Kimchi stew, or kimchi jjigae, is the fiery, comforting heart of Korean cuisine. In this article, you’ll uncover what makes this dish so beloved from its bold flavor profile to its cultural roots. We’ll explore the difference between kimchi stew and soup, its nutritional value, perfect pairings, and the rich, umami-packed taste that defines it. Whether you’re new to Korean flavors or a longtime fan of spice, this guide will walk you through everything you need to know and even more importantly, how to make it deliciously right at home.
Table of Contents
Table of Contents
Why kimchi stew always tastes like a memory
Hi, I’m Carry and welcome to my kitchen corner of the internet, where cravings meet creativity and every recipe comes with a story. The first time I tasted kimchi stew, it wasn’t in Seoul or even in a Korean restaurant. It was in a friend’s tiny Texas apartment, where the scent of garlic and chili practically hugged you at the door. One steaming spoonful later, I was hooked not just on the flavor, but on the feeling. That rich, fermented tang with the mellow heat of pork and tofu made me feel right at home. Since then, it’s become my go-to when I want something warm, bold, and deeply satisfying. Whether I’m making it with homemade broth or swapping in store-bought for speed, it’s always a dish that brings people to the table.
The beauty of kimchi stew is that it’s never just about the ingredients. It’s about the leftover kimchi you’re finally using up, the anchovy stock simmering in the background, and how the pork belly melts into everything else. It’s rustic, humble, and perfect for sharing.
How kimchi stew fits into your comfort food lineup
If you’re someone who’s ever enjoyed a good Cowboy Casserole Recipe or Creamy Garlic Sauce Baby Potatoes, then kimchi stew will hit that same cozy, stick-to-your-ribs spot but with a spicy, tangy kick. It’s fast becoming a comfort classic in kitchens far beyond Korea, thanks to its simple prep and complex flavor. You don’t need fancy ingredients just good, old, fermented kimchi and something savory to simmer it with. And hey, if you’re already into bold bowls like this Street Corn Chicken Rice Bowl, you’re halfway there.
Kimchi stew ingredients: simple but powerful
Making kimchi stew at home doesn’t require a trip across town just a few pantry staples and a little bit of love.
Here’s what you’ll need (serves 2 with sides, 4 without):
- 1 pound aged kimchi, cut into bite-sized pieces
- ¼ cup kimchi brine
- ½ pound pork shoulder or pork belly
- ½ pack tofu (optional), sliced into ½ inch bite-size
- 3 green onions
- 1 medium onion, sliced
- 1 tsp kosher salt
- 2 tsp sugar
- 2 tsp gochugaru (Korean chili flakes)
- 1 tbsp gochujang (Korean hot pepper paste)
- 1 tsp toasted sesame oil
- 2 cups anchovy stock (or chicken/beef broth)
Optional stock base (makes ~2½ cups):
- 7 dried anchovies (heads and guts removed)
- ⅓ cup Korean or daikon radish
- 4×5″ dried kelp
- 3 green onion roots
- 4 cups water
If you’re in a rush, store-bought chicken broth works great too. For more one-pot comfort meals like this, check out our Creamy Garlic Sauce Baby Potatoes or hearty Street Corn Chicken Rice Bowl.
Step-by-step: how to make kimchi stew
- Place the kimchi and kimchi brine in a shallow pot. Add pork and onion.
2. Slice 2 green onions diagonally and add them to the pot.
3. Add salt, sugar, gochugaru (hot pepper flakes), and gochujang (hot pepper paste). Drizzle sesame oil on top and pour in the anchovy stock.
4. Cover and cook for 10 minutes over medium-high heat.
5. Uncover and stir to mix all the seasonings well. Gently lay tofu pieces on top.
6. Cover again and cook for another 10 to 15 minutes over medium heat.
7. Chop 1 remaining green onion and sprinkle over the stew. Remove from heat and serve immediately with hot rice.
That’s it one pot, tons of flavor. You can swap pork for canned tuna, mushrooms for tofu, or even add rice cakes if you’re craving texture. Just like with Caprese Pasta Salad, the beauty lies in the flexibility.
Kimchi stew vs kimchi soup: what’s the real difference?
A lot of people mix up kimchi stew with kimchi soup and honestly, I get why. Both start with kimchi and broth, and both are bubbling pots of spicy goodness. But here’s the key difference: stew is richer, thicker, and heartier. Kimchi stew (kimchi jjigae) is made to hug your taste buds with intensity. It uses less liquid than soup and is built to be eaten with rice, not sipped like a light broth. You’ll often find thicker cuts of pork, large tofu slices, and layers of depth from aged kimchi and anchovy stock.
In contrast, kimchi soup is lighter. It’s more of a clear broth, often served as a starter rather than the main dish. It may still carry a spicy punch, but it’s nowhere near as meaty or bold. Think of kimchi stew like your slow-cooked Sunday chili, while kimchi soup is the quick, weekday bowl. If you enjoy comforting dishes like the Cheesy Chicken Broccoli Orzo, kimchi stew will speak your love language.
Is kimchi stew healthy? Absolutely
This is the kind of dish that proves comfort food can also be smart food. The fermented kimchi alone is loaded with probiotics, which support digestion and gut health. It’s naturally low in calories and high in fiber, which helps you stay fuller longer. When you pair it with lean pork and tofu, you’re packing in protein too. Using anchovy stock boosts omega-3s, while garlic, onions, and gochujang bring antioxidants and anti-inflammatory benefits.
Compare it to something rich like Million Dollar Chicken Casserole, and you’ll find kimchi stew is not just easier on your waistline—it’s a whole lot bolder on flavor too. It’s proof that cozy doesn’t have to mean heavy.
Print
Kimchi Stew: Spicy, Soul-Warming Korean Comfort in a Bowl
- Total Time: 35
- Yield: 2–4 servings 1x
Description
This bold and spicy kimchi stew (kimchi jjigae) brings authentic Korean flavor to your table with aged kimchi, tender pork, and savory broth. It’s hearty, healthy, and deeply satisfying.
Ingredients
1 pound kimchi, cut into bite size pieces
¼ cup kimchi brine
½ pound pork shoulder or pork belly
½ pack tofu (optional), sliced into ½ inch pieces
3 green onions
1 medium onion, sliced (about 1 cup)
1 tsp kosher salt
2 tsp sugar
2 tsp gochugaru (Korean hot pepper flakes)
1 tbsp gochujang (Korean hot pepper paste)
1 tsp toasted sesame oil
2 cups anchovy stock (or substitute chicken or beef broth)
Instructions
1. Place the kimchi and kimchi brine in a shallow pot. Add pork and onion.
2. Slice 2 green onions diagonally and add them to the pot.
3. Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock.
4. Cover and cook for 10 minutes over medium high heat.
5. Open and mix in the seasonings with a spoon. Lay the tofu over top.
6. Cover and cook another 10 to 15 minutes over medium heat.
7. Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.
Notes
Use aged kimchi for best flavor.
You can substitute pork with canned tuna or mushrooms for a vegetarian version.
If you don’t have anchovy stock, low-sodium chicken broth works well.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 35mg
Keywords: kimchi stew, kimchi jjigae, Korean recipes, spicy stew, one pot meals
How to Serve Kimchi Stew – And What It Tastes Like
What to eat with kimchi stew: building the ultimate meal
The best thing about kimchi stew is how flexible it is. It’s a main dish that doesn’t need much—but the right sides can turn it into a feast. Traditionally, it’s served bubbling hot in a stone pot, with steamed white rice on the side. That rice isn’t just filler it soaks up the spicy broth and balances out the boldness.
You can pair it with savory Korean side dishes like pickled radish, seasoned spinach, or even a soft-boiled egg for richness. For a Texas twist (you know I had to), I sometimes serve it with cornbread or even something like this Caprese Pasta Salad to mellow the heat.
If you’re making it for a crowd or a family-style dinner, round it out with a quick veggie side like the One Pot Veggie Pasta or roasted sweet potatoes. And if you’re a meat lover, try adding a plate of Chicken Drumsticks or grilled fish for that surf-and-spice combo.
What does kimchi stew taste like?
Let’s get to the heart of it what does kimchi stew actually taste like? It’s the perfect mix of tangy, spicy, umami, and a little sweet. The aged kimchi brings a deep sour funk that cuts through the richness of the pork. Gochujang and gochugaru layer in smoky heat, while the sesame oil and tofu calm it all down. The broth, especially if it’s made with anchovy and kelp, adds a seafood umami that ties it together beautifully.
If you’re into big flavor moments like in a Cowboy Casserole, this stew delivers. Every bite is cozy, punchy, and balanced. It’s bold without being overwhelming and it tastes like it’s been simmering in tradition for hours.
Conclusion
Kimchi stew isn’t just a dish it’s a mood, a memory, a mouthful of tradition. Whether you’re savoring it solo on a rainy day or ladling it out at a dinner party, it never fails to warm both stomach and soul. As someone who grew up around smoky briskets and skillet cornbread, I can confidently say kimchi jjigae fits right into my comfort food hall of fame. So don’t overthink it. Just grab that jar of kimchi, heat up the pot, and let the magic happen. Dinner’s about to get bold.
FAQs About Kimchi Stew
What is the difference between kimchi soup and stew?
Kimchi stew (jjigae) is thicker, heartier, and usually includes protein like pork or tofu, while kimchi soup (guk) is lighter, more broth-forward, and often served as a side. Think of stew as a full meal, soup as a warm-up.
Is kimchi stew healthy?
Yes! It’s packed with probiotics from fermented kimchi, high in fiber, and low in calories. Add protein like pork or tofu and you’ve got a well-rounded, gut-friendly dish.
What do you eat with kimchi stew?
Steamed rice is a must, but it pairs beautifully with banchan (Korean side dishes), pickled veggies, or even fusion sides like One Pot Veggie Pasta and Chicken Drumsticks.
What does kimchi stew taste like?
It’s tangy, spicy, savory, and just a little sweet. The fermented funk of aged kimchi blends with the umami of stock and the richness of pork to create deep, bold flavor.
