Easy Kimchi Jjigae (김치 찌개 - Kimchi Stew) for Two

Source : Put All Ingredients In A Small Pot If You Don T Have The Little Earthenware Pot Like I Used You Can Use A Medium Saucepan Turn The Heat To Medium Hig...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Shinae

at : January 20, 2026

Step:

Put all ingredients in a small pot (if you don't have the little earthenware pot like I used, you can use a medium saucepan).
Turn the heat to medium high until it's actively boiling, uncovered, for a couple of minutes. At that point, give a few gentle stirs to evenly distribute all the ingredients.
Turn the heat down to medium, put lid askew, and let it continue simmering for another 20 to 25 minutes, until the kimchi is soft and tender.
Depending on how much salt is in your kimchi and how the salt concentrated during cooking, you might want to adjust the seasoning about 5 minutes before it's done, adding salt in pinches, or fish sauce in dashes, to taste. Or, if too salty, adding just a little bit of water to dilute.
Enjoy with steamed rice. :)

Ingredients

2 cups ripe kimchi
1.5 cups sliced pork shoulder (but you can use other protein)
half an onion, sliced into roughly 1/4" thick pieces
1 serrano, sliced
1 garlic clove, sliced
5 dried anchovies or shrimp (You can sub a teaspoon of fish sauce or omit this component altogether if you don't have either.)
1 teaspoon sugar
1.5 cups water
If you're going to eat this with steamed rice, best to get the rice started before you start on the jjigae