Bring the wave of Korean dramas right into your kitchen with this easy recipe for kimchi stew with pork and tofu! This popular Korean dish, kimchi jjigae is deliciously rich and flavorful! A bowl of salty, sour, sweet, and spicy stew in one!
I've been cooking this dish for a while but have not quite gotten the right balance of saltiness and spiciness until recently. I always skip adding the kimchi brine that was why my kimchi stew before was just meh and bland.
My love for kimchi started during our trip to South Korea in 2017. When you eat at any diner in Korea, there's always kimchi and lots of sides in every dish! Authentic kimchi is not just spicy and salty but amazingly has a tinge of sweetness. The cabbage tastes fresh and crunchy too.
Make sure to try my homemade kimchi recipe.
I'm glad that here in the US, Asian store is abundant. I usually buy kimchi in bulk. A 10-pound jar costs $20. I use it all the time, especially when I cook this stew or as a side to any fried food I eat. This stew is a household favorite I have in rotation twice a month.
How To Make Kimchi Stew with Pork and Tofu?
Cooking kimchi stew is easy and simple using store-bought broth like chicken, beef, or vegetables. In Korea, they usually make their stock from scratch using anchovy.
But I'm using chicken broth for this recipe because that's what I have on hand. You can also use beef or vegetable stock.
To make kimchi stew, you will need sesame oil, garlic, onions, pork belly, kimchi, its brine, broth, gochujang (Korean red pepper paste), salt, sugar, firm tofu, and scallions.
Except for kimchi, I never really liked spicy food so this version is a bit mild on the spiciness. If you like hot and spicy kimchi stew, add more red pepper paste and chili flakes.
You will need a pot to cook this stew. In Korean dramas, they usually serve this in a stone bowl called dolsot.
In medium-high heat, start heating a tablespoon of vegetable oil. Saute 2 teaspoons of minced garlic, medium-size sliced onions, and half a pound of pork belly for 5 minutes or until the pork is n longer red.
Add 2 cups of chopped kimchi along with 1/4 cup of kimchi brine. Simmer for 2 minutes. Pour in 2 cups of broth and add 2 teaspoons of gochujang and 2 teaspoons of sugar. Season with salt and simmer for 10 minutes. Topped with sliced firm tofu and sprinkle with scallions. Add a splash of sesame oil, cover the pot, and simmer for 2 minutes.
Kimchi stew with pork and tofu is best served with rice and fried salted mackerel.
What to do with leftover kimchi stew? What I always do with the leftover stew is turn it into ramen or udon. I either add ramen or udon noodles to the soup and stir in an egg.
Kimchi Stew Recipe with Pork and Tofu
Delicrunch.co
Bring the wave of Korean dramas right into your kitchen with this easy recipe for kimchi stew with pork and tofu! This popular Korean dish, also known as kimchi jjigae is deliciously rich and flavorful! A bowl of salty, sour, sweet, and spicy stew in one!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course, Soup
Cuisine Asian, Korean
Ingredients
- 1 tablespoon oil
- 1 onion medium-size, sliced
- 2 teaspoons garlic minced
- 1/2 pound pork belly thinly sliced
- 2 cups kimchi chopped
- 1/4 cup kimchi brine it usually comes with the kimchi
- 2 cups broth chicken, beef or vegetable
- 2 teaspoons gochujang (korean red pepper paste)
- 2 teaspoons sugar
- salt to season
- 12 oz firm tofu sliced
- 1 stem scallions sliced
- 1 teaspoon sesame oil
Instructions
In a pot, heat oil in medium-high heat and saute the onions, garlic and the pork belly for 5 minutes or until the pork is not red anymore.
Add chopped kimchi along with its brine. Simmer for 2 minutes. Pour in broth and add in gochujang, and sugar. Season with salt and simmer for 10 minutes.
Topped with sliced firm tofu and sprinkle with scallions. Add a splash of sesame oil, cover the pot and simmer for 2 minutes.
Serve with rice.
Notes
For more spiciness, add another teaspoon of gochujang and 1 teaspoon chili flakes.
While you are here, checkout my other recipes.
Homemade Broccoli Cheddar Soup Your Ultimate Comfort Food
Baked Chicken Wings Recipe in BBQ sauce and Honey!
FAQs
Kimchi stew (kimchi jjigae) usually has more kimchi and more acidic broth, while the main ingredients in kimchi tofu soup (kimchi soondubu) is the soft tofu.. and some kimchi added to enhance the broth flavor.
What is a substitute for pork belly in kimchi jjigae? ›
Ingredient Swaps and Substitutions
If pork belly is not available, use a cut of pork that has some fat like pork shoulder or pork butt. Some people even use Spam or bacon.
What is kimchi stew made of? ›
Kimchi-jjigae (Korean: 김치찌개) or kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as pork, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine.
Is it okay to eat kimchi jjigae everyday? ›
Kimchi can be found in almost every Korean household. It is possible to buy kimchi jars in most supermarkets and online sites. Kimchi offers multiple health benefits and maintains the overall health of the body. It is often recommended to include kimchi in your daily diet.
Does kimchi jjigae have a lot of calories? ›
Nutrition Facts per Serving:
Calories: 596. Protein: 37 grams. Carbohydrate: 49.5 grams. Saturated Fat: 3.6 grams.
What is the difference between kimchi soup and kimchi stew? ›
Kimchi stew is thicker than kimchi soup. Kimchi soup is less salty than kimchi stew. Also, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot.
Why do Koreans love pork belly? ›
There are a number of stories that help explain why South Koreans love pork belly barbecue so much. 1. The Samgyeopsal Fat Is Said To Help Clean Throat And Lungs. Back in the days when Korea was mainly an industrial society, many Koreans would work all day in dusty environments.
What is the difference between kimchi guk and kimchi jjigae? ›
Thicker and saltier than soup, jjigae contains more solid ingredients than guk. The ratio of liquid to solid ingredients is around 4:6. Unlike guk, the key component of jjigae is the solid ingredients such as vegetables, tofu, fish or meat. It is common practice for families to share a pot of jjigae.
What is the difference between soon doo boo jjigae and kimchi jjigae? ›
Kimchi Jjigae vs Soondubu
Soondubu has a much softer and fluffier texture from the silken tofu and the egg that gets cracked in at the end. Kimchi jjigae uses firm tofu that doesn't break down in the stew, and uses a lot more kimchi which is the predominant flavor.
What is the difference between soon doo boo and kimchi jjigae? ›
Kimchi jjigae is a kimchi-based stew served with blocks of firm tofu, and, usually, small pieces of pork, whether pork belly or pork shoulder. On the other hand, soondubu jjigae, or sundubu jjigae, is a soft tofu stew, made by simmering silken tofu, assorted vegetables, and chopped kimchi in a spicy broth.
Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) are Korean stews.
Is kimchi stew good when sick? ›
There are as many reasons to include kimchi in your winter wellness arsenal as there are ingredients. Cabbage is loaded with vitamin C and phytonutrients. Crushed garlic, thought to have decongestant properties, contains powerful antioxidants linked to boosting the immune system and reducing infection.
Why is my kimchi stew bitter? ›
The use of paprika likely had something to do with it. The flavor of paprika is very different from the flavor of the Korean pepper flakes. Lower quality or stale paprika can often have a bitter taste as well. Check out some websites that sell Korean food/spices.
How long does kimchi last in the fridge? ›
If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.
What's the difference between tofu soup and kimchi soup? ›
Soondubu has a much softer and fluffier texture from the silken tofu and the egg that gets cracked in at the end. Kimchi jjigae uses firm tofu that doesn't break down in the stew, and uses a lot more kimchi which is the predominant flavor.
Is kimchi soup the same as kimchi jjigae? ›
Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour.
What is the difference between Sundubu and kimchi soup? ›
In terms of flavor, soondubu jjigae has a more delicate flavor than kimchi jjigae. Because kimchi jjigae requires a larger quantity of well-fermented kimchi, it's bolder, richer, and heartier than soondubu jjigae. Check out my Kimchi Jjigae recipe!
Is Korean soft tofu stew healthy? ›
Soondubu jjigae has several health benefits. It's full of vegetables, offering a range of healthy nutrients, while tofu is packed full of protein. A bowl of tofu soup is surprisingly low calorie if it's vegetarian or vegan, although you should be mindful of the amount of oil you add to the broth.
