Main Course · Dinner · Korean ·

Korean Kimchi Jjigae Hotpot with Pork Belly and Tofu

Name: Korean Kimchi Jjigae Hotpot with Pork Belly and Tofu
Prep time: 22 min
Cook time: 65 min
Total time: 87 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 4 cups of water; 2 cups of chicken stock; 2 tablespoons of gochujang (Korean red chili paste); 1 tablespoon of gochugaru (Korean red chili flakes); 1 tablespoon of soy sauce; 1 pound of pork belly, cut into 1-inch pieces; 1 cup of well-fermented kimchi, roughly chopped; 1 block (14 oz) of tofu, sliced into cubes; 4 cloves of garlic, minced; 1 teaspoon of ginger, minced; 2 green onions, sliced; 1 green chili pepper, thinly sliced; 1 tablespoon of sesame oil

A savory and flavorful Korean stew showcasing an aromatic blend of spicy kimchi, hearty pork belly, and soft tofu.

4.3(308 reviews)

·By Ethan Brooks·February 5, 2026

Korean Kimchi Jjigae Hotpot with Pork Belly and Tofu — Main Course served and photographed from above

Prep

22 min

Cook

1 h 5 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Broth

For the Main Ingredients

For Flavor Enhancements

For Garnishing

Nutrition

Per serving

Calories: 558 kcal
Protein: 24.2 g
Carbs: 8.9 g
Fat: 49.6 g
Fiber: 3.1 g

Whole recipe

Total

Calories: 2232 kcal
Protein: 96.9 g
Carbs: 35.5 g
Fat: 198.2 g
Fiber: 12.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 cups of water	0	0	0	0	0
2 cups of chicken stock	20	2	2	1	0
2 tablespoons of gochujang (Korean red chili paste)	60	2	12	2	2
1 tablespoon of gochugaru (Korean red chili flakes)	16	1	3	0.5	1
1 tablespoon of soy sauce	10	1	1	0.1	0
1 pound of pork belly cut into 1-inch pieces	1620	50	0	160	0
1 cup of well-fermented kimchi roughly chopped	30	2	4	0.5	2
1 block (14 oz) of tofu sliced into cubes	320	36	6	20	6
4 cloves of garlic minced	18	0.8	4	0	0.2
1 teaspoon of ginger minced	2	0	0.5	0	0
2 green onions sliced	10	0.8	2	0	0.7
1 green chili pepper thinly sliced	6	0.3	1	0.1	0.3
1 tablespoon of sesame oil	120	0	0	14	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Kimchi

1
Combine Kimchi and Gochugaru
Combine the kimchi with 1 tablespoon of gochugaru in a bowl.
2
Rest to Marinate
Mix well and set aside for 10 minutes to marinate.
3
Ensure Coating
Ensure the kimchi is evenly coated for optimal flavor absorption.

Preparing the Pork Belly

1
Boil Water
In a large pot, bring 1 cup of water to a boil.
2
Parboil Pork Belly
Add the pork belly pieces and simmer for 5 minutes to parboil.
Tip: ⚠ Important: Do not skip parboiling the pork belly to render excess fat.
3
Rinse and Set Aside
Remove the pork belly, rinse, and set aside.
Tip: 💡 Pro Tip: Use leftover kimchi juice for additional depth of flavor.

How to Make Korean Kimchi Jjigae Hotpot with Pork Belly and Tofu

Total time: 1 h 27 min · Yields 4 servings

1
Simmering the Broth
Combine water and chicken stock in a pot, then add gochujang, gochugaru, and soy sauce. Bring to a simmer.
2
Adding Main Ingredients
Stir in the marinated kimchi, garlic, ginger, and parboiled pork belly. Simmer until tender.
3
Finishing Touches
Add tofu and green onions. Simmer for another 10 minutes.