Kimchi Jjigae Recipe (Korean Kimchi Stew with Pork and Tofu)

This kimchi jjigae recipe combines well-fermented kimchi, pork belly, tofu, and gochujang in a savory, spicy broth. The Korean kimchi stew takes about 40 minutes and is especially good served hot with rice.

Kimchi jjigae is more than just a soup—it’s a story of resourcefulness and flavor. Traditionally made with well-fermented kimchi, this dish transforms simple ingredients into something incredibly hearty and nourishing. The longer the kimchi has aged, the more complex and robust the flavor becomes, making every bowl a comforting experience packed with umami goodness.

Often enjoyed bubbling hot straight from the pot, this stew brings people together around the table. Whether served on a chilly evening or whenever you crave something spicy and satisfying, it delivers warmth in every spoonful. With tender tofu, savory broth, and the unmistakable punch of kimchi, this recipe is both authentic and easy to recreate at home. Let’s bring this Korean classic to life!

Choosing Kimchi for Korean Kimchi Soup

Use well-fermented kimchi with a tangy aroma and some of its juice. Taste it before cooking: a sour batch gives the broth a stronger flavor, while fresh kimchi produces a milder stew. The recipe card below lists the exact amounts for the pork, tofu, seasonings, and broth.

Optional Add-ins:

• Mushrooms (shiitake or enoki)
• Zucchini slices
• Canned tuna (for a different traditional variation)
• Soft tofu for a silkier texture

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How to Make Kimchi Soup: Tips for This Stew

Follow the measured ingredients and cooking steps in the recipe card above. Sautéing the kimchi with the pork before adding the broth builds flavor. Keep the stew at a gentle simmer after adding the tofu, and move the pieces carefully with a spoon so they stay intact.

Taste the broth near the end of cooking. If it is too sour for your preference, add the optional sugar a little at a time. For a milder bowl, start with less gochujang and gochugaru; kimchi itself can already be spicy. If the broth tastes too salty or concentrated, add a small splash of water and taste again.

Is Kimchi Soup the Same as Kimchi Jjigae?

Kimchi soup is a broad English search term for soups made with kimchi. This recipe is kimchi jjigae, a Korean kimchi stew with pork and tofu. It has a hearty balance of solids and spicy broth and is served with rice. If you are looking for how to make kimchi soup with these ingredients, this stew is a useful place to start.

Notes:

• Older, well-fermented kimchi is key for authentic flavor—fresh kimchi won’t provide the same depth.
• You can adjust the spice level by reducing or increasing gochujang and gochugaru.
• For a vegetarian version, skip the meat, use vegetable broth, and choose kimchi labeled vegetarian or vegan. Check that it contains no fish sauce, shrimp paste, or other seafood ingredients. Add tofu and mushrooms for a hearty bowl.
• Letting the stew sit for a few minutes after cooking enhances the flavor even more.
• This dish tastes even better the next day as the flavors continue to develop.
• Serve with rice to balance the spice and make it a complete meal.
• Use a stone pot (if available) for a more traditional presentation and heat retention.

Nutritional Information:

• ⏰ Prep Time: 15 minutes | 🔥 Cook Time: 25 minutes | ⏳ Total Time: 40 minutes
• ⚡ Calories per serving: ~400 kcal | 🍽️ Servings: 3–4 servings

Pork and tofu contribute protein to this stew. Nutrition values are estimates and vary with the kimchi, broth, meat, and serving size; rice served alongside is additional.

Bon appétit and happy cooking!

If you want to make the kimchi from scratch, start with our traditional Korean kimchi recipe. For another way to use leftovers, try easy kimchi fried rice.

For a chicken variation, try our chicken kimchi soup with tofu.