Pork Kimchi Stew (aka Kimchi Jjigae). A comforting, spicy, delicious pork stew in a kimchi broth. Perfect for dinner or lunch. Easy to make in one pot with minimal ingredients!
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What is Pork Kimchi Stew?
Pork Kimchi Stew (also known as "Kimchi Jjigae" in Korean translation) is a delicious, spicy, tangy stew. This Korean dish features pork, kimchi, onions, garlic, stock and other seasonings simmered in one pot.
Kimchi Jjigae is a popular Korean food served at many Korean restaurants and Korean households as a main dish with steamed rice. There are different variations of this stew such as Tuna Kimchi Jjigae or Tofu Kimchi Jjigae.
The taste of that spicy tangy kimchi and savory pork create a delicious concoction of flavors in one hot bubbling stew. It's the perfect meal for the colder weather or the winter season as it instantly warms you up!
This quick and easy kimchi stew recipe only takes 25 minutes with simple ingredients. You can also use a normal pot to make it and you don't need an earthenware pot for this.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Pork Belly: or substitute with pork shoulder for a leaner cut.
- White onion or yellow onion: or as a last resort substitute with green onions
- Well-Fermented Kimchi: it's important to get one that is older and more sour so the flavor is more tangier and the kimchi is more flavorful.
- Garlic
- Chicken stock: or substitute with anchovy stock, water or leftover rice water
- Sesame oil
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Gochugaru: these are Korean red pepper flakes or red chili flakes. This makes the stew spicy and red in color.
- White granulated sugar
- Korean Green Chili Pepper
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
Expert Tips
- Use fatty pork belly for best taste. The fat from the pork really offers a delicious flavour and fattiness to this stew. Of course, you can use a leaner cut of pork for a healthier alternative.
- Well-fermented kimchi is key! Use sour tasting or well-fermented kimchi is a must for this. The tangy juices balance out the savouriness from the pork.
- Allow it to simmer for 15 minutes as it allows for the fat from the pork to melt away into your stew and this brings more depth to the broth.
- You can use any small pot! You won't need to go out to buy an earthenware clay pot unless you have one. This pot is typically used for Korean stews and soups because it keeps the dish bubbling hot and warm as you eat it. Never allowing for a cold bite!
How to make Pork Kimchi Stew
- Heat sesame oil in a small pot on medium heat. Sauté onion and pork belly until pork is cooked through.
- Next add chopped kimchi and minced garlic into the pot. Mix everything together and cook until kimchi juices have released, about 2 minutes.
- Pour in stock or water, regular soy sauce, gochugaru, and sugar. Mix well.
- Bring this a boil on medium-high heat and then reduce to low-medium heat. Simmer for 15 minutes, uncovered.
- Garnish with chopped Korean green chili pepper (optional). Enjoy with steamed rice!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
📖 Recipe
Quick & Easy Kimchi Jjigae (Kimchi Stew)
Ingredients
- 4 oz Pork Belly chopped (or marbled pork shoulder)
- ¼ cup onion thinly sliced
- ½ cup kimchi well fermented kind (chopped)
- 1 teaspoon garlic minced
- 1 ¼ cup water
- 2 teaspoon sesame oil
- 1 teaspoon regular soy sauce
- ½ teaspoon gochugaru aka Korean red pepper flakes
- ½ teaspoon white granulated sugar
- 1 Korean green chili pepper sliced
Instructions
- Heat sesame oil in a small pot on medium heat. Sauté onion and pork belly until pork is cooked through.
- Next add chopped kimchi and minced garlic into the pot. Mix everything together and cook until kimchi juices have released, about 2 minutes.
- Pour in stock or water, regular soy sauce, gochugaru, and sugar. Mix well.
- Bring this a boil on medium-high heat and then reduce to low-medium heat. Simmer for 15 minutes, uncovered.
- Garnish with chopped Korean green chili pepper (optional). Enjoy with steamed rice!
Ivy
I was looking for a pork kimchi recipe and this one came up. It was simple, delicious and quick to make. Thanks!
Heidi | The Frugal Girls
I'm always on the lookout for easy recipes like this that serve up such BIG flavors! Plus, you've made this tasty pork dish as easy as 1, 2, 3. Perfect!!
Bryn
Super duper tasty. So easy too. And it’s easy to double up as well depending on how many you’re serving. Really hits the spot.
christieathome
Thank you so much Bryn! I am so glad you enjoyed the recipe!
Pam
Hi Christie! Thank you for your recipe, it seems easy to prepare! I don’t have gochugaru and I want to cook it tomorrow, is it fine to replace gochugaru with gochugang?
christieathome
Hi Pam! Sorry for the delayed response! You could replace it but it may give the stew a smoky taste which isn't a bad thing! But you can also omit it and add a bit more kimchi. Hope this helps!
sonika
easy fast it was great
christieathome
Thanks so much for making my recipe, Sonika! I'm so glad you enjoyed it!