🎼 Perfect partnerSticky Gochujang-Honey Chicken
🍲 ⏱️ 1h 10m
Oven + stovetop — no fighting over heatShares 6 ingredients (gochujang, neutral, garlic)
👨🍳 Instructions
✨ Meez Magic · 8 steps → 18 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Cut the kimchi into roughly 3–4 cm pieces, keeping the seasoning on the cabbage
2
Slice the pork belly about 3–5 mm thick and cut it into bite-sized pieces
3
Cut the tofu into 1.5–2 cm cubes or thick rectangles and keep aside until near the end
4
Thinly slice the onion and spring onions, reserving the dark green spring-onion tops for finishing, and mince the garlic
5
After handling raw pork, wash your hands, knife and board; there is no need to rinse the pork
6
Set the pot over medium heat and add the pork belly
7
Cook for about 4–5 minutes, turning occasionally, until some of its fat has rendered, adding a small splash of neutral oil only if the pan remains dry; you want the pork beginning to colour and flavour the base rather than becoming crisp and dry
8
Add the onion, the white and pale-green parts of the spring onions and the kimchi
9
Cook for about 5–7 minutes, stirring regularly, until the cabbage softens and some edges start to look translucent; loosen the bottom with a splash of water or stock if it catches
10
Stir in the garlic and gochugaru for about 20–30 seconds, until fragrant; if using gochujang, stir it in now
11
Pour in the water or unsalted stock and the kimchi brine, scraping up the flavourful bits from the bottom
12
Bring the pot to a boil, then lower the heat to a steady simmer
13
Partially cover and cook for about 15–20 minutes, until a thicker cabbage rib is tender with no raw crunch, giving it another 5 minutes if needed; add a splash of hot water or stock if the stew is reducing more than you want
14
Set the tofu pieces into the stew and simmer gently for another 4–5 minutes, moving them with a spoon or ladle rather than vigorously stirring, until the cabbage is soft, the pork easy to bite and the tofu hot through
15
Taste a spoonful with some kimchi and pork
16
Add more kimchi brine for a stronger fermented flavour, soy sauce for salt, or a small pinch of sugar if unusually sour kimchi still tastes harsh
17
Finish with the spring-onion greens and, if you like, a small drizzle of sesame oil
18
Serve hot with steamed short-grain rice
🎉
You're all done!
Enjoy your kimchi jjigae recipe: easy korean kimchi stew with pork & tofu — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather IngredientsMise en place makes cooking easier
- Cut KimchiKeep all the flavorful juices
- Slice Pork BellySlightly frozen pork is easier to slice
- Cube TofuHandle tofu gently to keep it intact
- Slice AromaticsSeparate white and green onion parts
- Clean Up Raw PorkPrevent cross-contamination with clean tools
- Start the PorkUse a heavy-bottomed pot for even heat
- Watch out · Render Pork FatAdd a splash of oil only if dry
Swaps, storing and making ahead
Good to know
Swaps
- No pork belly? Use thinly sliced pork shoulder, adjusting the rendering time since it has less fat.
- No gochujang? Skip it and add a little extra gochugaru or soy sauce to taste for seasoning depth.
- No medium-firm tofu? Firm tofu works too, just cut it into similar-sized cubes so it holds together in the stew.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
