I didn’t plan to cook anything special today. It was a pretty normal evening, and I just wanted something warm. When I opened the fridge, I saw some sour kimchi that needed to be used. So, I decided to make Kimchi Stew (Kimchi-jjigae).
Usually, I use pork only. But this time, I had some leftover ham (Spam).
Adding ham was a great choice—it made the broth taste much richer and savory, almost like Army Stew (Budae-jjigae).
Watch the full recipe video!
Ingredients (Serves 2–3)
- Sour Kimchi: 300g (Well-fermented kimchi is best!)
- Pork: 200g (Pork belly or shoulder)
- Ham (Spam): 90g
- Tofu: 200g
- Vegetables: 1/2 onion, 1 green onion, 1 chili pepper
- Water: 900ml
Seasoning:
- Beef stock powder (Dashida): 2 tsp
- Fish sauce: 1 tsp
- Sugar: 1/2 tsp (This balances the sourness!)
How I Made This Kimchi Stew
1. Prep the Ingredients
First, I cut the kimchi, pork, and ham into bite-sized pieces.
I sliced the onion thinly and cut the green onion and chili at an angle. For the tofu, I cut it into larger cubes so it wouldn’t break easily.
2. Boil Everything Together
In a pot, I poured 900ml of water and added the kimchi, pork, and ham all at once. I brought it to a boil over medium heat.
Once it started boiling, I added the seasoning: stock powder, fish sauce, and sugar.
3. Simmer (Important!)
Then I let it simmer for about 20 minutes.
This step is crucial. After 20 minutes, the kimchi gets soft, and the soup color turns deep red.
4. Add Veggies
Next, I added the onion, green onion, and chili. I let everything cook for another 10 minutes to let the vegetable flavors soak in.
5. Finish with Tofu
Finally, I added the tofu and cooked it for just 5 more minutes. Done!
Why I Love This Kimchi Stew
The combination of pork and ham gave the stew a deeper, more layered flavor.
It was perfect with a bowl of hot rice. If you have some sour kimchi at home, try adding some ham like I did. You won’t regret it!