One Pot Kimchi Jjigae

One Pot Kimchi Jjigae is a spicy and comforting Korean stew featuring aged kimchi, tender beef, and silky tofu. Bursting with authentic flavors, it is an easy one-pot meal perfect for a hearty, satisfying dinner.

Why You’ll Love This Recipe

This One Pot Kimchi Jjigae is not only packed with bold, spicy flavors but is also incredibly easy to prepare. It brings the warmth of traditional Korean cuisine into your kitchen with minimal cleanup required. Whether you are new to Korean cooking or a seasoned fan, this dish delivers deep umami, a pleasant spiciness, and melt-in-your-mouth tofu, all in just one pot.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups aged kimchi, chopped
• 200g beef brisket or pork belly, thinly sliced
• 1/2 block soft tofu, cubed
• 1/2 onion, sliced
• 2 green onions, chopped
• 2 cups water or anchovy broth
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced

Directions

1. In a large pot over medium heat, sauté the beef slices until they begin to brown.
2. Add the chopped kimchi and sliced onion, stirring well to combine.
3. Pour in the water or anchovy broth and bring the mixture to a boil.
4. Stir in the gochugaru, gochujang, soy sauce, sesame oil, and minced garlic.
5. Reduce heat and simmer for 20 minutes to allow the flavors to meld deeply.
6. Gently add the cubed tofu and simmer for an additional 5 minutes.
7. Garnish with chopped green onions before serving hot.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 3 servings
Calories: 290 kcal per serving

Variations

• Seafood Version: Replace beef with seafood such as clams, mussels, or shrimp for a lighter, brinier stew.
• Vegetarian Option: Skip the meat and anchovy broth; use vegetable broth and add extra mushrooms or tempeh.
• Spicy Boost: Add more gochugaru or a fresh chili pepper if you prefer an extra fiery kick.
• Rich Broth: Simmer with a piece of dried kelp (kombu) and anchovies for an even deeper broth flavor.
• Cheesy Twist: Top the stew with shredded mozzarella cheese before serving for a creamy, Korean-Western fusion.

Storage/Reheating

Store leftover Kimchi Jjigae in an airtight container in the refrigerator for up to 3 days.
To reheat, place the stew in a pot over medium heat and stir occasionally until thoroughly warmed. You may add a splash of water or broth if the stew has thickened too much during storage. Freezing is not recommended as the tofu texture may become rubbery.

FAQs

What kind of kimchi is best for Kimchi Jjigae?

Aged or sour kimchi is best, as it has a deeper, more complex flavor ideal for stewing.

Can I make Kimchi Jjigae without meat?

Yes, you can omit the meat entirely or substitute with tofu, mushrooms, or tempeh for a vegetarian version.

Is anchovy broth necessary?

Anchovy broth adds authentic flavor, but water or vegetable broth can be used as a substitute.

How spicy is this Kimchi Jjigae?

The spice level is moderate, but you can adjust by adding more or less gochugaru and gochujang.

Can I use fresh kimchi?

Fresh kimchi can be used, but the stew may lack the deep tanginess that aged kimchi provides.

What can I serve with Kimchi Jjigae?

Steamed white rice, Korean side dishes (banchan), and a simple green salad pair beautifully.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze Kimchi Jjigae?

Freezing is not recommended due to the delicate texture of the tofu.

What type of tofu is best for this recipe?

Soft or silken tofu is preferred for a tender, melt-in-your-mouth texture.

Can I double the recipe?

Yes, simply double all the ingredients proportionally to serve more people or to enjoy leftovers.

Conclusion

One Pot Kimchi Jjigae is the ultimate comfort food, combining the spicy, sour, and savory elements of Korean cuisine into one simple, hearty meal. Whether for a quick family dinner or a cozy night in, this stew is a flavorful and satisfying dish that you will want to make again and again.

One Pot Kimchi Jjigae

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Enjoy the bold, spicy flavors of One Pot Kimchi Jjigae, a classic Korean kimchi stew packed with tender beef, silky tofu, and rich umami from aged kimchi — all made easily in one pot for a comforting meal in just 35 minutes.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 3 servings
• Category: Main Course, Soup
• Method: One Pot, Simmering
• Cuisine: Korean

Ingredients

• 2 cups aged kimchi, chopped

• 200g beef brisket or pork belly, thinly sliced

• 1/2 block soft tofu, cubed

• 1/2 onion, sliced

• 2 green onions, chopped

• 2 cups water or anchovy broth

• 1 tablespoon gochugaru (Korean red pepper flakes)

• 1 tablespoon gochujang (Korean red pepper paste)

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

 

• 2 cloves garlic, minced

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Instructions

• In a large pot over medium heat, sauté the beef slices until they start to brown.

• Add the chopped kimchi and sliced onion, stirring well to combine.

• Pour in water or anchovy broth and bring the mixture to a boil.

• Stir in gochugaru, gochujang, soy sauce, sesame oil, and minced garlic.

• Reduce the heat and simmer for 20 minutes to allow the flavors to meld.

• Carefully add the cubed tofu and simmer for an additional 5 minutes.

 

• Garnish with chopped green onions and serve hot.

Notes

• Use well-fermented, sour kimchi for the best deep flavor.

• For a richer broth, use anchovy broth instead of water.

• Adjust the spiciness by varying the amount of gochugaru and gochujang.

• Substitute beef with pork belly for a fattier, richer taste.