Wanja kimchi jjigae is a comforting variation on Korea’s classic kimchi stew, where tender little meatballs (wanja) made from ground pork and beef simmer alongside tangy fermented kimchi, bean sprouts, and soft tofu. The word “wanja” refers to the round meat patties that are traditionally steamed before being added to soups and stews, giving this dish a heartier, more substantial character than a typical kimchi jjigae.
This stew is everyday home cooking in Korea, the kind of dish a mother might make on a chilly evening when there’s slightly overripe kimchi in the fridge that needs using up. It’s often served as the centerpiece of a simple weeknight meal, alongside a bowl of steamed rice and a few side dishes (banchan).
What makes this version special is the homemade beef broth as its base, along with the extra step of steaming the meatballs separately before they join the pot. The result is a deeply savory, slightly spicy stew with layers of flavor that go beyond the usual pork-and-kimchi combination.
Ingredients
- Bean sprouts (30g) (about 1 cup)
- Kimchi (50g)
- Tofu (40g)
- Red chili pepper (15g)
- Ground pork (loin
- 60g)
- Salted shrimp, saeujeot (5g)
- Broth green onion (10g)
- Garlic (5g)
- Beef (50g)
Instructions
- Simmer the green onion, garlic, and beef together with water (300g, about 1 1/4 cups), then strain through cheesecloth to make a clear broth.
- Rinse the bean sprouts and kimchi in water and trim/prepare them.
- Drain the tofu well, finely chop the red chili pepper, then mix both with the ground pork and knead into a paste; shape into round balls to make the meatballs (wanja).
- Steam the meatballs in a steamer once it’s producing steam.
- Bring the broth to a boil, and once it’s boiling, add the kimchi, bean sprouts, and salted shrimp (saeujeot).
- Simmer for a bit longer, then add the steamed meatballs and cook a little more before finishing.
Tips & Variations
Ingredient notes:
- Saeujeot (salted shrimp): This is a Korean fermented seasoning, sold in jars at Korean grocery stores. If you can’t find it, substitute a small pinch of fish sauce or a light sprinkle of salt, though the flavor will be slightly different.
- Kimchi: Use kimchi that’s a bit sour or overripe if possible — it gives the stew a deeper, more developed flavor than fresh kimchi.
- Ground pork: A cut like pork loin (as specified) keeps the meatballs from being too fatty; ground pork shoulder also works fine.
Cooking tips:
- Steaming the meatballs separately before adding them to the stew helps them hold their shape and keeps the broth from becoming cloudy with excess fat.
- Straining the beef broth through cheesecloth (or a fine mesh strainer) gives a clean, clear base — don’t skip this step if you want a restaurant-quality result.
- Adjust the spice level by using a spicier or milder kimchi, or adding a pinch of Korean chili flakes (gochugaru) if you like it hotter.
Nutrition
- Calories: 161.1 kcal
- Carbohydrates: 1.34 g
- Protein: 6.78 g
- Fat: 2.61 g
- Sodium: 355 mg