Spicy Kimchi Stew Recipe (Kimchi Jjigae Recipe) - Went Here 8 This (2024)

By Danielle on September 26, 2019, Updated January 28, 2024 32 Comments

This post may contain affiliate links. Please read my disclosure.

This spicy Kimchi Stew Recipe is made with umami packed gochujang, doenjang (fermented soybean paste), spicy kimchi and other flavor packed ingredients, as well as tofu, noodles and seafood. Plus it comes together in just 30 minutes!

This recipe was originally posted in May 2018. It has been updated for photos and content.

This is one of those soups you eat whether it's hot or cold outside. Because it's that good.

Fresh ingredients like shrimp, fish, spinach and udon noodles, paired with the deep flavors of fermentation, this soup is amazingly delicious.

And easy. It only takes 30 minutes. That's right. 30 minutes. It may seem complex when reading the ingredients, but it's not. It's not much more than throwing ingredients in a pot, simmering for a few minutes, then enjoying.

Seriously. It's that easy. And with the intense flavors of kimchi, gochujang, fermented soybean paste and others, it's hard to say no to a soup like this.

Why This Recipe Works

1. The gochujang (fermented chili paste) and doenjang (fermented bean paste) add an amazing umami quality to the stew;
2. Cooking the seafood in residual heat helps to keep it from getting tough - it's perfectly cooked;
3. Honestly, kimchi, gochujang, seafood and noodles....how can you go wrong???

Ingredients

The use of gochujang (Korean chili paste) and doenjang (Fermented bean paste) is absolutely necessary, and really brings the flavor home in this Korean stew. If all these ingredients sound foreign to you, no worries, they are very easy to find. Learn a little more about the basic Korean ingredients.

These are the ingredients you will need to make this stew (these are Amazon affiliate links in case you want to buy through Amazon):

• Chicken broth
• Dashi powder
• Kimchi
• Doenjang (soy bean paste)
• Gochujang (Korean chili paste)
• Soy sauce
• Fish sauce
• Mirin
• Korean rice cakes (optional)
• Udon noodles
• Enoki mushrooms
• Fresh spinach
• Tofu
• Shrimp
• White fish

I have a Korean grocery store not too far from my place, so I typically get my ingredients there. But if you don't have that option, we have this wonderful service called Amazon.

Step By Step Instructions

This spicy Kimchi stew recipe seriously takes less than 30 minutes. It's so easy guys. And talk about your total comfort food.

1. First, we combine the chicken broth, water, dashi powder, soy sauce, fish sauce, mirin, doenjang (soy bean paste) and gochujang (Korean chili paste) in a dutch oven. Bring it to a boil, then turn the heat down to a simmer.

2. Add the diced kimchi, tofu and Korean rice cakes (if you're using them) and bring back to a simmer.

3. Add the udon noodles and cook for 1 minute. If you are using dried udon noodles, you will need to cook them according to the package. Typically it will be about 10 minutes.

4. Remove from heat, add the spinach, fish, shrimp and enoki mushrooms. Place the lid on and let it sit for 15-20 minutes until the seafood cooks through. Letting the seafood cook this way keeps it from getting tough.

5. OPTIONAL: Crack an egg into the steaming bowl. Spoon the hot liquid over the edges of the whites so they cook.

6. Garnish with green onions and a light drizzle of sesame oil.

Expert Tips

1. Add additional vegetables such as bok choy, kale, broccoli, etc. if desired;
2. The Korean rice cakes are optional - they will add a hearty, slightly chewy component which can be delicious. However, note they do not freeze or reheat very well;
3. Add fried tofu cubes for an added texture (plus they're yummy);
4. You can use fresh or dried udon noodles. If using dried, you'll need to add 10 minutes to the cook time or just cook the noodles the day before;
5. Any firm white fish will work - I typically use cod as it's easy to find and affordable;
6. If you prefer less spicy food, be sure to buy mild gochujang. It typically ranges from mild to very hot.

Serving Options

• Steamed White Rice;
• Korean Macaroni Salad from My Korean Kitchen;
• Braised Potatoes from Korean Bapsang.

Frequently Asked Questions

1. Can you freeze kimchi stew? Kimchi stew can be frozen in a an airtight container and store for up to 3 months. Thaw overnight and reheat on the stove. Add additional broth if the stew is too thick.
2. Can you make kimchi stew ahead of time? If you want to make this ahead of time, I recommend adding everything except the noodles and seafood. When ready to serve, heat it on the stove and cook the noodles and seafood according to the instructions.

Favorite Korean Recipes

• Gochujang Marinated Beef (Video);
• Korean Rice Bowl;
• Kimchi Udon Stir Fry;
• Hotteok (Korean Pancakes);
• Tteokbokki (Korean Rice Cakes);
• Browse all the Korean Recipes!

Did you make this spicy kimchi stew recipe? Leave a comment below and let me know how it turned out!

Recipe