Kimchi Jjigae (Kimchi Stew)

Kimchi becomes a great base for so many different recipes when it grows older!

Kimchi jjigae (김치찌개) is the most popular dish made using aged kimchi. It's my all-time favourite stew and a staple in Korean homes!

We often had just kimchi jjigae and a bowl of rice for dinner while we were growing up in Korea. I can't recall ever growing weary of it!

This is a little pot of comfort food that will fill you up for a pleasant dinner, whether you prepare it to use up leftover kimchi or to sate a craving.

You should always use completely fermented, sour kimchi when cooking with kimchi. The older, the better!


Before using your kimchi, add a small amount of vinegar if you can't wait for it to go sour. While it won't taste as delicious as sour kimchi, it will be somewhat beneficial.

Additionally, professionally packaged kimchi known as mukeunji (묵은지), or old kimchi, may be available in your Korean market.

If you find the kimchi too sour, try adding a teaspoon or two of sugar to the stew to counteract the sourness.