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spicy korean kimchi stew

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

In Korea, this dish is called Kimchi Jigae. It's is a fiery-red stew that's usually served in a stone pot. It's a staple dish for chilly winter months as a way of keeping everyone warm. Korean families generally use older, fermented ("ripe") kimchi in order to produce a stronger flavor in the stew. But fresh kimchi also works well in producing the proper flavor profile. It does tend to be spicy ("hot") though, so adjust the spicy ingredients according to your tolerance level. The recipe dates to the mid-Joseon dynasty (early 1600s) when chili peppers were first introduced to Korea.

yield 4 to 6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For spicy korean kimchi stew

  • 1 Tbsp
    canola oil or vegetable oil
  • 1 md
    onion, peeled and thinly sliced
  • 3 clove
    fresh garlic, sliced
  • 1/2 lb
    pork belly or pork shoulder, thinly sliced
  • 1 lb
    kimchi (with juices), chopped
  • 1 tsp
    salt
  • 2 tsp
    granulated sugar
  • 1 Tbsp
    korean chili flakes (or hot crushed red pepper flakes)
  • 1 Tbsp
    gochujang (korean red pepper paste)
  • 3 cups
    low-sodium chicken broth or beef broth
  • 8 oz
    firm tofu, cut into 1/4-inch thick slices
  • 1 tsp
    sesame oil
  • 1
    green onion, chopped

How To Make spicy korean kimchi stew

  • 1
    In a large saucepan or stockpot, heat the oil over medium high heat. Add the onion, garlic, and pork belly, and cook for about 5 minutes or until the pork is lightly browned and the onions has started to soften.
  • 2
    Add the kimchi (chopped pieces and juices) and sauté for 2 minutes. Then stir in the salt, sugar, chili flakes, gochujang and broth, stirring until well combined. Bring to a very low boil, then reduce heat to low, cover pan and let simmer for 10 minutes.
  • 3
    Remove cover, lay the tofu over the top, and cover again and let it simmer for another 10 minutes.
  • 4
    Remove pan from heat, and stir in the sesame oil. Garnish with the chopped scallion and serve immediately with hot steamed white rice!
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