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Kimchi Jjigae (Korean Kimchi Stew)

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“This was an all-time favorite of mine growing up. Once I left the nest, I had to figure out a way to make it on my own. This is a simple and short version of this dish. Ther are more complicated ones around.”

Ingredients Nutrition

  • 12 tablespoon sesame oil
  • 12 tablespoon canola oil
  • 4 ounces pork
  • 2 cups cabbage kimchi (also use 1/4-3/4 cup of juice from kimchi to taste)
  • 12 tablespoon dashida (more or less according to your taste)
  • water
  • salt


  1. Cut up the pork into bite size pieces.
  2. Heat the two oils in pot and add the pork.
  3. Sautee the pork until done.
  4. Cut up the kimchi into 2 inch pieces.
  5. Add the kimchi and juice to the pot.
  6. Add enough water to cover the ingredients.
  7. Add the Dashida seasoning.
  8. Bring the stew to a boil.
  9. Reduce the heat to medium-low to medium (the stew should be simmering at this point).
  10. Simmer until the kimchi is cooked (it takes me about 20-40 minutes depending on the stove). The kimchi should be tender when done.
  11. Season with salt if needed. I normally don't, because the Dashida seasoning has salt in it.
  12. Serve with rice.

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