Kimchi Jjigae Recipe

Kimchi jjigae is a staple Korean stew that is known for its spicy and sour taste. Made with kimchi, pork belly, tofu, and a variety of vegetables, this hearty dish is a comforting meal that will warm your soul. The combination of spicy and sour flavors from the kimchi and the savory pork belly creates a perfect balance that will leave your taste buds satisfied. This dish is perfect for those who are looking for a bold and flavorful meal that is easy to make.


  • 1 cup of kimchi
  • 4 ounces of pork belly
  • 1/2 cup of diced onion
  • 1/2 cup of diced zucchini
  • 1/2 cup of diced tofu
  • 2 cloves of minced garlic
  • 2 cups of water
  • 1 tablespoon of gochugaru (Korean red pepper flakes)
  • 1 tablespoon of gochujang (Korean chili paste)
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sugar
  • Salt and pepper to taste


  1. Cut the pork belly into bite-sized pieces and season with salt and pepper.
  2. In a pot, add the pork belly and cook over medium heat until it’s browned and crispy.
  3. Add the diced onion, zucchini, and minced garlic to the pot and sauté until the vegetables are soft and fragrant.
  4. Add the kimchi to the pot and stir to combine with the vegetables.
  5. Add the water, gochugaru, gochujang, soy sauce, and sugar to the pot and stir until everything is well combined.
  6. Bring the stew to a boil, reduce the heat to low, and let it simmer for 15-20 minutes.
  7. Add the diced tofu to the pot and let it cook for an additional 5-10 minutes.
  8. Serve the kimchi jjigae hot with a bowl of rice.

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