Kimchi Jjigae Is Korean Comfort Food at Its Finest

This warm and soothing stew strikes a balance between savory and tangy, and is one of Korea’s most popular stews. Kimchi Jjigae starts with a simple broth infused with dried anchovies to lend it a bit of umami, while rendered fat from browned pork belly adds succulence. Fresh cabbage kimchi (homemade or store-bought) simmers in the broth to add a pleasant sourness and spice throughout. Serve this on its own or with a bowl of hot rice for a heartier meal.

Notes from the Food & Wine Test Kitchen

While all kimchi involves fermentation, traditional kimchi jjigae is made with aged kimchi, which is fermented for over six months at low temperatures. Aged kimchi has a more concentrated flavor and deeper tang without being too astringent compared to kimchi that has been fermented for a shorter period. Since aged kimchi may be more difficult to find, regular kimchi works just as well in this jjigae. 

Suggested pairing

Try pairing this zingy, savory stew with an ​​earthy sparkling natural wine, such as La Grange Tiphaine Nouveau Nez.

Make ahead

The anchovy broth can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. Thaw in the refrigerator overnight before using.