Smoky 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 drafted and published.

A hearty Korean stew blending fermented kimchi, tender pork belly, and silken tofu in a rich, spicy broth. This Korean recipe, ready in about 60 minutes, pairs kimchi, pork belly, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 45 min Serves 4 Korean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp neutral oil in a large pot over medium-high heat. Add 1 lb cubed pork belly and 1 tbsp gochujang, sautéing for 5 minutes until browned and glazed.
  2. Step 2: Stir in 2 cups chopped kimchi, 1 tbsp gochujang, and 2 tbsp rice flour. Cook for 3 minutes until the mixture thickens and releases its aroma.
  3. Step 3: Add 4 cups water, 2 tbsp dried anchovies, and 1 tbsp garlic. Bring to a boil, then reduce heat to low. Simmer for 30 minutes until the pork is tender.
  4. Step 4: Gently stir in 1 block cubed tofu and 1 tbsp green onions. Cook for 10 minutes until the tofu is heated through. Season with 1/2 tsp salt if needed.

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