Kimchi Jjigae

Kimchi Jjigae (Kimchi Stew)

Course: Mains

Prep Time:10 minutes 

Cook Time:25-30 minutes 


Yield: 1 


1 cup Raon Medium Spicy Kimchi, packed

2 oz pork shoulder, cut into ¬Ĺ-inch pieces

¬ľ cup yellow onion cut into julienne sizes¬†

1-1.5 cups chicken broth or vegetable vegetables; water is also fine 

2-3 tsp Gochugaru 

2 garlic cloves, minced 

1 tbsp vegetable oil

3 tbsp kimchi juice 

1 tsp Soy sauce 

3 oz medium-firm tofu, sliced ¬Ĺ inch thickness¬†

1 green onion, cut into 1-inch

Salt and pepper to taste  


Handful of Enoki mushroom, cleaned, for garnish if desired.  


  1. Place a heavy-bottomed soup pot over medium heat.
  2. Add the oil.
  3. Once the oil is hot, add the kimchi, pork, red pepper flakes, and garlic and cook over medium-high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
  4.  Pour the water or broth, and then bring it to a boil.
  5. Add Kimchi juice and the soy sauce and continue to cook for 5 minutes.
  6. Reduce the heat to medium and cover the lid. 
  7. Simmer for about 7-10 minutes.
  8. Add the tofu and green onions.
  9. Salt and pepper to taste. 
  10.  Serve hot.
  11. Enjoy!
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