Kimchi stew


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

35 minutes 4 people Main course
Kimchi stew


(✓ Tip: click to check off)

  • 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
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

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


35 minutes 4 people Main course

View the original recipe via:

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!

What do you think of this recipe?
1 vote

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!

Next recipe →
Mushroom cream sauce