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Pork and Kimchi Stew (Kimchi Jjigae)

5 Servings

1 hour 15 minutes 25 minutes active

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Bone-in baby back ribs provided meaty flavor and, when cut into individual ribs, tenderized quickly in the simmering broth. We gave the stew layers of heat by combining the Korean chili paste gochujang with the juice from the drained kimchi. If you can find sliced dried shiitake mushrooms, use them in place of whole to skip slicing. We liked this soup as a starter, but with a bowl of steamed white rice, it becomes a complete meal.




Don’t use extra-firm or soft tofu. Soft or silken tofu was too fragile, and extra-firm added too much chew. Textures vary from brand to brand, but we preferred medium-firm and firm.

1 hour 15 minutes

25 minutes active


  • 1

    cup boiling water, plus 5 cups cold water

  • ½

    ounce dried shiitake mushrooms


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William W.

I'm having trouble finding dried shiitake. Any recommendations for how much I should use for fresh shiitakes?

I live within walking distance of a Korean restaurant (Westborough Korean) that my daughter the Korean expert claims makes the best Kimchi Jigae she has ever tasted (including 3 summers in Korea and then a year living there on a Fulbright teaching grant). But she lives in Wisconsin now and can't get it there. So I'm hopeful this recipe is a close approximation -- it looks like it should be! I also hope to adapt the recipe for the Instant Pot, which should be fairly easy to do.

Janelle C.

Hi William,

In this case, use the same amount of fresh shittkes but reduce the soaking time so the mushroom doesn't over soften.

The Milk Street Team

Nathan W.

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