Spicy Korean Kimchi Stew with Pork and Tofu

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A bubbling, deeply flavored Korean stew built on aged, well-fermented napa cabbage kimchi and tender slices of pork belly. Silken tofu soaks up the tangy, spicy broth while scallions and garlic lend a sharp, fresh finish. It is the ultimate comforting one-pot meal, traditionally served with a bowl of steamed rice.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 16 gCarbs
• 3 gFiber
• 5 gSugar
• 24 gProtein
• 1320 mgSodium
• 640 mgPotassium
• 170 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the stew

• 1 lb (450 g) pork belly or pork shoulder, thinly sliced
• 2 cups aged napa cabbage kimchi, roughly chopped (with juice)
• 1/2 cup kimchi brine from the jar
• 4 cups anchovy stock or water
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp gochujang (Korean red pepper paste)
• 1 small yellow onion, sliced
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp sugar

For finishing

• 1/2 block (about 7 oz / 200 g) firm or silken tofu, cut into 1-inch cubes
• 2 scallions, sliced on the bias
• 1 tbsp toasted sesame oil
• 1 tsp sesame seeds, for garnish

Directions

1. In a heavy pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat and sear the pork slices until lightly browned, about 3-4 minutes.
2. Add the onion, garlic, and ginger and stir-fry for 1-2 minutes until fragrant and the onion begins to soften.
3. Stir in the chopped kimchi (with its juice) and kimchi brine, then add the gochugaru, gochujang, and sugar. Cook for 3-4 minutes, pressing the kimchi into the pot so it begins to wilt and caramelize at the edges.
4. Pour in the anchovy stock, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat and simmer uncovered for 12-15 minutes so the flavors meld and the broth turns a deep reddish-orange.
5. Gently slide the tofu cubes into the simmering broth and cook for 4-5 minutes, being careful not to break them up too much.
6. Taste the broth and adjust with salt, a splash of fish sauce, or more gochugaru for extra heat, depending on the saltiness of your kimchi.
7. Stir in the sliced scallions and drizzle the sesame oil over the top, then remove the pot from the heat.
8. Ladle into stone bowls or deep bowls over a bed of steamed short-grain rice, garnish with sesame seeds, and serve immediately while bubbling hot.

Cook’s Notes

• Use kimchi that is at least 3-4 weeks old and noticeably sour; fresh kimchi will not give the stew its signature tangy depth.
• For an extra-umami boost, add 2-3 dried anchovies or a small piece of dried kelp while simmering, then remove before serving.
• Tofu can be substituted with canned tuna (drained) for a classic quick weeknight version called 'changjorim-style' kimchi jjigae.
• If the stew tastes flat, a splash of fish sauce or a pinch of MSG brightens the savory notes without making it fishy.
• Leftovers taste even better the next day as the kimchi continues to ferment in the broth; reheat gently and add a splash of water if it has thickened.

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