clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Kimchinigang is a Korean–Filipino fusion dish combining the flavours of Kimchi to the all-time Filipino favourite, the pork sinigang.


  • 1 kg Pork Belly, cubed
  • 400 g tofu, cubed
  • 500 g kimchi
  • 1 large bunch mustard leaves, trimmed
  • 1 large onion, quartered
  • 1 packet sinigang (tamarind) mix or 400 g tamarind
  • 2 tbsp gochujang
  • water
  • fish sauce
  • freshly ground black pepper


  1. Place pork and onions in a pot, pour enough water until the pork is just covered, bring to a boil. If using tamarind place it on a muslin cloth and tie the ends to secure, then place in the pot. Bring to a boil then simmer for 45 minutes.
  2. Add the gochujang and kimchi together with its juices, bring back to a boil then simmer for 15 minutes.
  3. Add the sinigang mix. If using tamarind, extract all the juice by pressing the muslin cloth multiple times on a colander placed on top of the pot. Discard muslin with tamarind.
  4. Add mustard leaves then cook for 5 more minutes
  5. Season with freshly ground black pepper and fish sauce, turn the heat off then serve.