Spicy Korean Stew Recipe with Tofu, Pork, and Kimchi

This spicy Korean stew is a kimchi-jjigae-inspired pot of tangy fermented cabbage, pork, soft tofu, and gochujang simmered in a savory chile broth. It is served piping hot with rice, and the balance of sour kimchi, gentle pork richness, and adjustable heat makes it satisfying without complicated prep.

Ingredients

12 ounces (340 g) boneless pork shoulder, cut into strips about ¼ inch (6 mm) thick
2 cups (300 g) napa cabbage kimchi, roughly chopped, plus ½ cup (120 ml) kimchi brine
1 medium yellow onion (about 150 g), thinly sliced
3 garlic cloves (about 9 g), finely chopped
1 tablespoon (18 g) gochujang, Korean fermented chile paste
1 tablespoon (6 g) gochugaru, Korean red pepper flakes; use 2 teaspoons (4 g) for a milder stew
1 teaspoon (5 ml) soy sauce
1 teaspoon (4 g) granulated sugar
1 teaspoon (15 ml) neutral oil, such as canola
3 cups (720 ml) low-sodium chicken broth or anchovy-kelp stock
14 ounces (400 g) soft or medium-firm tofu, cut into 1-inch (2.5 cm) pieces
2 scallions (about 30 g), thinly sliced
¼ teaspoon (1.5 g) fine salt, plus more to taste
1 teaspoon (5 ml) toasted sesame oil
4 cups (about 600 g) cooked short-grain rice, for serving

Instructions

Prepare the ingredients. Slice the pork into evenly sized strips so it cooks at the same rate, and chop the kimchi into bite-size pieces. Keep its brine; it brings acidity and seasoning to the broth. Slice the onion and scallions, chop the garlic, and cut the tofu gently so the pieces hold together. This prep takes about 20 minutes.
Brown the pork. Heat the neutral oil in a medium Dutch oven or heavy saucepan over medium-high heat. Add the pork in a single layer, working in two batches if the pan is crowded. Cook for about 5 minutes, turning the strips until their surfaces have browned. They do not need to be fully cooked yet. Transfer them to a plate, leaving the drippings in the pot.
Build the chile base. Add the onion to the pot and cook for 2 minutes, stirring to loosen browned bits. Stir in the garlic, gochujang, gochugaru, soy sauce, and sugar. Cook for about 30 seconds, just until fragrant; do not let the garlic or paste scorch. Add the chopped kimchi and stir for another minute so the seasoning coats it.
Simmer the stew. Pour in the broth and kimchi brine, scraping the bottom of the pot. Return the pork and any plate juices to the pot, then bring the liquid to a gentle boil. Reduce the heat to maintain a steady simmer, partly cover, and cook for 12 minutes. A vigorous boil can break up the tofu later and make the broth reduce too quickly.
Add tofu and check the pork. Nestle the tofu into the broth without stirring hard. Simmer gently for 8 minutes, uncovered. Check the thickest pork strips with a food thermometer; USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. If a strip has not reached that temperature, keep simmering and check again. Once the pork is at temperature, turn off the heat and let the stew stand for 3 minutes.
Finish and taste. Stir in the scallions and sesame oil, taking care not to mash the tofu. Taste the broth before adding salt: kimchi and its brine vary in saltiness, and low-sodium broth gives you more control. Add the measured salt a little at a time if needed. Serve hot with rice.

Tips

Choose kimchi with the flavor you want. Older, more sour napa cabbage kimchi gives the broth a deeper, sharper taste and is especially useful when a jar is past its best for eating plain. Fresh, mild kimchi still works, but the stew will be less tangy; add a teaspoon of rice vinegar at the end only if it needs a little brightness. Avoid using sweet pickled cabbage in place of fermented kimchi, because it will change the character of the broth.

Adjust heat in measured steps. Gochugaru contributes a rounded, distinctly Korean chile flavor, while gochujang adds fermented savoriness and sweetness. Start with the smaller amount of gochugaru if you are unsure, then add a pinch near the end. If Korean chile flakes are unavailable, crushed red pepper can substitute, but it tastes sharper and less fruity; begin with ½ teaspoon (about 1 g) and adjust carefully.

Use the right tofu and handle it gently. Soft tofu gives the stew a delicate, custardy texture, while medium-firm pieces are easier to lift into bowls. Very firm tofu will stay intact but make the stew feel less traditional in texture. Once tofu is in the pot, move it with a spoon only when necessary rather than stirring vigorously.

Keep the simmer controlled. A low, steady simmer lets the kimchi and pork season the broth without reducing it too fast. If the pot looks dry before the tofu has simmered for 8 minutes, add a splash of broth or water. If the finished stew tastes too salty, loosen it with a little hot water rather than adding sugar to disguise the salt.

Serving Suggestions

Serve the stew in warmed bowls while the broth is bubbling hot, with a bowl of short-grain rice alongside or underneath it. Rice softens the chile heat and catches the kimchi-rich broth. For a simple Korean-style spread, add small side dishes such as seasoned spinach, cucumber salad, or extra kimchi. A bowl of steamed rice and one or two crisp, lightly seasoned sides are enough; the stew is already substantial.

For a more filling meal, offer extra sliced scallions, toasted sesame seeds, or a small dish of roasted seaweed at the table. Diners can add the toppings to their own bowls, preserving the tofu pieces in the pot. If serving a group with different spice preferences, keep the base moderately hot and put additional gochugaru on the table rather than making the entire pot very spicy.

Variations

Make it vegetarian. Leave out the pork and use vegetable broth or anchovy-free kelp stock. Add 6 ounces (170 g) of sliced mushrooms, such as shiitake or cremini, when cooking the onion, and use soy sauce or a little Korean soup soy sauce for savory depth. Check that the kimchi is vegetarian, since some versions contain fish sauce or salted seafood. The result is lighter but still pleasantly tangy and spicy.

Use seafood or another protein. For a seafood version, add peeled shrimp or firm white fish near the end instead of pork; simmer until the fish reaches 145°F (63°C), the USDA FSIS safe minimum for fish. For a quicker-cooking alternative, thinly sliced beef can replace pork, though its flavor will be different. Do not rely on the pork timing for a substitute: check the appropriate safe temperature and avoid overcooking delicate seafood.

Make it heartier or milder. Add 1 cup (150 g) of sliced mushrooms with the kimchi, or add 1 small zucchini (about 200 g), cut into half-moons, with the tofu. These additions release water, so taste the broth before adding salt. For a less spicy pot, reduce the gochugaru to 2 teaspoons (4 g) and use a mild kimchi; keep the gochujang for its fermented flavor, or reduce it slightly too if you prefer a gentler chile presence.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking, using a shallow covered container so it cools promptly. Keep it refrigerated for 3 to 4 days. The broth may taste more sour after a day because the kimchi continues to flavor it, and the tofu can become softer, but both are normal changes. For best texture, store the rice separately rather than leaving it in the stew.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring gently until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add a splash of water or broth if the stew has thickened. You can also microwave a serving in a covered, microwave-safe bowl, stirring partway through and checking the center with a food thermometer. Freeze the stew in a freezer-safe container for up to 2 months for best quality; thaw it overnight in the refrigerator and reheat to 165°F (74°C). Tofu may become more porous and change texture after freezing.

Frequently Asked Questions

Is this the same as kimchi-jjigae?

It is a home-style, kimchi-jjigae-inspired stew made with kimchi, pork, tofu, and a spicy broth. Kimchi-jjigae has many household and regional versions; ingredients and seasoning vary. This version uses gochujang and gochugaru for a clear chile flavor, but you can adjust their amounts to suit the kimchi and your preferred heat.

Can I make the stew without gochujang?

Yes, although the broth will lose some sweetness, body, and fermented depth. Use a little extra gochugaru for heat and add a small splash of soy sauce for savoriness, tasting as you go. Do not replace gochujang with an equal amount of plain hot sauce, which can make the broth sharp and thin.

What if my kimchi is not very sour?

The stew will still work, but its broth may taste milder. Simmering the kimchi with the pork helps develop flavor. Taste near the end and, if the broth seems flat, add a small splash of rice vinegar or a little more kimchi brine. Add either gradually so the finished stew is tangy rather than overly acidic.

Can I prepare it ahead of time?

You can chop the vegetables and pork a day ahead and keep them covered in the refrigerator. You can also cook the stew ahead and refrigerate it, then reheat it gently to 165°F (74°C) before serving. The flavors meld as it sits, though the tofu may soften and the broth may become more pronounced in its kimchi flavor.

Why did my tofu break apart?

Soft tofu is naturally delicate, and vigorous stirring or a rolling boil can break it into small pieces. Add it after the pork has simmered, lower the heat, and gently nestle the pieces into the broth. Medium-firm tofu is a useful choice if you want pieces that are easier to serve intact.

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

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