김치찌개 만드는 법

How to make kimchi jjigae (search guide)

Long-tail guide: authentic kimchi stew ingredients, 25-minute method, sour kimchi rule, tuna and vegan swaps — with links to full recipe pages in EN/KO/JA/ZH.

FAQ

3 Heat: medium-hot Vegetarian: tofu version

Steps

Buy or age sour kimchi (신김치); keep the brine.
Sauté kimchi in pork fat or oil 4–5 minutes before adding liquid.
Add brine, then stock; simmer; slide tofu in last.
Season lightly at the end — kimchi is already salty.
Serve with rice on the side, never poured into the pot.

Tap a number to tick off a step. Nothing leaves this device.

What people search, what to cook

If you landed here from “how to make kimchi jjigae,” the full scalable recipe is kimchi jjigae — authentic recipe. Native-language bodies: 한국어, 日本語, 中文.

The non-negotiable

Sour kimchi first. Fresh kimchi makes boiled cabbage soup. Abroad grocery map: what you can buy by country.

Shopping

aged kimchi
pork or tofu
gochujang
stock

FAQ

How long does kimchi jjigae take?

About 25 minutes once the kimchi is sour: 5 minutes prep, 20 minutes on the stove.

Can I make kimchi jjigae without pork?

Yes — oil, mushroom stock, and firm tofu. Add a little sesame oil when sautéing the kimchi for body.

Also cook

Kimchi jjigae (김치찌개) — authentic recipe 김치찌개 제대로 끓이기