Dinner•May 06, 2026
Korean Kimchi Jjigae (Kimchi Stew)
A classic, comforting Korean stew made with aged kimchi, pork belly, and tofu. Spicy, savory, and deeply satisfying.
Prep Time10 mins
Cook Time30 mins
Servings4
DifficultyMedium
Ingredients
Base
- 2 cups aged/sour kimchi, chopped
- 200g pork belly, sliced
- 1/2 block firm tofu, sliced
Flavor
- 1 tbsp Gochugaru (Korean chili flakes)
- 1 tbsp Gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 3 cloves garlic, minced
Finish
- Green onions, sliced
- 1 cup water or dashi stock
Instructions
1
Sauté Pork and Kimchi
In a pot, sauté the pork belly until some fat renders out. Add the chopped kimchi and cook for 5-7 minutes until it softens.
2
Add Liquids and Spices
Pour in the water or stock. Stir in the Gochugaru, Gochujang, soy sauce, and minced garlic. Bring to a boil.
3
Simmer
Reduce heat and simmer for 15-20 minutes. The longer it simmers, the deeper the flavor becomes as the kimchi releases its tanginess.
4
Add Tofu
Gently place the tofu slices on top of the stew. Simmer for another 5 minutes until the tofu is heated through.
5
Garnish
Top with plenty of sliced green onions and serve boiling hot with a side of steamed white rice.
Nutrition Facts
Calories380 kcal
Carbohydrates12g
Protein24g
Fat28g
* Based on a 2,000 calorie diet.