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Kimchi Jjigae — traditional dish from Seoul, South Korea
Soup Meat

Food Flavour DNA

Nutritional Values

🔥320kcal
💪20gProtein
🌾25gCarbs
🥑18gFat
🌿4gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🫘 Soy

Kimchi Jjigae

How to order / say it
Say it 김치찌개 — [kim-chee jee-geh]
Order I'd like the kimchi jjigae, please.
Locally 김치찌개 주세요.
Say locally

A hearty Korean stew made with kimchi, tofu, and pork.

Why try it?

Kimchi Jjigae is a staple in Korean homes, reflecting the country's ingenuity in utilizing and preserving staples like kimchi. It captures everyday Korean life and the deep warmth of communal meals.

How it tastes

Spicy, tangy, and deeply savory, the stew combines the punch of fermented kimchi with the smoothness of tofu and tender pork, creating a comforting and robust flavor.

Origin & History — first documented: 1950

Kimchi Jjigae dates back to the late Joseon period when kimchi became a staple side dish. Evolving post-war in the 20th century, it used available ingredients like canned goods, thus gaining widespread popularity.

Recipe

Ingredients

  • 🥕 200 g kimchi
  • 🥩 150 g pork belly
  • 🥕 200 g tofu
  • 🧄 100 g onion
  • 🧂 10 g gochugaru
  • 🥣 30 ml soy sauce
  • 🧄 10 g garlic
  • 🫒 500 ml water

Method

  1. 1 In a pot, sauté pork with garlic and onion until browned.
  2. 2 Add kimchi and sauté briefly.
  3. 3 Pour in water, add tofu and gochugaru, and bring to a boil.
  4. 4 Simmer for 20 minutes, then season with soy sauce to taste.

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All Asia recipes — South Korea — Seoul — Kimchi Jjigae
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