How to make Kimchi Jjigae

Why cooks start here

Kimchi Jjigae is cooked the way home stew pots cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

Kimchi Jjigae is a cornerstone of Korean home cooking, a dish that embodies the comforting warmth of family meals. It's typically enjoyed as part of a shared table, where the rich aroma of fermented kimchi mingles with savory pork belly. This version reflects the way Korean families prepare it, with ingredients measured by touch and taste rather than by scale, celebrating the intuitive art of home cooking. Expect a hearty stew with the depth of aged kimchi, the comforting heat of gochujang and gochugaru, and the umami-rich foundation of anchovy broth. Soft tofu adds a soothing contrast to the fiery elements, while scallions lend a fresh finish. Each spoonful is a harmonious balance of spicy, tangy, and savory notes, perfect for warming up any gathering.