Signature Korean Kimchi Jjigae

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A spicy, fermented kimchi stew with tofu, pork, and seafood, showcasing the bold flavors of Korean cuisine. This Asian recipe, ready in about 50 minutes, pairs Kimchi, Tofu, Pork belly for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 cups chopped Kimchi
• 1 block pressed and cubed Tofu
• 1/2 lb cubed Pork belly
• 1 cup cleaned Mussels
• 1/4 cup sliced Scallions
• 2 tbsp Gochujang paste
• 1 tbsp Sesame oil
• 3 cloves minced Garlic
• 1 tbsp grated Ginger
• 1 tbsp Fish sauce
• 4 cups Water
• 1 tsp Salt

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Instructions

1. Step 1: Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
2. Step 2: Add pork belly and cook for 5 minutes until browned. Stir in kimchi and cook for 3 minutes until softened.
3. Step 3: Add gochujang paste, fish sauce, and water. Bring to a boil, then reduce heat to low. Simmer for 20 minutes until pork is tender.
4. Step 4: Add tofu and mussels. Cook for 5 minutes until mussels open. Stir in scallions and salt. Adjust seasoning and serve immediately.