Name: Kimchi-Braised Pork Belly
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 550 g pork belly (pork shoulder works too); 500 g kimchi (well-fermented (about 1 year old used here)); 1-2 onions; 1 green onion (green part only); 1/2 block tofu (optional); 50 ml kimchi brine; 250 ml cooking rice wine (Cheongju); 1 tsp liquid chicken stock; 2 tbsp minced garlic (adjust to taste); 1 tbsp sugar; 2 tbsp perilla oil (1 tbsp → at the beginning of cooking / 1tbsp → after adding tofu)

Winter Comfort

Every fall in Korea, we prepare “kimjang”, making large batches of kimchi using the freshest, crispest napa cabbage and radish of the season. As winter settles in, those well-fermented kimchi left in the fridge become the perfect ingredient for hearty comfort food.

One of the most beloved dishes is Kimchi Jjim, a slow-braised kimchi and pork belly stew. Tender slices of pork wrapped in soft, deeply flavored kimchi… it’s simple, but incredibly satisfying. And honestly, is there an easier winter dish than this?

I finish mine by adding tofu right at the end, a bit like serving it with “dubu kimchi”, another much-loved Korean pairing. The tofu’s gentle flavor balances the spicy, tangy, savory notes beautifully. Just remember : keep the tofu white on top instead of simmering it until red, that way you get the best mild, nutty flavor.

Kimchi braised pork belly, let’t get cooking!

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Kimchi Jjim Tips

Use well-fermented kimchi

The dish tastes best with kimchi that’s been aged at least 5 months ~ 1 year is perfect.

Always place onions at the bottom

They add natural sweetness and prevent the pork from sticking or burning.

Layer without stirring

Onions → pork belly → garlic → kimchi.
Let the heat do the work. No flipping needed.

Add kimchi brine

It boosts acidity, umami, and helps tenderize the pork.

Low heat, slow simmer

45 minutes on low gives soft kimchi and juicy pork belly.

Kimchi-Braised Pork Belly

Kimchi-Jjim

5 from 1 vote

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Prep Time 5

Cook Time 45

Total Time 50

Course Main Course

Cuisine Korean

Servings 3 people

Ingredients

Main Ingredients

550 g pork belly pork shoulder works too
500 g kimchi well-fermented (about 1 year old used here)
1-2 onions
1 green onion green part only
1/2 block tofu optional

Seasoning

50 ml kimchi brine
250 ml cooking rice wine Cheongju
1 tsp liquid chicken stock
2 tbsp minced garlic adjust to taste
1 tbsp sugar
2 tbsp perilla oil 1 tbsp → at the beginning of cooking / 1tbsp → after adding tofu

Instructions

Prepare the ingredients
Slice the onion into 1cm thick rounds.
Cut the green onion into large diagonal pieces.
Cut the tofu into 1.5cm thick slices.
Layer the pot
Place the sliced onion on the bottom of the pot.
Add the pork belly on top.
Spread minced garlic evenly over the pork.
Lay kimchi leaves over the pork, fully covering it.
Sprinkle sugar on top.
Cook
Simmer on low heat for 45 minutes Pour in kimchi brine, rice wine, chicken stock, and 1 tbsp perilla oil.
Simmer 5 minutes more Add tofu, green onion, and 1 tbsp perilla oil.
Use kitchen scissors to cut kimchi and pork into bite-size pieces before serving. Tip: Tearing kimchi along the grain brings the best texture — your choice!

Serving Suggestion

This dish is the ultimate rice stealer : serve with a fresh bowl of hot rice and enjoy!

Video

Keyword braised, kimchi, koreanfood, pork, porkbelly, spicystew, stew, tofu

Q&A – Kimchi Braised Pork Belly

Q. What kind of kimchi should I use?

Use well-fermented napa cabbage kimchi. Older kimchi (5 months–1 year) has deeper flavor and works best for braising.

Q. Can I use pork shoulder instead of pork belly?

Yes! Pork shoulder (or Boston butt) works great if you prefer a leaner cut.

Q. Why do the onions go on the bottom?

They prevent burning and add natural sweetness to the dish — very important step.

Q. Can I skip tofu?

Of course, but tofu adds a gentle, creamy balance that pairs beautifully with kimchi and pork.

Q. Can this be made ahead?

Yes! It tastes even better the next day as the flavors continue to develop. Simply reheat the dish, and add tofu and spring onions in the last 5 minutes before serving.

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Kimchi Braised Pork Belly