This Easy Kimchi Jjigae Recipe with Pork is a classic Korean Kimchi Stew made with aged kimchi, tender pork, and soft tofu. Packed with bold, tangy flavors, it’s the perfect comfort food.

A pot of authentic kimchi jjigae.

As a Korean, I always have a jar of overly fermented kimchi taking up space in the back of my fridge. Can anyone relate? The great thing about kimchi is that even when it’s too sour to eat fresh, it can turn into something delicious.

One of my favorite ways to use old kimchi is by making Kimchi Jjigae—a flavorful and comforting Korean kimchi stew. It is a classic Korean dish made by simmering sour, aged kimchi with pork, tofu, and seasonings. The stew has a tangy, rich flavor that deepens the longer it simmers.

A ladle of kimchi stew (kimchi jjigae) with tofu and pork from the pot.

I’ve never gotten tired of kimchi jjigae even as a child when my mom made it repeatedly. A bowl of warm, tangy kimchi stew is the ultimate comfort food, especially during chilly days.

If you’re looking for an easy, authentic Korean kmchi jjigae recipe made with pork, you’re in the right place. This version is loaded with sour kimchi, rich pork belly, and soft tofu that absorbs all the bold flavors of the broth. Trust me, you’ll be craving this hearty stew all the time.

A spoonful of rice topped with kimchi jjigae with a pork slice over a rice bowl.

Kimchi and Pork: The Perfect Match

Kimchi and pork are a perfect match in Korean cuisine. The rich, savory flavor of the fatty pork complements the spicy, tangy kick of fermented kimchi, creating a deeply satisfying combination. You can also experience this delicious pairing in another popular dish, tofu with kimchi pork stir-fry.

A head of fermented cabbage kimchi on a plate.
A chunk of pork belly on a small plate showing the fat and flesh layers.

For the best flavor, always use fully fermented, sour kimchi, especially the classic cabbage kimchi. If your kimchi isn’t sour enough, let it sit at room temperature for 1-2 days to develop that tangy flavor. Too sour? A spoonful of sugar can balance the taste.

When it comes to the pork, the fattier, the better! Pork belly is ideal for this recipe because it renders a rich, hearty flavor. If you prefer, you can use pork shoulder (pork butt), which also has a good amount of fat. Lean cuts like pork loin aren’t recommended since they won’t provide the same depth of flavor.

How to make Kimchi Jjigae with Pork

Cook pork belly

Pork belly slices cooking in a pot.
Sliced onion and minced garlic are added to make a classic kimchi jjigae (stew).

Heat a tablespoon of oil in a pot over medium-high heat. Add pork belly and cook until fully browned. Toss in some chopped onion and garlic, cooking for another minute to release their flavor.

Pork belly and onion tossed with Korean chili flakes.

For an extra kick, sprinkle a bit of Korean chili flakes (gochugaru) and coat the pork evenly.

Add kimchi and kimchi brine

kimchi juice added into a pot of kimchi and pork belly.
Thin rice cake rounds added to thicken the kimchi stew.

Next, add the kimchi, kimchi juice (or brine), water, and rice cakes (if using) to the pot. Bring everything to a boil, then lower the heat and let it simmer for 15-20 minutes. This will allow the flavors to meld together.

Season the Stew

Salted shrimp added into a pot of authentic kimchi jjigae.

Season the stew with a spoonful of Korean salted shrimp and soup soy sauce (guk-ganjang). Taste, and adjust the saltiness to your liking.

Add Tofu

Tofu slices are added to the kimchi stew and garnished with green onion.

Slice tofu into thick pieces and gently add them to the pot. Let the stew simmer for another 5 minutes to let the tofu absorb the broth. Garnish with sliced green onions just before serving.

Tips for the Best Kimchi Jjigae (Kimchi Stew)

  1. Use very old, sour kimchi: The older the kimchi, the better the flavor. This is the perfect way to use up kimchi that’s been sitting in your fridge.
  2. Fatty pork adds flavor: Pork belly or pork shoulder with a good layer of fat is ideal for this stew.
  3. Don’t skip the kimchi juice: It’s full of flavor and enhances the richness of the stew.
  4. Salted shrimp deepens the flavor: Just a small amount of Korean salted shrimp adds a wonderful umami depth.
  5. Optional: Add rice cakes: Adding rice cakes will thicken the broth and make the stew heartier.
  6. Water vs. Anchovy Stock: While anchovy stock is traditional, plain water works best in this pork kimchi stew to let the pork’s natural flavor shine through.
  7. Kimchi stew improves over time: Kimchi Jjigae tastes even better the next day! You can store leftovers in the fridge for up to two weeks.
A bowl of kimchi stew with rice, and roasted seaweed.

What to Serve with Kimchi Jjigae

You absolutely need to eat this with rice—no exceptions! One popular combo is pairing it with dried roasted seaweed (gim). Just wrap up some rice, kimchi, and pork in the seaweed, give it a dip in the rich broth, and get ready for a flavor explosion!

For those who love Kimchi Jjigae, try other variations like Anchovy Kimchi Jjigae or Mackerel Pike Kimchi Jjigae. These versions add a unique depth of flavor to the stew, beloved by many in Korea.

Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!

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

Easy Kimchi Jjigae with Pork (Korean Kimchi Stew)

Servings: 4 people
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This Kimchi Jjigae with Pork is a traditional Korean stew featuring aged kimchi, juicy pork, and soft tofu. Bursting with rich, tangy flavors, it's a comforting dish that’s both hearty and satisfying.
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Ingredients

  • 1 tbsp oil
  • 1/2 lb 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 kimchi juice
  • 2 1/2 cup (600 ml) water
  • 5 piece rice cake rounds, optional
  • 1 tsp Korean salted shrimp
  • 1 tbsp 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 

  • Heat oil in a pot over medium high heat. Add pork belly slices and cook thoroughly. Add onion and garlic, and cook for 1 minute. Sprinkle gochugaru and toss everything to coat. 
    Onion and pork belly are stir-fried with Korean chili flakes to make kimchi jjigae.
  • Add sliced kimchi, kimchi juice, water, and rice cakes (if using). Cover with a lid and bring to boil. Reduce the heat to low and simmer for 15-20 minutes. To season, add salted shrimp and Korean soup soy sauce and stir the stew. Taste the stew and season more with salt if needed.
    Kimchi and shrmip sauce is added to kimchi stew in a pot.
  • Add tofu slices and simmer for another 5 minutes. As a final step just before serving, garnish with green onion. Enjoy kimchi jjiage hot with rice and a few Korean side dishes. 
    Tofu and green onion are added and kimchi jjigae is served with rice and sseaweed.
Cuisine: Korean
Course: Soup, Stew
Author: Holly 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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