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Meat, East Asian

Pork kimchi jjigae with rice

Pork kimchi jjigae is a simmered Korean stew served with rice, for 4 people, ready in 40 minutes, at an easy level and for €2.90 per person. The key to it is the kimchi, the older and more sour it is, the more character the broth gets.

It's chilly out, so I'm bringing you a kimchi jjigae that's still bubbling on the table, steaming, spicy and comforting, with a bowl of rice on the side.

Pork kimchi jjigae with rice
Total time
40 min
Difficulty
Easy
Cost per person
€2.90
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This stew is still bubbling when it hits the table, with that smell of chili and fermented cabbage that gets your appetite going before the first spoonful. The pork turns soft in a spicy broth, the tofu stays tender, and the white rice calms the heat with every bite.

It's a winter dish, the kind that warms you up after a day outside, perfect for a weeknight when you want a meal that mostly cooks itself while you set the table. Mon Chou suggests it for adults and teens who like spicy food, not really for young kids.

The ingredients

4 people

Butcher

  • Fresh pork belly 400 g

Pantry

  • Ripe kimchi 400 g
  • Gochugaru (Korean chili flakes) 1 tbsp
  • Sesame oil 1 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Dairy

  • Firm tofu 300 g

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Scallions 3 sprigs

Allergens Soy, Fish, Gluten

The step by step recipe

  1. Cut the pork belly into thin strips and brown it in sesame oil in a pot. 5 min

    Let the fat render, it's what flavors the whole broth.

  2. Add the sliced onion, garlic, and kimchi cut into pieces, stir well and cook for a few minutes. 5 min

    Keep the kimchi juice, it becomes the base of the broth.

  3. Pour in a liter of water, add the gochugaru and soy sauce, then bring to a boil. 20 min

    If you don't have gochugaru, use Espelette pepper instead, in a smaller amount.

  4. Add the tofu cut into large cubes and let it simmer a few more minutes. 5 min

    The tofu should stay whole, so stir gently from here on.

  5. Cook the rice in salted water, then serve the bubbling stew with sliced scallions on top. 11 min

    Eat it the Korean way, with a spoonful of rice dropped straight into the broth.

Our tips to get it right

  • Pick a kimchi that's properly fermented, almost too sour for your taste straight from the jar, since that's what gives the broth its depth.
  • Don't brown the pork belly too hard at the start, the goal is to render its fat, not to cook it dry.
  • If the broth tastes too sour by the end, a pinch of sugar is enough to balance it without making it sweet.

The variations

  • Swap the pork belly for canned tuna for a faster version with less prep.
  • For a vegetarian version, skip the pork, double the tofu, and use a fish free soy sauce instead of the regular one.
  • For kids who prefer less heat, cut the gochugaru by half and serve with extra rice.

What to serve it with

  • Hot white rice, essential to balance the heat
  • A few Korean pickled vegetables
  • Green tea or cold water to cool the spice

Storage

Kimchi jjigae keeps for 2 to 3 days in the fridge in a closed container, and the flavor actually rounds out the next day. It freezes well without the tofu, which doesn't freeze as nicely, and reheats gently on the stove with a splash of water.

Questions about this dish

What kind of kimchi should I use?

Use kimchi that's already well fermented, ideally a few weeks old, rather than fresh kimchi. The sourness that builds up over time is what gives the broth its depth.

Can this be made ahead of time?

Yes, and it's actually recommended, since the broth tastes better after resting overnight in the fridge. Just reheat it gently the next day before serving.

Can I use a different type of tofu?

You can use silken tofu, but it will be more fragile during cooking and may fall apart. Firm tofu holds its shape better in the bubbling broth.

Is this stew kid friendly?

It's mainly built for adults because of the chili, but you can cut back the gochugaru a lot for a milder version. Kids still tend to enjoy the pork and rice even without the heat.

How long does it take to make a pork kimchi jjigae with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pork kimchi jjigae with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork kimchi jjigae with rice cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, fish, gluten. Always check the labels of the products you buy.

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