Kimchi Jjigae: The Ultimate Korean Kimchi Stew Recipe

Season pork belly pieces with rice wine and a pinch of black pepper. Toss to coat and set aside for 5 minutes to neutralize any gamey smell.

Heat neutral cooking oil in a medium pot over medium heat. Add the pork belly and cook for 3–4 minutes, stirring occasionally, until lightly browned and the fat has begun to render.

Add the chopped kimchi and sliced onion to the pot. Stir-fry everything together for 3–5 minutes, letting the kimchi sizzle in the rendered fat and caramelize slightly at the edges. Do not skip this step.

Add the minced garlic and gochugaru. Stir constantly for about 1 minute until fragrant. If using gochujang, add it now and stir to combine.

Pour in the kimchi brine and water (or anchovy-kelp broth). Add the soy sauce. Stir well and bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer uncovered for 15–20 minutes until the broth deepens in color and flavor. Taste at the 10-minute mark and adjust — add soy sauce for salt, more gochugaru for heat, or a pinch of sugar if too sour.

Gently lower in the cubed tofu. Avoid vigorous stirring to keep the tofu intact. Simmer for 4–5 more minutes until the tofu is heated through and has absorbed the stew's flavor.

Scatter green onion pieces over the top. Serve immediately, piping hot, straight from the pot alongside bowls of steamed short-grain rice.