Bring the wave of Korean dramas right into your kitchen with this easy recipe for kimchi stew with pork and tofu! This popular Korean dish, kimchi jjigae is deliciously rich and flavorful! A bowl of salty, sour, sweet, and spicy stew in one!
I've been cooking this dish for a while but have not quite gotten the right balance of saltiness and spiciness until recently. I always skip adding the kimchi brine that was why my kimchi stew before was just meh and bland.
My love for kimchi started during our trip to South Korea in 2017. When you eat at any diner in Korea, there's always kimchi and lots of sides in every dish! Authentic kimchi is not just spicy and salty but amazingly has a tinge of sweetness. The cabbage tastes fresh and crunchy too.
Make sure to try my homemade kimchi recipe.
I'm glad that here in the US, Asian store is abundant. I usually buy kimchi in bulk. A 10-pound jar costs $20. I use it all the time, especially when I cook this stew or as a side to any fried food I eat. This stew is a household favorite I have in rotation twice a month.
How To Make Kimchi Stew with Pork and Tofu?
Cooking kimchi stew is easy and simple using store-bought broth like chicken, beef, or vegetables. In Korea, they usually make their stock from scratch using anchovy.
But I'm using chicken broth for this recipe because that's what I have on hand. You can also use beef or vegetable stock.
To make kimchi stew, you will need sesame oil, garlic, onions, pork belly, kimchi, its brine, broth, gochujang (Korean red pepper paste), salt, sugar, firm tofu, and scallions.
Except for kimchi, I never really liked spicy food so this version is a bit mild on the spiciness. If you like hot and spicy kimchi stew, add more red pepper paste and chili flakes.
You will need a pot to cook this stew. In Korean dramas, they usually serve this in a stone bowl called dolsot.
In medium-high heat, start heating a tablespoon of vegetable oil. Saute 2 teaspoons of minced garlic, medium-size sliced onions, and half a pound of pork belly for 5 minutes or until the pork is n longer red.
Add 2 cups of chopped kimchi along with 1/4 cup of kimchi brine. Simmer for 2 minutes. Pour in 2 cups of broth and add 2 teaspoons of gochujang and 2 teaspoons of sugar. Season with salt and simmer for 10 minutes. Topped with sliced firm tofu and sprinkle with scallions. Add a splash of sesame oil, cover the pot, and simmer for 2 minutes.
Kimchi stew with pork and tofu is best served with rice and fried salted mackerel.
What to do with leftover kimchi stew? What I always do with the leftover stew is turn it into ramen or udon. I either add ramen or udon noodles to the soup and stir in an egg.
Kimchi Stew Recipe with Pork and Tofu
Delicrunch.co
Bring the wave of Korean dramas right into your kitchen with this easy recipe for kimchi stew with pork and tofu! This popular Korean dish, also known as kimchi jjigae is deliciously rich and flavorful! A bowl of salty, sour, sweet, and spicy stew in one!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course, Soup
Cuisine Asian, Korean
Ingredients
- 1 tablespoon oil
- 1 onion medium-size, sliced
- 2 teaspoons garlic minced
- 1/2 pound pork belly thinly sliced
- 2 cups kimchi chopped
- 1/4 cup kimchi brine it usually comes with the kimchi
- 2 cups broth chicken, beef or vegetable
- 2 teaspoons gochujang (korean red pepper paste)
- 2 teaspoons sugar
- salt to season
- 12 oz firm tofu sliced
- 1 stem scallions sliced
- 1 teaspoon sesame oil
Instructions
In a pot, heat oil in medium-high heat and saute the onions, garlic and the pork belly for 5 minutes or until the pork is not red anymore.
Add chopped kimchi along with its brine. Simmer for 2 minutes. Pour in broth and add in gochujang, and sugar. Season with salt and simmer for 10 minutes.
Topped with sliced firm tofu and sprinkle with scallions. Add a splash of sesame oil, cover the pot and simmer for 2 minutes.
Serve with rice.
Notes
For more spiciness, add another teaspoon of gochujang and 1 teaspoon chili flakes.
While you are here, checkout my other recipes.
Homemade Broccoli Cheddar Soup Your Ultimate Comfort Food
Baked Chicken Wings Recipe in BBQ sauce and Honey!
FAQs
Kimchi jjigae is a kimchi-based stew served with blocks of firm tofu, and, usually, small pieces of pork, whether pork belly or pork shoulder. On the other hand, soondubu jjigae, or sundubu jjigae, is a soft tofu stew, made by simmering silken tofu, assorted vegetables, and chopped kimchi in a spicy broth.
What is the difference between kimchi jjigae and kimchi jjim? ›
Jjigae is the term that refers to Korean stew, while jjim is the term that refers to braised or braising. Both dishes involve cooking meat and vegetables in liquid. However, braising is a longer cooking process, which means more liquid evaporates.
What is the difference between kimchi jjigae and kimchi Guk? ›
Thicker and saltier than soup, jjigae contains more solid ingredients than guk. The ratio of liquid to solid ingredients is around 4:6. Unlike guk, the key component of jjigae is the solid ingredients such as vegetables, tofu, fish or meat. It is common practice for families to share a pot of jjigae.
Is kimchi jjigae healthy? ›
Vegan kimchi jjigae is already such a healthy dish–tons of vegetables, quality protein, and the probiotic benefits of kimchi (more on that in the FAQ below)–but I wanted a way to add more protein and, of course, my good friend fiber.
What do Koreans eat with kimchi jjigae? ›
The stew is typically paired with a bowl of hot sticky rice. To eat, take a spoon of the broth, along with a piece of kimchi and pork and pour over your rice. Then balance it on your spoon and take a large bite! Kimchi Jjigae is comfort food for virtually all Koreans.
Which tofu is best for soup? ›
Firm and extra-firm tofu are dense and solid and hold up well in stir-frys, soups or on the grill. Soft tofu is good for soups and making dips or spreads, where a smoother texture is desirable and the recipe calls for blending, mashing or puréeing.
What does kimchi-jjigae mean in Korean? ›
Kimchi-jjigae (Korean: 김치찌개) or kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as pork, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine.
What vegetables are good in kimchi? ›
*The beauty of kimchi is you can use any vegetables you have on hand. They can be either fresh or on the softer side. Here are some of our favourites: nappa cabbage, carrots, green onions, cauliflower and bok choy.
Can you eat kimchi-jjigae without rice? ›
Kimchi-jjigae (Kimchi Stew) is a staple in Korean homes and very popular in Japan. I make this dish all the time- it's super simple to prepare and hearty and delicious. You can eat it as is or add white rice to it. For a change of pace try brown or wild rice, or even quinoa!
Is kimchi a radish or cabbage? ›
Ingredients. Basic ingredients for kimchi: napa cabbage, radish, carrot, salt, garlic, fish sauce, chili powder and scallions.
Kimchi soup is sure to warm you up and keep you full this winter. While it's packed with healthy ingredients, it's best known for being a great source of probiotics, which may have beneficial effects on oral health.
When not to eat kimchi? ›
Kimchi with mold on it is not safe to eat.
Throw out your kimchi immediately if you see any blue, black, white, or green masses starting to form on the kimchi itself or on the jar.
Do you put zucchini in kimchi jjigae? ›
Add kimchi and cook, stirring, until the bottom of pot looks dry, about 2 minutes. Add reserved kelp broth, kimchi juice, soy sauce and zucchini, and bring to a boil over high. Reduce heat to medium and simmer until zucchini and kimchi are tender, about 15 minutes. Stir in tofu and cook until warmed through, 2 minutes.
Can you eat too much kimchi? ›
However, there were a couple of downsides to eating too much kimchi, her team added. First, the popular side dish contains a lot of salt, which is never great for health. Secondly, beyond the one-to-three servings per day that did show a benefit, eating more kimchi was linked with obesity overall, the study found.
Is Korean soft tofu stew healthy? ›
Soondubu jjigae has several health benefits. It's full of vegetables, offering a range of healthy nutrients, while tofu is packed full of protein. A bowl of tofu soup is surprisingly low calorie if it's vegetarian or vegan, although you should be mindful of the amount of oil you add to the broth.
Is kimchi tofu soup good for you? ›
Long-time fermented kimchi is going to have a sour, rich, and strong taste, which is perfect for making flavorful dishes such as kimchi tofu soup. Fermented kimchi is also loaded with good bacteria, which can help you maintain a healthy digestion.
What is the difference between Cheonggukjang jjigae and doenjang? ›
Cheonggukjang is soybean paste that has been fermented for a couple of days, unlike doenjang, which is fermented for a few months or more.
What does jjigae mean in Korean? ›
Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) are Korean stews.
