Fiery, tangy kimchi stew with pork belly and soft tofu
Kimchi Jjigae
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
3
About 5 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A bubbling hot Korean stew of fermented kimchi, tender pork belly, and silky soft tofu in a deeply flavored broth. Spicy, tangy, and the ultimate Korean comfort food.
Cuisine: Korean
Category: Main Course
Difficulty: Easy
Cost: $
Dietary: Dairy-Free
Quick Summary
35 min total time|3 servings|Easy difficulty
A bubbling hot Korean stew of fermented kimchi, tender pork belly, and silky soft tofu in a deeply flavored broth. Spicy, tangy, and the ultimate Korean comfort food.
KoreanDairy-Free
Sarah Chen
(Updated )
Kimchi jjigae is Korea's national comfort food — the dish every Korean person thinks of when they need warming up, both physically and emotionally. It is a fiery, tangy stew built on well-fermented kimchi, enriched with pork belly and made silky with soft tofu.
The best kimchi jjigae is made with overripe, very sour kimchi — the kind that has been fermenting in the back of the fridge for weeks. That deep, funky acidity becomes the soul of the stew, mellowed by the fat from the pork and the sweetness of a bit of sugar.
Served bubbling hot in the pot with a bowl of steamed rice on the side, it is the kind of food that feels like a warm hug.
Ingredients
- 2 cups well-fermented kimchi, roughly chopped
- 1/4 cup kimchi brine
- 150g pork belly, sliced thin
- 1 block (300g) soft tofu
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 cloves garlic, minced
- 1.5 cups water or anchovy-kelp stock
- 1 tbsp sesame oil
- 1 green onion, sliced
- 1 egg (optional)
Instructions
- 1
Heat sesame oil in a heavy pot over medium-high heat. Add pork belly and cook for 2-3 minutes until fat renders and edges are lightly browned.
- 2
Add chopped kimchi and cook for 3-4 minutes, stirring, until the kimchi is slightly caramelized.
- 3
Add gochugaru, gochujang, soy sauce, garlic, and sugar. Stir for 1 minute.
- 4
Pour in water (or stock) and kimchi brine. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 5
Slice soft tofu into thick pieces and gently add to the stew. Simmer for 5 more minutes without stirring (to keep tofu intact).
- 6
Crack an egg on top if desired. Cover for 1 minute until the egg white sets.
- 7
Garnish with sliced green onion. Serve bubbling hot with steamed rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork bellyCanned tuna, spam, or tofu only
Tuna kimchi jjigae is a beloved Korean variation
GochugaruAleppo pepper flakes
Similar fruity, mild heat; regular red pepper flakes are too harsh
Soft tofuFirm tofu
Different texture but holds up better; soft tofu is traditional
Tips & Storage
Pro Tips
The older and more sour the kimchi, the better the stew. If your kimchi is too fresh, let it ferment at room temperature for a day before using.
Adding the kimchi brine boosts the tang and umami of the stew.
For a richer broth, use anchovy-kelp stock (dashima stock) instead of water.
Serve in the cooking pot if possible — kimchi jjigae should arrive at the table still bubbling.
Storage
Refrigerate for up to 3 days. The flavor improves overnight. Add fresh tofu when reheating.
Reheating
Reheat on the stovetop until bubbling. Add fresh tofu and a splash of water if needed.
Nutrition Facts
Per serving (1.5 cups) · 3 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates12g
Fat22g
Fiber3g
Sugar4g
Sodium1050mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What if my kimchi is not sour enough?
- Leave it at room temperature for 1-2 days to accelerate fermentation. Alternatively, add extra kimchi brine or a splash of rice vinegar.
- Can I make this without pork?
- Yes — use canned tuna (a popular Korean variation) or keep it vegetarian with just kimchi and tofu. Use mushroom stock for extra depth.
- What is gochugaru?
- Korean red pepper flakes — coarsely ground dried red peppers with a fruity, mildly spicy flavor. It is different from regular red pepper flakes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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