Kimchi Chigae
Kimchi Stew


  • kimchi (200g, or 7 ounces, or a fuzz under 1 cup)
  • pork (50g, or 1 and 3/4 ounces, or a quarter of a cup)
  • chopped garlic (1 teaspoon, garlic powder is somewhat acceptable)
  • red pepper powder (ko-chu ka-roo) (1 tablespoon, vary according to desired spiciness)
  • water (225-250g, or 1 cup - more water to make it soupier)

Optional Ingredients:

  • beef or tuna ('Cham-chi Kimchi Chigae') can be substituted for pork (same amount)
  • green onions (30 grams, 1 ounce)
  • crushed ginger (half a teaspoon or so)
  • green pepper (1 pepper)



  1. Cut the kimchi, pork (beef), green onions, and green pepper into bite-size pieces.
  2. Fry the garlic, ginger, and pork (beef) in a pan. Add a touch of oil if necessary.
  3. Bring the water to a boil in a saucepan.
  4. Add everything except the green onions to the boiling water and keep at a low boil for 15 minutes.
  5. Add the green onions after taking off boil (just before serving).



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