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.
- 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)
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 (1/2 small sliced thin)
-
200
grams
kimchi (~1 cup tightly packed)
Soup
-
1/2
kimchi juice (squeezed from kimchi)
-
1 1/2
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
Steps
-
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.
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.
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!
I had to change the shopping list for tomorrow but I can’t pass this up! Looks too good!
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.
The addition of miso and butter is quite interesting. I’ll have to try this version. Thanks for sharing!
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.
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
This looks absolutely wonderful Marc…I love spicy dishes! Such a winter warmer.
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!
It’s just starting to get cold in Tokyo and this looks like the perfect remedy!
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) =)
P.S – This looks amazing!!
I involuntary yelped “oh yum” when I saw this. I love kimchee chigae. This looks fantastic.
This looks delicious! I would love some right now and I love your tips on the miso and butter.
Oh my! This sounds delicious & easy to make. Can’t wait to try it. Thank you!
I usually replace 2C of water with 2C of Chamisul Soju. Gives the dish more sweetness and a rather earthy flavor.
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
My favorite soup in the WHOLE WORLD! Thank you 🙂 We’re making some kimchee this week, so it will be ready in a month 😀
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!!
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.
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
I LOVE LOVE LOVE your photographs!!The soup looks delish!
Kimchi Jigae always rock mah world! NICE!
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!
This look absolutely tasty!! gloria
This was one of my favorite things to eat when I lived in Korea. So perfect for a cold day!
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!
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
I’ve been looking for a good recipe for this dish for a while…will definitely try this. Thanks for sharing…it looks gorgeous!
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!
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.
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
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… Read more »
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… Read more »
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.
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
Kimchi jigae is so good! I have some kimchi fermenting in the fridge right now.
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.
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.
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
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 🙂
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! 😉
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
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
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)
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!
You could use denjang or miso but its not original kimchi chigae at all.
Cause we have separate “Den jang Chigae ” too..
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 🙂
Where would you recommend buying good kimchee in NYC (or, should I say, where in ktown)?
Where would you recommend buying good kimchee in NYC (or, should I say, where in ktown)?’, ‘0