Kimchi stew, also known as Kimchi Jjigae, is one of my favorite Korean comfort foods. It’s a simple dish, but made best at home! The flavor is rich and nourishing.

Kimchi is often considered a “beauty food” because it’s packed with fermented probiotics and antioxidants that support gut and skin health. Fermented foods like kimchi contain beneficial bacteria that help support digestion and overall wellness, which is why they’re a staple in many Korean meals.

Even though this dish is often a side dish at restaurants, I honestly think the best versions are always homemade. When you order it out, it can sometimes end up overly salty so I love making it myself!

Kimchi Stew (Kimchi Jjigae)

Korean kimchi stew (Kimchi Jjigae) is a comforting Korean soup made with fermented kimchi, choice of protein, tofu, and spices simmered in a rich broth. This classic Korean dish is bold, savory, and packed with probiotics and flavor.

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Prep Time 10

Cook Time 45

Total Time 55

Course Soup

Cuisine Korean

Servings people

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Ingredients

½ onion, sliced
4 cloves garlic, minced
2 cups fermented kimchi, chopped
½ lb stew meat, beef or pork cut in ½”-1” pieces
1.5 cups beef broth
100 mL kimchi juice
1 Tbsp sugar
1 Tbsp gochugaru, Korean red pepper flakes
2 Tbsp gochujang, Korean red pepper paste
1 Tbsp anchovy stock powder, or use 1 broth packet
1 Tbsp fish sauce
Firm tofu, sliced
Enoki mushrooms

Garnish

Green onion, chopped
1 tsp sesame oil

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Instructions
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In a large pot over medium heat, add the chopped onion, garlic, and kimchi. Sauté for about 2 minutes until fragrant. Add the meat and cook for 4–5 minutes, stirring occasionally until lightly browned.
½ onion, 4 cloves garlic, 2 cups fermented kimchi, ½ lb stew meat
Pour in the beef broth and ½ cup water, then add the kimchi juice.
1.5 cups beef broth, 100 mL kimchi juice
Stir in the sugar, gochugaru, gochujang, and anchovy stock, mixing well to combine.
1 Tbsp sugar, 1 Tbsp gochugaru, 2 Tbsp gochujang, 1 Tbsp anchovy stock powder
Increase the heat to bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 30 minutes.
After 30 minutes, uncover the pot and stir in the fish sauce. Place the tofu and mushrooms on top of the stew, gently resting them onto the broth.
1 Tbsp fish sauce, Firm tofu, Enoki mushrooms
Cover the pot again and allow the stew to simmer for another 10 minutes.
Garnish with green onions and a drizzle of sesame oil, then serve hot.
Green onion, 1 tsp sesame oil

Keyword Beef, Pork, Tofu

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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