The Perfect Use for Old Kimchi

If you've got kimchi that's been sitting in your fridge for a while – properly sour and maybe a bit past its prime for eating raw – don't throw it away. This is exactly what you want for kimchi jjigae.

In Korean cooking, well-fermented kimchi is prized for cooking. The deep, funky sourness that might be too intense for eating straight becomes the perfect foundation for stews and fried rice. Kimchi jjigae is perhaps the most beloved example.

What You'll Need (Serves 2-3)

• 200g well-fermented kimchi, roughly chopped (plus 3-4 tablespoons of the juice)
• 150g pork belly, sliced thin (or use firm tofu for vegetarian)
• 1 tablespoon neutral oil
• 3 cloves garlic, minced
• 1 tablespoon gochugaru (optional, for extra heat)
• 500ml water or light stock
• 1 tablespoon gochujang
• 1 teaspoon sugar
• 200g silken tofu, cut into large cubes
• 2 spring onions, sliced
• 1 egg (optional)

The Method

1. Cook the pork: Heat oil in a heavy pot or Korean stone bowl (dolsot) over medium-high heat. Add pork belly and cook until starting to brown, about 3-4 minutes.

2. Add kimchi: Add the chopped kimchi and cook together for 3-4 minutes, letting it get a bit caramelised. This develops deep flavour.

3. Build the stew: Add garlic and gochugaru, stir for 30 seconds. Pour in water, kimchi juice, gochujang, and sugar. Bring to a boil.

4. Simmer: Reduce heat and simmer for 15-20 minutes. The longer you simmer, the more the flavours meld. Taste and adjust seasoning – you might want more salt or sugar.

5. Add tofu: Gently add tofu cubes and simmer another 5 minutes. You want the tofu heated through but still intact.

6. Finish: Add spring onions. If you like, crack an egg into the bubbling stew and cover for a minute until just set.

Serving

Serve immediately, still bubbling if possible, with steamed rice. In Korean restaurants, it often comes in the stone pot it was cooked in, staying hot throughout the meal.

This is deeply comforting food – spicy, sour, savoury, and warming. Perfect for cold evenings or whenever you need reviving.

Variations

• With tuna: Replace pork with a tin of tuna – surprisingly delicious
• With spam: A Korean-American classic
• Seafood: Add prawns, clams, or squid
• Vegetarian: Skip the pork, add more tofu and mushrooms

Tips

• The older and sourer your kimchi, the better for this dish
• Don't skip the kimchi juice – it adds crucial acidity
• A Korean stone bowl (dolsot) keeps it bubbling at the table, but any heavy pot works
• Leftovers are excellent the next day – the flavours only improve