Print Recipe

Kimchi Jjigae

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main dish
Cuisine: Korean Food
Servings: 4 -6
Author: Hip Foodie Mom


  • 1-2 tablespoons toasted sesame oil Don't overdo it. This will make your jjigae really oily
  • 1 pound pork shoulder cubed
  • Coarse salt and freshly ground black pepper
  • 1/2 to 1 large onion coarsely chopped
  • 3 cups coarsely chopped fermented old kimchi with some of the kimchi liquid/juice
  • 3-4 cups water
  • 1 tablespoon fish sauce
  • 1-2 tablespoons low sodium soy sauce + more if needed
  • about 2 cups greens kale or fresh spinach; coarsely chopped
  • 2-3 cups tofu or one whole package; cubed
  • 5 scallions thinly sliced


  • Heat the sesame oil in a large soup pot over medium-high heat. Add the pork shoulder, season with salt and pepper, and cook, stirring often, until browned and crispy, about 10 minutes.
  • Add the chopped onion, kimchi, kimchi juice, fish sauce and soy sauce and stir to combine. Add enough water to nearly cover the pork mixture (about 4 cups), cover, and bring to a boil. Immediately reduce the heat and simmer until the onion and kimchi are softened and the soup is thick, about 20 minutes.
  • Stir in the greens, tofu and scallions. Cover the pot and simmer for about 10 minutes until the greens have wilted and softened and to combine the flavors. Taste and season with more soy sauce if needed. Serve with white or brown rice.