Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Start Here
  • Recipes
  • Ingredients
  • About
subscribe
search icon
Homepage link
  • Start Here
  • Recipes
  • Ingredients
  • About
×
Home ► Recipes ► Korean

Kimchi Jjigae

Updated: 10.18.23 | Marc Matsumoto | 189 Comments

5 from 2 votes
Kimchi Jjigae (김치 찌개) is a spicy Korean stew made with fermented kimchi, pork belly and tofu. Learn the secrets for the best Kimchi Jjigae with this recipe.
Recipe

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

  • Doenjang Jjigae
  • Kkaennip Kimchi

📖 Recipe

Kimchi Jjigae

5 from 2 votes
Print Pin
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Yield 2 people

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.
Recipes in your inboxDon't miss out SIGN UP!

Comments

    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. auntysam says

    November 19, 2021 at 6:55 am

    5 stars
    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!

    Reply
    • Marc Matsumoto says

      November 19, 2021 at 9:06 am

      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.

      Reply
  2. Cinzia says

    June 01, 2020 at 10:18 am

    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 🙂

    Reply
    • Marc Matsumoto says

      June 01, 2020 at 2:47 pm

      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!

      Reply
  3. Sam says

    February 19, 2020 at 7:40 am

    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.

    Reply
    • Marc Matsumoto says

      February 19, 2020 at 10:46 am

      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😉

      Reply
  4. Marc Matsumoto says

    October 03, 2016 at 12:37 pm

    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.

    Reply
  5. debra verdadero says

    October 01, 2016 at 6:08 pm

    Made it lastnite and was awesome, I added more hot chilie sauce I like it hot/spicey ?

    Reply
  6. taylor savusa says

    September 30, 2016 at 11:03 am

    Finally made it and love it

    Reply
  7. Marc Matsumoto says

    April 18, 2016 at 1:20 pm

    Hi Omer, wow that is high praise, thanks for sharing!

    Reply
  8. Omer M-Jung says

    April 17, 2016 at 8:10 pm

    My husband said it was *almost* as good as his grandmother's- now that is high praise!

    Reply
  9. Debra says

    March 24, 2016 at 8:55 pm

    Made it several times already added more chilli flakes

    Reply
  10. Nia says

    February 10, 2016 at 11:28 am

    I'm eating this as I write. Superb recipe! Doenjang definitely made a world of difference too

    Reply
  11. Rita Chen says

    February 03, 2016 at 10:17 pm

    WOW

    Reply
  12. Jeff Howe says

    December 22, 2015 at 5:42 pm

    This sounds delicious - going to make this tonight.

    Reply
  13. Garry Perkins says

    November 01, 2015 at 7:56 pm

    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.

    Reply
  14. Julie Clarkson says

    June 21, 2015 at 6:54 am

    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 🙂

    Reply
  15. fastu says

    April 24, 2015 at 5:19 pm

    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) :)))

    Reply
  16. Marc Matsumoto says

    April 18, 2015 at 2:15 pm

    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.

    Reply
  17. Emma says

    April 17, 2015 at 12:16 pm

    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

    Reply
  18. Jon says

    March 16, 2015 at 2:40 pm

    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!

    Reply
  19. Marc Matsumoto says

    March 04, 2015 at 1:23 pm

    I woolncathairs, as long as the pork isn't too seasoned, it should work, but it may make your pork kind of dry.

    Reply
  20. woolncathairs says

    March 02, 2015 at 10:12 pm

    Could I use slow-cooked BBQ pork in this dish? I do it myself and it melts in your mouth.

    Reply
  21. Marc Matsumoto says

    February 15, 2015 at 7:12 am

    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.

    Reply
  22. Faye says

    February 13, 2015 at 3:10 pm

    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?

    Reply
  23. Marc Matsumoto says

    February 06, 2015 at 12:30 am

    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:-)

    Reply
  24. Linda T says

    February 06, 2015 at 12:02 am

    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!

    Reply
  25. Carmy Wong says

    January 25, 2015 at 8:40 am

    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.

    Reply
  26. Chef Frank says

    January 03, 2015 at 12:03 am

    I would like permission to re-post this to my Facebook groups and pages.
    Chef Frank Helisek

    Reply
  27. Micki says

    September 23, 2014 at 12:04 am

    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.

    Reply
  28. Jannie says

    September 14, 2014 at 6:42 pm

    I cook Korean a lot.....Learned this from Korean friends...LOVE THIS FOOD!

    Reply
  29. Marc Matsumoto says

    September 11, 2014 at 6:54 am

    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

    Reply
  30. Catherine Loa says

    September 11, 2014 at 1:03 am

    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.

    Reply
  31. KB says

    August 09, 2014 at 2:13 am

    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 🙂

    Reply
  32. Olivia says

    June 03, 2014 at 2:19 pm

    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 🙂

    Reply
  33. hotsumi says

    June 03, 2014 at 5:32 am

    Marc, Thank you for reply and what you said is a great idea..

    Reply
  34. Marc Matsumoto says

    June 03, 2014 at 4:40 am

    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.

    Reply
  35. hotsumi says

    June 02, 2014 at 4:55 pm

    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..

    Reply
  36. Angela says

    May 30, 2014 at 11:50 pm

    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.

    Reply
  37. Evelyn says

    April 29, 2014 at 2:59 pm

    Tried your recipe today and its absolutely delicious! :)))

    Reply
  38. Andrew says

    April 01, 2014 at 4:28 pm

    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!

    Reply
  39. Joanne says

    March 30, 2014 at 11:02 am

    I've cooked your recipe about 4 times now and everyone i cook it for ABSOLUTELY LOVES IT!

    Reply
  40. Marc Matsumoto says

    March 18, 2014 at 1:29 am

    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.

    Reply
  41. Vijay - Editor @ NoshOn.It says

    March 17, 2014 at 7:43 pm

    Love the idea of adding doengjang. I often add miso to my kimchi jigae to give the broth more body!

    Reply
  42. kathleenditommaso says

    March 17, 2014 at 3:36 am

    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!

    Reply
  43. Marc Matsumoto says

    March 16, 2014 at 2:17 pm

    Oops, typo!

    Reply
  44. sarah says

    March 16, 2014 at 1:23 pm

    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?

    Reply
  45. Marc Matsumoto says

    March 16, 2014 at 4:54 am

    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/

    Reply
  46. kathleenditommaso says

    March 16, 2014 at 4:00 am

    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....

    Reply
  47. encee says

    February 18, 2014 at 7:58 pm

    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.

    Reply
  48. Alice says

    January 28, 2014 at 9:36 pm

    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!!!! : )

    Reply
  49. ehmh says

    November 13, 2013 at 5:22 am

    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!

    Reply
  50. Marc Matsumoto says

    February 21, 2013 at 11:09 am

    I'll add it to the list:-)

    Reply
  51. Thomas Abraham says

    February 21, 2013 at 8:56 am

    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??

    Reply
  52. Marc Matsumoto says

    February 20, 2013 at 8:28 am

    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.

    Reply
  53. Thomas Abraham says

    February 20, 2013 at 5:23 am

    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?

    Reply
  54. ιиfιиιту says

    February 15, 2013 at 12:41 pm

    Oh, nice.

    Reply
  55. brian lee says

    February 03, 2013 at 10:04 pm

    this page is so cool

    Reply
  56. Marc Matsumoto says

    February 03, 2013 at 1:07 am

    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)

    Reply
  57. Marc Matsumoto says

    February 03, 2013 at 1:06 am

    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.

    Reply
  58. Guest says

    February 03, 2013 at 12:03 am

    How long did you ferment your kimchi for stews?

    Reply
  59. Jiajia says

    February 02, 2013 at 11:42 pm

    How long did you ferment your kimchi? Is it refrigerated or not ? Thanks

    Reply
  60. misskit103 says

    January 29, 2013 at 8:12 pm

    and oh minus miso - that will fight against the rich broth from the kimchi.

    Reply
  61. misskit103 says

    January 29, 2013 at 8:11 pm

    butter? that sounds disgusting. this is one of the most authentic korean dishes - no butter is necessary or required

    Reply
  62. Rio says

    January 25, 2013 at 2:10 am

    I did the same

    Reply
  63. Rio says

    January 25, 2013 at 2:04 am

    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.

    Reply
  64. Thomas Abraham says

    January 04, 2013 at 10:18 am

    i like kimchi, gusto wong matutong mg luto ng kimchi soup

    Reply
  65. H Lena says

    December 01, 2012 at 5:04 pm

    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!)

    Reply
  66. Thomas Abraham says

    November 01, 2012 at 5:55 pm

    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.

    Reply
  67. Cindy says

    October 28, 2012 at 2:26 am

    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.

    Reply
  68. KD Smith says

    October 27, 2012 at 6:28 am

    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.

    Reply
  69. Helen says

    September 21, 2012 at 3:04 am

    oh, i also add some fermented bean paste (the chinese kind).

    Reply
  70. Helen says

    September 21, 2012 at 3:00 am

    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!

    Reply
  71. hector says

    September 18, 2012 at 5:37 am

    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!

    Reply
  72. kim Min Ki says

    July 03, 2012 at 6:20 am

    do we have to add the pork can i use beef instead

    Reply
  73. pick says

    June 19, 2012 at 7:52 pm

    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! 🙂

    Reply
  74. M Radecki says

    June 04, 2012 at 4:17 pm

    Fantastic!!!

    Reply
  75. Bhei_cuteangel says

    June 04, 2012 at 7:37 am

    I love your recipes! ...... so very delicious 

    Reply
  76. Woxihuan82 says

    May 18, 2012 at 12:24 am

    I like tart kimchi's taste, so I won't put miso. Thank you for your recipe. 

    Reply
  77. Marc Matsumoto says

    May 14, 2012 at 5:55 am

    It depends on how hungry you are, but it should feed around 4 people.

    Reply
  78. Bobguy111 says

    May 14, 2012 at 12:34 am

    How many servings does this make?

    Reply
  79. Marc Matsumoto says

    May 10, 2012 at 3:18 am

    It adds richness and body to the soup.

    Reply
  80. Gyoolnara says

    May 10, 2012 at 2:54 am

    I don't understand why you put butter in the soup. 

    Reply
  81. Marc Matsumoto says

    March 27, 2012 at 2:02 pm

    Yep just grate it and add about a teaspoon.

    Reply
  82. Yze29 says

    March 26, 2012 at 10:15 am

    if i dont have dried ginger , can i use fresh instead?

    Reply
  83. Marc Matsumoto says

    March 20, 2012 at 2:57 am

    It's not going to taste the same, but you can certainly try it and see if it works for you.

    Reply
  84. eun mi says

    March 20, 2012 at 12:39 am

    what if you you don't want to use garlic cloves can you us garlic powder?!  

    Reply
  85. Stephanie from NY says

    March 09, 2012 at 1:00 am

    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!

    Reply
  86. Ghenry232 says

    March 06, 2012 at 12:25 am

    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.

    Reply
  87. James hawkins says

    January 29, 2012 at 6:58 pm

    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.

    Reply
  88. Maryjane0307 says

    January 09, 2012 at 10:53 pm

    I like to use a leaner pork and i also add bean sprouts. delicious! 

    Reply
  89. Robertcarr says

    December 23, 2011 at 12:58 am

    cow's belly or honeycomb tripe

    Reply
  90. Tdmcz28 says

    December 03, 2011 at 12:13 am

    Yum yum...making mine right now....

    Reply
  91. Yeni Kim says

    October 18, 2011 at 5:01 am

    맛있겠다 ~ 주세요

    Reply
  92. Yooniecorn says

    October 08, 2011 at 3:13 pm

    I wan't some now. so hungry.... -___-

    Reply
  93. Lina Kim ♥ says

    September 21, 2011 at 2:11 pm

    aah this is my favorite jigae! I'm eating it right now ^^

    Reply
  94. Marc Matsumoto says

    September 06, 2011 at 1:01 am

    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.

    Reply
  95. Marshall Rogers-Martínez says

    September 05, 2011 at 4:50 pm

    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?

    Reply
  96. Thomas Abraham says

    August 29, 2011 at 8:32 am

    Thank you for posting this recipe!  I have a much simpler version, but this is so much better.  I must try your "butter tip" next time!

    Reply
  97. Taylor says

    August 02, 2011 at 9:15 pm

    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.

    Reply
  98. Marc Matsumoto says

    July 10, 2011 at 12:32 am

    The taste would be different, but you could substitute beef .

    Reply
  99. Marissa says

    July 09, 2011 at 5:47 pm

    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?

    Reply
  100. koala70 says

    June 29, 2011 at 2:18 am

    I am a Korean and have cooked this dish countless times, but add butter?  I can't wait to try!
    Will let you know how it turn out and what family and friends say 🙂

    Reply
  101. karas says

    June 23, 2011 at 2:26 am

    I don't think this is very authentic. Sounds nothing like what my mommy makes.

    Reply
  102. Cryochic says

    May 19, 2011 at 3:39 pm

    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 !!!

    Reply
  103. gettingaheadache says

    May 19, 2011 at 1:14 am

     Please change the typeface to something readable. Gill Sans Ultra Condensed was not meant to be a text faces.

    Reply
  104. alice says

    May 15, 2011 at 11:48 pm

     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!

    Reply
  105. Glen says

    May 13, 2011 at 2:17 am

    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.

    Reply
  106. SJP says

    March 23, 2011 at 7:02 pm

    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...

    Reply
  107. Aubrey says

    March 09, 2011 at 7:56 am

    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. =)

    Reply
  108. Lydia says

    January 15, 2011 at 3:14 am

    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.

    Reply
  109. Marc Matsumoto says

    January 10, 2011 at 9:04 am

    It should feed 3 comfortably or 4 if you're serving it with other things.

    Reply
  110. Abc says

    January 08, 2011 at 10:03 am

    Cheers, gonna surprise the Korean wife when she gets home from work tomight

    Reply
  111. louise says

    October 29, 2010 at 9:55 pm

    I'm making this right now and it smells SOOO good! Om Nom Nom.

    Reply
  112. Julia says

    September 26, 2010 at 7:53 pm

    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.

    Reply
  113. Cfruga says

    September 06, 2010 at 9:25 pm

    Had some left over taejigogi and used it instead of the pork belly. This recipe worked really well!

    Reply
  114. Clifford says

    August 24, 2010 at 10:32 pm

    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!

    Reply
  115. Jeanny says

    August 12, 2010 at 7:46 pm

    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.

    Reply
  116. Krystle says

    August 11, 2010 at 6:30 am

    I am asian and quarter karian and i love kemchi jagae

    Reply
  117. sabeena ibrahim says

    August 09, 2010 at 9:16 pm

    Awesome, thanks for the reply! (:

    Reply
  118. Marc Matsumoto says

    August 09, 2010 at 5:30 pm

    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.

    Reply
  119. sabeena ibrahim says

    August 09, 2010 at 10:52 am

    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?

    Reply
  120. Marc Matsumoto says

    August 07, 2010 at 12:05 am

    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.

    Reply
  121. Asiangurlo95 says

    August 06, 2010 at 11:54 pm

    do u know where they sell pickled cabbage/kimchi in the U.S.?

    Reply
  122. Marc Matsumoto says

    July 28, 2010 at 9:14 am

    Nope, not necessary, but it will effect the flavor if you leave it out.

    Reply
  123. Carolyn says

    July 28, 2010 at 8:29 am

    Is it necessary to put cooking wine??

    Reply
  124. Marc Matsumoto says

    July 02, 2010 at 8:37 pm

    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.

    Reply
  125. Anonymous says

    July 02, 2010 at 7:29 pm

    Is it essential for the recipe to be cooked in a small laquered cast iron pot, or is it alright to use any pot?

    Reply
  126. preppygal says

    April 01, 2010 at 6:20 am

    shocking results yet amazing! i *SARANG* it! ^-^;;

    Reply
  127. yulee says

    March 04, 2010 at 1:33 am

    "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

    Reply
  128. Kimchi king says

    February 28, 2010 at 9:13 am

    Butter in a kimchi gigae? Noooooo!!

    Reply
  129. M Good says

    February 10, 2010 at 10:22 am

    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!

    Reply
  130. Marc Matsumoto says

    February 01, 2010 at 7:45 pm

    That should work just as well:-)

    Reply
  131. Elle says

    February 01, 2010 at 6:25 pm

    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!

    Reply
  132. Amy (Minimally Invasive) says

    January 27, 2010 at 1:42 pm

    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!

    Reply
  133. Su says

    January 21, 2010 at 9:19 pm

    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!

    Reply
  134. khowser says

    December 17, 2009 at 9:55 pm

    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.

    Reply
  135. Marc Matsumoto says

    December 17, 2009 at 3:30 am

    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

    Reply
  136. Marc Matsumoto says

    December 17, 2009 at 3:30 am

    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.

    Reply
  137. zested says

    December 17, 2009 at 2:39 am

    Where would you recommend buying good kimchee in NYC (or, should I say, where in ktown)?', '0

    Reply
  138. zested says

    December 17, 2009 at 2:39 am

    Where would you recommend buying good kimchee in NYC (or, should I say, where in ktown)?

    Reply
  139. Joy says

    December 08, 2009 at 4:19 am

    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 🙂

    Reply
  140. YuJin says

    December 07, 2009 at 12:18 am

    You could use denjang or miso but its not original kimchi chigae at all.
    Cause we have separate "Den jang Chigae " too..

    Reply
  141. Jeff says

    December 06, 2009 at 10:20 pm

    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!

    Reply
  142. Shoshanna says

    November 29, 2009 at 7:46 pm

    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)

    Reply
  143. Lori Lynn says

    November 29, 2009 at 2:10 am

    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

    Reply
  144. Lori Lynn says

    November 29, 2009 at 2:10 am

    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

    Reply
  145. Carolyn Jung says

    November 28, 2009 at 4:22 am

    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! 😉

    Reply
  146. manggy says

    November 28, 2009 at 1:13 am

    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 🙂

    Reply
  147. Bora says

    November 25, 2009 at 8:46 pm

    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

    Reply
  148. Bora says

    November 25, 2009 at 8:46 pm

    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.

    Reply
  149. Claudia says

    November 25, 2009 at 2:07 am

    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.

    Reply
  150. Kevin (Closet Cooking) says

    November 24, 2009 at 11:58 am

    Kimchi jigae is so good! I have some kimchi fermenting in the fridge right now.

    Reply
  151. Laura [What I Like says

    November 24, 2009 at 2:55 am

    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

    Reply
  152. Laura [What I Like says

    November 24, 2009 at 2:55 am

    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.

    Reply
  153. octopod says

    November 23, 2009 at 4:04 pm

    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.

    Reply
  154. octopod says

    November 23, 2009 at 4:04 pm

    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.

    Reply
  155. katiek says

    November 23, 2009 at 2:25 am

    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

    Reply
  156. katiek says

    November 23, 2009 at 2:25 am

    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.

    Reply
  157. We Are Never Full says

    November 23, 2009 at 1:17 am

    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!

    Reply
  158. ATigerintheKitchen says

    November 22, 2009 at 9:28 pm

    I've been looking for a good recipe for this dish for a while...will definitely try this. Thanks for sharing...it looks gorgeous!

    Reply
  159. sk says

    November 22, 2009 at 9:53 am

    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

    Reply
  160. sk says

    November 22, 2009 at 9:53 am

    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!

    Reply
  161. Cate says

    November 22, 2009 at 1:34 am

    This was one of my favorite things to eat when I lived in Korea. So perfect for a cold day!

    Reply
  162. canelakitchengloria says

    November 20, 2009 at 2:17 pm

    This look absolutely tasty!! gloria

    Reply
  163. Tartlette says

    November 20, 2009 at 4:26 am

    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!

    Reply
  164. alecho says

    November 20, 2009 at 3:30 am

    Kimchi Jigae always rock mah world! NICE!

    Reply
  165. Figtreeapps says

    November 20, 2009 at 12:35 am

    I LOVE LOVE LOVE your photographs!!The soup looks delish!

    Reply
  166. diva says

    November 19, 2009 at 9:58 pm

    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

    Reply
  167. diva says

    November 19, 2009 at 9:58 pm

    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.

    Reply
  168. Kris says

    November 19, 2009 at 8:39 pm

    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!!

    Reply
  169. Rose says

    November 19, 2009 at 6:13 pm

    My favorite soup in the WHOLE WORLD! Thank you 🙂 We're making some kimchee this week, so it will be ready in a month 😀

    Reply
  170. jessica says

    November 19, 2009 at 5:58 pm

    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

    Reply
  171. LySINe says

    November 19, 2009 at 5:28 pm

    I usually replace 2C of water with 2C of Chamisul Soju. Gives the dish more sweetness and a rather earthy flavor.

    Reply
  172. unja says

    November 19, 2009 at 4:15 pm

    Oh my! This sounds delicious & easy to make. Can't wait to try it. Thank you!

    Reply
  173. graceniwa says

    November 19, 2009 at 4:11 pm

    This looks delicious! I would love some right now and I love your tips on the miso and butter.

    Reply
  174. Foodie in Denial says

    November 19, 2009 at 3:59 pm

    I involuntary yelped "oh yum" when I saw this. I love kimchee chigae. This looks fantastic.

    Reply
  175. Ambitious says

    November 19, 2009 at 1:30 pm

    P.S - This looks amazing!!

    Reply
  176. Ambitious says

    November 19, 2009 at 1:30 pm

    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) =)

    Reply
  177. Peter says

    November 19, 2009 at 12:40 pm

    It's just starting to get cold in Tokyo and this looks like the perfect remedy!

    Reply
  178. Daily Spud says

    November 19, 2009 at 11:47 am

    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!

    Reply
  179. Peter G says

    November 19, 2009 at 8:55 am

    This looks absolutely wonderful Marc...I love spicy dishes! Such a winter warmer.

    Reply
  180. Enjeong says

    November 19, 2009 at 7:48 am

    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

    Reply
  181. Enjeong says

    November 19, 2009 at 7:48 am

    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.

    Reply
  182. Christine says

    November 19, 2009 at 7:05 am

    The addition of miso and butter is quite interesting. I'll have to try this version. Thanks for sharing!

    Reply
  183. Jan says

    November 19, 2009 at 6:42 am

    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.

    Reply
  184. Tartlette says

    November 19, 2009 at 6:07 am

    I had to change the shopping list for tomorrow but I can't pass this up! Looks too good!

    Reply
  185. chef E says

    November 19, 2009 at 5:12 am

    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!

    Reply
  186. alice says

    November 19, 2009 at 3:49 am

    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.

    Reply
Marc Matsumoto

Welcome!

I’m Marc Matsumoto, a former chef raising a family in Tokyo, Japan. I believe anyone can become a great cook with the right ingredients and a few techniques, so I created No Recipes to help you unlock your culinary potential!

Start Here

Check out my member site for access to my secret stash of easy original recipes that I cook for my family!

Take a Peak →

Trending Recipes

  • A plate of homemade Japanese yakisoba (stir-fried ramen noodles) with pork cabbage, onions and benishoga (red pickled ginger).
    Yakisoba
  • Closeup of a plate of homemade California rolls filled with crab, avocado and cucumber wrapped in tangy sushi rice and nori.
    California Roll
  • Black Pepper Beef is a classic Chinese stir-fry made with beef, onions, and peppers.
    Black Pepper Beef
  • With spaghetti and spicy cod roe in a creamy sauce, this Mentaiko Pasta is a classic Japanese-Italian mashup that's as easy to make as it is delicous.
    Creamy Mentaiko Pasta
  • Salmon Onigiri split in half showing tender salted salmon flakes wrapped in a fluffy layer of Japanese short grain rice.
    Salmon Onigiri
  • Easy onigiri rice ball recipe stuffed with a delicious mix of canned tuna, mayonnaise and soy sauce.
    Tuna Mayo Onigiri

Trending Categories

  • Easy Japanese Recipes
  • Ramen
  • Summer
  • Japanese (Modern)
  • Japanese (Traditional)
  • Japanese (Chinese)

Footer

About

  • About
  • Help Me
  • Hire Me
  • Photography
  • FAQs

Connect

  • Email Updates
  • Contact

Legal

  • Privacy Policy
  • Cookie Policy

Copyright © 2024 Marc Matsumoto. All rights reserved

  • Facebook
  • X
  • Pinterest
  • Email
  • Reddit
  • Flipboard

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.