Kimchi Pork Stew
By Lee Jackson ↣ Published on: January 7, 2024
Rich, funky and deeply satisfying, this Kimchi Pork Stew brings bold Korean flavours to a simple home-cooking method. Tender pork belly braised with cabbage kimchi produces a vibrant, fragrant sauce that’s packed with umami. The result is a comforting stew that showcases kimchi as more than a condiment — it’s the main event.
Kimchi is a ready-made burst of flavour that elevates simple dishes with little effort. This recipe sits in both Asian and pork recipe collections and highlights kimchi’s ability to add depth, colour and texture.
The dish uses the Korean jorim method — braising pork belly with kimchi, gochugaru (Korean red pepper flakes), and stock until everything is meltingly tender. It’s not about heat so much as a layered, tangy, fermented umami that feels unmistakably Korean.
What’s Ahead?
What is Kimchi Samgyupsal Jjim? (김치삼겹살찜)
This name simply means Kimchi and Pork Belly Stew. The dish sits between kimchi-jjigae (kimchi stew with pork and tofu) and kimchi-jjim (braised kimchi). Samgyupsal refers to the pork belly, while jjim indicates a braising or simmering method. Across Korea there are many regional takes, but all centre on pork belly and kimchi simmered together until the flavours merge. The rich red colour comes from both kimchi and gochugaru (Korean chilli flakes), which add colour and a mild peppery note.
Why it works?
- Deep fermented flavour: Kimchi brings a complex, tangy umami from fermentation that gives this stew its distinct character. It’s comforting, bold and very satisfying.
Stuff You’ll Need
This stew is straightforward to make. Key ingredients you’ll want to have on hand:
- Pork belly – thick-cut slices or a slab you slice yourself.
- Kimchi (cabbage) – napa cabbage kimchi is ideal for this recipe.
- Gochugaru – Korean red pepper flakes for colour and mild peppery flavour.
- Leek or large spring onions – sliced; Korean green onions are traditional, but leeks work well.
- Onion and garlic – build savoury depth.
- Beef stock or water – stock adds richness but water works too.
Step by Step
Most of the flavour in this stew comes from the kimchi, which makes the method quick and forgiving. Here’s the simple process:
- Step 1 – Sear the pork belly in a little oil until browned on both sides (about 2 minutes per side), working in batches if necessary.
- Step 2 – Return the pork to the pan and add the leek, onion and garlic; sauté until softened (3–4 minutes).
- Step 3 – Add kimchi, gochugaru, soy sauce and sugar, stirring to combine.
- Step 4 – Pour in beef stock or water and bring to a simmer.
- Step 5 – Reduce the heat, partially cover and gently simmer for about 2 hours until the pork is tender.
That’s it — hearty, fragrant and ready to serve.
Serving & Storage Suggestions
- Serving: Best with boiled rice to soak up the sauce, but it’s also great over udon or soba noodles.
- Fridge: Flavours deepen after a day or two. Store in an airtight container for 5–6 days.
- Freezer: Freeze in portions for 3+ months. Reheat until piping hot on the stove or in the microwave.
Ready to get cooking?
This kimchi pork stew is one of the easiest and most rewarding Korean dishes to make at home. With a few simple steps and the power of good kimchi, you get an intensely flavoured, warming meal that’s delicious any time of year. Enjoy!
More Korean recipes
If you enjoyed this kimchi pork stew, try other Korean favourites for more bold flavours.
- Kimchi Fried Rice (볶음밥)
- Bibim Guksu (Spicy Cold Noodles)
- Salmon Soba Noodles with Miso Dressing
- Gochujang Noodles with Pork
- Gochujang Chicken
- Pork Rib Soup with Noodles
- Dubu-Jorim (Braised Tofu)
- Samgyetang (Ginseng Chicken Soup)
Any Questions? (FAQ)
Have a question about kimchi pork stew? Leave a comment and I’ll help.
Is kimchi healthy?
Yes. Kimchi is a fermented vegetable dish rich in probiotics, vitamins and fiber. It can support gut health and add nutrients to meals.
Is kimchi spicy?
Often it has a spicy kick from red pepper flakes or paste, but heat varies by recipe. Some kimchi is milder while traditional versions usually have noticeable heat.
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Kimchi Pork Stew
Ingredients
- 1 tbsp vegetable oil
- 1.5 lb pork belly (about 700g) thick cut slices
- 1 leek (medium sized, cut into slices)
- 1 onion (small, chopped)
- 5 garlic cloves (minced)
- 10 oz kimchi (about 300g)
- 2 tbsp gochugaru chilli flakes
- 1 tbsp light soy sauce
- 1 tsp sugar
- 3 cups beef stock (low sodium) (or water)
- 1 tsp sesame seeds (for garnish, optional)
- 1 tsp nigella seeds (for garnish, optional)
- 2 spring onions (thinly sliced for garnish, optional)
Instructions
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In a large pan over moderate heat, heat the oil and fry the pork belly for about 2 minutes per side to brown. Work in batches if needed.
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Return all the pork to the pan, add the leek, onion and garlic and fry for 3–4 minutes until softened.
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Add the kimchi, gochugaru, soy sauce and sugar and stir well to combine.
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Pour in the beef stock or water and bring to a boil. Reduce heat to low and gently simmer, partially covered, for about 2 hours until the pork is tender. Remove from the heat.
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Serve with rice or noodles and garnish with sesame, nigella and sliced spring onions if desired.
Notes
- Fridge: Keeps up to a week in an airtight container; flavours improve after a day.
- Freezer: Freeze in portions for 3+ months. Reheat from frozen until piping hot, stirring occasionally to ensure even heating.