When you’re in the mood for something warm, comforting, and packed with bold flavors, Kimchi Jjigae is the answer. This iconic Korean dish is a spicy, tangy stew that’s hearty, satisfying, and so simple to make. With YesYum Kimchi as the star ingredient, you’re guaranteed an unforgettable bowl of deliciousness. Let’s get cooking!
Ingredients
Base:
2 cups YesYum Classic Kimchi (with juices) roughly chopped
200 g firm tofu, sliced into bite-sized rectangles
200 g pork belly, thinly sliced (optional; sub with mushrooms for vegan/vegetarian)
1 medium onion, sliced
1 medium zucchini, sliced into half-moons
1 cup mushrooms (shiitake or white button), sliced
3–4 cups water or unsalted stock
Seasoning:
2 tbsp gochugaru (Korean red chili flakes; adjust for spice level)
1 tbsp YesYum Korean G Sauce
1 tbsp soy sauce
1 tsp sugar (optional, to balance flavours)
1 tsp sesame oil
For Garnish:
2 green onions, chopped
Sesame seeds (optional)
Instructions
Step 1.
Prep the Ingredients
Chop the YesYum Classic Kimchi, tofu, veggies, and pork belly (if using) into manageable pieces.
Measure out your seasonings so everything’s ready to go.
Step 2.
Start the Stew Base
Heat a medium-sized pot over medium heat. Add the pork belly slices (if using) and cook until they’re lightly browned and the fat renders out. For a vegan version, skip this step.
Add the chopped YesYum Classic Kimchi and stir-fry for 3–4 minutes to release its aroma and deepen the flavours.
Step 3.
Build the Broth
Pour in 3–4 cups of water or stock, then add the kimchi juice. Bring to a boil.
Stir in gochugaru, YesYum Korean G Sauce, soy sauce, sugar (if using), and sesame oil. Let everything simmer for 10 minutes.
Step 4.
Add the Good Stuff
Add the sliced onion, zucchini, and mushrooms to the pot. Simmer for another 5–7 minutes, until the veggies are tender.
Gently place the tofu slices on top and simmer for 5 more minutes to heat through.
Step 5.
Garnish and Serve
Ladle the piping hot Kimchi Jjigae into bowls.
Garnish with chopped green onions and a sprinkle of sesame seeds for extra flair.
Pro Tips
If you want a richer soup, boil dried anchovies and kelp in water for 10 minutes, strain, and use it as your base.
Serve with steaming bowls of short-grain rice for the ultimate cozy meal or Love noodles? Add some instant ramen or udon to the pot for a fun twist!
How to Store:
Store leftovers in the fridge—it tastes even better the next day as the flavours meld.
Our YesYum Kimchi Jjigae is everything you want on a chilly day: spicy, savory, and soul-warming. Thanks to YesYum Classic Kimchi, it’s a next-level comfort food you’ll want to make again and again.
And.. again!