Kimchi Jjigae Recipe: The Authentic Korean Kimchi Stew You'll Make on Repeat

Heat sesame oil in a medium saucepan over medium-high heat for about 30 seconds until fragrant. Add the pork belly pieces and cook, stirring occasionally, for 2 minutes until the edges turn opaque and the fat begins to render. You should hear a steady sizzle.

Add the chopped kimchi, gochugaru, and minced garlic to the pot with the pork. Stir everything together and cook for 2 minutes, stirring often, until the kimchi softens slightly and the color in the pot deepens to a vivid brick-red.

Pour in the water or anchovy stock, then add the kimchi brine, soy sauce, and sugar. Stir to combine everything evenly.

Bring the liquid to a full boil over high heat, then reduce the heat to maintain a steady simmer with small bubbles breaking the surface consistently.

Simmer the stew for 10 minutes. The pork will cook through and become tender, and the kimchi will turn silky and soft. Taste the broth and adjust with more soy sauce for salt or a pinch more sugar if too sharp.

Gently lower the tofu cubes into the simmering broth. Do not stir hard, as tofu breaks apart easily. Let the tofu heat through for 3 to 5 minutes without disturbing it much.

Remove from heat, scatter the sliced green onions over the top, and serve immediately in the pot or individual bowls with steamed white rice on the side.