Kimchi-Jjigae is a Korean kimchi stew cooked with aged kimchi and typically with pork, canned tuna, or SPAM (my mom’s version). It’s spicy, tangy from the aged kimchi, savory, warm — basically the ultimate comfort food. All I need is a bowl of rice with kimchi-jjigae, and I am good 🙂
This recipe is super quick and easy, it literally comes together in 10 minutes. I make this at least once a week. Sometimes I make extra to have leftovers and it tastes even better the next day.
What you’ll need to make Kimchi-Jjigae (Korean Kimchi Stew):
- Aged kimchi: ripe kimchi works best for this recipe, it really heightens the kimchi flavor and adds the perfect tanginess to the stew.
- Kimchi Brine + Water: this is the main base of the soup.
- SPAM: You may not think that this will pair with kimchi, but trust me– it works. I grew up eating SPAM and love it for this recipe. You can substitute SPAM with canned tuna, pork belly, canned mackerel pike (kkongchi).
- Soft Tofu: this is a staple ingredient in kimchi-jjigae.
- Green onion + Onion
- Sesame Oil
How to make Kimchi-Jjigae:
In a heavy-bottomed pot, add your sesame oil and cook the sliced onion and cubed SPAM on medium heat, just until the onion becomes fragrant.
Once the onion starts to turn translucent, add your chopped kimchi and saute for 2 minutes to caramelize the kimchi.
To the pot, add the kimchi brine and water mixture and bring to a rolling boil. Once the soup comes to a boil, add the cubed tofu and cook for another 2-3 minutes. Add the sliced green onion for garnish and enjoy!
Other Korean recipes you may like:
- Crispy Korean Potato Pancakes (Gamja-jeon)
- Mini Kimchi Pancakes (Kimchi-jeon)
- Leftover Turkey Jook (Congee)
- Dalgona Chunks (Korean Style Honeycomb Toffee)
10 Minute Kimchi-Jjigae (Korean Kimchi Stew)
- 1 can SPAM cubed
- ½ Onion sliced
- 2 tbsp Sesame Oil
- 1 cup Aged kimchi chopped
- ½ cup Kimchi brine
- 1 cup Water
- 1 package Soft tofu cubed
- 2 stalks Green Onion sliced
- In a medium-sized heavy-bottomed pot, add the sesame oil. On medium-high heat, cook the sliced onion and cubed SPAM for about 1 minute or until the onion becomes translucent and fragrant.
- Add the chopped kimchi and saute for 2 minutes to caramelize the kimchi.
- To the pot, pour the kimchi brine + water and bring it to a rolling boil. Once the soup comes to a boil, add the cubed soft tofu and cook for another 2-3 minutes.
- Add the sliced green onions on top to garnish. Enjoy with rice!