Korean Kimchi Jjigae


A Note from Feedfeed

Adam Witt, AKA Omnivorous Adam is a private chef and content creator based in Chicago. After his parents divorce at a young age, Adam's father remarried a woman who is half Japanese and half Korean, so Adam fell in love with those cuisines from a young age! This spicy Korean Kimchi Jjigae (ake stew) is warm, rich, comforting, and super easy to make! 

In Adam's word's: "There are few things more comforting than a ripping hot, bubbling bowl of bright red kimchi jjigae. Spicy, tangy, sweet and rich in umami, this stew tickles nearly all of your food cravings/desires at the same time."

For more of Adam's recipes, check out his Instagram, YouTube, and TikTok

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  • Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 2-4 servings

Recipe Card


  • 1/2 pound pork belly or shoulder, sliced into small strips
  • 1 pound kimchi
  • 1 cup white onion, julienned
  • 2 teaspoons Gochugaru (Korean chili powder)
  • 1 tablespoon Gochujang (Korean chili paste)
  • 2 teaspoons granulated sugar
  • 1/2 cup kimchi brine
  • 1 teaspoon sesame oil
  • 2 cups anchovy or fish stock
  • 1 teaspoon Kosher salt
  • 4 green onions, sliced on a bias
  • 7 ounces firm tofu, sliced
  • 4 ounces Enoki or Shiitake mushrooms


  • Step 1

    Add pork belly to a cold pan and bring up to heat over medium heat. Cook until browned and crispy, 5-10 minutes. Once cooked, remove the pork from the pan, drain and reserve 80% of the fat.

  • Step 2

    Add kimchi and onions to the same pan and cook for 5 minutes. Next, add gochugaru, gochujang, sugar, kimchi brine, toasted sesame oil, stock and salt. Stir, cover and cook for about 12 minutes. Add in 3/4 of the green onion, sliced tofu, and mushrooms. Baste the tofu with some broth, then cover and cook again for another 10 minutes.

  • Step 3

    Ladle some stew into a bowl and top with crispy pork bits. Garnish with the rest of the green onion and serve with white rice.