🍲 Kimchi Jjigae with well-fermented kimchi and pork — an easy one-pot stew

Pork kimchi jjigae in a black pot, with kimchi and tofu visible and rice and kimchi set behind it.

Some evenings a single stew on the table makes rice easier to finish. Kimchi jjigae is a Korean home stew: well-fermented napa cabbage kimchi and pork are sautéed in one pot, then water is added and it is simmered.

Render fat from the pork first and sauté the kimchi in that fat so the sharp sourness eases a little. If you start everything in water, the kimchi stays raw-tasting and the broth turns thin.

Well-fermented kimchi builds the broth

200g napa cabbage kimchi works better when it is well fermented. This stew does not use a separate stock. The liquid the kimchi gives off as it sautés, plus 500ml water, is the broth.

If the kimchi is still young, sauté it a little longer and wait until it wilts before you add water. If it is very sour, about 2ml sugar (1/3 tsp) in the sauté step keeps the acetic bite from jumping out.

The pork gives up its fat first

Sauté 120g pork belly or pork neck first until fat renders. The kimchi needs that fat so it turns translucent and the broth does not look watery.

Cut the pork into bite-size pieces. Large chunks brown on the outside and stay pink inside, so spread the pieces out as they cook.

⏱ At a glance

  • Servings: well-fermented napa cabbage kimchi 200g, pork 120g, water 500ml. One pot, about 2 servings with rice
  • Cook time: check doneness from about 10 minutes after you add the water
  • Extra prep: cut the kimchi, cut the pork, cut the tofu
  • Difficulty: easy
  • Tools: pot, knife, cutting board
  • Flavor: sourness from well-fermented kimchi mixed with pork fat in one broth. The tofu only needs to be hot and soaked with broth

🛒 Ingredients

Stew

  • Napa cabbage kimchi: 200g. Well fermented. Cut into bite-size pieces
  • Pork: 120g. Belly or neck. Cut into bite-size pieces
  • Tofu: 100g. Cut into thick pieces
  • Water: 500ml

Seasoning

  • Gochugaru (Korean red pepper flakes): 15ml (1 Tbsp). Look for it at a Korean or Asian grocery or online. Do not swap in other chili powders
  • Minced garlic: 7.5ml (0.5 Tbsp)
  • Korean salted shrimp (saeujeot): 5ml (1 tsp). Look for it at a Korean or Asian grocery or online. If you cannot find it, finish with 2.5ml (1/2 tsp) fish sauce instead
  • Sugar: about 2ml (1/3 tsp). Only if the kimchi is very sour

👩‍🍳 How to make kimchi jjigae

1. Sauté the pork until fat renders

Put 120g pork in the pot and sauté over medium heat. Watch until the pink on the surface is gone and fat starts to show. Do not add the kimchi just because a clock ran out.

2. Sauté the kimchi

Add 200g well-fermented napa cabbage kimchi and sauté until the kimchi turns translucent. If it is very sour, add about 2ml sugar (1/3 tsp) in this step.

3. Add water and simmer

Pour in 500ml water and bring it to a boil over high heat. When it boils, turn the heat down to medium-low and add 15ml gochugaru, 7.5ml minced garlic, and 100g tofu.

4. Check doneness and season

Start checking from about 10 minutes after you add the water. The kimchi should be wilted, the pork should have no pink inside, and the tofu should be hot through. Finish with 5ml saeujeot, or 2.5ml fish sauce if you have no saeujeot, and turn off the heat.

💡 Ajumma's Tips

When the kimchi is overly sour, do not thin it with extra water first. Put about 2ml sugar (1/3 tsp) in during the sauté. Add water after the sourness has settled, or the broth turns thin.

Pork belly and pork neck

120g pork belly renders more fat. 120g pork neck renders less and tastes more of lean meat. The weight is the same.

If you switch to neck, do not cook it the same way as belly. Neck has less fat, so the kimchi scorches more easily. Watch the pot more often while it sautés.

A stew to serve with rice

200g cooked rice (about one bowl) is enough. The broth is already seasoned with kimchi and saeujeot or fish sauce, so a few side dishes are enough.

Use this amount when you only want one pot on the stove for dinner.

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