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Spicy Kimchi Stew w Pork made the traditional way. Great for the colder weather months and a seriously sinus-cleansing meal.


200 grams pork (any non-fatty cut), cut into small pieces
600 grams pork belly ideal
2 cups kimchi (riper the better)
3 tbsp gochugaru (red pepper flakes)
½ cup kimchi liquid
1 block firm tofu, cubed
1 small onion, sliced
6 garlic cloves, finely minced
1 tbsp brown sugar
1 tbsp crushed sesame seeds (mortar n pestle ideal)
2 tbsp sesame oil
½ tsp salt and pepper


1. In a large pot over high heat, sear the pork belly on all sides until slightly charred, about 10~15 minutes depending on thickness. Remove pork and save remaining oil.
2. Add sliced kimchi, small pieces of pork, and seasoning, saute for 10 minutes.
3. Add the large chunk of pork back into the pot, refill with water to cover kimchi and pork. Bring to a soft boil about 20~25 minutes. Add water as needed.
4. Add cubed tofu and remove pork. Bring to a rapid boil and then turn off heat, let sit for a minimum of 10 minutes. Let pork sit for a few minutes before slicing into thin pieces.
5. Serve hot with rice and banchan (side dish). Garnish with scallions, toasted sesame seeds, and gim jaban (roasted seaweed) if available.
Credit: Foodista

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