Korean Pork Belly Stew (Dwaejigogi-jjigae)

Rich and flavorful, this stew can be made with fresh pork belly or using leftover Korean grilled pork belly.


  • 1/2 lb pork belly, sliced and cut into bit size pieces
  • 1/2 package firm tofu, sliced
  • 3 1/2 cups chicken stock or broth
  • 1 T fish sauce
  • 1 T mirin (optional)
  • 2 t sesame oil
  • 1 inch fresh ginger, grated or minced
  • 1/3 cup Korean chili paste (gochujang)
  • 2 t Korean red pepper (gochugaru)
  • 2 T soy sauce
  • 3 gloves garlic, minced or pressed
  • 1/2 t ground black pepper
  • 1 t sea salt
  • 2 carrots, peeled and sliced
  • 1 med. sweet potato, chopped into bite sized chunks
  • 1 jalapeño pepper, diced
  • 1 scallion, sliced on the diagonal
  • 1 onion quartered
  • 1 T toasted sesame seeds
  • Kimchi


  • Soup base: Mix together chili paste, red pepper, ginger, salt, black pepper, soy sauce, and garlic.
  • Place carrot, sweet potato, onion, and pork belly in a pot, add the soup base, mix well, and let sit for 10-30 minutes.
  • Add chicken stock, soy sauce, fish sauce, and Mirin (if using).
  • Add kimchi (if using). Bring to a simmer over medium heat and allow to cook for 20-25 minutes.
  • Ladle into bowls, add tofu slices, top with sesame seeds, and garnish with scallions and jalapeño.

Serve with a side of pickled daikon radish.

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