Kimchi Jjigae with Pork (Authentic Korean Kimchi Stew)

Kimchi jjigae with pork is a classic Korean stew made with aged kimchi, rich pork belly, and soft tofu. Bold, tangy, and deeply comforting, it’s the kind of weeknight comfort that comes together on the stovetop in about 40 minutes. An easy, authentic way to turn that jar of old kimchi in your fridge into something truly satisfying.

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 (김치찌개).

I grew up eating all kinds of jjigae. My mom often made Doenjang Jjigae (a classic Korean soybean paste stew), but this kimchi jjigae with pork was the one that always felt like home — comforting, hearty, and full of bold flavor.

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.

I’ve cooked countless versions of this stew over the years while living both in Korea and abroad — this version balances the deep tang of aged kimchi with the richness of pork the way I grew up eating it. If you’ve got sour kimchi and some pork belly, you’re already halfway there.

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

Choosing the Right Kimchi and Pork

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

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. For a meat-free version, skip the pork and use anchovy broth for the same rich flavor.

If you love the pork and kimchi combo, you’ll also enjoy my Kimchi Jjim— a deeply flavorful braised dish made with the same beloved pairing (with pork ribs instead). It’s one of my all-time favorite recipes.

How to make Kimchi Jjigae, Step-by-Step

Sear pork belly until browned. This is where the stew builds its flavor base.

A quick toss with onion, garlic, and a hint of gochugaru gives a smoky depth.

Once the pork is fragrant, stir in your oldest kimchi and a splash of kimchi brine.

Add the water and rice cakes (if you like a chewy texture). The rice cakes will slightly thicken the stew as they simmer, giving the broth more body and depth. Let everything cook together until the flavors taste like one — that’s when you know it’s ready.

Finish with salted shrimp and a touch of soup soy sauce — small additions that bring serious umami.

Slide in tofu, let it soak up the broth, and 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!

In my cookbook, Korean Cooking Favorites, I share a pork kimchi jjigae that uses a little fish cake to boost the broth. It’s a small addition, but it changes the stew in such a good way. You can also browse more cozy dishes in my Korean soups and stews category.

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