Soup & stew

Kimchi-jjigae

Kimchi Stew

A simmering stew of aged kimchi, pork, and tofu — one of the most ordered everyday meals in Korea.

Kimchi-jjigae is the everyday stew Koreans practically grow up on, built specifically from kimchi that has fermented past its fresh prime. The long-aged kimchi turns deeply sour and savory as it simmers with pork and tofu, mellowing into a rich, slightly funky broth that's far more than the sum of its parts. It bubbles at countless lunch counters and home dinner tables, served in its own pot with a bowl of plain rice to balance the intensity. Every household has its own version, and arguments over the 'best' kimchi for it are genuine. It's spicy but approachable, and for many it tastes like home.

✦ Tastypinch tip

Slide your chopsticks under a tofu cube from the side instead of pinching the top — soft tofu crumbles when squeezed.

How to eat it

Eat it with a bowl of plain rice — spoon the stew and rice together, bite by bite.
It's fine to spoon rice into the stew, or stew over rice; both are normal.
Pick up tofu and pork with chopsticks; use the spoon for broth.

Common mistakes

It's a rice companion, not a standalone soup — pair every few spoonfuls with rice.
The pot is shared at the table; ladle into your own bowl rather than eating straight from it with others.