Kimchi-jjigae
In its own language: 김치찌개
Korean stew of kimchi simmered with meat, tofu and vegetables
Kimchi-jjigae is a Korean stew built around kimchi, often simmered with pork, tofu, scallions, and onions. It is a staple in South Korea, served hot and shared at the table with rice and side dishes. The stew uses well-fermented kimchi for a strong, tangy flavor.
- Uses well-fermented kimchi for a strong, tangy flavor
- Often includes pork, tofu, scallions, and onions
- Simmered in water or anchovy stock and seasoned with bean or red pepper paste
- Served boiling hot, usually shared at the table
- Popular everyday food in South Korea
What is Kimchi-jjigae?
Kimchi-jjigae is a hearty Korean stew where aged kimchi is simmered with meat, tofu, and vegetables. The base flavor comes from kimchi that has fermented until tangy and robust. Pork is a common addition, along with tofu, scallions, onions, and garlic. The broth is often seasoned with fermented bean paste or red pepper paste, giving it a savory and spicy depth. The stew is typically served boiling hot, sometimes in a stone pot, and is meant to be shared at the table.
Where does Kimchi-jjigae come from?
Kimchi-jjigae likely developed after chili peppers were introduced to Korea in the Joseon era, when spicy kimchi became common. Earlier forms of kimchi were not spicy, and the stew itself was first recorded as 'kimchi-jochi' in late Joseon cookbooks. The term 'jochi' was used in royal court cuisine for what is now called jjigae. Over time, kimchi-jjigae became a staple of everyday Korean meals.
How is Kimchi-jjigae made?
To make kimchi-jjigae, sliced fermented kimchi is stewed with pork or another meat, tofu, scallions, onions, and garlic. The mixture is simmered in water or anchovy stock, which adds extra flavor. Seasonings like fermented bean paste (doenjang) or red pepper paste (gochujang) are added for depth and heat. The stew is cooked until the flavors meld and is usually brought to the table still bubbling hot.
How and when is Kimchi-jjigae eaten?
Kimchi-jjigae is usually eaten for lunch or dinner, often as a shared dish in the center of the table. It is accompanied by rice and a range of small side dishes called banchan. The communal style of eating is typical in Korean homes and restaurants. The stew is enjoyed hot, especially in colder weather, and is considered a comforting everyday food.
Kinds of Kimchi-jjigae
There are several versions of kimchi-jjigae. Tuna kimchi-jjigae uses canned tuna and is popular for camping or picnics. Another type uses Pacific saury. Budae-jjigae, or 'army base stew,' includes ingredients like Spam, hot dogs, and cheese, reflecting its origins during the Korean War. Vegan versions use tofu, mushrooms, and vegetables instead of meat.
What Kimchi-jjigae means
Kimchi-jjigae is one of the most common stews in South Korea and is a symbol of home-cooked comfort. It is not tied to specific festivals or religious practices but is deeply woven into daily life. The dish showcases the importance of kimchi in Korean cuisine and the communal aspect of Korean dining.
Questions people ask about Kimchi-jjigae
What is kimchi-jjigae made of?
Kimchi-jjigae is made with fermented kimchi, pork or other meat, tofu, scallions, onions, garlic, and is simmered in water or anchovy stock. It is seasoned with fermented bean paste or red pepper paste.
Where does kimchi-jjigae come from?
Kimchi-jjigae comes from South Korea. It developed after spicy kimchi became common in the Joseon era and is now a staple of Korean home cooking.
How is kimchi-jjigae usually served?
Kimchi-jjigae is served boiling hot, often in a stone pot, and is placed at the center of the table to be shared. It is eaten with rice and various Korean side dishes.
Are there vegetarian or vegan versions of kimchi-jjigae?
Yes, vegan kimchi-jjigae is made with plant-based ingredients such as tofu, mushrooms, and vegetables, using kimchi that does not contain fish or meat products.
What makes kimchi-jjigae taste strong?
The stew uses older, well-fermented kimchi, which gives it a pronounced, tangy, and complex flavor.
Good reading and sources
- Kimchi-jjigae on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Kimchi-jjigae", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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