Kimchi Jjigae


Kimchi jjigae (stew) is one of the most beloved jjigaes in Korea. This comforting one-pot stew is best when made with older, well-fermented kimchi. While anchovy broth is traditional, you can swap it for reduced-sodium chicken broth, beef broth, vegetable broth or even water (as long as your kimchi is flavorful). Feel free to add some pork belly along with the kimchi for a classic spin on this recipe. Read more about kimchi jjigae.

Kimchi Jjigae
Photo: Hyosun Ro
Active Time:
45 mins
Total Time:
45 mins



  • 4–5 medium or large dried anchovies (see Tip)

  • 3 cups water

  • 1 small piece dashima (dried kelp; optional)


  • 2 cups packed fully fermented napa cabbage kimchi

  • 1 tablespoon sesame oil or neutral cooking oil

  • 1–3 teaspoons gochugaru

  • 1 clove garlic

  • 6 ounces medium-firm tofu, sliced into 1/2-inch thick slabs

  • 2 scallions, roughly chopped

  • Pinch of salt (optional; see Tip)

  • Ground pepper to taste


  1. To prepare broth: Clean anchovies by opening the belly of each one and scraping the guts out (leave the heads on). Place the cleaned anchovies in a medium pot. Add water and dried kelp (if using); bring to a boil. Reduce heat to medium-high and boil, uncovered, for 10 minutes. Remove and discard the anchovies (and kelp, if using). Transfer the broth to a bowl. Wipe out the pot.

  2. To prepare stew: Chop kimchi into bite-size pieces. Reserve 1/2 cup juice from the kimchi, if available. Heat oil in the pot over medium-high heat. Add the kimchi, gochugaru to taste and garlic. Cook, stirring, until the kimchi is softened and translucent, about 5 minutes.

  3. Add the anchovy broth and any reserved kimchi juice; bring to a boil. Reduce heat to medium, cover and simmer for about 15 minutes.

  4. Add tofu and scallions; cook until the tofu is heated through, about 5 minutes. Season with salt, if desired, and pepper to taste. Serve while bubbling hot with a bowl of rice.

To make ahead

Cover and refrigerate for up to 4 days.


Serious Korean home cooks search for the best-quality dried anchovies because they are such an important staple. Look for them in Korean markets and well-stocked Asian markets. They are also available online—Seoul Mills is a good source for them and other staples of Korean cuisine.

In place of salt, you can substitute Korean soup soy sauce, fish sauce and/or salted shrimp to taste.

Nutrition Facts (per serving)

201 Calories
12g Fat
9g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 201
% Daily Value *
Total Carbohydrate 9g 3%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 17g 34%
Total Fat 12g 15%
Saturated Fat 2g 10%
Cholesterol 21mg 7%
Vitamin A 401IU 8%
Sodium 958mg 42%
Potassium 277mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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