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

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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.

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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