Easy Kimchi Jjigae
Easy homemade Kimchi Jjigae recipe with tofu and pork ready in 35 minutes. Gluten-free, gut-friendly, anti-inflammatory Korean stew.
Ingredients
- 2 tbsp sesame oil
- 8 oz pork shoulder, cut into bite-sized cubes
- 1 medium yellow onion, coarsely chopped
- 4 cloves garlic, minced
- 1 tbsp gochugaru (Korean red chili flakes)
- 2 cups kimchi, chopped (plus 3 tbsp kimchi juice)
- 4 cups low-sodium beef or vegetable broth
- 1 block (14 oz) firm tofu, cubed
- 3 medium shiitake mushrooms, sliced
- 2 green onions (scallions), cut into 2-inch pieces
- 1 tbsp gochujang (Korean red chili paste)
- 1 tsp sea salt (or to taste)
- 1/2 tsp freshly ground black pepper
- 1 tsp fish sauce (optional, can substitute tamari)
- 1 tsp rice vinegar
- 1/4 cup napa cabbage, roughly chopped
Instructions
- 1
Warm the sesame oil in a large, heavy-bottomed pot or Korean stone bowl over medium-high heat.
- 2
Add the cubed pork and sear for approximately 4-5 minutes, stirring occasionally, until the meat is no longer pink on the exterior.
- 3
Introduce the chopped onion and cook for about 2-3 minutes, stirring frequently, until the onion becomes slightly softened and fragrant.
- 4
Stir in the minced garlic and gochugaru, cooking for about 1 minute until the mixture becomes aromatic and the spices bloom.
- 5
Add the chopped kimchi and gochujang paste, stirring well to combine all ingredients, and allow to cook for 2 minutes to develop deeper flavors.
- 6
Pour in the broth and reserved kimchi juice, bringing the liquid to a gentle boil over medium-high heat.
- 7
Add the cubed tofu and sliced mushrooms, then reduce the heat to medium and simmer for 8-10 minutes until the tofu absorbs the flavors and the mushrooms are tender.
- 8
Stir in the napa cabbage and cook for an additional 2-3 minutes until just wilted.
- 9
Season the stew with sea salt, black pepper, fish sauce (if using), and rice vinegar, tasting as you go and adjusting to your preference.
- 10
Remove from heat and garnish generously with the green onion pieces just before serving.
- 11
Ladle into individual bowls and serve immediately while piping hot, optionally with a side of steamed white or brown rice.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| pork shoulder | boneless, skinless chicken thighs | Chicken thighs cook quickly and stay moist while providing lean protein with less saturated fat than pork |
| gochujang (red chili paste) | sriracha mixed with 1 tbsp miso paste | Creates similar heat and depth without added sodium, while miso provides additional probiotics for gut health |
| sesame oil (2 tbsp) | avocado oil (1.5 tbsp) | Avocado oil has a higher smoke point and lower inflammatory omega-6 ratio, better for high-heat cooking |
| beef or vegetable broth (standard) | bone broth or homemade vegetable broth | Bone broth provides collagen and amino acids that support gut lining health and digestion |
| fish sauce | tamari or coconut aminos | These alternatives provide umami depth while being gluten-free and lower in sodium |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 348 |
| Total Fat | 16g |
| Saturated Fat | 5g |
| Cholesterol | 48mg |
| Sodium | 1015mg |
| Carbohydrates | 16g |
| Fiber | 4g |
| Sugar | 3g |
| Protein | 32g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
