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Kimchi Jjigae

A few things…
  • Some of the ingredients listed here are only available at Asian grocery stores. If you’re in Fort Wayne, I highly suggest Oriental Grocery & Market - it’s the only Korean market in town and they have all the staple Korean ingredients. You can also check out

  • This is my absolute favorite dish. It’s the dish my mom made for me every time I came home from college for summer and winter breaks, and it’s the dish that she still makes for me every time I go visit her. Even with the identical ingredients and methods, my version doesn’t quite taste the same as hers (you can’t really beat a Korean mom’s cooking), but it’s pretty close!

  • You have to eat this with a side of rice (ideally short grain white rice). Otherwise it’s very very wrong. I hope you enjoy my favorite food!

    - Sam


PREP TIME: 20 min

COOK TIME: 25 min

SERVES: 4 people with average appetite, or 2 very hungry people



  • 1.5 cup kimchi

  • 1/4 cup kimchi juice

  • 2 cups kelp broth (or chicken, beef, or veg broth)

  • 1/2 lb pork belly (or bacon or pork shoulder), cut into bite-sized pieces

  • 3 scallions (save the roots), chopped

  • 1 medium onion, sliced

  • 1 medium potato, peeled and cubed

  • 1 tbs gochujang (hot pepper paste)

  • 1 tsp kosher salt

  • 1 tbs gochugaru (hot pepper flakes)

  • 1/2 lb tofu, cut into bite-sized pieces

Kelp Broth

  • 1 piece (about 0.5oz if you’re weighing) dashima (dried kelp)

  • 2 medium or large dried anchovies (heads and guts removed)

  • 3 scallion roots

  • 2.5 cups water


  1. Make the kelp broth: in a medium-sized pot, pour in the water, anchovies, kelp, and scallion roots. Boil in medium heat for 20 min. with the lid on. Strain. Discard the solids.

  2. In another pot (or rinse the broth pot and reuse), place the kimchi, kimchi juice, pork belly, onion, 1/2 of the sliced scallions, potatoes, gochujang, and salt. Add in the broth. Let it cook for 8-10 min with the lid on over medium-high heat.

  3. Open the lid and mix everything. Add in the hot pepper flakes. Cook over medium-high heat for another 8-10 min with the lid on.

  4. Add in the tofu on top. Cook for another 3-5 min over medium heat with the lid on.

  5. Remove from heat. Add the rest of the scallion.

  6. Serve in a bowl with a bowl of rice