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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)

Print Recipe
A warm and tangy kimchi stew made with sour kimchi and pork belly. Simple ingredients, deep flavor, and ready in about 40 minutes. Serve with hot rice for a cozy Korean meal.
Course Soup, Stew
Cuisine Korean
Diet Gluten Free, Low Lactose
Keyword authentic kimchi jjigae, jjigae recipe, kimchi jjigae, kimchi jjigae with pork, kimchi pork belly recipe, kimchi stew with tofu, Korean comfort food, Korean kimchi stew, pork kimchi stew, spicy Korean stew
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 392
Author Hyegyoung K. Ford

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, see notes below
  • 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!

Video

Notes

  • If you don’t have rice cakes, you can use rice-rinsing water (Ssal-tteumul) instead of plain water. It adds a gentle starch and brings a deeper body to the broth.
  • 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!

Nutrition

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