a butcher who occasionally has more exotic meats that are higher-fat than most (buffalo perhaps?) and see whether you can get some belly cuts from that sliced up on the mandolin? For what it's worth, I have lamb broth that I'm thinking of making this soup with so maybe I'll post again afterwards to let you know how it turned out in terms of flavor compatibility.
Stephanie from NY says
Great recipe. I'm not sure if anyone mentioned this but I added a tsp of sesame oil at the end, along with a little butter. Turned out tasting as good as mom's!
eun mi says
what if you you don't want to use garlic cloves can you us garlic powder?! Â
Marc Matsumoto says
It's not going to taste the same, but you can certainly try it and see if it works for you.
Yze29 says
if i dont have dried ginger , can i use fresh instead?
Marc Matsumoto says
Yep just grate it and add about a teaspoon.
Gyoolnara says
I don't understand why you put butter in the soup.Â
Marc Matsumoto says
It adds richness and body to the soup.
Bobguy111 says
How many servings does this make?
Marc Matsumoto says
It depends on how hungry you are, but it should feed around 4 people.
Woxihuan82 says
I like tart kimchi's taste, so I won't put miso. Thank you for your recipe.Â
Bhei_cuteangel says
I love your recipes! ...... so very deliciousÂ
M Radecki says
Fantastic!!!
pick says
i've made this about 3-4 times now, and it's always yummy! sometimes i throw in half water half chicken stock for a bit more flavor. as long as you follow most of the basic ingredients in this recipe, you can mix it up a dozen different ways and it tastes great each time. fun recipe! 🙂
kim Min Ki says
do we have to add the pork can i use beef instead
hector says
Only one place in my county serves this and it is watery, bland, and less spicy than a cucumber. Thank you for this fantastic recipe!
Helen says
i make a version of this with vegetables and no meat and it tastes great. saute onions and garlic, then add kimchi and saute. then add veg stock or water. to that, add vegetables of your choice.. i like it with enoki mushrooms and zucchini, but you can use other veg from your fridge. mushrooms are always great to add depth. let boil till vegetables are as cooked as you like them. then add soft tofu for about a minute. turn off heat and miso at the end (i mix miso with some of the soup stock to dissolve before adding to the pot). i taste and add more miso as needed. enjoy!
Helen says
oh, i also add some fermented bean paste (the chinese kind).
KD Smith says
The pork is definitely a distinctive flavor that is difficult to substitute. That said, there would be little harm in experimenting. I would suggest a first try with one-third lamb shank and two-thirds turkey or chicken thighs (skinless but not boneless (for the additional flavor)). Venison would also be an interesting substitute.
Cindy says
My Korean mother is known as the best kimchi maker in our town and I always make this soup with her kimchi after it starts to turn sour in about 3 weeks. She uses pork neck bones which are flavorful and very cheap. I also use dark meat chicken.
Thomas Abraham says
I know this is going to sound like sacrilege to some, but my mom always used beef. Granted we grew up fairly poor, so she just used whatever kind of meat we had around (typically cheaper cuts of beef for things like pot roast). She would just cut a small handful off of what she had. If you do use beef, you want to cook it completely through before adding any liquid so it doesn't make the gross fat foam that happens when you boil raw meat.
H Lena says
I tried this out and its awesome! Used sukiyaki pork (they are super thin and convenient for this recipe) and though I did not add butter, its still better than the normal kimchi soup I get from some restaurants in SG. My mother and sisters are impressed, and I am satisfied. Thanks for the awesome recipe 😀
(the miso replacement is great cos I personally do not fancy korean style bean paste!)
Thomas Abraham says
i like kimchi, gusto wong matutong mg luto ng kimchi soup
Rio says
Thank for the recipe I wanted to aleast make kimchi jigae once since the first time i try it the soup turn out great except i used chicken instead of pork because i'm watching my weight.
Rio says
I did the same
misskit103 says
butter? that sounds disgusting. this is one of the most authentic korean dishes - no butter is necessary or required
misskit103 says
and oh minus miso - that will fight against the rich broth from the kimchi.
Jiajia says
How long did you ferment your kimchi? Is it refrigerated or not ? Thanks
Guest says
How long did you ferment your kimchi for stews?
Marc Matsumoto says
If I make the kimchi I let it ferment for about 3 weeks in the fridge. If it's store bought you have to taste it to figure it out as you don't know when it was made. When it's ready the stem part of the cabbage will go from off white to yellowish and the kimchi will be very tart.
Marc Matsumoto says
If I make the kimchi I let it ferment for about 3 weeks in the fridge. If it's store bought you have to taste it to figure it out as you don't know when it was made. When it's ready the stem part of the cabbage will go from off white to yellowish and the kimchi will be very tart. You can speed the process up by leaving it out at room temperature (will only take a couple of days)
brian lee says
this page is so cool
ιиfιиιту says
Oh, nice.
Thomas Abraham says
Can this altered so that another meat is used instead of pork? I heard about using tuna in some kimchi jigae recipes..have you ever tried that?
Marc Matsumoto says
I've seen people put canned tuna into kimchi jjigae in Korea, but the soup base usually still has pork in it. You could substitute chicken or beef, or if you wanted to make it entirely seafood, you could take a stock from dried anchovies (myeolchi) first.
Thomas Abraham says
sounds good thanks!! Oh also is it possible to request recipes? Have you ever made Kalbi jim ( beef short ribs braised stew)---If you have would you mind sharing it??
Marc Matsumoto says
I'll add it to the list:-)
ehmh says
What a great recipe! I can't believe how easy but ultra-super-tasty it was! I've been craving good Korean food since I returned from Australia, and since local Korean restaurants are just awful- I am sooooo thankful to you for this recipe! Cheers!
Alice says
This is the tastiest kimchee jjigae I've ever tasted! I made it for hubby and he was amazed! (I'm not good at cooking, so I'm grateful that u posted this! Thank you so much! I'm looking forward to trying out your other recipes. Please make youtube videos of your recipes!!!! : )
encee says
I noticed my local Vietnamese supermarket here in London was selling kimchi. I had not even heard of it until recently (it's strangely become fashionable over here all of a sudden) - if you've not had it before, this is a really good introduction. I would possibly use just a little belly pork next time and substitute beef or chicken for the main part. All that fat from the belly does give it a delicious rich, deep flavour but it is a bit much as you finish the bowl. A definite keeper.
kathleenditommaso says
Lovely, but I prepare & eat this alone as hubby has yet to understand the need to eat kimchi. That being said, how does one displace the odor? I only ask because of the groaning I hear after cooking w/it. While I'm 1 to dab a bit behind my ear 'cause I love it so.... I wonder for those not so inclined, is there a method of clearing the air for their benefit? Ya ought to hear the whimpering when I'm simply caramelizing onions &/or garlic....
Marc Matsumoto says
There's not much you can do aside from getting him to eat it:-) On that front, what about the kimchi does he find offensive? Is it the spice? Garlic? Or the fermented taste? If it's the garlic or spice you could make your own kimchi and cut back on either ingredient. If it's the latter, kimchi is actually great unfermented as well, which makes it taste more like a spicy garlicky salad. Here's my recipe for making kimchi https://norecipes.com/recipe/kimchi/
sarah says
Oh man, I just made this last night with your old recipe! Didn't have any gochujang so replaced it with tobanjan, it still turned out tasty. I can imagine this new one is much tastier, so I'll be sure to try it next time. One thing though, the Korean chili flakes you mentioned in the recipe, do you mean gochugaru instead of gochujang?
Marc Matsumoto says
Oops, typo!
kathleenditommaso says
I think it's the fermentation. I haven't (sinful I know), made my own kimchi. Given that unfermented might help to sway him: game on! Many thanks for the suggestion. He also doesn't like garlic. And he's Italian/German to boot. I could roll in garlic, onions & kimchi all day long like a kid at a water slide park!
Vijay - Editor @ NoshOn.It says
Love the idea of adding doengjang. I often add miso to my kimchi jigae to give the broth more body!
Marc Matsumoto says
I actually used to use miso as well, but I decided I like the bolder flavor of doengjang with this. But if you add too much, it ends up overpowering the kimchi, which is why I only use a bit. It adds a subtle fermented nuttiness and lots of umami, but there isn't enough of it to be immediately recognizable.
Joanne says
I've cooked your recipe about 4 times now and everyone i cook it for ABSOLUTELY LOVES IT!
Andrew says
Just wanted to say thanks for the recipe. I've used it for years now, with some variation. My secret is that I use beef stock instead of water, gives the stew some extra depth (but I might recommend reducing the doengjang in this instance). Also instead of butter I whip an egg (or 2, depending on the pot size) into the mix to thicken it up. If you ever try those variations, let me know what you think!
Evelyn says
Tried your recipe today and its absolutely delicious! :)))
Angela says
I am Korean and I think this recipe is great! Some notes I made for myself were to reduce the amount of kimchi juice if using old kimchi (very fermented, very sour kimchi), and adjust the amount of doenjang depending on the variety used (e.g. use less if using strongly flavored doenjang such as the kind my mother gives me 🙂 ). Also country ribs are a great substitute for pork belly, and easily found in U.S. supermarkets.
hotsumi says
Marc I'm clueless on korean spices or container what it looks like, same thing pretty much Chinese recipes, where I live is country side compare to where you live, can you post some pictures, I go to Ktown in Los Angeles a lot, I was lost ended up just buying Kim chee to take home..
Marc Matsumoto says
Hi hotsumi, if you have a smartphone, just do a google images search ( images.google.com) for the ingredients you want to see the next time you're at the store. If you don't just do a google images search on your computer and then print out photos to bring with you next time. I live in Japan, so it's not going to be very helpful for you to see photos of the brands I'm using.
hotsumi says
Marc, Thank you for reply and what you said is a great idea..
Olivia says
Dear Marc, I just tried to cook your recipe... and it's super delicious, My husband loved it, and he just finished a very large bowl of kimchi chigae haha thank youuuu 🙂
KB says
I just made this tonight and it was very delicious! Tasted like a restaurant quality dish, I was very pleased. My family enjoyed this, too. I ended up subbing sake for the soju and red miso for the doejgqjang because I forgot to buy these ingredients. Still came out very good, next time I will try it without subs. Thanks for a great recipe and easy instructions 🙂
Catherine Loa says
This is a great recipe! I had not idea what to make for dinner and stumbled upon your lovely page. I spent some time wandering in a Korean market during my lunch break looking for gochujang and doengjang which were thankfully very easy to find. I doubled the recipe and made a good sized pot. Instructions and recipe were easy to follow and the result were fabulous! Yummy in my tummy. My father was a bit skeptical at first since I am relatively new to the kitchen and the cooking responsibility having been thrust upon me... I am always searching for quick dinners. The Family LOVED it. Easy+quick+tasty. =) Thank you for making my life easier today.
Marc Matsumoto says
Hi Catherine, thanks so much for taking the time to write a comment. I’m so glad to hear you enjoyed it:-) —
Sent from Mailbox
Jannie says
I cook Korean a lot.....Learned this from Korean friends...LOVE THIS FOOD!
Micki says
OK, I need more experience making kimchi. I liked this recipe a lot, but added a little paprika to make it redder. I suspect it didn't change the taste a whole lot. My kimchi was mostly green And since my kimchi was too salty (I'll get better at making that), the stew came out a little too salty. I threw in a potato (that's supposed to help, and maybe did a little). I fished out the potato and ate it separately with a little sesame oil and soy sauce. It was fabulous. I will definitely make this again. But I really don't think 25 minutes is long enough to cook it. I had a cup after half an hour, and the next cup (an hour later) was definitely better.
Chef Frank says
I would like permission to re-post this to my Facebook groups and pages.
Chef Frank Helisek
Carmy Wong says
I made this for the first time using chicken instead (not a pork belly person myself) just recently and it tasted really good. My husband who is most of the time a vegetarian also liked it.
Linda T says
Disclaimer: I am a terrible cook... but this recipe was amazing. My dish turned out delicious. Maybe I am not a terrible cook after all. =) I can't wait to try your other recipes! Thank you Thank you!
Marc Matsumoto says
Hi Linda, I don't believe there is a such thing as a terrible cook. I'm glad to hear this dish worked out for you:-)
Faye says
Hi! Thank you for sharing your recipe I just tried it and it was amazing ^^ I used thicker slices of pork which ended up being quite stiff and hard though. I was wondering if anyone has any tips on how to get them to stay tender? Will simply slicing them thinner help or have I just overcooked them?
Marc Matsumoto says
Hi Faye, did you use pork belly? If so, the stiffness was probably a result of not cooking it long enough. Meat with a lot of fat and connective tissue like pork belly need time for the connective tissues to breakdown, otherwise they will be tough. Cutting it thicker will make it take longer, which is why I recommend slicing it thinly.
woolncathairs says
Could I use slow-cooked BBQ pork in this dish? I do it myself and it melts in your mouth.
Marc Matsumoto says
I woolncathairs, as long as the pork isn't too seasoned, it should work, but it may make your pork kind of dry.
Jon says
Fantastic recipe, I used wild boar meat instead of pork belly and it gives the stew a much more meaty, earthy taste. It needed to cook for about 45 mins to get really tender. I had to cut some corners with the bean paste and used a miso-based broth as replacement but it was great anyway. My last batch of kimchi was also insanely hot so I did not add any gochujang and just a little chili flakes, the heat was plenty enough anyway. Mouth on fire!
Emma says
Just wondering if this dish is spicy and if so what i can do to make it less spicy, i cant really handle things that are too hot/spicy but ive always wanted to try this
Marc Matsumoto says
Hi Emma, if you don't like things spicy then this dish is probably not for you. While the spiciness will depend on the amount of chili pepper you add as well as the spiciness of your kimchi it's obviously going to be a little spicy due to the nature of the soup.
fastu says
Wonderful recipe and pork belly is probably the only protein that I haven't tried in
Kimchi Jjigae. This was the first adult food that I tried as a toddler and I still drool every single time I even see a picture of it...............(sigh) :)))
Julie Clarkson says
Thanks for the recipe! I made it last night and it really reminded us of the kimchi jjigae that we ate on our trip to Korea - spicy and satisfying. I'll definitely make it again 🙂
Garry Perkins says
I also put doenjiang in my Kimchi chigae, but I often rotate meats to what I have lying around. I have used a box of chicken stock when I had no meat (okay), Canadian bacon (awesome), and ground pork (okay). Although I would say that I also like to add more onion (a whole one vs your half), and I add one or two small finely chopped shallots. I add these to almost everything and it always works. Furthermore, if you can get your hands on fancy mushrooms (morels, chanterelles), they are awesome in this (or anything else). I will also do oyster mushrooms or shiitake caps if I have them on hand, and I always do. But if you are the type to hunt for morels in the local forest preserve, this is a great place to throw a few in.
Jeff Howe says
This sounds delicious - going to make this tonight.
Rita Chen says
WOW
Nia says
I'm eating this as I write. Superb recipe! Doenjang definitely made a world of difference too
Debra says
Made it several times already added more chilli flakes
Omer M-Jung says
My husband said it was *almost* as good as his grandmother's- now that is high praise!
Marc Matsumoto says
Hi Omer, wow that is high praise, thanks for sharing!
taylor savusa says
Finally made it and love it
debra verdadero says
Made it lastnite and was awesome, I added more hot chilie sauce I like it hot/spicey ?
Marc Matsumoto says
Hi Debra, I'm so glad to hear you enjoyed this! Yes, this is great when really spicy, but everyone has a different heat tolerance so I'm glad to hear you were able to adjust to your liking.
Sam says
Been making your Kimchee Jigae for many years, it’s one of our favorite soups, especially during our Ohio winters. In a pinch I have used meaty bacon instead of pork belly🤫and it still turned out great. Thanks for your detailed recipe.
Marc Matsumoto says
Hi Sam, I'm glad to hear you've been enjoying this! Thanks for stopping by let me know. I've seen Korean friends making this with SPAM so I think bacon is allowed😉
Cinzia says
I can't count how many times I made this soup with this recipe: it's always so tasty and better than most of the restaurants I tried it at! Thanks Marc for sharing 🙂
Marc Matsumoto says
Hi Cinzia, I'm so glad to hear you've been enjoying this! Thanks for dropping by to let me know. This is one of my personal favorites! Hope you had a good weekend!
auntysam says
Is this the same recipe from about 5 years ago? The ingredients sort of look the same except for the soju. I noticed there are a few adjustments to the ingredients and directions, but for the most part, it's the same. If this is, it's delicious!
Marc Matsumoto says
Thanks1 Auntysam! I did update this recipe slightly in 2014 from an earlier version. The changes were improvements I'd made to the recipe over the years. It has not changed since then and is still how I make this dish today.