Kimchi jigae

Homemade spicy Korean stew with fermented kimchi, pork, and tofu




  1. In a large pot, heat up water and shrimp heads. Meanwhile, sear pork in a pan and place into the pot with shrimp heads and bring to a boil.
  2. Sweat onion, garlic, and kimchi with sesame oil in a pan until fragrant. Add to the large pot.
  3. Add kimchi juice and bring to a simmer.
  4. Toss in tofu and shrimp.
  5. Season with soy sauce and gochujang. Taste the soup and add more if needed.
  6. Serve directly from the pot with a bowl of rice. You can remove the shrimp heads and top with green onions.


  • Serving Size: 1 pot