Kimchi Jjigae (김치찌개) Easy Recipe
Because probiotics rule, simple is sweet, and a cozy bowl of Korean comfort food is always a good idea.
Happy Hangul Day! 🇰🇷
Today, we’re celebrating 한글날 (Hangeul Day), a day honoring the Korean writing system, with one of my favorite Korean comfort foods: kimchi jjigae (김치찌개), or Korean kimchi stew.
There’s something so special about a dish that turns a handful of simple ingredients into a rich, savory, s[e]oul-warming meal. This is my kind of cooking: no fussy measurements and absolutely no need to overthink it.
I usually eyeball everything, and honestly, that’s part of the fun. Kimchi jjigae is incredibly flexible, so you can adjust it to whatever you have in your fridge.
My version combines tangy kimchi, savory pork belly, Spam, tuna, a splash of coconut aminos, and one secret ingredient that makes the broth extra delicious: grass-fed butter. Trust me on this one!
Add some chewy rice cakes if you love that mochi-like texture, let everything simmer, and you have a comforting Korean-inspired meal that tastes even better the next day.
So, in honor of Hangul Day, let's celebrate Korean culture one delicious bowl at a time. 🍲
Easy Kimchi Jjigae Recipe
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 3–4
Ingredients
1½ cups kimchi, preferably well-fermented
½ cup kimchi juice
½ pound meat of your choice (I love pork belly)
½ can Spam, cut into bite-sized cubes
1 can tuna (look for mercury tested brands)
2 cups filtered water, plus more as needed
1 tablespoon coconut aminos
2 tablespoons grass-fed butter
Frozen Korean rice cakes (tteok), optional
Instructions
1. Build your savory base.
Add your meat of choice to a pot over medium heat. If you're using pork belly, let it cook briefly to release some of its savory flavor.
2. Add the kimchi.
Add the kimchi, kimchi juice, and water. Use enough water to mostly cover the ingredients. Give everything a good stir.
3. Make it hearty.
Add the cubed Spam and canned tuna. Stir in the coconut aminos and grass-fed butter. Yes, the butter is a little unexpected, but it adds a lovely richness to the broth!
4. Let it simmer.
Cover the pot, bring the stew to a boil, and then reduce the heat to maintain a gentle simmer. Cook for about 15 minutes, stirring occasionally.
5. Add your rice cakes.
Check the liquid level and add about ½ cup more water if needed. If you're using frozen Korean rice cakes, add them now and simmer for another 5 minutes, or until they are soft and chewy.
Make sure the meat is fully cooked and the stew is piping hot throughout. If your rice cakes need longer, follow the package instructions.
6. Taste, serve, and enjoy.
Taste the broth before adding any extra seasoning. Kimchi, kimchi juice, and Spam can already bring plenty of salt and flavor.
Ladle into bowls and enjoy while hot. Serve with steamed rice and your favorite Korean side dishes if you like.
My Favorite Kimchi Jjigae Tips
Use well-fermented kimchi. Older, tangier kimchi gives this stew its signature depth of flavor.
Don't stress about exact measurements. Add more water for a lighter broth or more kimchi juice for extra tang.
Butter makes a difference. It gives the broth a richer finish, especially when paired with the spicy, sour kimchi.
Rice cakes are optional but so good. They add a chewy, mochi-like bite that makes the stew extra satisfying.
Save some for tomorrow. Like many stews, kimchi jjigae can taste even better the next day as the flavors mingle. Refrigerate leftovers promptly in a covered container and reheat thoroughly.
A Little Kimchi Love
Kimchi is a traditional Korean fermented food made with vegetables, seasonings, and beneficial microorganisms that develop during fermentation. Depending on the product and how it is prepared, it may contain live cultures.
I love celebrating traditional foods that bring so much flavor and history to the table. Just remember that fermented foods aren't a magic detox, and the benefits of kimchi depend on the product and the overall diet.
Celebrate Hangul Day With a Bowl of Kimchi Jjigae
한글날 (Hangeul Day) is celebrated on October 9 in South Korea to honor the Korean alphabet and its cultural significance.
This Hangul Day, try learning a Korean food word while you cook:
김치 (kimchi) — fermented vegetables
찌개 (jjigae) — stew
밥 (bap) — cooked rice
맛있어요 (masisseoyo) — it's delicious!
Your mini Korean lesson for the day: after your first spoonful, try saying “맛있어요!” (It's delicious!)
Now grab your kimchi, warm up a pot, and make yourself a cozy bowl of comfort.
Happy Hangul Day, and 맛있게 드세요! (Enjoy your meal!)
♡
