Red Hot! Kimchi Jjigae Recipe

Name: Red Hot! Kimchi Jjigae
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 to 150 grams Kimchi (as old and sour as possible); 1 Kimchi liquid; 1 dash Pork (or canned tuna); 1/2 sachet Dashi stock granules (dried sardine based); 1 tsp Sesame oil; 1 Japanese leek; 1 Ginger; 1 clove Garlic; 1 dash Enoki mushrooms; 1 dash Chinese chives

Servings: persons

1
Slice the garlic, and julienne the ginger.
2
Cut the vegetables and meat into easy-to-eat pieces.
3
Put the kimchi, vegetables and meat into the ddukbaegi (earthenware pot).
4
Add water and start heating (the amount of water should be 3 to 4 times the amount of kimchi.)
5
Add the dried sardine-based dashi stock just before the contents of the ddukbaegi (earthenware pot) come to a boil!
6
Add the kimchi liquid!
7
This is to add richness and depth to the flavors of the soup.
8
Put the Chinese chives on top and simmer well!
9
At the very least, simmer it until the vegetables and meat are cooked through!
10
The earthenware pot conducts heat well, so if the liquid evaporates too much add some water.
11
Taste, and adjust the spiciness to your liking!
12
When it's as spicy as you want it to be, drizzle in some sesame oil to finish!
13
This is delicious with canned tuna instead of meat!

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 100 to 150 grams Kimchi (as old and sour as possible), 1 Kimchi liquid, 1 dash Pork (or canned tuna), 1/2 sachet Dashi stock granules (dried sardine based), and more.

Yes, Red Hot! Kimchi Jjigae falls under the Meat & Poultry 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!

Red Hot! Kimchi Jjigae

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions