Kimchi Jjigae (stew) | Wine Enthusiast
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Kimchi Jjigae (stew)

Kimchi Jjigae (stew)

Reprinted from Koreatown: A Cookbook, by Matt Rodbard and Deuki Hong (Clarkson Potter, 2016)

For optimal flavor, use long-fermented kimchi, called mukeunji, in this simple dish. To eat traditionally, pack a spoon with rice and dip into the steaming, communal pot.


2 cups roughly chopped kimchi
½ cup kimchi juice (from jar)
¼ pound pork belly or leg, sliced as thinly as possible
1 tablespoon doenjang (Korean soybean paste)
1 tablespoon gochujang (Korean chili paste)
2 teaspoons gochugaru (Korean chili powder)
1 tablespoon sugar
1 small onion, thinly sliced
4 cups pork stock
7 ounces silken tofu, cut into ½-inch cubes
1 scallion, thinly sliced, for garnish
Steamed white rice, for serving


In large saucepan over high heat, combine first 8 ingredients. Cook, stirring occasionally, for 5 minutes, or until contents are dark red and pungent. Add stock and tofu and bring to boil. Lower heat, and simmer 15 minutes. Garnish with scallions. Serve from pot at table with steamed white rice. Serves 2–4.

Pair It

A complex wine with developed characteristics as well as ample fruity richness will prove an ideal match for such a multidimensional dish. An oak-aged white Rioja, like Marqués de Murrieta’s 2010 Capellanía, offers aromas of wood, vanilla, butter and fino Sherry coupled with creamy flavors of oak, apricot and peach, providing nutty, oxidative notes and ample fruit to balance the stew’s heat.

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