Spicy Kimchi Stew (Kimchi Jjigae or Kimchichigae)

Written by
Naomi Imatome-Yun
Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks.
Learn about our editorial process
Naomi Imatome-Yun
Published on 11/01/19 by Naomi Imatome-Yun
Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks.
Learn about The Spruce Eats's Editorial Process

Updated 11/01/19

Spicy kimchi stew

​The Spruce Eats / Ulyana Verbytska
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: 4 servings

Korea’s national dish, kimchi, is a spicy, pickled cabbage that is served as a condiment with almost every meal. Kimchi stew (kimchi jjigae or kimchichigae) combines kimchi with other ingredients such as beef, onions, garlic, and tofu and is served bubbling hot. Fiery, hearty, and full of flavor, kimchi jjigae is great for cold winter days, but Koreans can eat it anytime, anywhere. It's one of the most popular stews in Korea and is featured at many meals and in traditional restaurants. There's just one thing to keep in mind when you're planning to make kimchi jjigae—it is spicy. Really, really spicy. 

Ingredients

  • 3/4 pound beef (thinly sliced)
  • 1 tablespoon sesame oil
  • 2 cups kimchi (the kind made with Napa cabbage), roughly chopped
  • 1/2 onion (chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tablespoon kochujang (Korean hot pepper paste)
  • 1 tablespoon kochukaru (Korean chili flakes)
  • 1 tablespoon soy sauce
  • 3 cups water
  • 1/2 block tofu (cubed)
  • 2 scallions (chopped)

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients for kimchi stew
    ​The Spruce Eats / Ulyana Verbytska

  2. Sauté the beef in 1/2 tablespoon sesame oil in a soup pot for a few minutes.

    Saute beef
    ​The Spruce Eats / Ulyana Verbytska

  3. Add kimchi to pot and stir-fry for about 5 minutes.

    Add kimchi to the pot
    ​The Spruce Eats / Ulyana Verbytska

  4. Add remaining oil, onion, garlic, kochujang, kochukaru, and soy sauce, mixing to combine.

    Add onion, oil, garlic
    ​The Spruce Eats / Ulyana Verbytska 

  5. Pour the water into the pot and bring to a boil. Reduce heat to simmer.

    Pour water into pot
    ​The Spruce Eats / Ulyana Verbytska

  6. Cook for 20 to 30 minutes, adding the tofu after the first 10 minutes.

    Add tofu
    ​The Spruce Eats / Ulyana Verbytska

  7. Add the scallions at the very end.

    Add scallions
    ​The Spruce Eats / Ulyana Verbytska

  8. Serve this stew immediately after cooking, accompanied with steamed white rice.

    Serve stew
    ​The Spruce Eats / Ulyana Verbytska

  9. Enjoy!

    Kimchi stew
    ​The Spruce Eats / Ulyana Verbytska

Tips

  • When choosing beef for this recipe, tenderloin is best, but you also can use tougher cuts like stew beef and simmer the stew longer.
  • The stew makes good use of leftover or older kimchi, which can last indefinitely in the refrigerator; it's better to use older kimchi since it will have a more pungent, richer flavor to lend to the other ingredients. Younger kimchi may not add that richness, although some people may prefer it.
  • Expect to sweat a bit, and make plenty of extra plain rice to counteract the heat factor. Kimchi jjigae is intended to be eaten slowly, with lots of rice as an accompaniment.

Recipe Variations

  • Some common vegetable additions include potatoes, zucchini, and mushrooms.
  • If you want a little extra bulk, consider adding glass noodles to your stew.
  • This recipe calls for using beef, but you can also incorporate pork or canned tuna. The types of pork that work best are bacon, pork belly, or Spam; If using pork, you can halve or omit the oil. If you're using canned tuna, add it along with the onion and garlic.

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