Kimchi Stew

  • Serves

    serves 4-6


This traditional Korean stew makes good use of long-aged kimchi.


  • 1 tbsp. rice wine
  • 1 tbsp. sesame oil
  • 1 12 tsp. soy sauce
  • 1 12 tsp. sugar
  • 1 (1") piece ginger, peeled and grated
  • 1 (3-lb.) skinless pork belly, cut into 3/4" cubes
  • 1 tbsp. canola oil
  • 8 cloves garlic, finely chopped
  • 8 shiitake mushrooms, stemmed and thinly sliced
  • 3 scallions, white and green parts only, cut into 1/2" lengths, plus more thinly sliced for garnish
  • 4 cups chicken broth
  • 8 oz. medium-firm tofu, cut into 3/4" cubes
  • 2 cups Cabbage Kimchi, cut into 1" pieces
  • 1 tbsp. Korean chile powder
  • Kosher salt, to taste
  • 2 tsp. rice vinegar
  • Cooked short-grain white rice, for serving


Step 1

In a medium bowl, combine rice wine, sesame oil, soy, sugar, and ginger; add pork belly and toss to combine. Cover with plastic wrap and let marinate at room temperature for 1 hour.

Step 2

Heat oil in a 6-qt. Dutch oven over medium-high heat. Add pork belly and discard marinade; cook until browned, about 4 minutes. Add garlic, mushrooms, and scallions; cook until soft, about 3 minutes. Add broth, tofu, kimchi, chile powder, and salt; bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until pork is tender. Stir in the vinegar and serve with rice.