Easy Kimchi Jjigae with Pork Belly (Korean Kimchi Stew Recipe)

I am a comfort food connoisseur. If there’s one dish that defines Korean comfort food, it’s kimchi jjigae, or kimchi stew. Kimchi jjigae is a traditional Korean stew made with fermented kimchi, pork (or tuna, beef, or spam), tofu, and vegetables simmered in a savory broth. It’s one of the most popular dishes in Korean households and is often considered a comfort food classic. Spicy, savory, and deeply satisfying, this hearty stew is the kind of meal that warms you from the inside out. The best part? It’s simple to make at home with pantry-friendly ingredients.

The key to the best kimchi jjigae is using old, well-fermented kimchi. The tangy, sour, and umami flavors deepen the stew and balance beautifully with spicy gochujang and gochugaru. This recipe uses pork belly, old kimchi, tofu, and vegetables simmered in a flavorful broth with gochujang and gochugaru. It’s rich, spicy, and perfectly balanced. This is the kind of stew that tastes even better with a steaming bowl of rice.

Ingredients

2 cups chopped old kimchi (plus some kimchi liquid)

1 tbsp sesame oil

1 lb pork belly, sliced thin

1 quart chicken stock (or anchovy stock, beef broth, or even rice water)

½ onion, sliced

3 cloves garlic, minced

1–2 tbsp gochujang (Korean chili paste)

1–3 tsp gochugaru (Korean chili flakes), adjust to spice level

1 block firm tofu, sliced

1 zucchini, sliced

1 bunch enoki mushrooms

Green onions, for garnish

1. Heat sesame oil in a large pot over medium heat. Add pork belly slices and sauté for 3–5 minutes until lightly browned.

2. Add in garlic and onion. Sauté until onions become translucent, then add sliced zucchini. Stir in chopped kimchi and cook for another 2–3 minutes.

3. Mix in gochujang and gochugaru, coating the pork and vegetables thoroughly.

4. Pour in chicken stock (or broth of choice) and bring to a boil. Reduce heat to low and let simmer. Add tofu and enoki mushrooms, then cook until mushrooms are tender and flavors meld together.

5. Adjust seasoning to taste. If it’s too salty or sour, add a pinch of sugar. If it needs more depth, add a splash of fish sauce.

6. Top with fresh green onions and serve hot with steamed white rice.

Classic Korean flavors made easy for home cooking