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Kimchi jjigae with tofu and kimchi
한국농수산식품유통공사 · KOGL Type 1

김치찌개 · Kimchi jjigae

Kimchi jjigae

김치찌개

What exactly is it?

Ripe, sour kimchi is simmered with ingredients such as pork and tofu. The cooking draws meat fat and seasoning into the broth and softens the cabbage. Pork, canned tuna and saury versions differ, so the meat or fish named on the menu matters.

Main ingredients

Aged kimchi, pork or tuna, tofu

Ordering and serving

Distinguish an individual bowl from a shared pot with a minimum order. A table burner may simply keep a prepared stew hot. If raw meat is added, wait until it is cooked before eating.

Origins and changes

The dish uses the acidity that develops as kimchi matures. Pork contributes fat to the broth, while canned tuna or saury adds fish flavor, producing distinct versions of the same kimchi-based stew.

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Kimchi jjigae

김치찌개

Main ingredients
Aged kimchi, pork or tuna, tofu
Flavor and character
Ripe, sour kimchi is simmered with ingredients such as pork and tofu. The cooking draws meat fat and seasoning into the broth and softens the cabbage. Pork, canned tuna and saury versions differ, so the meat or fish named on the menu matters.
How to eat it
Distinguish an individual bowl from a shared pot with a minimum order. A table burner may simply keep a prepared stew hot. If raw meat is added, wait until it is cooked before eating.
Read about this dish →

Doenjang jjigae

된장찌개

Main ingredients
Doenjang, tofu, zucchini, onion, seafood or meat
Flavor and character
Soybean paste seasons a relatively concentrated stew of tofu, zucchini and mushrooms, sometimes with clams or beef. It generally has more solids and stronger seasoning than doenjang-guk. A brown broth can still be spicy from chili powder or fresh chilies.
How to eat it
A small barbecue accompaniment differs in size from a full rice-and-stew meal. Tofu does not make it vegetarian: anchovy stock, clams or beef may be used.
Read about this dish →
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