Kimchi Jjigae: Spicy Korean Kimchi & Pork Belly Stew
A deeply flavorful, bubbling stew showcasing the tangy kimchi and rich pork belly.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Kimchi Jjigae (김치찌개), or kimchi stew, is a cornerstone of Korean cuisine, a comfort food enjoyed in homes and restaurants alike. This spicy, savory stew is characterized by its reliance on well-fermented kimchi, which imparts a unique depth of flavor that intensifies with time. While variations exist, the combination of kimchi, pork belly, and gochujang creates a harmonious balance of spicy, sour, and savory notes.
- •Intense Umami - The fermented kimchi lends a complex, savory depth that evolves as it cooks.
- •Meltingly Tender Pork Belly - Slow simmering transforms the pork belly into succulent, melt-in-your-mouth morsels.
- •Customizable Spice Level - Adjust the gochugaru to tailor the heat to your personal preference.
- •One-Pot Comfort - Simple preparation and cleanup make this an ideal weeknight meal.
- •Probiotic Powerhouse - Kimchi is a fermented food rich in beneficial probiotics for gut health.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 8 oz Pork belly (cut into 1/2-inch pieces)
- 16 oz Well-fermented kimchi (cut into bite-sized pieces, reserve kimchi juice)
- 1 medium Onion (thinly sliced)
- 3 cloves Garlic (minced)
- 2 stalks Green onions (sliced)
- 2 tablespoons Gochujang (Korean chili paste)
- 1-2 tablespoons Gochugaru (Korean chili flakes) (adjust to taste)
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 4 cups Water or broth
Step-by-Step Instructions
- 1
In a large pot or Dutch oven, add the pork belly and cook over medium heat until lightly browned, rendering some of the fat. The rendered fat will contribute to the richness of the stew, adding a depth of flavor.
~5 min
- 2
Add the sliced onion and minced garlic to the pot and cook until softened and fragrant, about 3-4 minutes. Cooking the aromatics at this stage infuses the oil with their flavors, building a foundation for the stew.
~4 min
- 3
Add the kimchi (including the kimchi juice) to the pot and stir well to combine with the pork and aromatics. The kimchi juice is crucial for adding a tangy and complex flavor.
~2 min
- 4
Stir in the gochujang, gochugaru, soy sauce, sesame oil, and sugar. These ingredients contribute to the stew's signature spicy, savory, and slightly sweet flavor profile.
~2 min
- 5
Pour in the water or broth (broth adds richer flavor) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, allowing the flavors to meld and deepen.
~2 min
- 6
Taste the stew and adjust the seasoning as needed. Add more gochugaru for extra spice, soy sauce for saltiness, or sugar for sweetness to balance the flavors to your preference.
~2 min
- 7
Continue simmering for another 10 minutes to allow the adjusted seasonings to incorporate fully. Simmering allows the flavors to meld together, creating a more harmonious and balanced dish.
~10 min
- 8
Stir in the sliced green onions during the last few minutes of cooking. The green onions add a fresh, vibrant flavor and a pop of color to the stew.
~2 min
- 9
Ladle the kimchi jjigae into bowls and serve hot. This stew is traditionally served with steamed rice and various Korean side dishes (banchan).
~1 min
How Do I Know It's Ready?
The pork belly should be very tender and easily pierced with a fork. The kimchi should be softened and have a more complex, mellow flavor.
Frequently Asked Questions
Yes, simply omit the pork belly and use vegetable broth. Consider adding tofu for protein.
Final Thoughts
I hope you enjoy making this Kimchi Jjigae: Spicy Korean Kimchi & Pork Belly Stew as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!