Kimchi Jjigae (Stew) with pork belly

Kimchi Jjigae (Stew) with Pork Belly

Kimchi and pork go really well together in this easy classic Korean stew.

Course Stew
Cuisine Korean
Keyword classic, gluten free, korean spicy chicken, simple
KoreanCategory Jjigae (찌게)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 695 kcal
Author JinJoo Lee


  • 7 oz chopped sour kimchi or aged kimchi (3-4 cups)
  • 8 oz pork belly or shoulder (should have some fat)
  • 2 cloves garlic (chopped or crushed)
  • 1/4 tsp garlic powder
  • 1 packet anchovy stock (or 5 large anchovies for stock)
  • 1 Tbs vegetable oil
  • 3 cups water


  • 1 Tbs mirin (rice wine)
  • 1/4 tsp red chili powder
  • 1/2 onion (sliced)
  • 1/4 tsp guk ganjang (Korean soup soy sauce)
  • 1 tsp sesame oil


  1. If you have a whole cabbage kimchi, cut into smaller pieces.
  2. Cut pork against the grain into bite size pieces.
  3. Heat oil in a pot and saute the pork on medium high heat until slightly cooked.
  4. Add the kimchi and sauté for another 7 – 8 min.
  5. Add water, rice wine, chopped garlic, garlic powder and the dried anchovies (or anchovy stock packet). Bring to a boil. Lower heat and simmer for 30 min. Halfway through the simmer (15 min), taste the soup. If you think it could use some additional seasoning, add the red chili powder and gook kanjang. You can also add some the of the kimchi juice if you feel it is tasting a bit bland.

Recipe Notes

Nutrition Facts
Kimchi Jjigae (Stew) with Pork Belly
Amount Per Serving
Calories 695 Calories from Fat 621
% Daily Value*
Fat 69g106%
Saturated Fat 27g169%
Cholesterol 81mg27%
Sodium 159mg7%
Potassium 249mg7%
Carbohydrates 7g2%
Sugar 3g3%
Protein 11g22%
Vitamin A 75IU2%
Vitamin C 3mg4%
Calcium 29mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.