Pork Belly Kimchi Stew

by MJ

Kimchi Stew (kimchi-Jjigae) is my go to dish  when I have sour kimchi in the fridge.  With this stew, the only side needed is a bowl of white rice!  

I had pork belly slices left from the Mille-Feuille Nabe ( A thousand layers hot pot) recipe and decided to make this stew in the similar layering method. Instead of slicing the layers as the hot pot, the kimchi and pork belly slices are rolled  together. 

Similar to Mille-Feuille Nabe, add the layers in a circular pattern and add tofu in the center of the pot instead of the mushrooms. And if don’t have enough ingredients to fill the pot after arranging, add more tofu or slices of meat / kimchi  in the center to fill the gap. 

The same ingredients were added as the previous  Kimchi Stew recipe such as onion, garlic, green onion, kimchi, pork belly, spices, anchovy broth and tofu. Feel free to substitute the pork with any meat, add more tofu for a vegetarian option, or slice the layers instead of rolling them up. Here’s another way to make the stew with Tuna Kimchi Stew.

This stew can also be prepped ahead by following directions up to assembling the kimchi and tofu in the pot.   Place the pot in the fridge and when ready to serve, add the broth and cook as directed! 


  • The amount of kimchi and pork rolls needed will be based on the size of the pot.
  • Loosely arrange the rolls in the pot to add enough broth to cook the kimchi and pork, but doesn’t boil over. I started with 8 rolls and realized 6 rolls worked better for this pot size .
  • Get the thin pork belly slices (made for hot pot) as the thick slices will take longer to cook.
  • Cut the rolls in half before cooking or before eating for smaller size portions.

Pork Belly KImchi Stew (Kimchi Jjigae)

Serves: 2
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 6-10 slices of sour, fermented kimchi (based on pot size) 
  • 6-10 slices of THIN pork belly (same amount as kimchi) 
  • 1 teaspoon sesame oil (or any oil) 
  • 1/4 onion, sliced 
  • 1 green onion, sliced 
  • 2 garlic cloves, minced 
  • 1-3 teaspoons Korean red chili pepper flakes (gochugaru) to taste 
  • 1-3 teaspoons Korean pepper paste ( gochujang) - optional 
  • 1 teaspoon soy sauce 
  • 1/2 package soft or firm tofu, cubed (or amount to fit in the pot) 
  • 1/2 -1 cup anchovy/chicken/vegetable broth or water ( depending on pot size)
  • 1-3 Tablespoons kimchi juice, if available 
  • Black pepper, if needed 
  • 1 green onion, sliced ( garnish) 


Lay 1 kimchi on your work surface. Place a slice of pork belly on top of the kimchi and roll upwards. Continue rolling the remaining kimchi and pork belly slices. 

In a pot, add the sesame oil, onion, green onion, and garlic cloves and cook for about a minute.  Add in red chili pepper flakes, red pepper paste and soy sauce and mix together. 

Loosely arrange the kimchi rolls in a circle in the pot, leaving some room in the center to add the tofu. 

Add enough broth and kimchi juice to cover all the ingredients, but not all the way to the top as it will boil over. Cover and bring to a boil.  Reduce heat to medium low and cook for about 15 minutes or until the kimchi is tender. 

Remove the cover a few times while cooking and spoon some of the broth on top of the kimchi and tofu, adding more broth / water if needed. Or remove some of the broth if it starts to boil over and add back in when done cooking. 

Taste and adjust seasonings as needed. Top with green onions before serving. 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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