Kimchi jjigae stew with pork belly and silken tofu
A deep, sour and spicy red stew that gets better the older the kimchi is. Eat it with plain rice.
- Time45 min
- LevelEasy
- Costabout £2.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the sesame oil in a large pan over a medium high heat. Fry the pork for 5 minutes until the edges are browned.
5 min - 2
Add the kimchi, onion and garlic and fry for 5 minutes, until soft and smelling sharp and savoury.
5 min - 3
Stir in the gochujang and kimchi juice, then pour in the water. Bring to the boil, then simmer for 20 minutes.
20 min - 4
Cook the rice according to the packet while the stew simmers.
- 5
Add the tofu and half the spring onions and simmer gently for 5 minutes, without stirring too much so the tofu stays whole.
5 min - 6
Ladle into bowls, top with the remaining spring onions and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.