What kinds of kimchi jjigae do Koreans make at home, and which one would you like the most?
In Korea, kimchi is such a familiar food that it almost feels strange when there is none at home.
Kimchi is also a kind of magical ingredient because it can become so many different dishes.
Kimchi pancakes, kimchi jjigae, stir-fried kimchi, kimchi fried rice, kimchi noodles, kimchi dumplings…
Whether kimchi is the main ingredient or just supporting another ingredient, there seems to be no end to what you can make with it.
When I lose my appetite, I sometimes cook kimchi slowly with anchovies and eat it with rice.
I especially like pouring a little water over my rice and eating it with the cooked kimchi on top. It becomes one of those meals where you do not need many other side dishes.
My oldest son loves kimchi fried rice and spicy mixed noodles, and both are popular dishes in our family.
But one dish everyone in our family likes is kimchi jjigae.
Kimchi is the real star of the dish.
If someone says,
“Today I want tuna kimchi jjigae,”
the main character is still not the tuna. It is the kimchi.
But if someone simply says,
“Let’s eat kimchi jjigae today,”
I would probably open the refrigerator and take out some pork.
For me, the most basic kind of kimchi jjigae is the version made with pork.
So today, I want to introduce several types of kimchi jjigae that Korean families commonly eat at home, along with some very simple ways to make them.
At the end, see which one sounds best to you.
Most kimchi jjigae starts with well-fermented kimchi.
Honestly, if the kimchi itself tastes good, you do not need many complicated seasonings.
Kimchi + water + one additional ingredient.
That is really the basic idea.
But there is one important point.
Pork has almost no seasoning of its own, while canned tuna and ham are already salty and seasoned.
That means the amount of soy sauce, salt, fish sauce, or gochujang should change depending on what you add.
For me, the most important rule is not following recipe measurements too strictly.
Taste the kimchi and the main ingredient first, then adjust the seasoning.
That is often the easiest way to make good kimchi jjigae.
INDEX
1. Pork Kimchi Jjigae
This is what I personally think of as the most basic type of kimchi jjigae.
Ingredients
- 200 g pork
- 300 g kimchi
- Tofu, as much as you like
- A little kimchi juice
- About 700 ml water
- 4 tablespoons cooking oil
- 1/2 teaspoon sugar
Seasoning
Choose either:
- 1 tablespoon gochujang
or
- 1 tablespoon soy sauce
Fish sauce is optional.
If you do not have it, skip it and simply adjust the final seasoning with salt.
Add the pork and close the lid.
Normally, you might open the lid and stir the meat, but hot oil splashes everywhere, so I often just keep the lid closed and shake the pot from time to time.
Once the outside of the pork is lightly cooked and coated with oil, add the kimchi.
Stir-fry everything together for about one minute.
Add water to the pork and kimchi.
Instead of worrying too much about an exact amount, I usually add enough water to just cover the ingredients comfortably.
Add tofu if you like it.
Then add either gochujang or soy sauce and let everything simmer.
Adjust the final seasoning with salt.
Fish Sauce Is Optional
Fish sauce can give kimchi jjigae a deeper flavor, but it is not necessary.
It may also be difficult to find in some countries.
If you do buy one, I recommend tuna fish sauce.
You can use a little in stews and seasoned vegetable dishes, and it adds another layer of flavor.
But even without fish sauce, you can still make a delicious kimchi jjigae.
In Korean cooking, especially with kimchi jjigae, I do not think every ingredient except the kimchi has to be mandatory.
If you do not like tofu, leave it out.
I like spicy food, so I almost always add Cheongyang chili peppers.
If your kimchi already has plenty of flavor and red pepper seasoning, you may not need extra red pepper powder either.
The Pork I Usually Use
I often use pork shoulder or front-leg meat.
I sometimes buy around 5 kg at Traders or Costco, divide it into portions for stews, braised dishes, and boiled pork, and keep everything in the freezer.
Pork belly or pork neck also works well because some fat pairs beautifully with the sourness of kimchi.
But too much fat can make the broth feel heavy, so I prefer a moderate amount.
2. Tuna Kimchi Jjigae
Tuna kimchi jjigae has a completely different character from pork kimchi jjigae.
It is lighter, savory, and the broth feels a little softer.
Best of all, it is very easy to make.
And yes, here comes my favorite recommendation again.
Koreans often add spicy green chili peppers to doenjang jjigae and kimchi jjigae.
In our family, doenjang jjigae almost feels incomplete without it.
If you are curious, try slicing just one spicy green chili into your tuna kimchi jjigae.
Ingredients
Seasoning
How to Make It
Put everything in the pot and boil it.
That is basically it.
I recommend adding the liquid or oil from the tuna can too.
The tuna itself is already seasoned, and the kimchi is also salty, so do not add too much soy sauce or salt at the beginning.
Let the tuna kimchi jjigae simmer first, taste the broth, and then add only as much salt as you need.
I personally do not recommend gochujang for tuna kimchi jjigae.
It can overpower the clean, mild flavor of tuna.
But if you love the taste of gochujang?
Use it.
There is no absolute rule for food you are cooking in your own kitchen.
Tuna kimchi jjigae is one of the easiest versions because the cooking process is basically just “put everything in and boil.”
Simple, but surprisingly delicious.
Kimchi and tuna work extremely well together.
Other Canned Fish Koreans Use
In Korea, there are two other canned fish products often used with kimchi.
Sometimes I suddenly crave mackerel kimchi jjigae.
Saury also has a soft texture that works very well with kimchi.
The cooking method is almost the same as tuna kimchi jjigae.
Put everything in the pot and boil it.
That is it.
The combination may sound unusual if you have never tried it before.
But my mother and father both liked saury kimchi jjigae, and I like it too.
The amount of oil or liquid from the can also changes the flavor.
Use a little and the broth is milder and nuttier.
Use more and the fish flavor becomes stronger.
Because tuna kimchi jjigae is quick, easy, and difficult to ruin, I think it is one of the best Korean dishes for beginners to try first.
3. Ham Kimchi Jjigae
When people hear ham kimchi jjigae, they may think,
“Isn’t that basically budae jjigae?”
They may look similar, but I think they are different.
The biggest difference is simple.
Which ingredient is the main character: ham or kimchi?
In ham kimchi jjigae, kimchi should still be the star.
There is something fun about searching through the kimchi and finding a piece of ham.
Ha ha ha.
I think that little moment is part of the flavor too.
You can use almost any ham or sausage you like.
And you can add as much as you want.
But if there is more ham than kimchi, the flavor starts moving closer to budae jjigae.
If the amount of kimchi is 100, I recommend keeping the ham at around 40 or less.
I often make ham kimchi jjigae using Spam and Frankfurt-style sausages.
Everyone in my family likes ham, so this is another family favorite.
One Important Thing About Ham Kimchi Jjigae
Ham already contains salt and seasoning.
That means it quickly adds saltiness and umami to the broth.
Do not rush to add soy sauce or salt.
Let the ham kimchi jjigae boil first.
Then taste the broth and adjust the seasoning only at the end.
The Recipe?
If you understood the tuna version above, you can probably already guess.
Then taste it and adjust the seasoning.
That is enough for an easy homemade ham kimchi jjigae.
4. Aged Kimchi Jjigae
One of the deepest and most Korean flavors, in my opinion, is aged kimchi jjigae.
In Korean, aged kimchi is called mukeunji.
Mukeunji is kimchi that has been fermented for a long time.
Compared with regular ripe kimchi, it usually has a stronger sourness, deeper fermented aroma, and richer umami.
Because of that, aged kimchi jjigae can develop a very deep broth without requiring many additional seasonings.
There is one problem, though.
Good aged kimchi may not be easy to find outside Korea.
Even in Korea, people who do not make their own kimchi may not always have easy access to properly aged mukeunji.
In a way, good mukeunji can feel like a precious ingredient.
So for foreign travelers, I sometimes recommend eating aged kimchi jjigae at a good restaurant in Korea instead of trying to make it yourself.
Why Aged Kimchi Jjigae Is Special
Deep fermented flavor
Properly aged kimchi has a rich sourness and umami that spreads through the broth.
Soft texture
After simmering for a long time, the kimchi becomes very tender and pairs beautifully with pork.
Perfect with rice
A salty, spicy bowl of aged kimchi jjigae with rice can make you forget about every other side dish on the table.
A good bowl of mukeunji kimchi jjigae makes a bowl of rice disappear very quickly.
Where to Try Kimchi Jjigae in Seoul
If making it yourself feels difficult, another option is to try kimchi jjigae at a restaurant that has been serving it for years.
Gwanghwamunjip — Jongno, Seoul
Gwanghwamunjip is a long-established kimchi jjigae restaurant in the Gwanghwamun area.
It is known for pork kimchi stew and Korean rolled omelet.
Address:
12 Saemunan-ro 5-gil, Jongno-gu, Seoul
Eunjoojeong — Jung-gu, Seoul
Eunjoojeong is another well-known Seoul restaurant associated with kimchi jjigae.
It is located near Euljiro 4-ga and Bangsan Market.
Address:
32 Changgyeonggung-ro 8-gil, Jung-gu, Seoul
Jangho Wang Gopchang Seosomun Main Branch — Jung-gu, Seoul
The restaurant name is associated with gopchang, but it is also well known for its kimchi jjigae.
Address:
83 Seosomun-ro, Jung-gu, Seoul
Restaurant information and opening hours can change, so check the latest information on the map before visiting.
An Easy Way to Think About Seasoning
| Type | What the Main Ingredient Adds | How to Season |
|---|---|---|
| Pork | Almost no salt, but adds fat and richness | Add soy sauce, fish sauce, or salt as needed |
| Tuna | Tuna and canned liquid already contain seasoning | Simmer first, then add only the seasoning you need |
| Ham | Strong saltiness and umami | Keep extra seasoning minimal; add more water if needed |
| Aged Kimchi | Strong sourness, saltiness, and fermented flavor | Taste the kimchi first and season very lightly |
Which Kimchi Jjigae Do You Think You Would Like?
If you like a rich broth with meat, pork kimchi jjigae may be the best choice.
If you want something fast and easy to make, I recommend tuna kimchi jjigae.
If you prefer something saltier and more savory with the strong flavor of processed meat, ham kimchi jjigae may be your favorite.
And if you want to experience a deeper fermented Korean flavor, try aged kimchi jjigae when you visit Korea.
The truth is that in Korean homes, kimchi jjigae is not always a dish made from one fixed recipe.
It changes depending on what is in the refrigerator.
If there is pork today, we use pork.
If there is only a can of tuna, we make tuna kimchi jjigae.
If there is leftover ham, we add ham.
The important thing is understanding that each ingredient already brings its own saltiness, fat, and flavor to the pot.
Adjust the seasoning around that.
That is why even the same kimchi jjigae can taste a little different every time.
Mine does too.
My kimchi jjigae does not taste exactly the same every single time I make it.
But my family still enjoys it.
If you want to try making one at home, start with the easiest one:
Tuna kimchi jjigae.