Kimchi Stew with Pork Belly

By Sara Jenkins
April 20, 2016
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Author Notes: This stew is reason enough to keep a jar of kimchi around. Adapted from Maangchi’s Real Korean Cooking.Sara Jenkins

Serves: 3 to 4

  • 1 pound napa cabbage kimchi (
  • 1 medium onion, sliced (about 3/4 cup)
  • 2 tablespoons Korean chile paste
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 teaspoons toasted sesame oil
  • 3 scallions, 2 sliced into 3-inch pieces, 1 chopped
  • 2 1/2 cups water or kimchi brine
  • 5 ounces pork belly, cut into bite-sized pieces
  • 8 ounces medium-firm tofu, cut into bite-sized pieces
  1. Combine kimchi, kimchi brine, onion, hot pepper flakes, sugar, sliced scallions, and sesame oil in a large pot.
  2. Add the water and simmer for 25 minutes. Add pork belly and tofu and cook 4 to 5 more minutes until tofu is soft and fluffy.
  3. Sprinkle the chopped scallion on top and serve.

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