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Kimchi Stew with Pork Belly and Tofu (Kimchi-jjigae)

Kimchi stew (Kimchi-jjigae) is a classic Korean dish consisting of pork belly, sautéed with the garlic until browned and cooked in the kimchi, kimchi juice, pork broth and tofu.
Course Main Course
Cuisine Korean
Keyword kimchi, korean, pork, stew, tofu
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 344kcal
Author Liza Agbanlog


  • 8 oz pork belly , skin removed
  • 8 oz firm tofu , drained
  • 1 to 2 cups cabbage kimchi , drained with juice reserved
  • 1 tbsp vegetable oil
  • 2 cloves garlic , chopped
  • 3 ½ cups pork broth or water
  • Salt or soy sauce , to taste
  • Chopped green onions , for garnish
  • Steamed rice , for serving


  • Prepare the main ingredients by slicing the pork belly into thin strips, the tofu into 1-inch cubes and the kimchi into bite-sized pieces. Set them aside.
  • Using a pot, heat the oil over medium-high heat. Add the garlic and sauté for 20 seconds. Add the pork belly and sauté until browned and no longer pink, about 3 minutes. Add the kimchi, reserved juice and broth. Bring to a boil.
  • Reduce the heat to medium and simmer, covered until pork is tender, about 15 minutes.
  • Add the tofu and cook until heated through, about 3 to 5 minutes. Season to taste with salt or soy sauce. Garnish with green onions.
  • Serve hot with steamed rice.


Calories: 344kcal | Carbohydrates: 2g | Protein: 10g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 21mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg