Korean-Style Spicy Kimchi Stew with Pork and Tofu

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty and spicy stew featuring tender pork, soft tofu, and fermented kimchi, simmered in a rich, savory broth. This Korean-inspired soup recipe, ready in about 75 minutes, pairs kimchi, pork belly, tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 60 min Serves 4 Korean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large pot over medium heat. Add the pork belly and cook for 5-7 minutes until browned and nearly cooked through. Remove and set aside.
  2. Step 2: In the same pot, sauté the onion, garlic, and ginger for 3-4 minutes until fragrant. Add the kimchi and stir for 2 minutes until softened.
  3. Step 3: Return the pork to the pot. Add gochujang, soy sauce, and water. Bring to a boil, then reduce heat to low. Simmer for 30-40 minutes until the pork is tender.
  4. Step 4: Gently stir in the tofu and cook for an additional 10 minutes until the tofu is heated through and the stew thickens. Season with salt if needed.

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