Super easy to make and full of flavour, this Pork Belly and Kimchi Tofu Stew is going to warm you right up. It’s satisfying, cozy, and super tasty.

Cook With Me

Hi guys! This post is another one in my series on YouTube where I just share what I’m cooking at the moment. It could be meal prep, it could be comfort food, it could be anything. We’re going with the flow.

While all recipes shared on the blog here are tested multiple times with exact measurements, these cook with me videos will be less rigorous. They’re essentially recipes where I “add a little bit of this, a little bit of that” so the measurements may be approximates. There aren’t any process images so if you’d like to see how it’s made, I suggest you watch the video. So just a little disclaimer before we get started with the post and recipe. Enjoy :)

Is This Kimchi Jjigae?

Kimchi jjigae is a classic home dish also known as kimchi stew or kimchi soup. While I’m not Korean and didn’t grow up in a Korean household, I’ve adapted my own version and adopted this stew into my weekly rotation.

This is one of those stews that I can never get tired of as the ingredients can be changed up. There are many ways to make this and everyone has their own version and I thought I’d share one of the many ways I like to enjoy it. So I guess yes, it’s my take on kimchi jjigae!

This one today is one where I’m using up leftover ingredients in the fridge and pantry. My last two potatoes, some pork belly from the back of my freezer, and a pack of tofu approaching its expiry date. It’s nothing “special” but to me, it tastes like comfort.

What You’ll Need

pork belly
onion – I used a sweet onion
garlic
Gochugaru (고추가루), aka Korean chili/hot pepper powder
kimchi – the older the kimchi, the better it is for the stew!
Gochujang (고추장), aka hot pepper paste
Doenjang (된장), aka Soybean paste
soy sauce
potato – I used russet potatoes I had on hand
Better than Bouillon – beef (or use stock)
soft tofu – or whatever tofu you have in your fridge!

How to Make This Pork Belly and Kimchi Tofu Stew

In a Dutch oven or heavy bottomed pot on medium heat, add the sliced pork belly and let brown on both sides, giving it a stir every so often. It doesn’t need to perfectly sear.
Add in the onions and minced garlic and sauté.
Once the onion has softened, add in the gochugaru (pepper powder) and stir until everything is coated.
Next add in the kimchi with some of its juices, the more the merrier.
Then add in the gochujang and doenjang. Stir to combine.
Add in the soy sauce, potatoes, and 6 cups of water. Stir in the Better Than Bouillon.
Make sure everything is stirred together and bring the stew up to a boil before lowering it down to a simmer.
Let the stew simmer for up to 30 minutes or until the potatoes have cooked through. Add in the soft tofu.
Serve with some rice and enjoy! I like to garnish with some green onions but that’s optional.

Extra Notes

You can enjoy this as a side or as a full meal itself. There’s quite a bit of heft to this stew between the pork, potatoes, and tofu in this! You can even add more liquid to it (and more seasoning) to stretch this stew out.
You swap the pork belly for ground pork.
Sometimes I like adding some fish cakes to the stew.
Sometimes I like to crack an egg in at the end if I don’t have a ton of meat or tofu to add to it. It’s a nice extra bit of budget friendly protein.
Another comfort meal I like to make on a rainy day is Fearless Dining’s Grandma’s Chicken Soup from Scratch!

Pork Belly and Kimchi Tofu Stew

Super easy to make and full of flavour, this Pork Belly and Kimchi Tofu Stew is going to warm you right up. It’s satisfying, cozy, and super tasty.

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Print Rate

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Ingredients

1 lb pork belly
1 onion, sliced
2 tbsp garlic, minced
2 tbsp gochugaru, Korean chili/hot pepper powder
½ cup kimchi, or more
1 tbsp gochujang, hot pepper paste
1 tbsp doenjang, soybean paste. add an additional ½ tbsp if you are concerned about the spice level
2 tbsp soy sauce
2 russet potatoes, peeled and chopped
½ tbsp Better than Bouillon, beef (or use stock)
1 pack soft tofu

Instructions

In a Dutch oven or heavy bottomed pot on medium heat, add the sliced pork belly and let brown on both sides, giving it a stir every so often. It doesn’t need to perfectly sear.
Add in the onions and minced garlic and sauté.
Once the onion has softened, add in the gochugaru (pepper powder) and stir until everything is coated.
Next add in the kimchi with some of its juices, the more the merrier.
Then add in the gochujang and doenjang. Stir to combine.
Add in the soy sauce, potatoes, and 6 cups of water. Stir in the Better Than Bouillon.
Make sure everything is stirred together and bring the stew up to a boil before lowering it down to a simmer.
Let the stew simmer for up to 30 minutes or until the potatoes have cooked through. Add in the soft tofu.
Serve with some rice and enjoy! I like to garnish with some green onions but that’s optional.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Soup

Cuisine: Korean

Nutrition Disclaimer

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