Hello, I’m Jennie.
Born and raised in Seoul, I now live in Ilsan with my three sons.
As a 25-year working mom, I try my best to cook affordable, simple, nutritious Korean home meals that are good for health and gentle on the waistline—even on the busiest days.
Here, I share easy, budget-friendly Korean recipes packed with goodness and my family’s little secrets!
Today, I’m excited to share one of our family favorites: Kimchi Jjigae (Kimchi Stew).
“If there is one dish that represents the heart of Korean home cooking, it is undoubtedly Kimchi Jjigae. Every Korean family has their own secret version, and today, I am excited to share mine with you.
In this post, I’ll show you how to create that deep, soul-warming flavor using simple ingredients right from my kitchen. Welcome to the real taste of Korea.”
Ingredients (Serves 2-3 as main dish)
Well-fermented (sour) kimchi: 400-500g (about 2-3 cups packed, bite-size cut) – Use E-mart or store-bought aged for 1-2 months!
Kimchi juice (brine): 1/2 cup (about 120ml) – The more sour, the better!
Onion: 1 medium (about 150g), sliced 0.5cm thick
Green onions: 2 stalks (about 50g), diagonal cut (eo-geut-sseol-gi)
Firm tofu: 1 block (about 300-400g), sliced into 1cm thick pieces
Tuna fish sauce (chamchi aekjeot): 1-2 tsp (or substitute with soy sauce if unavailable)
Water or kelp/anchovy broth: 2-3 cups (500-700ml) – Adjust for desired soupiness
Optional for extra depth: 1 tsp gochugaru (Korean red chili flakes) or minced garlic
1. Choosing the Right Kimchi (E-mart Kimchi Tips)
“While many prefer homemade kimchi, I personally rely on ‘E-mart Kimchi’ for its reliable and consistent quality.
The real secret? Patience! Even store-bought kimchi needs to rest in the fridge for at least 1-2 months to fully ferment into ‘Sin-Kimchi’ (well-fermented, sour kimchi).
This extra fermentation time develops that deep, natural tangy acidity that gives the stew its signature bold and refreshing punch.”
2. Precise Ingredient Prep Details
“Precision in cutting makes a big difference for the perfect texture and bite. I recommend slicing the onions about 0.5cm thick so they keep a slight crunch even after simmering.
For the green onions, use a diagonal cut (called ‘eo-geut-sseol-gi’ in Korean) – it not only looks more professional and elegant, but also helps release more flavor into the broth as they cook.”
3. What is Tuna Fish Sauce? (Explanation for Non-Koreans)
“If you’re new to Korean ingredients, think of tuna fish sauce (chamchi aekjeot) as a magical umami booster. It’s much less ‘fishy’ than regular anchovy fish sauce and adds a clean, savory depth without overpowering the dish.
If you can’t find it at your local Asian market, substitute with regular soy sauce (jin-ganjang), though the flavor will be a bit more earthy and slightly less complex.”
4. Authentic Korean Eating Style (How to Enjoy It Like a Local)
“To eat like a true Korean, try the ‘Kim-Ssam’ method: Place a spoonful of hot steamed rice on a piece of roasted seaweed (gim), top it with a soft, flavorful piece of kimchi straight from the stew, and wrap it up into a bite-sized package.
The contrast between the crispy, salty seaweed and the hot, spicy, tangy kimchi creates an incredible flavor explosion – it’s the ultimate soul food experience that captures the heart of Korean home cooking.”
Step-by-Step
Layer the Ingredients: Place the Kimchi, sliced onions, and green onions into the pot.
Add the Flavor: Pour in the Kimchi juice and add one teaspoon of tuna fish sauce. This is the secret to a deep, savory broth without frying.
‘Lee’s Tip’
“The secret to this clean-tasting Kimchi Jjigae is the tuna fish sauce. It adds an incredible ‘Umami’ without making the soup heavy. Also, using well-fermented (sour) Kimchi is a must!”
Boil Gently: Add water (or broth) until the ingredients are submerged, and bring it to a boil over medium-high heat.
Finish with Tofu & Green Onions: Once the stew is boiling and the Kimchi becomes tender, add the sliced tofu and green onions on top. Simmer for another 5 minutes to let the flavors soak in.
“A perfect Korean home-cooked meal is never complete without a few side dishes.
Today, I paired my Kimchi Jjigae with steamed white rice, crispy roasted seaweed, sweet and savory stir-fried anchovies, and a fried egg. This is the ultimate comfort food that every Korean loves!”
The Full Spread
- Steamed White Rice
- Kimchi Jjigae
- Roasted Seaweed (Gim)
- Stir-fried Anchovies (Myeolchi-bokkeum)
- Fried Egg (Well-done / Hard-fried)
Lee’s Style: “I personally prefer a hard-fried egg with Kimchi Jjigae. The fully cooked yolk tastes so nutty and savory when mixed with the spicy stew broth!”
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