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Soups / Korean

Kimchi Jjigae with Pork Belly, Mushrooms & Daikon

A rich, spicy Korean stew featuring tender pork belly, fermented kimchi, earthy mushrooms, daikon radish, and tofu. This version uses chicken broth for additional depth, balanced by the acidity of kimchi and richness of pork.

PrepIncluded in total
Cook65–80 min total
Serves3–4
Kimchi Jjigae with Pork Belly, Mushrooms & Daikon
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Method

1

Render and brown the pork belly — 8–10 minutes

Place the pork belly in a heavy pot or Dutch oven over medium heat, without additional oil. Cook, stirring occasionally, until fat renders and the pork develops golden-brown edges. Leave approximately 1–2 tbsp rendered fat in the pot; spoon off any excess.

2

Sauté the mushrooms — 4–5 minutes

Add mushrooms to the pork and rendered fat. Cook until the mushrooms release moisture and begin to brown slightly. Stir occasionally, scraping up browned bits from the bottom.

3

Sauté the kimchi and onion — 6–8 minutes

Add the sliced onion and chopped kimchi. Stir to coat everything in pork fat. Cook until the kimchi softens and darkens slightly. This builds the stew’s characteristic deep, fermented flavor.

4

Add aromatics, daikon, and broth — 3 minutes

Add garlic, ginger, and gochugaru; stir for 30 seconds. Add daikon, then pour in 2 cups chicken broth, ½ cup water, ½ cup kimchi juice, 2 tsp GF tamari, and 1 tsp GF fish sauce (if using). Stir, scraping up browned bits. Bring to a gentle boil.

5

Simmer — 35–45 minutes

Reduce heat to low or medium-low, maintaining a gentle simmer. Partially cover and cook until the pork belly is tender, daikon is easily pierced with a fork, and kimchi is soft. Stir occasionally. If the broth reduces too much, add water in ¼-cup increments rather than more chicken broth to avoid excess salt.

6

Add tofu and finish — 5–7 minutes

Gently nestle tofu slices into the simmering stew. Cook until heated through. Turn off heat and stir in 1 tsp toasted sesame oil. Taste, then garnish with sliced scallions.

What makes it work

Do not rush the pork-fat rendering, kimchi sauté, or gentle simmer. These stages create the stew’s depth and savory balance. Chicken broth adds savory depth without overpowering the fermented kimchi. With ½ cup water and ½ cup kimchi juice, the stew remains balanced.

Suggested swaps

Use shiitake or cremini mushrooms and firm or medium-firm tofu. Fish sauce is optional. Too sour: Add ½ tsp sugar. Too salty: Add a splash of water. Not savory enough: Add a little more tamari or fish sauce. Not spicy enough: Add another ½–1 tsp gochugaru.

Notes + storage

Skin-on pork belly: If you could not remove the skin, extend the simmer to roughly 60–90 minutes, checking for tenderness; add water as needed. The skin requires more time to soften and become gelatinous. Why 2 cups chicken broth? It adds savory depth without overpowering the fermented kimchi. With ½ cup water and ½ cup kimchi juice, the stew remains balanced. Daikon timing: Add at the beginning of the simmer so it becomes tender and absorbs the spicy broth without falling apart. Sugar: Do not add initially. Daikon and onion already contribute sweetness; taste after simmering. Serving: Serve hot with steamed short-grain white rice, or enjoy as a hearty standalone stew. Chilled Korean cucumber salad makes a crisp, cooling side.

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