Smoky Kimchi Stew with Pork and Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty Korean stew blending fermented kimchi, tender pork belly, and silken tofu in a rich, spicy broth. This korean-inspired korean ready in about 60 minutes pairs chopped kimchi, cubed pork belly, block, cubed 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Smoky Kimchi Stew with Pork and Tofu take to make?

Total time is about 60 minutes (15 min prep + 45 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 Smoky 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 Smoky 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 Smoky 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 Smoky Kimchi Stew with Pork and Tofu?

Korean korean 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.

Related recipes