Name: Korean Kimchi Stew (Kimchi Jjigae)
Prep time: 20 min
Cook time: 40 min
Ingredients: 1 lb pork belly (cut into ½ inch thick strips); 1 tablespoon light soy sauce; 1 tablespoon oyster sauce; Salt and pepper; 1.2 oz kimchi; ½ tablespoon chili powder; 1 teaspoon sugar; 1 large onion (sliced); 4 cups water; ½ tablespoon fish sauce; 2 tablespoons gochujang; 5 cloves garlic (minced); 1 ½ blocks soft tofu (cut into ½ inch cubes)

This post may contain affiliate links.

Facebook Pinterest

I’m not Korean (my accent is straight-up southern drawl) but I’ve fallen head-over-heels for Korean cuisine.

One spoonful of bubbling Kimchi Stew at a local Korean market and I was sold faster than you can say “bless your heart.”

This Kimchi Stew is somehow cozy and comforting yet bold like a firecracker!

The best kind of food as far as I’m concerned.

Here’s the quick story: kimchi jjigae (pronounced kim-chee jee-geh) is a kimchi stew built on three power players.

We’ve got sour kimchi, tender pork belly, and silky tofu.

All of it swimming in a spicy broth spiked with gochujang and fish sauce.

Got your attention yet?

The stew tastes tangy, savory, and just the right kind of spicy.

Pair it with a big bowl of rice and even a rainy day feels like a party in a stone pot.

Now, I might not own a clay pot passed down from a Seoul grandmother (I wish), but we’re going to get close to the best flavor at home using a simple large pot (or Dutch oven) and ingredients from most local supermarkets.

The stew comes together in about 40 minutes.

Fast enough for a weeknight but special enough for guests.

And heads-up: it’s even better the next day because the flavors keep deepening.

Ready? Grab that jar of aged kimchi hiding in the fridge, crank the stove to medium heat, and let’s make a pot of comforting Korean kimchi stew that’ll warm your belly!

Some of our other favorite ASIAN INSPIRED RECIPES we have on our site include: Asian Marinated Grilled Shrimp Skewers, Easy Sticky Asian Lemon Chicken Recipe, and Homemade Easy Sweet and Sour Sauce.

Jump to:

WHY THIS RECIPE WORKS:
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
HOW TO MAKE KOREAN KIMCHI STEW (Kimchi Jjigae):
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF MEAT CAN I USE?
DO I HAVE TO MARINATE THE MEAT?
CAN THIS BE MADE AHEAD?
ANY ADDITIONS?
ANY SUBSTITUTIONS?
HOW TO STORE:
DANA’S TIPS AND TRICKS:
Korean Kimchi Stew (Kimchi Jjigae)

WHY THIS RECIPE WORKS:

Old Kimchi = Deep Flavor
Well-fermented napa cabbage kimchi brings tang and umami you can’t fake with fresh veggies.
Pork Belly Love
Fatty pork browns first, leaving rich drippings that build a rich broth without extra stock.
Fast Simmer, Big Taste
A short 20-minute simmer melds bold flavors—soy sauce, fish sauce, and Korean chili flakes—into stew that tastes like it cooked all day.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Pork belly
Light soy sauce
Oyster sauce
Salt and black pepper
Kimchi (old & tangy is best)
Onion
Garlic
Gochujang (Korean chili paste)
Korean chili powder (gochugaru)
Sugar
Fish sauce
Water or anchovy broth
Soft tofu
Red chili (optional)
Green chili (optional)
Spring onions
Sesame seeds (garnish)

HOW TO MAKE KOREAN KIMCHI STEW (Kimchi Jjigae):

Marination of pork belly

In a large bowl, add light soy sauce and oyster sauce to the pork belly. Season with salt and pepper.
Marinate the pork belly for 20 minutes.

Kimchi stew

Heat oil in a pot over medium heat. Add marinated pork belly and stir-fry until golden brown.
Add kimchi and cook for 2 minutes.
Add sliced onion and minced garlic, then saute until the onion is softened.
Stir in gochujang, chili powder, sugar and fish sauce. Mix well.
Pour in water and bring to a boil.
Gently add soft tofu, reduce heat to low, and cover the pot. Simmer for 5 minutes.

Garnish and serve:

Garnish with red chili, green chili, spring onion and white sesame seeds then serve it warm. Enjoy with steamed white jasmine rice.

FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT KIND OF MEAT CAN I USE?

Pork belly is traditional, but pork shoulder, pork ribs, or even thin-sliced beef work.

Prefer lean? Swap in firm tofu only and make it vegetarian with vegetable broth!

DO I HAVE TO MARINATE THE MEAT?

A 20-minute soak in soy sauce and oyster sauce gives tender pork an extra kick.

Pressed for time? You can totally skip it, but season well while browning.

Want more recipes? Follow us on Pinterest!

CAN THIS BE MADE AHEAD?

Absolutely. Chill for 1-2 days in an airtight container—the stew actually tastes better overnight.

Reheat over medium-low heat; add a splash of water if the stew base gets too thick.

ANY ADDITIONS?

I’ve seen this done in a few different ways, so there are definitely options.

Sliced shiitake mushrooms
A handful of rice cakes (tteok)
Extra kimchi juice for more tang
Sesame oil drizzle at the end
Cubed sweet potato for sweetness
Bok choy leaves in the last 2 minutes
Green onions piled on top
Seafood like mussels or clams
A soft-poached egg (crack it right into the stew)
Toasted seaweed flakes for crunch

ANY SUBSTITUTIONS?

You got it! Practically everything can be swapped. Minus the actual Kimchi, haha!

Fish sauce → Anchovy broth or a dash of Worcestershire
Gochujang → Mix miso, chili powder, and a pinch of sugar
Pork belly → Chicken thigh pieces
Sugar → Apple cider vinegar plus a pinch of honey
Water → Beef stock or fish stock for richer taste
Soft tofu → Firm tofu if you want cubes that never break

HOW TO STORE:

ROOM TEMPERATURE: Keep piping hot on the stove (above 140°F) for up to 2 hours—after that, cool it down.

REFRIGERATOR: Store in an airtight container up to 3 days. The stew thickens; just add a little cold water or broth when reheating.

FREEZER: Not recommended. Frozen tofu turns grainy and sad. Eat fresh or refrigerated.

DANA’S TIPS AND TRICKS:

Dry pork first. Pat with paper towels for better browning.
Use medium-high heat when searing to avoid steaming the meat.
Stir in tofu gently—those cubes are fragile like my feelings when sushi is sold out.
For extra kick, sprinkle more Korean red pepper flakes right before serving.
Stew sticking? Scrape the bottom of the pot with a wooden spoon and add a splash more liquid.
Serve in individual bowls with a mound of hot white rice—the rice soaks up that spicy broth like a sponge.