Korean Kimchi Jjigae (Stew)
Kimchi Jjigae is a beloved, fiery Korean stew that serves as a staple comfort food in households across South Korea. It is typically made by simmering aged, fermented kimchi with pork or tuna, tofu, and a rich, spicy broth seasoned with gochugaru and garlic.
🍽️ Nutrition at a glance
This dish is generally low in carbohydrates and moderate in fat, offering a high-protein meal thanks to the combination of meat and tofu. A standard bowl typically ranges between 300 and 500 calories and provides a significant boost of Vitamin C, iron, and gut-healthy probiotics.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 12 g |
| Carbs | 15 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 1100 mg |
| Potassium | 350 mg |
| Vitamin C | 15 mg |
| Vitamin A | 200 µg RAE |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Vitamin K | 45 µg |
| Folate | 60 µg |
| Manganese | 0.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Unlike many dishes that require fresh ingredients, Kimchi Jjigae is traditionally made with over-fermented, sour kimchi, which creates a deeper, more complex flavor profile. Culturally, it is often considered the ultimate 'hangover cure' and comfort food in Korea, valued for its ability to warm the body and restore energy.
