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Kimchi JjiGae - Korean Kimchi Stew

Serves: 4


  • ½ teaspoon Oil
  • 6 slices Smoked Bacon, diced
  • 1/2 Tbsp. Garlic, finely minced
  • 1/2 Onion, chopped
  • 2 Cups Fermented Kimchi, chopped
  • 1 Cup Organic Beef stock, low sodium
  • 1 Cup Kimchi juice
  • 1 cup Water
  • 1 Tbsp. Gochujang -Korean Red Hot Pepper Paste, or to your taste
  • ½ teaspoon Gochugaru- Korean Hot Pepper Powder
  • 2 Green Onions + green part for garnish
  • Salt to taste
  • ½ Pack Organic Tofu, cubed (soft or firm) - optional


  1. Cut bacon into bite size pieces.
  2. Heat Versa Pot 1.5 qt, on medium high temperature with oil and add the bacon. Cook for one minute.
  3. Drop in minced garlic and chopped onion. Stir constantly with a wooden spoon and let it saute for 2-3 minutes.
  4. Roughly chop Korean fermented cabbage (Kimchi) and add in the Versa pot. Stir-fry all together for about 2-3 minutes on medium high.
  5. Pour in fermented cabbage (kimchi) juice, beef stock and water, and continue stirring.
  6. Add Korean red hot chili pepper paste, and red hot chili pepper powder/flakes; Stir well, cover, turn the heat on low temperature/simmer and let it cook for 20 minutes under the lid.
  7. After 20 minutes, add in the stew green onions, and cubed tofu -firm or soft.
  8. Add salt, if needed to taste. Garnish the stew with more chopped green onions.
  9. Serve it hot and with rice.


  • For vegetarian version: Use mushrooms to substitute bacon, and use vegan kimchi.
Kimchi JjiGae - Korean Kimchi Stew

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