Kimchi Jjigae; quick & tasty Korean Kimchi stew

April 4, 2019

Kimchi Jjigae is a traditional Korean kimchi stew. It's rich, warming and has a wonderful complexity and depth of flavour making it the ultimate, comforting supper. Serve atop a bed of plump, fluffy white rice.






  • 180g unsmoked streaky bacon (we like field & flower)

  • 1 1/2 TBS rice vinegar

  • 1 tsp rice malt syrup (or sweetener of your choice; coconut sugar or raw cane sugar will work just as well)

  • 1/2 tsp black pepper

  • 3/4 C Kimchi (finely diced) - Where To Buy

  • 1 tsp peanut oil

  • 1 leek (finely sliced)

  • 100g mushrooms (stems removed & thinly sliced)

  • 300g firm tofu (cubed) - we like The Tofoo Co

  • 2 C water



  • 1 tsp Korean chili flakes (gochugaru), regular chilli flakes will suffice but beware you will only need a pinch for a similar level of heat!

  • 1 TBS soy sauce

  • 1 tsp Korean chili paste (gochujang) – available from Asian groceries and larger supermarkets and online retailers

  • 1 garlic clove (minced)

  • 1 tsp sesame oil



  1. Slice the streaky bacon into 1cm pieces.

  2. Create a marinade for the meat by whisking together the rice vinegar, rice malt syrup and pepper in small bowl until well combined. Pour over the bacon, give it a good stir, and set aside for about 15 minutes.

  3. Heat the oil in a sauce pan. Add the bacon and cook for a 2-3 minutes before adding the leeks and diced kimchi. Cook for a further 2 minutes until the leeks are just starting to soften.

  4. To a small bowl, add the soy sauce, gochujang, gochugaru, garlic, and sesame oil. Whisk thoroughly until well combined into a paste.

  5. Add the paste to the pot together with the tofu and mushrooms. Pour over the water.

  6.  Bring the pot to the boil, reduce the heat and simmer for a further 15 minutes. Make sure all the ingredients are well mixed by gently stirring the pot a few times throughout the cooking period.

  7.  Serve with rice or vermicelli noodles

  8. Optional toppings: extra kimchi! Chilli oil, diced coriander and spring onion










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