Pork & Tofu Kimchi Jjigae

It’s well documented that I love Korean food, I even talked about it in my last blog post about the best Asian food around Melbourne. One of the dishes I raved about was Kimchi Jjigae – a Korean stew often made with pork or seafood. It’s a little bit spicy, nice and filling – the perfect winter warmer!

Pork and Tofu Kimchi Stew with steamed rice and Makkolli.

It reminded me that I had some pictures of a Pork & Tofu Kimchi Jjigae (돼지김치찌개) I made before I left the UK so I thought I’d share the recipe with you. I’m not saying it’s the most authentic but it’s definitely tasty and really suited to this time of year when the weather is cold.

Kimchi is an integral part of Korean life, culture and cuisine and since learning to make it last year (my recipe here), we’ve almost always had a batch in the fridge. This recipe is so warming and even better if you use homemade kimchi although the ready-made stuff these days and it’s just as good.

Kimchi Jjigae and steamed rice.

Serves 2 with rice on the side!

  • 300g Kimchi + 100ml juice
  • Water – enough to cover the stew by 2cm
  • 2 Pork Belly Slices – cut into 1-inch pieces
  • 200g Tofu – cut into squares
  • x3 sliced spring onions – keep the green tips for garnish
  • Sesame oil


  • Heat the sesame oil in a cast iron or heavy-based frying pan. Once hot, add the pork belly and allow the fat to render down, turning occasionally.
  • Add your spring onions and kimchi, fry for a couple of minutes until softened.
  • Add the kimchi juice from the packet or container and stir.
  • Pour over enough boiling water to cover the mixture and cook on a low heat for 25 minutes or until the pork is tender.
  • Add the tofu for the last 5 minutes of cooking.
  • Scatter spring onions on top and serve with steamed rice.
home made mat kimchi
making kimchi jjigae in a casserole dish 

Has this jjigae stew given you a taste for Korean food? Try these recipes: 

Gingey Bites recipes using Kimchi

Leave a comment

  1. 22nd November 2016 / 1:52 pm

    That sounds so good. I don't think I have never tried kimchi or any other Korean food. Time to change this. Thanks for sharing.

  2. 22nd November 2016 / 2:54 pm

    I need to make some kimchi sometime soon, I drool whenever I see it!

    Sus // roughmeasures.com

  3. 22nd November 2016 / 3:51 pm

    Oooh I haven't had Korean food since we moved out of London… this has reminded me to sort that right out!!!! I must have a go at making my own Kimchi 🙂

  4. 22nd November 2016 / 10:59 pm

    Thanks Margot, I'd love to see it if you do make it! Let me know!

  5. 22nd November 2016 / 10:59 pm

    I know! It's hard to find time because it's a bit of a faff but worth it in the end!

  6. 22nd November 2016 / 11:00 pm

    Yeah it's definitely harder to get in some parts of the UK! You must make your own kimchi! Let me know how it turns out 🙂

  7. 24th November 2016 / 2:31 pm

    I love how popular kimchi is now! I have a jar in my cupboard (I'm too scared to make it myself!) so will have to give this a try. 🙂

  8. 24th November 2016 / 6:13 pm

    We love Korean food and i even make my own kimchi (I've got cabbage one and a butternut squash one on the go right now) so a veggie version of this classic stew sounds a proper winter warmer. Lovely

  9. 29th November 2016 / 4:00 pm

    Oh wow this recipe is so easy, definitely bookmarking for a mid-week meal.

  10. 29th November 2016 / 4:41 pm

    I love kimchi – and this sounds like a great dish for winter…

  11. 30th November 2016 / 11:05 pm

    Love kimchi, tofu – hmmmm. I think I've just never had a dish to win me over. Perhaps this is it!!

  12. 16th December 2016 / 7:39 am

    Looks great!! thank you for loving Korean food! BTW, I just noticed a typo in the Korean name – it's 돼지김치찌게 and not 뒤지김치찌게..but having said that, it's amazing that you even have it in there. Best of luck, JinJoo@kimchimari

  13. 16th December 2016 / 8:33 am

    대박! Thank you, Dave wrote it, his Korean is a little rusty!

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