Kimchi stew (Kimchi jjigae) from Koreatown: A Cookbook (page 169) by Deuki Hong and Matt Rodbard

  • scallions
  • fresh ginger
  • onions
  • pork belly
  • kimchi
  • gochujang
  • silken tofu
  • gochugaru
  • pork neck bones
  • doenjang
  • kimchi juice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on January 15, 2022

    5 stars. Wonderfully cozy, spicy, tangy goodness with a smooth pork aftertaste. Didn't make any changes. Comes together in minutes if you have pork stock in your freezer like I do. Will make agaub.

  • Rinshin on March 23, 2018

    Excellent taste even without pork slices or pork stock. I used ago dashi (type of fish) stock and added spinach as well as egg for poaching directly into soup. Silken tofu was spooned in to create more surface areas to soak in flavors. Did not include kimchi juice since my kimchi was wet enough. Very simple to make. Had no doenjang and used red miso. I loved everything about this healthy soup. Photo added.

  • hirsheys on March 10, 2018

    This dish is only slightly more trouble to make than the soondubu jjigae (which is like falling off a log) and is also very delicious. I'm super excited for both sets of leftovers... A couple things to note: there's not a ton of kimchi juice in my jars, so that part is tough. Next time I'll just squeeze the tofu into chunks, rather than small cubes. I made this with a version of the pork broth from scratch today (I used some pork with bones and a couple of chicken legs) Also, I made a half recipe and it almost overflowed my largest saucepan, so be sure to use a pot larger than they recommend if you make a full recipe.] Overall, I enjoyed this dish a lot, though it took me a bite or two to get used to the acidity of the dominant kimchi flavor and needed a little extra salt. I'd give the soondubu jjigae a slight edge, though - it's even easier and cozier, I think. That said, I loved the bits of meat floating in here and found the texture of the crunchy kimchi wonderful.

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