Easy Kimchi Jjigae Recipe For Beginners

I still remember the first time I made kimchi jjigae in my own kitchen. The smell of sizzling kimchi and pork belly filled the room. 

Guess what? I got all happy and cozy within minutes of cooking this stew.  

It felt like I had brought a piece of Seoul into my home. My childhood dreams of living a K-drama life came true!

Over time, I’ve realized that this stew is not only comforting. But also one of the easiest Korean dishes a beginner can master. 

If you’ve never cooked Korean food before, kimchi jjigae is the perfect place to start. You will need to use a few pantry ingredients. 

Additionally, you will need to take less than 30 minutes to make this. Trust me, you will deliver bold, tangy, spicy flavors that define Korean cooking. 

What Makes Kimchi Jjigae Special?

Kimchi jjigae is also called kimchi stew. It is one of the most popular dishes in Korea. It’s made with fermented kimchi and pork or tuna. Also, you can use tofu and a savory broth.  

Additionally, the reason aged kimchi works best is hidden in the fermentation time. The fermentation gives the stew a deeper, tangier flavor.  

I also follow many Korean home cooks. I want to give a special mention to Maangchi, who is one of the most trusted voices in Korean cooking. 

Now she often recommends using kimchi that’s at least a few weeks old for best results. 

Korean Bapsang is another respected food blog. This explains that this dish is typically eaten with rice and banchan (side dishes). 

This makes it both hearty and balanced. Additionally, what’s beautiful about kimchi jjigae is how flexible it is.  

So, you can cook it with pork belly for richness. Also, you can cook it with canned tuna for convenience. 

Oh, baby, you are a vegetarian? That’s no biggie! You can just have tofu and mushrooms if you’re a vegetarian. 

What Are The Ingredients You’ll Need For The Easy Recipe Of Kimchi Jjigae For Beginners?

• 1 cup aged kimchi, cut into bite-sized pieces 

• 1/4 cup kimchi juice from the jar 

• 200 g pork belly or pork shoulder, sliced thinly (you can substitute with beef, canned tuna, or even Spam) 

• 1/2 block firm tofu, cut into cubes 

• 1 small onion, sliced 

• 2 green onions, chopped for garnish 

• 1 tablespoon Gochujang  

• 1–2 teaspoons Gochugaru  

• 2 cups anchovy stock (or plain water or chicken broth if you don’t have stock) 

• 1 teaspoon sesame oil 

• 1 clove garlic, minced 

These ingredients are almost identical to what you’ll find in recipes by Maangchi, Korean Bapsang, and Simply Recipes. 

You will find these three names a lot here. These are the three sources that consistently provide authentic and tested methods. 

Step-By-Step Recipe Easy Kimchi Jjigae Recipe For Beginners

Before I get into it, this is the exact recipe I use. I started this as a beginner, but I’ve kept the recipe intact to this day, as it worked out perfectly in the first attempt.

1. Sauté The Base 

So firstly, I heat a medium pot over medium heat. Then, I add a teaspoon of sesame oil. After that, I put in the sliced pork and kimchi.  

I stir-fry this for 5–7 minutes until the pork begins to brown and the kimchi softens. I read about this step in an article by Korean Bapsang, which states that it helps release extra flavor from the pork fat into the stew. 

2. Add Aromatics And Seasonings 

Once the kimchi is slightly caramelized, I stir in the four ingredients into the mix which are the primary flavours of the stew:

• Onion 

• Garlic 

• Gochugaru 

• Gochujang 

Guys, trust me! This combination deepens the broth’s spice. Oh, and not to mention, it gives the stew the signature red color.  

Well, as Maangchi emphasizes, I don’t skip this step. Of course, there is a reason why she says that. As the chili paste blooms in oil, the flavor becomes richer.  

3. Build The Broth

After these first two steps, I pour in the kimchi juice and anchovy stock. You can use water if you don’t have stock.  

Then, I bring the mixture to a boil. After that, it is very Easy. I just lowered the heat and let it simmer uncovered for 10–15 minutes. I use this time pitva face mask on, you can do whatever.  

This process is very important. This allows the broth to absorb the tang of the kimchi and the spice of the seasonings. 

4. Add Tofu And Finish

After 10 minutes, I gently add the tofu cubes and let them warm in the broth for 2–3 minutes. Then, I top with chopped green onions before serving.  

I also add a drizzle of sesame oil at the end. This is suggested by Simply Recipes, which adds a nutty aroma.  

What Are Some Important Tips For Beginners?

• Firstly, you should always know that fresh kimchi will work. But older kimchi adds depth and tang. This is what makes the stew authentic.  

• Secondly, while Koreans traditionally use anchovy stock, plain water or chicken broth works well for beginners as an alternative. 

• Pork belly gives richness, but canned tuna is quick and surprisingly delicious. Vegetarian versions often use mushrooms and tofu. 

• Also, if you’re new to Korean chili, start with less gochugaru. Then, you can build up as you get comfortable. 

• Finally, Kimchi jjigae tastes even better the next day as the flavors continue to meld. This is something many Korean households rely on for easy reheating. 

What Are Some Easy Kimchi Jjigae Variations For Beginners Worth Trying?

Honestly, there are more than you can imagine. My favorite one? I just replaced pork with canned tuna. I learned this from Maangchi’s tuna kimchi stew recipe. 

Secondly, you can also add a spoonful of soybean paste (doenjang). This will give your stew an earthier flavor. 

Of course, if you are a vegetarian, you can replace meat with a mix of:

• Mushrooms 

• Zucchini 

• Extra tofu 

Additionally, I read in an article by Korean Bapsang that they recommend shiitake mushrooms for their added umami. 

How To Serve Kimchi Jjigae As A Beginner?

In Korea, stews are usually served bubbling hot in a stone pot. I suggest you get one. I have my own, because I live for the aesthetics.  

But, if you are not a fewak like me, you can always serve it straight from your cooking pot.  

Then, I pair it with freshly steamed rice, topped with a fried egg if you prefer. I also use a few Easy side dishes, such as:

• Sautéed spinach 

• Pickled radish 

Moreover, as Serious Eats describes Korean stews, they’re “meant for sharing at the center of the table.”  

Now, this is exactly how you’ll enjoy kimchi jjigae at its best. You must share it with family or friends. 

Easy Kimchi Jjigae Recipe For Beginners Explained

Kimchi jjigae is bold, warming, and surprisingly easy to make.  

When I first tried making Kimchi JJigae, I just followed the steps trusted by cooks like Maangchi and Korean Bapsang. 

So guys, if I can do it, so can you. This is a very personal guide for me, and I’ve shared the recipe exactly as I make it. Additionally, I have listed the exact ingredients I use, including the veg alternative.  

So you can use this one and create a deeply authentic stew in under 30 minutes.  

Whether you choose pork, tofu, or tuna, the result will always be comforting and satisfying. 

Also, you must remember that cooking this stew at home isn’t just about the food. It’s about recreating a Korean tradition that values  

Once you’ve made it once, you’ll keep coming back to it whenever you need a cozy, flavorful meal.

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