Kimchi Jjigae With Pork Belly | CookOS

Kimchi Jjigae With Pork Belly

Name: Kimchi Jjigae With Pork Belly
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs pork belly, cut into large chunks; 32 oz kimchi, with juice; 12 cloves garlic, grated; 3 cups water; 1 tbsp fish sauce; 1 tbsp oyster sauce; 1 tsp granulated sugar; 1/2 tsp MSG; 1 (14 oz) block firm tofu, broken into pieces; 6 oz spam, sliced

Kimchi Jjigae with Pork Belly is a slow-simmered Korean stew featuring tender pork belly, homemade kimchi, tofu, and spam in a savory broth that deepens in flavor as it simmers. The crispy edges of the pork belly and tangy kimchi create a rich, deeply satisfying comfort dish.

🌍Korean 🏷️Kimchi jjigae 🏷️Stew 🏷️Pork belly 🏷️Kimchi Tofu

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

logagmonTikTok

Total

1h 40m

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by logagm

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

logagmonTikTok

Ingredients

1.5 lbs pork belly, cut into large chunks
32 oz kimchi, with juice
12 cloves garlic, grated
3 cups water
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp granulated sugar
1/2 tsp MSGoptional
1 (14 oz) block firm tofu, broken into pieces
6 oz spam, sliced

10 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large pot over medium-high heat, add the pork belly chunks and cook until browned and crispy.
2
Add the kimchi and its juice to the pot with the pork belly.
3
Sauté the kimchi and pork belly together for about 5 minutes.
4
Grate the garlic directly into the pot and cook for 1 minute until fragrant.
5
Pour in the water and stir everything together.
6
Season the broth with fish sauce, oyster sauce, sugar, and MSG. Stir to combine.
7
Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for at least 30 minutes, but up to 1.5 hours for more tender pork.
8
After the initial simmer, add the broken tofu pieces and sliced spam to the pot.
9
Continue to simmer for another 30 minutes to allow the flavors to meld.
10
Serve hot, optionally with a side of steamed rice.

Was this recipe helpful?

Tips & Notes

Pro tips

Cut pork belly into large chunks (2–3 inches) so it renders fat into the broth and stays tender during slow simmering rather than becoming stringy.
Add tofu and spam in the last 10–15 minutes of simmering so they absorb broth flavor without falling apart.
Grate garlic finely so it dissolves into the broth; it will distribute flavor more evenly than minced or sliced garlic.
Skim excess fat from the surface after the first 10 minutes of simmering if you prefer a lighter broth, or leave it for fuller flavor and richness.

Substitutions

Pork belly → beef short ribs or chuck (adjust simmering time to 45–60 minutes for tenderness)
Firm tofu → silken tofu or omit (silken breaks easily; add in final 5 minutes only)
Spam → Korean fish cake (eomuk) or anchovy (lighter, more traditional alternative)
Fish sauce → soy sauce at 1.5 tbsp (less umami depth but acceptable; omit oyster sauce if using soy as primary seasoning)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days; flavors intensify overnight. Reheat gently on the stovetop over medium heat, adding water if broth has reduced, or microwave in portions.

Common Questions

Can I use store-bought kimchi instead of homemade?

Yes, store-bought kimchi works well. Use the same amount (32 oz with juice) and adjust seasoning to taste, as store-bought versions vary in saltiness and spice.

How long should I simmer kimchi jjigae?

Simmer for at least 30–40 minutes to allow the pork belly to become tender and the flavors to meld. Longer simmering (up to 1 hour) deepens the broth.

Can I make this without spam?

Yes. Omit the spam or replace it with sliced Korean fish cake (eomuk), anchovies, or additional pork. The stew will be less rich but still delicious.

Is MSG necessary?

No, but it enhances umami depth. If omitting, increase fish sauce by 1/2 tsp for savory depth, or skip entirely for a lighter broth.

Can I scale this recipe?

Yes. Double or halve all ingredients proportionally. Adjust simmering time: smaller batches may need 5–10 minutes less; larger batches may need an extra 10–15 minutes.