Baek Kimchi Jjigae (White Kimchi Stew) Recipe (2024)

Possibly the best soup ever. Absolute flavor bomb! My kimchi at 4wks.

Left on low for 8hrs in my crockpot (2cups water).Added onions and kimchi at 6hrs (probably could have added them in sooner, but I didn't want them to be totally mushy).White kimchi from Ranch99Pork shoulder from Whole foods

Could you make this with chicken? Not a rotisserie chicken of course. On a sidenote, rotisserie chicken has some thing oily poured all over it when it’s roasting. I know I wouldn’t use that.

This was delicious as is, even my kids gobbled it up (and they generally hate cabbage, onions, etc.). Apparently, the pork was worth it. Adding it to the rotation!

I've made this twice so far and it's really good. Like simple Chinese home cooking, but with pickled flavor from the baek kimchi. The second time making this, I cooked only the pork and ginger first in the Instant Pot (40 min) then split the broth for a pork version and tofu and shiitake version. It's not strictly vegetarian, but hubby enjoyed it. I bet you could start with a veggie umami broth too. Scoop of rice, crack an egg, and ladle hot soup and soft tofu over.

Quick, easy, and beloved by our family. I make it in the instant pot.

My new favorite soup. Very easy to make, especially in Instant Pot, and it is an absolute flavor explosion. We used red kimchi and it was great.

Very good. I made it in the instant pot with a bit less than a pound of pork stew meat (cooked for 20 minutes at high altitude, with full natural release). It was delicious. I like spicy, so next time I’ll try either a spicier kimchi or add some gochujang or red pepper.

Maybe a dumb question, but how much salt?

I made the baek kimchi in September and just now in April have finally made this stew. I wish I had made this sooner! Since it is an Eric Kim recipe, I doubled the recipe with confidence and am glad I did. On leftover night, I picked up some banchan and pajeon from a local Korean restaurant. I will definitely make more of the baek kimchi and look forward to making this stew again.

I made this with packaged white kimchi from an Asian market. It was pretty good, but when I reheated the leftovers with some overcooked rice, it became something more like a fabulous congee. Very satisfying with a dollop of of sambal, sesame oil, and scallions!

So tasty! Had leftover kimchi from family Xmas relish tray, and I’d add more next time along w more cabbage, rice noodles and mushrooms. I think it works be just fine with roaster chicken. It’ll be on the permanent rotation.

Could you make this with regular red kimchi?

I've made this twice so far and it's really good. Like simple Chinese home cooking, but with pickled flavor from the baek kimchi. The second time making this, I cooked only the pork and ginger first in the Instant Pot (40 min) then split the broth for a pork version and tofu and shiitake version. It's not strictly vegetarian, but hubby enjoyed it. I bet you could start with a veggie umami broth too. Scoop of rice, crack an egg, and ladle hot soup and soft tofu over.

The stew was very tasty. I would like some help with a mystery, however. As I was simmering the braised prok with the kimchi the meat turned pink like ham. Why?

Possibly the best soup ever. Absolute flavor bomb! My kimchi at 4wks.

Used bone-in pork shoulder for extra flavor. And provided chili oil on table for those of us who wanted it. Delicious!

This was delicious as is, even my kids gobbled it up (and they generally hate cabbage, onions, etc.). Apparently, the pork was worth it. Adding it to the rotation!

Left on low for 8hrs in my crockpot (2cups water).Added onions and kimchi at 6hrs (probably could have added them in sooner, but I didn't want them to be totally mushy).White kimchi from Ranch99Pork shoulder from Whole foods

I think canned tuna would also work in this as it’s another classic choice of protein in kimchi stew. I would recommend soft tofu to make it vegetarian.