kimchi jigae, rice cooker stew

how can it be so sour and yet so heartyMy kimchi obsession is taking over my life! No longer satisfied with kimchi side dishes, kimchi jigae was the next logical step haha.

The best kimchi for stew (in fact, this also goes for fried rice, pancakes, stir-fry etc) is to use very sour, well-fermented kimchi, otherwise the heartiness of the dish will overrideĀ the kimchi flavour.

This is amazing for students with small kitchens or working people with no time because you can pop the whole thing in a rice-cooker and let it do its thing for a few hours…it’s impossible to overcook it haha. You can make it in big batches too – I freeze half of it, and keep some in the fridge too for bake tatties (see my other post!).

Also note you can easily omit the meat and use vegan kimchi to adapt it to your needs – this recipe is for everyone! šŸ™‚ Same goes for ay other substitutions.


1 onion

6 cloves garlic

drizzle of sesame oil

2 pork chops

kimchi – as much as you like, and this can depend on the flavour of your own kimchi. I used a 1 uncut piece of napa cabbage kimchi.

1 large carrot or 2 smaller ones

1 bak choi

gochugaru (Korean red pepper flakes) – depends how spicy you like it! I like spice, so went for 2 tbsp!

1 tbsp gochujang (Korean red pepper paste)

1 tbsp white vinegar

1 tbsp soy sauce or fish sauce

1 stock cube

20 ml water – actually if you like your stew more on the soupy side, you can add more water!

1 block of soondubu – korean soft tofu. If you can’t find, a silken tofu is good too!

1 soft-boiled egg (peeled)

4 spring onions

sesame seeds


1. Chop the onions and garlic finely. Pour a drizzle of sesameĀ oil into the rice-cooker bowl. Every rice-cooker is different, but I use the quick rice setting and keep the lid open. After a couple of minutes, put the onion and garlic into the rice cooker and keep the lid open.

2. Chop the carrots into thick discs and the pork into cubes, and add them to the rice-cooker to cook for a few minutes.

3. Add all the other ingredients apart from the bak choi and the tofu. Stir it all together, then close the lid.

4. Use the slow-cook setting for soup/porridge to let it go for a few hours (4 and over is great, but even 2 hours will be delicious!

5. about 30 minutes before you want to serve, you may want to tear the leaves off the bak choi and add them to the rice cooker, but you don’t have to if you like the bak choi crunchy in which case just add it at the end.

6. When serving, slice the tofu and add it to each person’s bowl. At the this point you can add the other garnishes like an egg, sliced spring onions and sesame seeds!





3 thoughts on “kimchi jigae, rice cooker stew

Add yours

  1. I’m intrigued by this recipe and very inspired to try it. Your photos are all very lovely. Looking forward to seeing your wonderful recipes!


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