Kimchi Stew

Imagine the comforting aroma of savory kimchi stew wafting through your kitchen, its vibrant colors inviting you to savor each bite.

This Korean classic is a simple yet heartwarming dish, perfect for a cozy night in.

Watch as humble ingredients like kimchi, pork belly, and tofu transform into a rich, flavorful stew simmering gently on the stove.

Ready to experience this delightful culinary journey? Let’s bring this dish to life together!

Kitchen Tools Required

• 1 large pot
• 1 cutting board
• 1 knife
• 1 measuring cup
• 1 wooden spoon

Ingredients

• 2 cups kimchi, chopped
• 200 grams pork belly, sliced
• 1 tablespoon vegetable oil
• 4 cups water
• 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 block tofu, cubed
• 1 bunch green onions, chopped
• 1 teaspoon sesame oil

Cook & Prep Time

To efficiently manage your time while preparing and cooking Kimchi Stew, you can follow this timeline:

1. Reading Time (5 minutes)
   • Read through the entire recipe and instructions to familiarize yourself with the process and steps involved.
2. Preparation Time (15 minutes)
   • 0-5 minutes:
   • Gather all equipment: large pot, cutting board, knife, measuring cup, and wooden spoon.
   • Gather all ingredients: kimchi, pork belly, vegetable oil, water, gochujang, soy sauce, sugar, tofu, green onions, sesame oil.
   • 5-10 minutes:
   • Chop the kimchi.
   • Slice the pork belly.
   • Cube the tofu.
   • Chop the green onions.
   • 10-15 minutes:
   • Measure out the gochujang, soy sauce, sugar, and sesame oil.
3. Cooking Time (30 minutes)
   • 15-18 minutes:
   • Heat the vegetable oil in the large pot over medium heat.
   • Add the sliced pork belly and cook until browned.
   • 18-20 minutes:
   • Stir in the chopped kimchi and cook for 2 minutes.
   • 20-25 minutes:
   • Add water, gochujang, soy sauce, and sugar to the pot, stirring to combine.
   • Bring the mixture to a boil, then reduce to a simmer.
   • 25-40 minutes:
   • Add the cubed tofu and continue simmering for 15 minutes.
   • 40-45 minutes:
   • Stir in the chopped green onions and cook for an additional 5 minutes.
4. Resting Time (5 minutes)
   • 45-50 minutes:
   • Drizzle sesame oil over the stew before serving.
   • Let the stew rest for 5 minutes.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Heat the vegetable oil in a large pot over medium heat.

Add the sliced pork belly and cook until browned.

Stir in the chopped kimchi and cook for 2 minutes.

Add water, gochujang, soy sauce, and sugar to the pot, stirring to combine.

Bring the mixture to a boil, then reduce to a simmer.

Add the cubed tofu and continue simmering for 15 minutes.

Stir in the chopped green onions and cook for an additional 5 minutes.

Drizzle sesame oil over the stew before serving.

Let the stew rest for 5 minutes before serving.

Serving Tips

• Steamed Rice: A classic accompaniment that balances the strong and spicy flavors of the stew.
• Korean Banchan (Side Dishes): Include dishes like pickled radishes or seasoned spinach to add variety and complement the stew.
• Crispy Seaweed Snacks: Provide a crunchy texture and a touch of saltiness to the meal.
• Chilled Cucumber Salad: Offers a revitalizing contrast to the heat of the stew.
• Fried Dumplings (Mandu): Add a savory and crispy element to the meal, enhancing the overall dining experience.

Storage

To store kimchi stew, let it cool completely.

Then transfer it to an airtight container.

Refrigerate for up to 3 days or freeze for longer storage.

Reheat thoroughly before serving.

Freezing

To freeze kimchi stew, let it cool completely.

Then, transfer to airtight containers, leaving space for expansion.

Label with date.

Freeze for up to 3 months.

Thaw in the refrigerator overnight before reheating.

Reheating

To reheat kimchi stew, gently warm it in a pot over low heat.

Stir occasionally.

Alternatively, microwave it in a microwave-safe dish until heated through.

Guarantee even heating.

Final Thoughts

Kimchi stew is a flavorful and comforting dish that embodies the essence of Korean cuisine.

It’s perfect for a cozy meal, especially during colder months.

The combination of spicy, tangy, and savory flavors creates a satisfying experience that’s both warming and delicious.

For those looking to explore Korean cooking, this stew is an excellent starting point.

Enjoy it with a bowl of steamed rice to enhance the meal’s overall balance.

Frequently Asked Questions

Can I Make Kimchi Stew Vegetarian?

Yes, you can make it vegetarian. Substitute 200 grams of pork belly with 200 grams of shiitake mushrooms. Use vegetable broth instead of water. Follow the original recipe, ensuring all ingredients are properly measured for ideal flavor.

What Can I Substitute for Pork Belly?

You can substitute pork belly with 200 grams of firm tofu or mushrooms for a vegetarian option. Use seitan for a meaty texture. Adjust seasoning to your taste by adding extra soy sauce or gochujang for balance.

How Spicy Is the Kimchi Stew?

You control the spiciness of the stew by adjusting gochujang levels. With 2 tablespoons, expect mild heat. Increase for a spicier kick. For precision, add 1 tablespoon gochugaru for every extra level of desired heat.

Is Kimchi Stew Healthy?

You’ll find it healthy due to probiotics in kimchi, lean protein from pork, and nutrient-rich tofu. The stew’s low in calories and offers vitamins from green onions. Limit sodium by reducing soy sauce for a healthier version.

What Are Common Side Dishes With Kimchi Stew?

You’ll often pair kimchi stew with banchan like japchae (stir-fried glass noodles), kongnamul muchim (seasoned soybean sprouts), and buchimgae (Korean pancakes). These side dishes enhance flavors, providing textural contrast and nutritional balance. Adjust portions based on serving size.

Kimchi Stew

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine Korean

Servings 4 servings

Equipment

• 1 Large pot
• 1 Cutting board
• 1 Knife
• 1 measuring cup
• 1 Wooden spoon

Ingredients

  

1x2x3x

• 2 cups kimchi chopped
• 200 grams pork belly sliced
• 1 tablespoon vegetable oil
• 4 cups water
• 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 block tofu cubed
• 1 bunch green onions chopped
• 1 teaspoon sesame oil

Instructions

 

• Heat the vegetable oil in a large pot over medium heat.
• Add the sliced pork belly and cook until browned.
• Stir in the chopped kimchi and cook for 2 minutes.
• Add water, gochujang, soy sauce, and sugar to the pot, stirring to combine.
• Bring the mixture to a boil, then reduce to a simmer.
• Add the cubed tofu and continue simmering for 15 minutes.
• Stir in the chopped green onions and cook for an additional 5 minutes.
• Drizzle sesame oil over the stew before serving.
• Let the stew rest for 5 minutes before serving.

Notes

For best results, use well-fermented kimchi as it adds more depth and tanginess to the stew. Adjust the heat level by adding more gochujang or using gochugaru (Korean red pepper flakes) if you prefer a spicier stew. Serving with steamed rice will help balance the strong flavors of the stew.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.