7-Minute Kimchi Jjigae (Stew)

7-Minute Kimchi Jjigae (Stew)

Simple and delicious kimchi stew recipe ready in under 10 minutes!

[2 Servings, Ready in 7 Minutes, Easy to Make]

Today, we're tackling a recipe known for its simplicity and deliciousness. It's a go-to dish for a quick and satisfying meal. Kimchi Jjigae is a staple of Korean cuisine, created from sour, overly ripe kimchi.


  • Rice water, 700ml (5 paper cups)
  • Green onion, 1/2 piece
  • Green chili pepper, 1 piece
  • Pork neck or pork belly (our 1/4 Inch Cut or Thin Cut Pork Belly work well)
  • Kimchi, 3 handfuls (we have house-made napa kimchi)
  • Seasoning:
    • Soy sauce, 1 tablespoon 
    • Red chili powder, 1/2 tablespoon 
    • Minced garlic, 1/2 tablespoon 
    • Fermented shrimp (새우젓), 1/2 tablespoon 
    • Soybean paste (Doenjang), 1/2 tablespoon 


  1. Prepare rice water, not the first rinse, but the second or third.
  2. Rough chop the green onions.
  3. Cut the pork belly into bite-size pieces.
  4. Prepare 3 handfuls of kimchi.
  5. In a pot, add 700ml of rice water.
  6. Add a handful of pork to the rice water.
  7. Add 1/2 tablespoon of soybean paste to remove the pork’s odor and add depth to the stew.
  8. Skim off any impurities and foam that rise to the top.
  9. Add the kimchi. The quality of kimchi crucially impacts the stew’s flavor.
  10. Once boiling, add one tablespoon of minced garlic.
  11. Add one tablespoon of red pepper powder.
  12. Add one tablespoon of soy sauce.
  13. Adjust the seasoning with fermented shrimp - adjust according to your taste.
  14. Finally, add green chili pepper and green onions, then boil briefly to complete this kimchi stew.


  • Rice water adds a unique depth and richness to the stew.
  • The balance of ingredients and seasoning is key to achieving the perfect flavor.
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