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Salmon Belly Kimchi Jjigae

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Korean


Salmon Belly Kimchi Jjigae is a Korean soup dish prepared with Salmon belly in a soup infused with Kimchi, gochujang and gochugaru.



Units Scale
  • 750 g salmon belly and/or salmon fins
  • 1/2 cup kimchi
  • 4 tbsp kimchi juice (adjust according to your taste)
  • 1 tbsp gochujang (red pepper paste)
  • 1 tbsp gochugaru (red pepper flakes)
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 2 stalks spring onions, chopped
  • fish sauce
  • water


  1. In a soup pot add the kimchi then cook over medium heat for 5 minutes.
  2. In a bowl, combine together sesame oil, garlic, gochujang, and gochugaru.
  3. Add in the salmon belly to the bowl then stir to coat salmon, now add the salmon to the soup pot.
  4. Pour enough water to cover the ingredients and add the kimchi juice.
  5. Bring it to a boil over medium heat then let it boil, once boiling put heat to low then simmer for 5 more minutes.
  6. Add in the chopped spring onions then serve immediately.