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Pork Belly and Tofu Kimchi Jjigae 1

Pork Belly and Tofu Kimchi Jjigae

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Korean


Pork Belly and Tofu Kimchi Jjigae us a Korean stew of pork belly, tofu and vegetables cooked in an anchovy-based broth seasoned with gochujang.


  • 1 kg g pork belly, thick slices
  • 1 large block tofu, thick slices
  • 500 g kimchi, cut into smaller chunks
  • 150 g white button mushrooms
  • 4 pcs dried shiitake mushrooms
  • 1/4 cup kimchi brine
  • 4 stalks spring onions, sliced
  • 1 large onion, sliced
  • 4 cups dashi or anchovy stock
  • 1 tbsp gochugaru
  • 2 tbsp gochujang
  • 1 tbsp toasted sesame oil
  • 1 tbsp sugar
  • salt


  1. Season pork belly with salt, then charcoal grill pork belly for 5 minutes on each side. Remove from grill then set it aside.
  2. In a shallow pot arrange kimchi, kimchi brine, grilled pork, white button mushrooms and dried shiitake mushrooms. In a bowl combine dashi, gochujang, gochugaru, sugar and salt. Pour over the seasoned dashi into the pot then bring to a boil and simmer in medium high heat for 15 minutes.
  3. Add tofu and onions, lower heat to medium then simmer for 15 more minutes.
  4. Turn heat off then top with spring onions then serve.