Kimchi Stew


Have you ever had kimchi? Fermented Korean cabbage with red pepper and more. Add even more ingredients for a lovely kimchi stew!

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Kimchi stew
Veronique van Ohmydish

Made by Véronique

Published at 2016-11-28, this recipe is for 4 people and takes 35 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 19-05-2021

35 minutes 4 people Main course
Kimchi stew


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  • 250 gram kimchi (store-bought or make your own)
  • 2 garlic cloves
  • 1 onion
  • 300 gram tofu
  • 150 gram pork belly
  • 1 tablespoon Sunchang Gochujang (Korean red pepper paste)
  • 1 tablespoon sugar
  • 350 ml beef stock (store-bought or make your own)
  • 1 tablespoon sesame oil
  • sunflower oil for baking
  • salt to taste
  • rice for serving
  • green onions for garnish
Kimchi stew ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • medium-sized pan
  • wooden spoon

Kimchi Stew

35 minutes 4 people Main course

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Preparation -- 5 minutes

Cook the rice according to the package. Peel and finely chop the onion and garlic cloves. Finely chop the pork belly and chop the green onion in thin rings and set aside.

Chop the tofu into cubes and also set aside.  

Kimchi stew
Kimchi stew

Finishing the kimchi stew -- 30 minutes

Heat a bit of sunflower oil in a medium-sized pan. Saute the chopped onion and garlic cloves for a few minutes. Add the pork belly pieces and cook them for a few minutes more.

When the pork belly is getting a beautiful color, add the kimchi including the liquid and bring to a boil. After a few minutes, also pour in the beef stock and bring to a boil again.

Turn down the heat and simmer the stew until half of the liquid has evaporated. Add the gochujang and sugar and combine well. Add the tofu cubes and let it cook for another 10 minutes on low heat.

Season with salt and a tablespoon sesame oil and serve with plain rice. Garnish with green onions and enjoy!

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