Kimchi jjigae is the ultimate Korean comfort food, but most versions taste like sad, watered-down soup.

Yours doesn’t have to. Forget the bland, forget the mediocre—this recipe packs umami, spice, and melt-in-your-mouth pork belly in every bite.

Why settle for less when you can have a bowl that’ll make your taste buds throw a party? Let’s get to it.

Why This Recipe Slaps

This isn’t just another kimchi stew. Sour, fermented kimchi meets rich pork belly, creating a broth so flavorful you’ll question every life choice that led you to inferior versions.

The secret? No shortcuts. We’re using aged kimchi, proper pork belly (not that lean stuff), and a broth that’s simmered to perfection.

Your future self will thank you.

You’ve Been Making Kimchi Jjigae Wrong (Here’s How to Fix It)

Recipe by Wendy CarterCourse: Dinner, Low-Carb

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Ingredients

2 cups aged kimchi (the funkier, the better)
300g pork belly, sliced thick
1 tbsp gochugaru (Korean red pepper flakes)
1 tbsp gochujang (Korean red pepper paste)
4 cloves garlic, minced
1 onion, sliced
1 tbsp soy sauce
1 tsp sugar (trust me)
2 cups anchovy or pork broth (water works in a pinch, but don’t blame me)
1 block tofu, cubed
2 green onions, chopped

Step-by-Step Instructions

Sear the pork belly in a pot over medium heat until golden. No oil needed—the fat renders itself. Laziness wins.
Add garlic, onion, and kimchi. Stir-fry until the kimchi softens and the pork belly coats in all that goodness.
Drop in gochugaru, gochujang, soy sauce, and sugar. Mix like your happiness depends on it (it kinda does).
Pour in the broth and bring to a boil. Reduce heat and simmer for 20 mins. Patience is a virtue, but hunger is louder.
Add tofu and cook for another 5 mins. Don’t stir too hard—tofu bruises easily, emotionally.
Garnish with green onions. Serve piping hot with rice. Congrats, you’ve just leveled up.

Storage Instructions (Because Leftovers Happen)

Store in an airtight container in the fridge for up to 3 days. Reheat on the stove—microwaving turns it into a sad science experiment.

For longer storage, freeze for up to 1 month (but let’s be real, it won’t last that long).

Why This Recipe Is a Life Upgrade

Beyond tasting like heaven, this stew is packed with probiotics from kimchi, protein from pork belly, and enough spice to clear your sinuses.

It’s a meal, a remedy, and a mood booster all in one. Plus, it’s stupidly easy to make. Win-win.

Nutrition Facts (For the Health Nerds)

Calories: 450
Protein: 20g
Fat: 30g (the good kind, mostly)
Carbs: 15g
Fiber: 3g

Common Mistakes (Don’t Be That Person)

Using fresh kimchi: Aged kimchi has deeper flavor.
Fresh kimchi belongs in salads, not here.
Overcrowding the pot: Give the pork belly space to sear. No one likes steamed pork.
Skipping the sugar: It balances the spice. Don’t argue—just add it.

Alternatives (For the Rebellious)

Vegetarian? Swap pork belly for mushrooms and use veggie broth.
Spice-phobic? Reduce gochugaru or gochujang (but expect side-eye from Koreans).
No tofu? Add an egg instead.
Still delicious, still rebellious.

FAQs (Because You Have Questions)

Can I use store-bought kimchi?

Absolutely. Just make sure it’s properly fermented—check for a tangy smell. If it tastes like crunchy water, move along.

What if I don’t have pork belly?

Bacon works in a pinch, but it’s not the same.

IMO, just get pork belly. Your taste buds deserve it.

Can I make this in a slow cooker?

Sure, but the pork won’t sear properly. FYI, flavor suffers.

Stovetop is king here.

Final Thoughts

This kimchi jjigae isn’t just food—it’s an experience. Rich, spicy, and unapologetically flavorful, it’s the kind of dish that turns a Tuesday into a celebration.

Make it, devour it, repeat.

Life’s too short for bad stew.

Authentic Kimchi Jjigae with Pork Belly Recipe

Why This Recipe Slaps