Hearty kimchi stew with pork belly, tofu, and the distinctive sour tang of Gwangju's spicy kimchi.
Gwangju, the kimchi capital of Korea, makes a jjigae (stew) that's darker, richer, and more pungent than versions from other regions. The city's kimchi is known for being aggressively spiced and heavily fermented, creating a stew with a deep, complex flavor. Chunks of pork belly melt into the stew, tofu softens in the broth, and the kimchi contributes both acidity and heat. It's a warming, satisfying dish that's inseparable from Gwangju's food identity.
Serves 4
Heat sesame oil in a pot. Add pork belly cubes and brown on all sides, 5–6 minutes. Remove and set aside.
In the same pot, fry chopped kimchi and garlic for 3 minutes until fragrant. Stir in doenjang and kimchi paste.
Return pork to pot. Add anchovy stock and bring to a boil. Reduce heat and simmer for 12 minutes to meld flavors.
Add tofu cubes and simmer for 8–10 minutes until tofu absorbs the broth and pork is tender.
Taste and adjust seasoning. Sprinkle with sesame seeds and scallions. Serve hot with steamed rice.
Use very fermented, pungent Gwangju kimchi — the sourness and heat are the soul of this dish.
Don't rush the browning of pork belly; it creates rich flavor.
Doenjang adds depth; don't skip it.
Add clams for seafood version
Use pork shoulder instead of belly for leaner meat
Add mushrooms and green onions at the end
Refrigerate up to 4 days. Flavors actually improve overnight as the kimchi continues to permeate the broth.
Gwangju has been the center of Korean kimchi culture for centuries. The region's cool climate and access to fresh vegetables made it the perfect place for kimchi fermentation, and jjigae became the regional way to use aged, pungent kimchi.
Seek out 'Gwangju kimchi' specifically, or use napa cabbage kimchi that's been fermented for at least 2 weeks.
You can, but you'll lose the fermented, complex flavor. The fermented kimchi paste is really important.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes