Authentic Korean Kimchi Jjigae
A bubbling kimchi stew with tofu, pork belly, and gochujang, balanced with fermented heat and umami depth. This Asian recipe, ready in about 65 minutes, pairs Kimchi (napa cabbage variety), Pork belly, Firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs (about 680g) Kimchi (napa cabbage variety)
- 1 lb (about 450g) Pork belly
- 1 block (14 oz) Firm tofu
- 3 tbsp Gochujang (Korean chili paste)
- 1/4 cup (about 20g) Dried anchovies
- 4 cloves (minced) Garlic
- 2 tbsp Sesame oil
- 1.5 tsp Salt
- 1/2 tsp Black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large pot over medium heat. Add pork belly and cook for 8-10 minutes until browned and crispy. Remove and set aside.
- Step 2: Add kimchi and 4 cups water to the pot. Bring to a simmer, then add gochujang, dried anchovies, garlic, 1 tsp salt, and 1/2 tsp black pepper. Cook for 15 minutes until flavors meld.
- Step 3: Add tofu and pork belly, stirring gently to combine. Simmer for 10 minutes until tofu is heated through. Increase heat to high and boil for 5 minutes until sauce thickens and bubbles vigorously.
- Step 4: Ladle into bowls and serve immediately with a drizzle of sesame oil and a side of steamed rice.
