Kimchi jjigae with pork is a classic Korean stew made with aged kimchi, rich pork belly, and soft tofu. It’s bold, tangy, and deeply comforting—perfect for cozy dinners. This easy, authentic version comes together quickly and is a great way to use up aged kimchi hiding in your fridge.

Kimchi jjigae simmering in a pot with pork belly, tofu, and green onion.

I always have a jar of old kimchi hiding in the back of my fridge—too sour to eat fresh, but perfect for cooking. In Korean homes, that’s when it’s time to make kimchi jjigae.

I grew up eating all kinds of kimchi jjigae. My mom often made anchovy kimchi jjigae, and sometimes she’d switch it up with mackerel fish. But this pork kimchi jjigae was the one that always felt like home—comforting, hearty, and full of bold flavor.

Ladle lifting kimchi jjigae with tofu and pork belly from a simmering pot.

Aged kimchi simmered with fatty pork creates a broth that’s rich, tangy, and deeply savory. The tofu soaks up all that goodness. This is the kind of food that, once you acquire the taste, you crave again and again.

This version is easy and authentic, just the way it’s meant to be. If you’ve got sour kimchi and some pork belly, you’re already halfway there.

5 from 6 ratings
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“I can’t thank you enough for this recipe! My favorite dish is kimchee jigae and I could never replicate it at home despite trying several recipes. This is a winner and my family all agreed. It’s easy, simple to make, and delicious.”

Kay
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P.S. Short on time? Try my Quick Spam Kimchi Jjigae, made with pantry staples and done in 20 minutes.

Spoonful of rice topped with pork and kimchi jjigae over a bowl of steamed rice.

The Best Kimchi and Pork to Use

For the most flavorful kimchi jjigae, the two things that matter most are your kimchi and your pork.

Fermented napa cabbage kimchi on a ceramic plate, ready for cooking.
Sliced pork belly on a plate showing layers of fat and meat for kimchi stew.
  • Use very old, sour kimchi. The funkier, the better! Fresh kimchi won’t give you that deep, tangy flavor this stew is known for. If your kimchi isn’t sour enough yet, leave it out at room temp for a day or two to speed up fermentation.
  • Choose fatty pork. Pork belly is ideal because it melts into the stew and adds rich, savory depth. Pork shoulder (butt) is a good alternative. Avoid lean cuts like pork loin—they’ll turn dry and bland in the broth.

How to make Kimchi Jjigae with Pork, Step-by-Step

Pork belly slices browning in a pot for kimchi jjigae.

Sear pork belly until browned.

Pork belly and onions coated with Korean chili flakes (gochugaru) in a pot.

Add onion, garlic, and a touch of gochugaru for extra flavor.

Kimchi juice poured into a pot with sliced kimchi and pork belly for stew.

Stir in sour kimchi, kimchi juice (brine):

Thin rice cake rounds added to kimchi jjigae for extra texture and heartiness.

Pour water, and add rice cakes (optional). Simmer until the flavors come together.

Korean salted shrimp added to kimchi jjigae for deep umami flavor

Add salted shrimp and soup soy sauce. Taste and adjust.

Soft tofu slices added to kimchi stew, finished with chopped green onion on top.

Gently add tofu slices and simmer a few more minutes. Top with green onion.

And now? All you need is a bowl of hot rice—non-negotiable. I like to wrap mine with store-bought gim (seasoned seaweed), dunk it in the broth, and chase it with a bite of pork. Um, um, good!

More Korean Recipes with Aged Kimchi

Bowl of kimchi jjigae served with steamed rice and roasted seaweed on the side.

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A pot of kimchi jjigae made with pork and tofu is served with rice and roasted seaweed.

Kimchi Jjigae with Pork (Korean Kimchi Stew)

Servings: 4 people
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Kimchi jjigae is a bold and tangy Korean stew made with sour kimchi, pork belly, and tofu. Easy, authentic, and perfect with rice on a chilly day.
5 from 6 ratings
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Recipe Video

Ingredients

  • 1 tbsp (15 ml) oil
  • 1/2 lb (225 g) pork belly, sliced
  • 1/2 medium onion, sliced
  • 2 cloves garlic, finely minced
  • 1 tbsp Korean chili flakes (gochugaru)
  • 1 lb (450 g) sour kimchi, sliced
  • 4 tbsp (60 ml) kimchi juice
  • 2 1/2 cup (600 ml) water
  • 5 piece rice cake rounds, optional
  • 1 tsp (5 g) Korean salted shrimp
  • 1 tbsp (15 ml) Korean soup soy sauce (gukganjang), or Korean tuna sauce
  • 1/2 lb (225 g) soft tofu, sliced
  • 1 green onion, chopped
  • pinches salt , to taste

Instructions 

  • Cook the pork: Heat oil in a pot over medium-high heat. Add the pork belly slices and cook until fully browned. Add onion and garlic, and sauté for 1 minute. Sprinkle in the gochugaru and toss to coat everything evenly.
  • Add kimchi and simmer: Add the sliced kimchi, kimchi juice, water, and rice cakes (if using). Cover the pot and bring to a boil. Reduce the heat to low and let it simmer for 15–20 minutes.
  • Season the stew: Stir in the salted shrimp and soup soy sauce. Taste the broth and adjust seasoning with more salt if needed.
  • Add tofu and finish: Gently add tofu slices and simmer for another 5 minutes. Just before serving, garnish with green onion. Serve hot with steamed rice and your favorite Korean side dishes. Enjoy!

Notes

Kimchi stew actually tastes better the next day, as the flavors deepen over time. Store leftovers in an airtight container in the fridge for up to 2 weeks—it reheats beautifully!
Cuisine: Korean
Course: Soup, Stew
Author: Hyegyoung K. Ford
Web Story: https://www.beyondkimchee.com/web-stories/kimchi-jjigae/
Calories: 392kcal, Carbohydrates: 5g, Protein: 12g, Fat: 36g, Saturated Fat: 12g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 611mg, Potassium: 188mg, Fiber: 2g, Sugar: 1g, Vitamin A: 629IU, Vitamin C: 2mg, Calcium: 94mg, Iron: 2mg
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