Authentic Kimchi Jjigae Recipe with Pork Belly and Tofu
Learn the best kimchi jjigae recipe for a rich, smoky Korean kimchi stew. We fry aged kimchi with pork belly and doenjang for a deeply savory, jammy finish.
If you have a jar of sour, over-fermented kimchi taking up space in the back of your fridge, this kimchi jjigae recipe is exactly what you need to transform it. While many versions of this Korean kimchi stew lean on thin broth, the secret to a truly great pot lies in the initial fry, where we develop a concentrated, jammy base before adding a drop of liquid.
This pork kimchi jjigae uses fatty pork belly to mellow out the sharp acidity of the cabbage. By deglazing the pot with rice water and seasoning with a touch of fermented soybean paste, you achieve a restaurant-quality depth that water alone simply cannot provide.
Ingredients
The Base
- 2 cups (300g) aged, sour napa cabbage kimchi, chopped into bite-sized pieces
- 1/4 cup (60ml) kimchi juice (from the jar)
- 8 oz (225g) pork belly, sliced into 1/2-inch strips
- 1 tbsp toasted sesame oil
- 1 tbsp gochugaru (Korean red chili flakes), adjust to taste
- 1 tsp doenjang (Korean fermented soybean paste)
- 1 tsp granulated sugar (to balance acidity)
The Liquid and Aromatics
- 2.5 cups (600ml) rice water (reserved from washing rice) or anchovy kelp broth
- 3 cloves garlic, minced
- 1/2 small yellow onion, sliced
- 11 oz (300g) silken or soft tofu, sliced into thick rectangles
- 2 green onions, sliced on a bias
- 1/2 tsp kosher salt (only if needed)
Instructions
- 1
Heat the toasted sesame oil in a heavy-bottomed pot or ddukbaegi (Korean earthenware pot) over medium-high heat.
- 2
Add the sliced pork belly and cook for 3-4 minutes until the fat begins to render and the edges turn golden.
- 3
Stir in the chopped kimchi and sliced onions, cooking for another 5-7 minutes. The kimchi should soften and look slightly translucent and jammy.
- 4
Add the gochugaru, sugar, and doenjang. Stir constantly for 1 minute to toast the spices without burning them.
- 5
Pour in the rice water and the reserved kimchi juice. Bring the stew to a vigorous boil.
- 6
Reduce the heat to medium-low, cover, and simmer for 15-20 minutes. This allows the pork to tenderize and the flavors to meld.
- 7
Stir in the minced garlic and taste the broth. If it is too sour, add another pinch of sugar; if too bland, add a splash of soy sauce or salt.
- 8
Carefully lay the tofu slices on top of the stew and simmer for 3-5 more minutes until the tofu is heated through.
- 9
Garnish with sliced green onions and serve immediately with a bowl of steamed white rice.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 485 kcal
- Protein
- 18 g
- Carbs
- 14 g
- Fat
- 40 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 1150 mg
Tips
- → Use 'old' kimchi. If your kimchi is fresh, it won't have the necessary acidity to carry the stew. Look for a jar that is at least 2-3 weeks old.
- → Don't skip the rice water. The starch in the water used to rinse your rice adds body to the broth and helps emulsify the fat from the pork belly.
- → The doenjang is my secret weapon. Just a small teaspoon adds an earthy, nutty backbone that makes the stew taste like it's been simmering for hours.
FAQ
Why is my kimchi jjigae too sour?
This usually happens if the kimchi is extremely fermented. You can easily balance the sharp acidity by adding a small amount of sugar (start with half a teaspoon) to the pot.
Can I make this recipe vegetarian?
Yes. Swap the pork belly for thick-cut shiitake mushrooms for umami, and ensure you use a vegan-friendly kimchi that does not contain fish sauce or shrimp paste.
How do I get the deep red color seen in restaurants?
The vibrant red color comes from the quality and quantity of gochugaru (Korean chili flakes) and ensuring you fry the flakes in the oil/fat briefly before adding the liquid.
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