korean stew recipe

The Best korean stew recipe

Classic Korean Kimchi Jjigae (Steamed Kimchi Stew)

4.8 from 1409 votes

A hearty stew packed with tangy kimchi, tender pork, and soft tofu, perfect for a comforting meal. The slow-cooked flavors meld beautifully for a deeply satisfying dish.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

• 1 lb ground pork
• 1 lb firm tofu, cubed
• 2 cups kimchi, chopped
• 1 cup dashi stock (or chicken stock)
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar

For the Sauce

• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp vegetable oil
• 1 cup water

👨‍🍳Directions

1. 1
   In a pot, heat vegetable oil over medium-high heat. Add sliced onion, garlic, and ginger. Sauté until softened, about 3 minutes.
2. 2
   Add ground pork to the pot and cook until browned, about 5 minutes. Remove pork and set aside.
3. 3
   In the same pot, add water, dashi stock, gochujang, soy sauce, sugar, and chopped kimchi. Bring to a boil.
4. 4
   Return the pork to the pot. Simmer for 15 minutes until the pork is tender.
5. 5
   Add cubed tofu and simmer for another 10 minutes until everything is heated through and flavors are well combined.

🔧Equipment

• Large pot
• Wooden spoon
• Measuring cups
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 8❤️Cholesterol: 75🧂Sodium: 1200🌾Total Carbs: 40🥦Dietary Fiber: 5🍬Sugars: 6🥩Protein: 28

📝Notes

Tips: For extra richness, add a splash of fish sauce. If the stew is too thick, thin it with a little more water or broth. Serve with steamed rice.

❓ Frequently Asked Questions About Korean Kimchi Jjigae (Steamed Kimchi Stew)

How do I adjust the spice level in this Korean stew?

Yes, you can easily control the spice level by adjusting the amount of gochugaru (Korean red pepper flakes). Start with one-fourth the recipe’s recommended amount and add more gradually—about one tablespoon at a time—while tasting as you go. If you prefer milder heat, skip the gochugaru altogether or use just a pinch of cayenne pepper instead. Always stir well before serving to distribute flavors evenly.

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Can I use chicken instead of pork belly for this recipe?

Absolutely! Chicken thighs or breasts work well, but keep in mind they’ll cook faster than pork belly. Trim any excess fat from the chicken and cut it into bite-sized pieces. Simmer the stew for about 20–25 minutes until the meat is tender and fully cooked through. The stew’s broth will still be rich and flavorful, though the texture of the meat will be slightly different.

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How should I store and reheat the leftovers?

Store the stew in an airtight container in the refrigerator for up to three days or freeze it for up to three months. When reheating, use a gentle method to avoid breaking down the pork belly or chicken. Microwave on low heat, stirring occasionally, until it reaches 165°F (74°C). Alternatively, warm it slowly in a pot over low heat with a splash of water to prevent drying out. Discard any leftover broth after reheating if it’s been sitting in the stew for more than two hours.

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What if I don’t have a pressure cooker or instant pot?

No problem! You can use a regular stovetop pot with a tight-fitting lid. Bring the stew to a boil, then reduce the heat to a simmer and cook uncovered for about 1.5 to 2 hours, stirring occasionally, until the pork belly is tender and the broth has thickened slightly. If the stew starts to dry out, add a splash of water or broth to keep it moist. The longer cooking time may slightly alter the texture, but the flavors will still shine through beautifully.