Kimchi jjigae is a spicy Korean stew simmered from aged sour kimchi, silky tofu and lean pork. Its deep fermented flavor and high protein make it a hearty, balanced main dish.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Kimchi Jjigae – Spicy Korean Kimchi and Tofu Stew contains 320 calories per serving: 24 g protein, 12 g carbohydrate and 20 g fat. It takes 45 minutes in total and makes 4 servings.
Kimchi jjigae is one of Korea's most beloved everyday stews, born from the practical need to use up kimchi that has fermented past its prime. As kimchi ages it turns pleasantly sour, and this tang becomes the backbone of the dish.
The stew simmers aged kimchi with tofu, a little pork and Korean chili until the broth turns rich and deeply savory. Fermented cabbage delivers probiotics and fiber, while tofu and pork add complete protein.
Served with a bowl of steamed rice, it makes a warming, protein-rich meal that stays sensible on calories when you trim the pork and load up on kimchi and tofu.
Heat the sesame oil in a pot, add the pork and cook until it releases its fat.
Add the chopped kimchi and onion and stir-fry for a few minutes.
Add the gochugaru, gochujang, garlic and sugar, stirring to coat everything.
Pour in the water or anchovy stock and bring to a boil.
Lower the heat and simmer for 20 minutes until the flavors meld.
Add the tofu slices and simmer for 5 more minutes.
Top with spring onions and serve hot with rice.
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