Korean Kimchi Stew

Name: Korean Kimchi Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups kimchi; 8 oz pork belly, sliced; 1 block of tofu, cubed; 1 tablespoon vegetable oil; 1 large onion, sliced; 2 green onions, chopped; 2 cloves garlic, minced; 1 tablespoon gochugaru (Korean red pepper flakes); 1 tablespoon soy sauce; 4 cups water; 1 tablespoon sesame oil; Salt, to taste; 1 teaspoon sugar

🕒 Prep: 10 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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Looking for a comforting dish that's packed with flavor and warmth? Korean Kimchi Stew, or Kimchi Jjigae, is your answer. This hearty stew is a staple in Korean cuisine, offering a delightful balance of spicy, savory, and tangy flavors that are sure to tantalize your taste buds.

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Ingredients for Korean Kimchi Stew

Kimchi is the star of the show, providing the stew its distinctive tangy and spicy flavor. The fermentation adds depth and complexity to the dish.

Pork belly contributes a rich, savory taste and a tender texture that enhances the stew’s heartiness.

Tofu adds a soft, creamy element that balances the heat and absorbs the stew’s flavors.

Vegetable oil is used to sauté the aromatics, bringing out their flavors.

Onion and garlic form the aromatic base, offering a sweet and savory undertone.

Gochugaru is Korean red pepper flakes, adding heat and a smoky depth. Adjust the quantity for your preferred spice level.

Soy sauce provides a salty, umami punch to the broth.

Sesame oil adds a nutty aroma and rounds out the stew's flavors.

Green onions are used for garnish, adding a fresh, crisp finish.

Tips & Tricks

Use well-fermented kimchi for a fuller flavor; the older, the better.
If you prefer a thicker stew, reduce the amount of water slightly.
For a vegetarian version, skip the pork belly and add mushrooms or extra tofu.

Serving Suggestions

Serve your Korean Kimchi Stew piping hot with a side of steamed rice to soak up the delicious broth. Pair it with some simple banchan (Korean side dishes) like pickled radishes or cucumber salad for a well-rounded meal.

Frequently Asked Questions

Can I make this stew in advance?: Yes, the flavors meld beautifully if made a day ahead. Just reheat gently on the stove.
What if I can't find gochugaru?: You can substitute with a lesser amount of crushed red pepper flakes, but it will alter the flavor slightly.
Is there a substitute for pork belly?: Yes, you can use any fatty cut of pork or even beef. For a lighter option, chicken thighs work well too.

Korean Kimchi Stew Recipe Walkthrough

Start by heating the vegetable oil in a large pot over medium heat. Add the onion and garlic, and sauté them until they become fragrant, taking care not to burn the garlic.

Next, introduce the pork belly slices to the pot. Cook until they’re lightly browned, letting them release their flavorful fat.

Stir in the kimchi, cooking it for about 5 minutes until it softens and its juices meld with the pork.

Pour in the water and soy sauce. Bring the mixture to a gentle simmer, allowing the flavors to start blending together.

Incorporate the gochugaru and sugar, stirring well to ensure they dissolve and distribute evenly throughout the stew.

Gently add the tofu cubes to the pot. Let the stew simmer for about 15 minutes, allowing the flavors to deepen and the tofu to absorb the broth.

Season with salt to your liking. Before serving, stir in the sesame oil for a nutty finish, and garnish with green onions.

Why You'll Love This Recipe

Perfect way to use up that jar of kimchi lingering in your fridge.
Packed with umami flavors and satisfying textures.
Quick and easy to prepare, ideal for a weeknight dinner.
Customizable heat level to suit your taste.

Ingredients

2 cups kimchi

8 oz pork belly, sliced

1 block of tofu, cubed

1 tablespoon vegetable oil

1 large onion, sliced

2 green onions, chopped

2 cloves garlic, minced

1 tablespoon gochugaru (Korean red pepper flakes)

1 tablespoon soy sauce

4 cups water

1 tablespoon sesame oil

Salt, to taste

1 teaspoon sugar

Step-by-step Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and garlic, and sauté until fragrant.

2. Add the sliced pork belly to the pot and cook until lightly browned.

3. Stir in the kimchi and cook for about 5 minutes until the kimchi softens.

4. Pour in the water and soy sauce, then bring to a simmer.

5. Add the gochugaru and sugar, stirring well to combine.

6. Gently add the cubed tofu, and let the stew simmer for 15 minutes to blend the flavors.