Korean Pork Stew: Spicy, Comforting Jjigae at Home

Korean pork stew, often made as kimchi jjigae, is a bubbling Korean pot of pork, fermented kimchi, tofu, and a savory, chile-rich broth. This version uses pork shoulder and ripe kimchi for a satisfying balance of heat, tang, and richness, though the dish varies from cook to cook and household to household.

Ingredients

1½ lb (680 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
2 cups (300 g) well-fermented napa cabbage kimchi, roughly chopped
½ cup (120 ml) kimchi brine, taken from the kimchi jar
1 medium yellow onion, about 1 cup (150 g), thinly sliced
3 garlic cloves, about 1 tablespoon (15 g), finely chopped
1 tablespoon (15 ml) neutral cooking oil
1 tablespoon (18 g) gochujang, Korean fermented chile paste
1 tablespoon (6 g) gochugaru, Korean chile flakes; use 2 tablespoons (12 g) for a hotter stew
1 tablespoon (15 ml) soy sauce
1 teaspoon (4 g) granulated sugar
4 cups (950 ml) unsalted chicken or anchovy-kelp broth, or water
1 block (14 oz/400 g) firm or medium-firm tofu, cut into ¾-inch (2 cm) slabs
2 scallions, about ½ cup (30 g), thinly sliced
1 teaspoon (5 ml) toasted sesame oil
¼ teaspoon (1 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper

Instructions

Prepare the ingredients. Cut the pork into evenly sized pieces so they cook at the same rate. Chop the kimchi and reserve its brine before discarding anything from the jar. Slice the onion and scallions, chop the garlic, and cut the tofu. Having these ready before you start makes the cooking straightforward; the 20-minute prep estimate includes this chopping and measuring.
Season the pork. In a small bowl, stir together the gochujang, gochugaru, soy sauce, sugar, salt, and black pepper. Add the pork and toss until the pieces are coated. The paste will be thick and cling to the meat; it does not need to form a smooth liquid marinade.
Start the stew base. Heat the neutral oil in a heavy pot or Dutch oven over medium-high heat. Add the pork in a single layer if possible and cook for 4 minutes, turning the pieces once or twice. It is fine if the pork is not cooked through yet. Add the onion, garlic, and chopped kimchi, then cook for 4 more minutes, stirring regularly. The kimchi should soften and smell tangy, and a little color on the pork and pot adds flavor.
Add broth and simmer. Pour in the kimchi brine and broth, scraping the bottom of the pot to loosen browned bits. Bring the liquid to a boil, then lower the heat so it bubbles gently. Cover partially and simmer for 50 minutes, stirring once or twice. Keep the simmer gentle rather than vigorous; a hard boil can make the broth reduce too quickly and the pork cook unevenly. Add a splash of water if the liquid drops below the ingredients.
Check the pork and finish the stew. The pork should be tender, and the largest piece should reach 145°F (63°C) on an instant-read food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; turn off the heat and let the covered stew stand for 3 minutes. If the pork has not reached that temperature or is still tough, simmer it longer and check again.
Add tofu and scallions. Set the tofu slabs gently into the broth and simmer for 4 minutes, just until heated through. Stir in the scallions and sesame oil. Taste the broth before adding more salt: kimchi and kimchi brine can vary widely in saltiness. Add a little water if the stew is too concentrated, or simmer uncovered briefly if you prefer a stronger broth.
Serve hot. Ladle the pork, kimchi, tofu, and broth into warm bowls, making sure each serving gets a good mix of ingredients. The stew is ready as soon as the tofu is hot and the seasoning tastes balanced.

Tips

Choose ripe kimchi. Kimchi that tastes pleasantly sour gives the broth its characteristic tang and stands up to pork. Fresh, mild kimchi still works, but the stew will taste less sharp and complex. Add a teaspoon of rice vinegar near the end only if the broth needs more brightness.
Adjust chile carefully. Gochugaru supplies a clean chile flavor, while gochujang adds fermented depth, sweetness, and body. If you cannot find gochugaru, use a smaller amount of crushed red pepper; it is usually sharper and less fruity, so begin with ½ teaspoon and add more to taste. Gochujang is not interchangeable with ordinary hot sauce. If unavailable, use 1 tablespoon of miso mixed with 1 teaspoon of mild chile paste, understanding that the stew will be less distinctly Korean and may need extra seasoning.
Use the right pot and heat. A heavy pot holds a steady simmer and helps keep the stew from scorching. Once the broth boils, lower the heat; if the bottom catches, move the pot off the burner before stirring and add a little broth or water. A gentle simmer also gives the pork time to soften without rapidly reducing the liquid.
Balance the salt at the end. Kimchi, brine, broth, and soy sauce all contribute salt, and their levels differ by brand and batch. Starting with unsalted broth and tasting after the tofu goes in makes it easier to avoid an overly salty pot. If the finished broth is too salty, dilute it with hot water or unsalted broth rather than adding sugar.

Serving Suggestions

Serve the stew hot with bowls of steamed short-grain rice. Rice softens the chile and tang of the broth and makes it easy to scoop up bits of pork and kimchi. For a simple meal, add a small dish of sliced cucumber, blanched greens, or another mild vegetable. Korean meals often include several small side dishes, but the stew and rice are satisfying on their own.

Put the pot on a heatproof trivet at the table if you want everyone to serve themselves, and keep the broth at a gentle heat rather than letting it boil hard. Offer extra sliced scallions or a small bowl of gochugaru for people who want more heat. A little sesame oil is already included, so additional oil is optional rather than necessary.

Variations

Make it less spicy: Use ½ tablespoon gochugaru and keep the gochujang to 1 tablespoon. The broth will still have fermented chile flavor, but it will be milder. For a gentler bowl, leave the chile flakes out and let each person add them at the table.

Use another cut of pork: Pork belly makes a richer, fattier stew; trim excess fat and skim the surface if needed. Thinly sliced pork cooks faster than shoulder, so simmer it only until safely cooked and tender rather than following the full 50-minute simmer automatically. Pork loin is leaner and can become dry with a long simmer, so cut it into larger pieces and add it later in the cooking process.

Add vegetables: A small zucchini, cut into half-moons, can go in during the final 10 minutes. Mushrooms, such as shiitake or cremini, can be added with the onion and kimchi. These additions make the pot more substantial and add their own flavor, so taste the broth again before serving.

Make a seafood-free broth: Anchovy-kelp stock is a common savory option, but chicken broth or water works well here. Water gives a lighter, cleaner broth that lets the kimchi lead; chicken broth makes it rounder and fuller. If using a seasoned packaged broth, reduce or omit the added salt until you taste the finished stew.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking, transferring it to a shallow airtight container so it cools promptly. Keep it refrigerated for 3–4 days. The kimchi flavor may become more pronounced as it sits, and the tofu can soften, but the stew remains useful for a quick meal. If you expect to keep leftovers longer, freeze them in airtight, freezer-safe portions for up to 2 months for best quality. Thaw overnight in the refrigerator.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring gently until the pork and broth are steaming throughout and reach 165°F (74°C). Add a splash of water if the broth has thickened or reduced. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Check that reheated leftovers reach 165°F (74°C). Avoid repeatedly cooling and reheating the full pot; portioning it first helps preserve quality and makes safe reheating easier.

Frequently Asked Questions

Is Korean pork stew the same as kimchi jjigae?

Kimchi jjigae is a Korean stew centered on kimchi, and pork is a common addition. There are other Korean pork stews with different broths and seasonings, so the general phrase “Korean pork stew” can refer to more than one dish. This recipe is a kimchi jjigae-style version with pork shoulder and tofu.

Can I make this stew without kimchi brine?

Yes. Replace the ½ cup (120 ml) brine with the same amount of broth or water. Because the brine adds acidity, salt, and fermented flavor, taste the stew near the end and adjust with a little soy sauce or salt if needed. If the broth tastes flat, a small splash of rice vinegar can add acidity, though it will not replace the fermented character of kimchi brine.

Can I make Korean pork stew ahead?

Yes. Cook the stew, cool and refrigerate it promptly, then reheat it when you are ready to serve. The broth often tastes more integrated the next day, though tofu may become softer. For the best tofu texture, you can cook the pork and broth ahead, refrigerate them, and add fresh tofu during reheating; heat the leftovers to 165°F (74°C).

Why is my stew too sour or too salty?

Very ripe kimchi and a generous amount of brine can make the broth especially tangy, while salty kimchi, soy sauce, or stock can push the salt level up. Dilute an overly strong pot with unsalted broth or water. If it is sour but not salty, a small pinch of sugar can round the flavor; add it gradually, since the goal is balance rather than a sweet broth.

Can I cook it in a slow cooker?

You can, but the flavor is better developed if you first brown the pork and cook the onion, garlic, and kimchi in a skillet as directed. Transfer those ingredients and the broth to a slow cooker and cook until the pork is tender, following your appliance’s instructions. Add the tofu near the end so it warms without breaking apart, and use a food thermometer to confirm the pork reaches the safe temperature specified in the recipe.

What should I do if I cannot find gochujang?

Gochujang is a fermented Korean chile paste with sweetness and savory depth, and it is widely available at Korean grocers and many supermarkets. If you cannot find it, the miso-and-mild-chile-paste substitute in the tips can provide some savory depth and heat, but the flavor will differ. Avoid replacing it with an equal amount of hot sauce, which can make the broth sharp without supplying the paste’s body.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).