This fiery Korean kimchi stew is a soul-warming masterpiece that combines tangy fermented kimchi with tender pork and silky tofu in a bubbling broth that's both comforting and intensely flavorful. The perfect balance of spicy, savory, and umami makes this a beloved comfort food that's often served with steaming rice and an array of banchan side dishes. One spoonful and you'll understand why this humble stew is a staple in Korean households, especially on cold days.
⏱️60 min
📊Medium
👥4 servings
🍽️Soup
spicyfamilymeatbudget-friendly
Ingredients
500 gkimchi
300 gpork belly
400 gfirm tofu
1 cupkimchi juice
4 cupsanchovy stock or dashi
1 mediumonion
4 piecesgarlic cloves
1 tablespoongochugaru (Korean red chili flakes)
2 tablespoonssesame oil
1 tablespoonsoy sauce
0.5 teaspoonsugar
2 stalksgreen onions
1 tablespoonsesame seeds
Instructions
1PREPARE THE PORK AND VEGETABLES: Slice the pork belly into bite-sized pieces approximately 1-inch thick, cutting against the grain for optimal tenderness. Chop your kimchi into roughly 2-inch pieces, reserving the flavorful juice that clings to it. Dice the onion into thin half-moon slices and mince the garlic cloves finely. Cut the firm tofu into 1-inch cubes by first slicing lengthwise, then cutting across to create uniform pieces that will hold their shape during simmering.
2SAUTÉ THE AROMATICS: Heat the sesame oil in a large, heavy-bottomed pot or earthenware Korean stew pot (ttukbaegi) over medium-high heat until it shimmers and releases its distinctive nutty aroma, about 30 seconds. Add the minced garlic and sauté for approximately 30 seconds until fragrant, stirring constantly to prevent burning. Then add the diced onion and cook for 1-2 minutes until it becomes slightly translucent and releases its natural sweetness, stirring occasionally.
3BLOOM THE SPICES: Add the gochugaru (Korean red chili flakes) to the aromatic base and stir constantly for about 30 seconds to a minute, allowing the spice to bloom and distribute its rich, deep red color and fruity heat throughout the oil. This crucial step develops the foundational flavor profile of the stew. Be careful not to let it burn, as this will create a bitter taste—maintain medium-high heat and keep stirring continuously.
4BUILD THE STEW BASE: Add the chopped kimchi pieces to the pot, stirring well to coat them with the chili-infused oil, and sauté for 2-3 minutes to develop deeper flavors. Pour in the reserved kimchi juice and the anchovy or dashi stock, bringing the mixture to a rolling boil over medium-high heat. Add the sliced pork belly pieces, stirring to separate them, and allow the liquid to return to a boil. This should take approximately 3-4 minutes, and you'll see the pork begin to change color as it cooks.
5SIMMER AND SEASON: Reduce the heat to medium and add the soy sauce and sugar, stirring to combine all flavors evenly throughout the broth. Let the stew simmer uncovered for about 10-12 minutes, allowing the pork to become tender and the flavors to meld together beautifully. The broth should be gently bubbling but not violently boiling, which would cause the tofu to break apart. You'll know it's ready when the pork is fork-tender and shows no resistance.
6ADD THE TOFU AND FINISH: Gently add the cubed tofu to the simmering stew, carefully stirring with a wooden spoon to distribute the pieces evenly without breaking them apart. Let the stew simmer for an additional 5-8 minutes at a gentle boil so the tofu can absorb the flavorful broth while maintaining its delicate texture. The tofu should be warm throughout but still hold its shape. Slice the green onions into thin rings and sprinkle them on top along with the sesame seeds just before serving for a fresh garnish and nutty finish.