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
The main ingredient in kimchi jjigae is kimchi, hence the name 'kimchi stew'. In soondubu jjigae, however, the main ingredient is the soft and silky tofu, hence the name 'extra soft tofu stew'. In terms of flavor, soondubu jjigae has a more delicate flavor than kimchi jjigae.
What is the difference between Kimchi Jjigae and kimchi jjim? ›
Kimchi jjim (or kimchijjim, 김치찜) is a braised kimchi dish. It's typically made with pork, but you can use other meat if you like. In Korea, kimchi jjim made with mackerel is also popular. Because the kimchi is slow braised, this recipe uses less liquid than the amount used for kimchi jjigae (stew).
What is Kimchi Jjigae 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.
Which tofu is best for soup? ›
Firm and extra-firm tofu are dense and solid and hold up well in stir-frys, soups or on the grill. Soft tofu is good for soups and making dips or spreads, where a smoother texture is desirable and the recipe calls for blending, mashing or puréeing.
What is a substitute for pork belly in kimchi jjigae? ›
Kimchi jjigae is a flexible dish. You can use certain ingredients that are already available in your pantry. 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.
How healthy is kimchi stew? ›
You may have heard kimchi being called a superfood because of its nutrition. Its main ingredients are vegetables, which provide vitamins, minerals, and antioxidants. Cabbage is packed with vitamin K, which helps your blood clot and keeps your bones from becoming brittle.
Is kimchi soup good for stomach? ›
Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.
What is the difference between soon doo boo jjigae 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.
What are the three types of kimchi? ›
There are over 180 recognized varieties of kimchi. The most common kimchi variations are: Baechu-kimchi (배추김치) spicy napa cabbage kimchi, made from whole cabbage leaves. Baechu-geotjeori (배추겉절이) unfermented napa cabbage kimchi.
Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) are Korean stews.
Can kimchi go bad? ›
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.
How long can you keep Kimchi Jjigae? ›
Storage – You can store Kimchi Jjigae in the fridge for at least a week. At room temperature it should last 1 day or more depending on the content and temperature. It will definitely last 2+ days at room temp, if you flash boil it once a day. You can also FREEZE it and it keeps well.
Does Kimchi Jjigae have noodles? ›
This kimchi ramen stew is inspired by Kimchi-Jjigae, which is a Korean stew made with kimchi, scallion, onions and tofu (which usually doesn't have noodles!), as well as Budae Jjigae (Army Stew), which is a stew made with ingredients like kimchi, spam, gochujang, sausage and instant noodles.
What is the difference between kimchi jjigae and soft tofu jjigae? ›
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 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.
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 soup and stew in Korean? ›
Some of you may wonder about the difference between Korean soups (guk) and stews (jjigae). In general, guk has a higher ratio of liquid to solid ingredients, resulting in a thinner consistency. Jjigae is thicker and has more concentrated flavors.
