Slow Cooker Kimchi Pork and Tofu Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A comforting Korean-inspired stew with tender pork, tangy kimchi, and silken tofu, simmered to perfection in a slow cooker. This korean-inspired slow cooker ready in about 410 minutes pairs cut into 1-inch cubes pork shoulder, chopped kimchi, water or vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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, cut into 1-inch cubes pork shoulder
• 1 cup, chopped kimchi
• 14 oz block, cut into 1-inch cubes silken tofu
• 4 cups water or vegetable broth
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1, thinly sliced onion
• 3 cloves, minced garlic
• 2, sliced into thin rounds carrots
• 2 cups, chopped napa cabbage
• 2, sliced (for garnish) green onions

Instructions

1. Step 1: Place 1.5 lbs pork shoulder cubes, 1 thinly sliced onion, 3 minced garlic cloves, 2 sliced carrots, and 2 cups chopped napa cabbage in a slow cooker, then add 4 cups water or vegetable broth, 2 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp sugar; stir to combine.
2. Step 2: Cover and cook on low for 6-7 hours until pork is tender.
3. Step 3: Add 1 cup chopped kimchi and 14 oz cubed silken tofu, then continue cooking on low for 30 minutes until flavors meld.
4. Step 4: Taste and adjust seasoning if needed, then sprinkle with 2 sliced green onions before serving.