Umma’s Kimchi Jigeh

  • Servings: 4 servings
  • Prep Time: 0m
  • Cook Time: 0m
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“This is kimchi jigeh, Korea’s traditional of all traditional dishes. Below is the hands-down, best kimchi jigeh recipe of all times. I know this because it’s my grandma’s that was handed down to my mom. Serve with white rice, brown rice, noodles, or whatever. I sometimes dig right in and just enjoy the pure goodness of this spicy, tangy, hot pot stew by itself. It’s Umma’s Original Kimchi Jigeh. Hope you like it.”


1 tablespoon canola oil

5 cloves garlic, minced, or more to taste

1 teaspoon minced ginger

1/2 pound boneless pork loin, sliced

1 teaspoon ground black pepper

1/2 teaspoon salt

2 cups kimchi, large slices, juice reserved

1 small onion, quartered

1 tablespoon kochu jang (Korean red pepper paste)

1 teaspoon beef dashida (bouillon granules)

4 cups water, or as needed

1 Korean green chile pepper, sliced

1 (12 ounce) package firm tofu, cubed

1 bunch scallions, cut into 1-inch pieces


  1. Heat a large saucepan over medium heat. Add oil, garlic, and ginger. Cook and stir until garlic is soft, about 1 minute. Add pork; season with black pepper and salt. Stir-fry until pork is crisp and golden brown, 3 to 5 minutes. Add kimchi and onion; stir-fry until onion is soft, 3 to 5 minutes more.
  2. Add kochu jang and dashida to the vegetables in the saucepan. Pour in enough water to cover all ingredients and bring to a boil. Add green pepper and 1/4 cup reserved kimchi juice. Cover pot, educe heat, and simmer for 15 minutes.
  3. Add tofu and simmer 10 minutes more. Add scallions and stir to combine.
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