Korean Kimchi Jjigae (Spicy Kimchi Stew) Recipe

Name: Korean Kimchi Jjigae (Spicy Kimchi Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Servings: 6~8 servings; Prep time: 15 minutes; Cook time: 45 minutes; Ingredients:; 3 lb pork riblets or spare ribs; 4 cups kongnamul (soybean sprouts); 1 tbsp sesame oil; 1 tsp brown sugar; 3 cups kimchi, the older the better; 1 cup kimchi liquid (if available); 4 cloves garlic, finely chopped; 1 tbsp gochujang (red pepper paste); 2 tbsp gochugaru (red pepper flakes); 8 cups of water; 4 scallions, chopped diagonally; 2, 3 bay leaves; 1/2 red pepper, thinly sliced diagonally; 1/2 green pepper, thinly sliced diagonally; salt to taste

Servings: persons

Servings: 6~8 servings
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients:
3 lb pork riblets or spare ribs
4 cups kongnamul (soybean sprouts)
1 tbsp sesame oil
1 tsp brown sugar
3 cups kimchi, the older the better
1 cup kimchi liquid (if available)
4 cloves garlic, finely chopped
1 tbsp gochujang (red pepper paste)
2 tbsp gochugaru (red pepper flakes)
8 cups of water
4 scallions, chopped diagonally
2, 3 bay leaves
1/2 red pepper, thinly sliced diagonally
1/2 green pepper, thinly sliced diagonally
salt to taste

1
Directions:
2
In a large pot, boil the pork riblets in water with bay leaves and/or a few garlic pieces. Boil for 25~30 minutes; remove foam and scum that floats to the top with a ladle or spoon. Or at the end of boiling, drain entire broth and bay leaves; refill with 8 cups of fresh water. Remove pork to cool and cut into individual pieces; return pork to the large pot.
3
Bring water to a boil adding chopped kimchi and remaining ingredients, save the scallions and soybean sprouts. Cook for another 20 minutes and let sit on low to medium setting.
4
After washing and removing dirty end tips, add soybean sprouts and cover with lid; cook for about 10 minutes on medium setting.
5
Plate into soup bowls and garnish with pepper slices. Serve hot with a bowl of rice and other banchan (side dishes).
6
*Kimchi jjigae is very versatile with many variations and substitutions; common meat/protein substitutes include chicken (which tastes surprisingly good), canned tuna, bacon, seafood, and even beef slices. Don't be surprised to see many Koreans eating this soup with kimchi as the sole ingredient and a bowl of rice for a quick and efficient meal. In our household, we usually make a large batch that provide a few extra meals.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Servings: 6~8 servings, Prep time: 15 minutes, Cook time: 45 minutes, Ingredients:, and more.

Yes, Korean Kimchi Jjigae (Spicy Kimchi Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Kimchi Jjigae (Spicy Kimchi Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions