Kimchi Jjigae (Kimchi Stew with Pork and Tofu)

A bubbling, spicy Korean stew of well-fermented kimchi and sliced pork belly simmered with onion, garlic and gochugaru, finished with soft tofu, green onion and green chile. Serves 4.

Kimchi stew with pork, tofu, green chile and green onion in a black earthenware pot
  • Prep 10 min
  • Cook 35 min
  • Total 45 min
  • Yield 4 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Kimchi jjigae is Korean comfort food and probably the most-made stew in Korean homes. It is the best use for kimchi that has aged in the refrigerator until it is soft and sour, because long simmering turns that sourness rich and savory.

Pork belly is traditional and gives the broth body, but pork shoulder works if you want it leaner. The tofu goes in at the end so it stays soft and soaks up the spicy broth. Serve it bubbling hot with a bowl of rice.

Ingredients

  • 8 ounces pork belly or pork shoulder, sliced 1/4 inch thick
  • 1 tablespoon vegetable oil
  • 2 cups well-fermented napa cabbage kimchi, chopped, plus 1/4 cup kimchi juice
  • 1/2 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 1 tablespoon gochujang
  • 1 teaspoon sugar
  • 3 cups water or low-sodium chicken broth
  • 1 (14-ounce) package soft or medium tofu, cut into 1/2-inch slices
  • 2 green onions, cut into 2-inch lengths
  • 1 green chile, such as jalapeno, sliced (optional)
  • Soy sauce or salt, to taste

Instructions

  1. Brown the pork. Heat the oil in a medium pot or Korean earthenware pot over medium-high heat. Add the pork and cook for 3 to 4 minutes, stirring, until it loses its pink color and some fat renders.
  2. Cook the kimchi. Add the kimchi, onion and garlic and cook for 4 to 5 minutes, stirring, until the kimchi softens and smells toasty.
  3. Season. Stir in the gochugaru, gochujang and sugar and cook for 1 minute.
  4. Simmer. Add the kimchi juice and water. Bring to a boil, then lower the heat, cover partially and simmer for 20 minutes, until the pork is tender and the broth is deep red.
  5. Add the tofu. Lay the tofu slices on top of the stew and scatter on the green onions and chile. Simmer for 4 to 5 minutes more, until the tofu is heated through.
  6. Season and serve. Taste the broth and add a splash of soy sauce or a pinch of salt if needed. Serve hot with steamed rice.

Tips

  • Kimchi that is a few weeks old and noticeably sour gives the best flavor. If yours is fresh, add 1 teaspoon of rice vinegar with the water.
  • Partly freezing the pork belly makes it easier to slice thinly.
  • Kimchi jjigae tastes even better the next day. Reheat it gently and add fresh tofu if you like.

Questions about this recipe

Can I make kimchi jjigae without pork?
Yes. Use a 5-ounce can of tuna, drained, added with the tofu, or leave out the meat and use mushrooms and a vegetable broth.
What is the difference between jjigae and guk?
Jjigae is a thick, strongly seasoned stew served in the pot it cooks in. Guk is a lighter, brothier soup.

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