Kimchi Jige is one of the most popular and classic Korean stews!  This is a simple recipe with a few tips from the Korean chef Baek Jong, who won. The main ingredient is a good, ripe Kimchi!

Kimchi Jige from Chief Baek Chong Won.

There are many possibilities for Kimchi Jige, and every Korean mother has her own way of cooking Kimchi stew. Some variations are canned tuna, spam, hotdog, to name but a few, but the most common version is made with pork, kimchi and tofu. When I was growing up, Kimchi-Jig was one of my favorite dishes and we always had enough of enjoying it as much as I wanted!

Now that we live far from home.

Kimchi is generally still bought, and it is a highly sought after product. Normally I can’t afford to use that many kimchi for one dish! On a recent trip to Koreantown for NJ we bought a huge tutu with kimchi, and now I don’t know what to do with it! Hence my study of Kimchi Jigi!

Kimchi Jige from Chief Baek Chong Won.

Baek Jeong Won’s Phrases and Tips for this Recipe

This recipe came out in the first season of Home Cook Pike. He mentioned it on his YouTube channel last year. It’s a bit different from the usual practice, and the taste of this stew is very strong, and I’ve made a few changes, which are listed below.

Pork and kimchi: Many people roast pork and kimchi together to make stews. In this recipe, Chef Beck cooks the pork instead of stirring it and boils it with water for a long time. He said that in this way all fats and flavours are added to the broth. The Korean stew is often tastier on the second day, and he thinks the long cooking time helps. So instead of baking, we first make pork broth, add kimchi and cook again. I was a bit sceptical about Kimchi’s taste, but it was still very mild when it was cooked!

The most important thing is to use good Kimchi interrupted. If you just made kimchi and it’s still fresh, it doesn’t taste the same and it’s not so good! It’s a key.

Korean pepper flakes: Both coarse and refined ingredients are used in this recipe. The fine flakes of red pepper are more for the bright red than for the . It will also make the soup thicker. His recipe uses 2 pieces each, both coarse and precise, but even 1 piece each was too much for me because the spicy punch almost overwhelmed the other flavors. We have discovered that 2 teaspoons each is a good balance!

Salted herbs: Soy sauce is different from regular soy sauce! If you don’t have soy sauce, you can season it with salt and only a small amount of normal soy sauce. Soy sauce has a stronger taste, but soy sauce soup is sweeter and saltier. Salted shrimps are also used for deep herbs. The original recipe uses 1 tablespoon, but I reduced it to ½ tablespoon. I don’t think I would have missed it very much if I hadn’t added it on purpose. You’ll have to add salt to balance the soup!

Cook and fry as much as you can! The flavours will give a deeper broth together!

Kimchi Jige from Chief Baek Chong Won.

Kimchi Jige from Chief Baek Chong Won.

Kimchi Jige from Chief Baek Chong Won.

Kimchi Jige of Chief Baek Chong won

Classic spicy stew for Korean households, kimchi jige!

Cooking time 10 min.

Cooking time 45 minutes

Yeah, of course: Main course

Kitchen: Korean language

Timetables : 2 persons

Jennifer | Chopsticks for Food and Flour


  • 120 g 4 ounces of pork (breast, shoulder, etc.), cut into small pieces
  • 400 ml rice water, more if needed
  • 1 hour Doenjan from Korean soy paste
  • 175 g 1 cup of grated kimchi, packaged – instead of 150 g
  • ¼ Cup of kimchi juice* on request.
  • 1 garlic, minced meat
  • 1 green onion, chopped
  • 1 red chillie pepper, sliced
  • 2 teaspoons fine Korean paprika go-yeong gotchugaru
  • 2 teaspoons Gotaharu Korean raw pepper powder
  • 1 tablespoon soy sauce
  • ½ Starlinger salted shrimps
  • 8 ounces of tofu, cut into pieces about half a centimeter thick.


  • Place the pork slices in a medium sized pot.
  • Save 14 ounces of rice water. Wash the paddy once with water and pour the water over it. Rinse again and pour the rice water into the pan. Keep cooking the Kimchi Jigae rice!
  • Add 1 teaspoon Doenjan to the pan and stir well. Boil the rice water and pork. Boil it for at least 30 minutes if you have time.
  • Add the kimchi, chopped garlic and kimchi juice to the pot (if used). Bring to the boil and cook for at least 5 minutes until the kimchi are tender.
  • After cooking, add the green onion and paprika and stir. Add the red paprika powder, fine and coarse. Mix well. Add the soy sauce and the salted shrimps and mix well. If the soup is too short, add a little water and continue cooking so that the flavours mix.
  • Finally, add sliced tofu. A little liquid soup on tofu. Cover the pan and let it boil for 5 minutes. Have fun!

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