Kimchi Stew with Pork

Kimchi Stew with Pork

This is a Korean comfort food favorite that’s spicy, tangy, and packed with flavor.

Kimchi Jjigae (Kimchi Stew with Pork)

Ingredients: (Serves 2-3)

1½ cups well-fermented kimchi (the older, the better), chopped

200g pork belly or pork shoulder, thinly sliced

1 small onion, sliced

2 scallions, chopped

2 cloves garlic, minced

1 block soft tofu, sliced (optional but recommended)

2½ – 3 cups water or anchovy broth

1 tbsp Korean gochugaru (red chili flakes) — adjust to taste

1 tbsp gochujang (Korean red chili paste)

1 tbsp soy sauce (Korean soup soy sauce preferred)

1 tsp sesame oil

Salt & pepper to taste

Optional: Mushrooms (enoki or shiitake), zucchini slices

Instructions:

1. Sauté the Pork & Kimchi:

In a heavy-bottomed pot (clay pot if available), heat sesame oil over medium heat.

Add the pork belly slices and sauté until they start browning.

Toss in the chopped kimchi and sliced onions. Stir-fry together for about 3-4 minutes until the kimchi softens and releases its aroma.

2. Season & Add Broth:

Stir in the minced garlic, gochugaru, and gochujang. Mix well to coat everything in the seasoning.

Pour in the water or anchovy broth until the ingredients are just submerged.

Add soy sauce and bring everything to a boil.

3. Simmer the Stew:

Once boiling, reduce the heat to medium-low.

Let the stew simmer uncovered for 20-25 minutes, allowing the flavors to deepen and the pork to get tender.

4. Add Tofu & Vegetables (Optional):

Gently place tofu slices on top and simmer for another 5 minutes.

Add mushrooms or zucchini if using.

5. Final Touch:

Taste the broth. Adjust seasoning with more salt or soy sauce if needed.

Toss in chopped scallions just before serving.

Serving Suggestions:

Serve hot with a bowl of steamed white rice.

Pair with other banchan (Korean side dishes) like pickled radish, spinach namul, or seasoned seaweed.

Tips for the Best Kimchi Jjigae:

Older kimchi is key — the sourness adds depth.

Use pork belly for a richer, fattier broth.

Anchovy broth gives an extra layer of umami but plain water works too.

Letting it simmer longer deepens the flavor.

Optional Add-ons:

Crack an egg on top while simmering

Add glass noodles for extra texture

Sprinkle toasted sesame seeds before serving

Enjoy your rich, spicy, and tangy Kimchi Jjigae with Pork — perfect for cold days or when you’re craving some comforting Korean flavors!