Kimchi Chigae (with pork) recipe

Kimchi chigae (김치 찌개) literally translates to “kimchi stew.” It is a fine distinction but it is often referred to as kimchee soup in English. Everyone cooks it differently but there is no “wrong” way to make it – as long as it tastes good. This is one of many possible recipes. Use it as a basic guide.

kimchee soup

Kimchi chigae (김치 찌개)


    • Kimchi  (older sour kimchi is usually best for kimchi chigae) – 2 cups chopped rough

  • Garlic – one or two cloves, finely chopped
  • Yellow Onion – 1/2 medium sized, finely chopped
  • Enoki Mushrooms (optional) – 1/2 pack, whole
  • Gimchi guk (the “sauce” or water in the kimchi)  – 3 tablespoons
  • Black Pepper Powder – a pinch or to taste
  • Sesame Oil – 1 tablespoon
  • Sugar – 1 tsp
  • Pork (usually pork belly or unsalted bacon – optional, you can add no meat, tuna or Spam instead) – 100 grams (1/4 pound or 4 ounces)
  • Water – 3-4 cups
  • Firm Tofu (optional)  – 1/2 a block (or use the whole thing. I prefer firm)
  • Gochujang (고추장) – 1 tablespoon
  • Salt – to taste (kimchi soup is often quite salty, but it is not a requirement)
  • Soy Sauce – a splash or 2 tsp


Preparation time: 5 minutes> Cooking time: 25 minutes> Cooking time: 30 minutes

Kimchi, tofu, vegetables, sliced ​​meat according to your preference.

Heat sesame oil in a pan over medium heat. Fry the pork then add kimchi and garlic and fry it a bit. If the kimchi is particularly sour, put a little sugar in. Add onions and fry briefly.

Add 3 cups of water, salt, pepper, soy sauce and kochu jang, boil for about 5 minutes.

Reduce heat and add tofu, and mushrooms. Stir occasionally. Simmer for 3-5 minutes.

That’s it. Most ingredients can be substituted or left out and everything will turn out fine.

Mani Mogo! (많이 먹고!)

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