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Kimchi Jjigae (Kimchi Stew)
Korea's beloved spicy kimchi and pork stew — deeply savoury, warming, and the ultimate comfort food.
⏱ 40 min🔥 380 kcalEasy
★4.8(9,870)
13 recipes using pork — Bibimbap, bulgogi, kimchi — fermented, spicy, deeply savoury.
Korean cuisine is famous for its bold, distinctive flavours. These korean pork recipes range from quick weeknight dishes ready in under 30 minutes to impressive weekend feasts. Each recipe includes exact ingredient quantities, step-by-step instructions, and full calorie counts per serving.
Korea's beloved spicy kimchi and pork stew — deeply savoury, warming, and the ultimate comfort food.
A comforting spicy Korean stew with soft tofu and vegetables.
Hearty Korean fermented kimchi stew with pork.
Korea's most sociable dining experience: thick-cut pork belly grilled at the table on a ribbed griddle, wrapped in perilla and lettuce leaves with gochujang, garlic and kimchi.
Korea's most popular BBQ — thick-cut pork belly grilled tableside and wrapped in lettuce with ssamjang, garlic, kimchi and perilla leaves.
Silky tofu steamed with shiitake mushrooms, oysters, and a savory soy-based broth from South Jeolla province.
Hearty kimchi stew with pork belly, tofu, and the distinctive sour tang of Gwangju's spicy kimchi.
Slow-roasted brown sugar-cured pork shoulder with crackling crust, served with lettuce wraps, kimchi and ssamjang — Momofuku's signature centrepiece.
Korean black bean sauce noodles with pork and vegetables — savory, rich, ultimate comfort.
Korean spicy pork-neck-bone stew with potatoes, perilla seeds, and napa cabbage — bone-deep comfort.
Korean spicy stir-fried pork — thinly sliced pork belly tossed with gochujang, garlic, ginger, and onion over high heat for a fiery weeknight dinner.
Korea's beloved Chinese-Korean staple — chewy wheat noodles topped with a glossy black bean sauce of pork, zucchini, potato and onion, finished with cucumber, pickled radish and a soft-boiled egg.
A bubbling Korean stew of silken tofu, kimchi, seafood and gochugaru chilli, served in a hot stone pot with rice and a raw egg cracked on top.