Bring the wave of K-dramas into your kitchen with this easy recipe for kimchi stew with pork and tofu. This popular Korean dish, kimchi jjigae is deliciously rich and flavorful. A bowl of salty, sour, sweet, and spicy stew in one!
Make sure to try my homemade kimchi recipe.
Ingredients
Cooking kimchi stew is easy and simple using store-bought broth like chicken, beef, or vegetables. In Korea, they usually make their stock from scratch using anchovy.
I'm using chicken broth for this recipe because that's what I have on hand. You can also use beef or vegetable stock.
- To make kimchi stew, you will need sesame oil, garlic, onions, pork belly, kimchi, its brine, broth, gochujang (Korean red pepper paste), salt, sugar, firm tofu, and scallions.
- You will need a pot to cook this stew. They usually serve this in a stone bowl called dolsot.
Steps
- In medium-high heat, start heating a tablespoon of vegetable oil. Saute 2 teaspoons of minced garlic, medium-size sliced onions, and half a pound of pork belly for 5 minutes or until the pork is no longer red.
- Add 2 cups of chopped kimchi along with 1/4 cup of kimchi brine. Simmer for 2 minutes. Pour 2 cups of broth and add 2 teaspoons of gochujang and 2 teaspoons of sugar. Season with salt and simmer for 10 minutes. Topped with sliced firm tofu and sprinkle with scallions. Add a splash of sesame oil, cover the pot, and simmer for 2 minutes.
- Kimchi stew with pork and tofu is best served with rice and fried salted mackerel.
What to do with leftover kimchi stew? What I always do with the leftover stew is turn it into ramen or udon. I either add ramen or udon noodles to the soup and stir in an egg.
Kimchi Stew Recipe with Pork and Tofu
Ingredients
- 1 tablespoon oil
- 1 onion medium-size, sliced
- 2 teaspoons garlic minced
- 1/2 pound pork belly thinly sliced
- 2 cups kimchi chopped
- 1/4 cup kimchi brine it usually comes with the kimchi
- 2 cups broth chicken, beef or vegetable
- 2 teaspoons gochujang (korean red pepper paste)
- 2 teaspoons sugar
- salt to season
- 12 oz firm tofu sliced
- 1 stem scallions sliced
- 1 teaspoon sesame oil
Instructions
- In a pot, heat oil in medium-high heat and saute the onions, garlic and the pork belly for 5 minutes or until the pork is not red anymore.
- Add chopped kimchi along with its brine. Simmer for 2 minutes. Pour in broth and add in gochujang, and sugar. Season with salt and simmer for 10 minutes.
- Topped with sliced firm tofu and sprinkle with scallions. Add a splash of sesame oil, cover the pot and simmer for 2 minutes.
- Serve with rice.
LucyA says
First time making Jjigae... it turned out great and the family loved it!
I only tried it because of this easy to follow recipe 🙂
Sam R says
This was so tasty and completely satisfied my pork belly and kimchi craving!
I was wondering if the nutrition info could be provided? specifically the micronutrients. thank you!!
Andi says
So delicious! I subbed out for pork tenderloin slices, agave syrup and toss in some vermicelli noodles while cooking instead of serving over rice. My new favourite Fall dish!