Korean-Style Spicy Kimchi Stew with Pork and Tofu
A hearty and spicy stew featuring tender pork, soft tofu, and fermented kimchi, simmered in a rich, savory broth. This korean-inspired soups ready in about 75 minutes pairs chopped kimchi, cubed pork belly, cubed 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.
Ingredients
- 1 cup, chopped kimchi
- 500g, cubed pork belly
- 300g, cubed tofu
- 2 tbsp gochujang
- 3 tbsp soy sauce
- 4 cloves, minced garlic
- 1, sliced onion
- 1 tbsp, grated ginger
- 4 cups water
- 1 tbsp sesame oil
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean-Style Spicy Kimchi Stew with Pork and Tofu take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Korean-Style Spicy Kimchi Stew with Pork and Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped kimchi from drying out.
Can I substitute ingredients in Korean-Style Spicy Kimchi Stew with Pork and Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean-Style Spicy Kimchi Stew with Pork and Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Korean-Style Spicy Kimchi Stew with Pork and Tofu?
Korean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
