Make Ahead

Kimchi Stew with Pork Belly

March  6, 2021
5 Stars
Photo by James Ransom
Author Notes

This stew is reason enough to keep a jar of kimchi around. Adapted from Maangchi’s Real Korean Cooking. —Sara Jenkins

  • Prep time 15 minutes
  • Cook time 30 minutes
  • 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
In This Recipe
  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.

See what other Food52ers are saying.

  • meggan dwyer
    meggan dwyer
  • les corry
    les corry
  • amysarah
  • Sara Jenkins
    Sara Jenkins

5 Reviews

meggan D. February 1, 2017
This calls for Korean chile paste but then says flakes. Which is it?
les C. January 7, 2017
Typical:plenty of time to send mail and not answer them.
les C. January 4, 2017
Can`t find the napa cabbage kimchi recipe thats posted.
amysarah April 24, 2016
I love Kimchi Stew, especially with pork belly. But one question - the pork here is added at the end, cooked just 4-5 minutes. Seems very short - in a few other versions I've made, it's sliced pretty thin and simmers for at least 15-20 minutes. Sometimes even added before the kimchi juice and water, to cook thru/render some fat, before simmering. Either way, the pork has a "melting", really luscious texture. I wonder what the texture is like after only 4-5 minutes - is it meant to be more chewy?
Sara J. April 24, 2016
when I tested the recipe I too thought it was quite a brief time to cook. It isn't meltingly tender but the firmness was a pleasing contrast to the rest of the soup. One could however simply add some slow cooked pork instead of the fresh pork belly and get a more melting texture.