[Home-Cooked Classic] Pork Kimchi Jjigae Recipe (Beginner-Friendly)

Cook Time 25–30 min · Serves 2–3 · Difficulty Easy
Keywords #kimchi jjigae #pork kimchi stew #home cooking #student cooking #stew

One-Line Summary

Stir-fry well-fermented kimchi with pork shoulder/neck to draw out the kimchi flavor first, then finish clean with anchovy–kelp stock.

Ingredients

Main

Well-fermented kimchi (mukeunji) 300 g
Pork shoulder or neck 200 g, bite-size
Firm tofu 1/2 block (200 g), onion 1/2, scallion 1

Stock (optional)

700 ml water or anchovy–kelp stock 700 ml

Seasoning

Korean chili flakes (gochugaru) 1.5 Tbsp
Minced garlic 1 Tbsp
Soup soy sauce 1 Tbsp (or regular soy sauce)
Salted shrimp (saeu-jeot) 1 tsp (optional, boosts umami)
Sugar 1/2 tsp (if kimchi is very sour)
A pinch of black pepper
Perilla oil or neutral oil 1 Tbsp

Tip: If the kimchi isn’t well fermented, add 1/3 tsp vinegar at the very end to mimic the mukeunji tang.

How to Make It (with photo prompts)

1) Stir-fry to build flavor

Heat 1 Tbsp oil in a pot. Stir-fry the pork over medium heat 1–2 min until the surface turns white. Add 300 g kimchi and 1.5 Tbsp gochugaru and stir-fry 3–4 min until some moisture evaporates and red oil appears.
[Photo point: pork and kimchi coated bright red]

2) Add stock and simmer — the broth backbone

Pour in 700 ml water/stock and bring to a boil over high heat. Skim once.
Add 1 Tbsp soy sauce, 1 Tbsp minced garlic, and 1 tsp salted shrimp. Simmer over medium heat for 10 min.
[Photo point: rolling boil]

3) Balance the solids

Add onion (1/2) and tofu (1/2 block) and cook 5 more min. Finish with scallion and pepper.
Taste; if too sour, balance with 1/2 tsp sugar.
[Photo point: finished stew topped with tofu]

Why It Tastes Good 🔬

During the stir-fry stage, fat-soluble aroma compounds in gochugaru dissolve into the oil, enriching color and aroma.
Anchovy & kelp add nucleotide umami (IMP, GMP) that synergizes with pork’s glutamate for deeper savoriness.

Toppings & Variations

Tuna Kimchi Jjigae: Replace pork with 1 can tuna (100–150 g). In Step 2, reduce soy sauce to 1 tsp.
Spam/Bacon Version: Skip extra oil; use half the soy sauce to account for saltiness.
Add Mushrooms: 100 g oyster/king oyster in Step 3 for more umami.
Spicier: 1–2 Cheongyang chilies; +0.5 Tbsp gochugaru.

FAQ

Q. The kimchi is too sour. What can I do?
A. A pinch of sugar + 1/2 tsp salted shrimp or fish sauce smooths the acidity.

Q. I don’t have aged kimchi (mukeunji).
A. Stir-fry a little longer at the start (+2 min), and finish with 1/3 tsp vinegar to boost tang.

Q. Water vs. stock?
A. Water works fine, but anchovy–kelp stock gives a cleaner, longer finish.

Storage & Reheating

Fridge 2–3 days · Freezer up to 2 weeks.
Reheat gently over low–medium heat so the tofu doesn’t break.

Nutrition (approx. per serving when divided into 3)

300–350 kcal · Protein 20 g · Carbs 10–12 g · Fat 18–20 g · Sodium varies by kimchi/soy sauce

Good Sides to Serve With

Rolled omelet, roasted seaweed, blistered shishito peppers, brown rice