#08 Classic kimchi stew


Kimchi Jjigae 김치찌개


Kimchi jjigae is the ultimate soul food of Koreans. Since it’s the most beloved dish, there are many ways to make it. Today we are sharing the classic kimchi stew recipe which is cooked with pork. Unlike many other recipes that use kimchi juice or chilli paste for seasoning, we season the stew with salt because salt can bring out the full flavour of kimchi.



  • 250g of bite-sized kimchi (the maturer, the better)

  • 125g of pork shoulder

  • 1/2 pack of tofu

  • Vegetable oil

  • 1 tsp salt

  • 1 tsp minced garlic

  • 1/2 tbsp chilli pepper flake

  • 600ml of rice water or dasima stock

Rice water

  • Water

  • 2 portions of short grain rice

* Video is for 4 portions (not for 2 portions)


  1. Clean short grain rice with water throughly and once the water becomes cloudy, move this rice water to a separate bowl for stew later

  2. Cut pork into bite-size pieces and mix them with 1/2 tbsp of oil in a bowl (to soften the pork)

  3. Heat the non-stick pot with 1 tbsp of oil over medium to high heat, add bite-sized kimchi and cook for 3 minutes

  4. Add salt, minced garlic and chilli pepper flake and cook until kimchi becomes transparent (about 2 mins)

  5. Add pork, spring onions (white stems), tofu, pour the rice water or dasima stock in the pot and boil for 8 minutes

  6. Sprinkle spring onions (green leaves) on top, boil for another 1 minute and remove from the heat

  7. Serve with a bowl of rice