Soups & stews Banchan Tteok Kimchi-jjigae[1] (Korean: 김치찌개) or kimchi stew[1] is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as pork, scallions, onions, and diced tofu.

Kimchi existed as a non-spicy pickled vegetable dish well prior to the Joseon era (1392–1897); it was not until the introduction of chili peppers to the Korean peninsula mid-era that the variant of kimchi which has become the de facto standard of today was created.

[3] As a result, kimchi-jjigae is often cooked using older, more fermented, and "riper" kimchi, which has a much more pronounced flavor and contains higher amounts of probiotics.

[2] Like many other Korean dishes, kimchi-jjigae is usually eaten communally from the center of the table if more than two people are served.

Beyond the standard ingredients of beef, pork, or chicken, some varieties are called by their particular names.