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.

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.

Gluten-free with swaps Dairy-free Keto Low-carb

Contains: wheat, soy. Based on the ingredients as written; check package labels, which can change.

Prep 10 min
Cook 35 min
Total 45 min
Yield 4 servings
Heat 🌶🌶🌶 Hot

Updated October 25, 2026

Kimchi stew with pork, tofu, green chile and green onion in a black earthenware pot

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

To make it gluten-free

For the gochujang, use a gochujang labeled gluten-free.

Also check the labels on the broth and the soy sauce, which can contain wheat. See all our gluten-free recipes.

New to an ingredient? See Gochugaru, Gochujang, Kimchi in our kitchen glossary.

Instructions

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.
Cook the kimchi. Add the kimchi, onion and garlic and cook for 4 to 5 minutes, stirring, until the kimchi softens and smells toasty.
Season. Stir in the gochugaru, gochujang and sugar and cook for 1 minute.
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.
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.
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.

Nutrition per serving (estimated)

520Calories

12 gCarbohydrates

5 gFiber

8 gNet carbs

26 gProtein

43 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Keto Low-carb Dairy-free Gluten-free with swaps

Tips

Simmer until the pork is cooked through, 145°F or more, before adding the tofu.
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.

More Korean recipes

All Korean recipes | All recipes | Cooking guide and safe temperatures