Asian Cuisine
Kimchi Jjigae (Spicy Korean Kimchi Stew)
Prep
10 min
Cook
30 min
Servings
3
Level
Easy
Kimchi jjigae is a tangy-spicy Korean kimchi stew that warms you right up—perfect for dinner on a cold or rainy day. The flavor is wonderfully complex: sour from well-fermented kimchi, savory from the broth, and spicy in a way that keeps you coming back for more with every spoonful. Made with beef and tofu, this stew is a beloved comfort food in many Korean households."
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams napa cabbage kimchi (slightly sour/well-fermented)
- 3 tbsp kimchi brine (if available)
- 150 grams beef tenderloin, thinly sliced
- 1 block firm tofu, cut into cubes
- 2 stalks scallions, diagonally sliced
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes), to taste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp granulated sugar
- 500 ml water or beef broth
- 1 tbsp cooking oil
- to taste warm steamed rice, for serving
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👩🍳 Instructions
- 1 Heat the cooking oil and sesame oil in a pot over medium heat. Sauté the minced garlic until fragrant, then add the sliced onion and cook briefly until softened.
- 2 Add the beef and stir-fry until it changes color and is halfway cooked.
- 3 Add the kimchi along with its brine, and stir-fry together with the beef for 3-4 minutes until fragrant and slightly wilted.
- 4 Add the gochujang and gochugaru, stirring well until the seasonings are fully combined with the kimchi and beef.
- 5 Pour in the water or beef broth and stir well. Let it simmer over medium heat for 10-15 minutes so the flavors meld and the beef becomes tender.
- 6 Add the soy sauce and sugar, then adjust the seasoning to taste—feel free to add more gochugaru if you like it spicier.
- 7 Add the tofu and cook for another 5 minutes until it's cooked through and has absorbed the seasoning.
- 8 Finally, add the sliced scallions and cook briefly for 1-2 minutes, then turn off the heat.
- 9 Serve the kimchi jjigae piping hot straight from the pot or in bowls, alongside warm steamed rice.
💡 Tips
• Use kimchi that's already fairly sour (aged longer), as it will give the jjigae a more authentic, deeper flavor.
• If you're not a fan of beef, you can swap it for chicken or add seafood like shrimp for variety.
• Gochujang and gochugaru can be found at large supermarkets or Korean grocery stores—just be sure to choose ones labeled halal if needed.
• The longer it simmers, the more the flavors of the kimchi jjigae will meld together and taste even better, so don't rush to turn off the heat.
📊 Nutrition Facts / serving
320
Calories (kcal)
18 g
Protein
20 g
Fat
15 g
Carbs
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