Step 1

Put the anchovies, daikon, green onion roots, and dried kelp in a sauce pan.Add the water and boil for 20 minutes over medium high heat.Lower the heat to low for another 5 minutes.Strain.

Step 2

Place the kimchi and kimchi brine in a shallow pot. Add pork and onionSlice 2 green onions diagonally and add them to the pot.Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock Cover and cook for 10 minutes over medium high heat.Open and mix in the seasonings with a spoon. Lay the tofu over top.Cover and cook another 10 to 15 minutes over medium heat.Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.

Step 3

JRTHiker Seattle, WA joined 4/18 & has 3 commentsPosted July 12th, 2020 at 10:48 pm | Log in to reply. My neighbor brought me some VERY old kimchi that was in her fridge for a long time. I made 2 batches of bindaetteok (one of my favorite Maangchi recipes!) and thought hey, I need to finally take the plunge and do 김치찌개. I made the broth from a high quality stock bag a Korean friend brought me, but supplemented with some more anchovies and kombu. Used pork belly (the other half of the belly went into the bindaetteok, ground up to a paste in the food processor…50/50 fat/lean made the best pancakes!) I also used some very special gochugaru hand made from a friend, more of a fruity flavor. Thank you Maangchi, this came out spectacularly well! Even my dog was pacing the kitchen loving the smell :)See full size image Sporifix Houston TX joined 4/20 & has 5 commentsPosted July 6th, 2020 at 7:12 pm | Log in to reply. This is easy to make and really satisfying. I found some Korean stock teabags that make the stock part of it a little more convenient. Cat Z Melbourne, Australia joined 5/20 & has 1 commentPosted May 21st, 2020 at 10:19 pm | Log in to reply. i’ve always loved Korean food but have always hesitated cooking it due to the complexity and varied ingredients that weren’t staples in my pantry. HOWEVER, with restaurants closed and unable to access delicious, soul warming stews right now (covid) i looked for recipes online and came across this.Just finished enjoying my stew and i am so surprised at how easy it was, and how delicious it turned out. i pre made the stock yesterday so all i had to do was assembly today. With 2 kids and a full time job, i will definitely add this to my repetoir! maybe not for the kids … hehei added enoki mushroom and some fresh chinese cabbage bc they were in my fridge. and for my stock, i bought japanese kelp and anchovies and used chinese white raddish. with the left overs, i’ll add in some teokbokki and maybe a cake of ramen.. mmmmmmthank you for the recipe! i will be trying more of themSee full size image XXanimeseekerXX North Carolina joined 6/18 & has 5 commentsPosted May 13th, 2020 at 6:38 pm | Log in to reply. I made this tonight for supper and it was wonderful! I may have had to use some chicken broth and chicken in replace of the pork and anchovy stock and it was so yummy. I had some rice and black beans(both your recipe) with it, I would absolutely make this again. My dad and I loved it, thank you for the recipes!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted May 20th, 2020 at 5:43 pm | Log in to reply. I’m making kimchi stew with pork for tonight’s dinner. Yours looks so good, too! Alujin Washington joined 4/20 & has 2 commentsPosted May 7th, 2020 at 11:18 pm | Log in to reply. Made this recipe twice for my family and both times were a success! Thank you for sharing your amazing foods!!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted May 20th, 2020 at 5:25 pm | Log in to reply. Successful! Wonderful! ChineseFoodie Watertown, MA - USA joined 5/20 & has 1 commentPosted May 3rd, 2020 at 11:36 am | Log in to reply. I’ve been a fan for almost 10 years! Thanks. So, I made this recipe twice now. First time, I didn’t like the sugary taste, so this second time, two years later (!) during this quarantine, I made it a second time without the sugar. Still I feel like something is missing, like it’s not sour enough? What do you suggest? johnnydiablo Boston joined 3/20 & has 1 commentPosted March 16th, 2020 at 8:14 pm | Log in to reply. Fantastic Recipe! So far, I have made the spicy pork stew, the kimchi-jjigae, and tteokbokki..All have been great. Really enjoy your recipes.. Reminds me of my time in Seoul, and the restaurants close to my company location in Yeoksam. Missing gopchang.. right now.Question: I can enoki mushroom to the kimchi-jjigae as well, correct? I added to the spicy pork stew, and it was a nice filler for seconds. Maangchi New York City joined 8/08 & has 12,051 commentsPosted March 29th, 2020 at 8:21 pm | Log in to reply. Yes, adding some enoki mushrooms to your kimchi jjigae sounds good to me. GodaiNoBaka Maryland joined 7/18 & has 2 commentsPosted July 31st, 2020 at 9:53 pm | Log in to reply. Thank you so much for this recipe! I substituted Hon Dashi for the stock, just to save time, and a frozen seafood mixture (shrimp, mussels, squid, and whitefish mainly) for the pork belly. It was delicious and easy to prepare, and I expect to be making it frequently! Love your site, and your recipes have never let me down! Maangchi New York City joined 8/08 & has 12,051 commentsPosted August 31st, 2020 at 8:00 am | Log in to reply. It sounds great! Happy cooking! jenha Philippines joined 2/20 & has 1 commentPosted February 22nd, 2020 at 4:35 am | Log in to reply. Hi Madam,Thank you very much for this recipe! Here’s our kimchi jjigae. We cooked it for our colleagues in the university, and they enjoyed it so much!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted February 26th, 2020 at 6:35 am | Log in to reply. Awesome! zc114 New Jersey joined 7/20 & has 3 commentsPosted October 6th, 2020 at 1:28 pm | Log in to reply. I love your kimchi jjigae, Maangchi! Now I can have the perfect kimchi jjigae at home without having to go to a restaurant!!See full size image Anne17 Australia joined 12/19 & has 1 commentPosted January 3rd, 2020 at 8:05 am | Log in to reply. I used tofu, chicken and shrimp for my protein. I used shrimp shell and ancovies for the stock, the shrimp shell create heavier and richer soup. And I found it a bit bland when I add the tofu, so I add some soy sauce in it. Amazing, Thank you Maangchi Nova_2011 Las Vegas, NV joined 1/20 & has 1 commentPosted January 9th, 2020 at 10:22 pm | Log in to reply. What size pan should this recipe be made in? My dolsot bowl is only 4 cups. I feel that this won’t be big enough and allow enough room for everything to be cooked properly?Instead of making it in a stone bowl could it be made in a neofalm low 2qt saucepan? I would prefer to make it in a dolsot but the largest I can find is only 4 to 6 cups EmilyJanice Jakarta, Indonesia joined 5/19 & has 1 commentPosted May 30th, 2019 at 11:19 pm | Log in to reply. The best recipe I’ve found online! I modified the ingredients a bit, substituting the anchovy stock with powdered Dashi stock (which is more accessible in my area because Korean stock anchovies are so expensive here) and frying the pork belly beforehand to remove the unpleasant porky odor. Thank you for the recipe, Maangchi! My family loved the jjigae so much! cosimaluise Germany joined 3/19 & has 6 commentsPosted March 17th, 2019 at 1:49 pm | Log in to reply. Hello Maangchi, today I made kimchi jigae for the first time after I made Kimchi with your recipe :) I didn’t add any meat because I am vegetarian instead I used more vegetables. It was sooo delicious I really enjoyed eating it as well as making it. Thank you so much for all your recipes! I love cooking and thanks to you I can enjoy Korean dishes at home. <3 Maangchi New York City joined 8/08 & has 12,051 commentsPosted March 18th, 2019 at 11:33 pm | Log in to reply. I’m glad your kimchi stew without meat turned out delicious! Great! trvekvltmaster The Netherlands joined 2/19 & has 2 commentsPosted February 19th, 2019 at 2:52 pm | Log in to reply. Hey, i made it but can someone help me? I used 6 month old kimchi (homemade), and because of this it’s extremely sour. Is there a way to make it taste more mild? Ermin Fei Indonesia joined 2/15 & has 31 commentsPosted February 27th, 2019 at 5:51 pm | Log in to reply. I think you could wash the kimchi to get rid of the sourness a bit ^o^ Kbobbio03 Orlando joined 1/19 & has 1 commentPosted February 7th, 2019 at 7:46 pm | Log in to reply. Wow! I liked this way more than I thought I would!!! I made your kimchi recipe about a month ago (half recipe) and still have about half left. I figured this would be a perfect recipe to use some up. I did use an “ultimate stock” recipe, but the heart of the recipe is yours. Thanks for such wonderful recipes.Side note, I’ve had an aversion to fish for a couple of decades. I used to eat fish as a child but several traumatic incidents has left me phobic. Because I watch your videos, I have been able to start eating dishes with fish sauce in them. Big step for me, all thanks to you! EdwinneJ Singapore joined 12/18 & has 1 commentPosted December 25th, 2018 at 5:03 am | Log in to reply. Hi, I noticed that most of your stew recipes call for the same stock. Can I make it in advance to use over multiple days? Maangchi New York City joined 8/08 & has 12,051 commentsPosted December 28th, 2018 at 5:19 pm | Log in to reply. Yes, you can make anchovy kelp stock in advance. Put it in airtight containers and freeze up to 1 month.