Gwangju Kimchi Jjigae (Kimchi Stew)

About This Recipe

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. Rooted in the everyday cooking of Korean kitchens, Gwangju Kimchi Jjigae (Kimchi Stew) balances technique and tradition: the pork belly, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight soup or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the pork belly, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 300 gpork belly, cubed
• 400 gwell-fermented Gwangju kimchi, chopped
• 300 gsoft tofu, cubed
• 2 tbspkimchi paste (gochujang mixed in kimchi liquid)
• 1 cupanchovy or pork stock
• 1 tbspdoenjang (soybean paste)
• 1 tbspsesame oil
• 3 clovesgarlic, minced

Instructions

1. 1

   Brown pork

   Heat sesame oil in a pot. Add pork belly cubes and brown on all sides, 5–6 minutes. Remove and set aside.

2. 2

   Sauté kimchi

   In the same pot, fry chopped kimchi and garlic for 3 minutes until fragrant. Stir in doenjang and kimchi paste.

3. 3

   Build the stew

   Return pork to pot. Add anchovy stock and bring to a boil. Reduce heat and simmer for 12 minutes to meld flavors.

4. 4

   Add tofu

   Add tofu cubes and simmer for 8–10 minutes until tofu absorbs the broth and pork is tender.

5. 5

   Finish

   Taste and adjust seasoning. Sprinkle with sesame seeds and scallions. Serve hot with steamed rice.

Variations

• •

  Add clams for seafood version

• •

  Use pork shoulder instead of belly for leaner meat

• •

  Add mushrooms and green onions at the end

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Refrigerate up to 4 days. Flavors actually improve overnight as the kimchi continues to permeate the broth.

Frequently Asked Questions