Ojingeo kimchi jjigae is a hearty, spicy-tangy Korean stew that pairs tender squid with well-fermented kimchi in a savory anchovy-kelp broth. It’s the kind of dish Korean families turn to on a chilly evening or after a long day — comforting, warming, and packed with flavor from the kimchi’s natural sourness mingling with the sweetness of the squid.
This stew is especially popular in the colder months when kimchi has had time to ferment and deepen in flavor, but it’s enjoyed year-round as a quick weeknight meal. The addition of sweet potato, bean sprouts, and tofu rounds out the dish, making it a satisfying one-pot meal usually served with a bowl of steamed rice.
What makes this recipe worth making at home is how simple it is once you have a good stock and ripe kimchi on hand — the ingredients do most of the work, and the result is a bowl of stew that tastes like it simmered for hours.
Ingredients
- Squid (100g)
- Tofu (50g)
- Enoki mushrooms (20g)
- Red chili pepper (4g)
- Sweet potato (30g)
- Bean sprouts (20g)
- Kimchi (140g)
- Crown daisy (ssukgat) (20g)
- Radish, for stock (50g)
- Dried kelp (dasima) (5g)
- Green onion (20g)
- Dried anchovies (10g)
- Water (300g, about 1 1/4 cups)
- Sesame oil, for seasoning (10g)
- Perilla seed powder (5g)
Instructions
- Combine the stock ingredients and bring to a boil, then strain through a sieve to make the broth.
- Cut the squid body into large pieces and slice the tentacles thinly.
- Cut the tofu and mushrooms into bite-sized pieces, slice the chili pepper diagonally, cut the sweet potato into bite-sized pieces, and trim the bean sprouts.
- Cut the kimchi into bite-sized pieces, then stir-fry it in a pot with sesame oil; add the sweet potato, bean sprouts, and stock, and bring to a boil.
- Once the stew is boiling down with less liquid, add the squid and cook; once the squid is cooked through, stir in the perilla seed powder and continue boiling.
- Add the tofu, enoki mushrooms, crown daisy, sweet potato, and red chili pepper, then boil to finish.
Tips & Variations
Kimchi matters: Use well-fermented, slightly sour kimchi for the best depth of flavor — fresh kimchi will taste flat in this stew.
- Squid substitute: If squid isn’t available, cuttlefish or even shrimp can work in a pinch, though the texture will differ slightly.
- Perilla seed powder (deulkkae garu): Found at Korean grocery stores; it adds a nutty richness. If unavailable, toasted sesame seeds ground coarsely can be used as a substitute, though the flavor won’t be identical.
- Crown daisy (ssukgat): This slightly bitter, aromatic green is common in Korean stews; baby spinach or watercress can substitute if you can’t find it.
- Stock shortcut: If short on time, a store-bought Korean anchovy-kelp stock packet can replace the homemade broth in step 1.
- Don’t overcook the squid: Squid turns rubbery quickly, so add it only after the broth is boiling and cook just until opaque.
Nutrition
- Calories: 159.1 kcal
- Carbohydrates: 2.5 g
- Protein: 2.4 g
- Fat: 0.7 g
- Sodium: 549 mg