Traditional Korean Kimchi Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, spicy stew made with fermented kimchi, pork, and tofu for a comforting flavor. This korean-inspired soups ready in about 75 minutes pairs chopped kimchi, cubed pork shoulder, cubed tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 30 min Cook: 45 min Serves 4 Korean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, heat 1 tbsp sesame oil over medium heat. Add 1 tbsp grated ginger and 300g pork shoulder cubes, searing for 5 minutes until browned.
  2. Step 2: Stir in 2 tbsp gochujang and 1 tbsp soy sauce, cooking for 2 minutes until the mixture becomes glossy and aromatic.
  3. Step 3: Add 2 cups chopped kimchi, 200g tofu cubes, and 4 cups water. Bring to a boil, then reduce heat and simmer for 25 minutes until the pork is tender.
  4. Step 4: Season with salt to taste and garnish with 2 tbsp chopped scallions. Serve hot, optionally with rice on the side.

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Frequently asked questions

How long does Traditional Korean Kimchi Stew take to make?

Total time is about 75 minutes (30 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 Traditional Korean Kimchi Stew?

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 Traditional Korean Kimchi Stew?

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 Traditional Korean Kimchi Stew 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 Traditional Korean Kimchi Stew?

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.

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