Kimchi Chigae – Korean Pork and Kimchi Casserole

Cook time 1 hour 30 minutes
Servings 6


1 tsp minced garlic
1 tsp grated ginger
2 tsp sesame oil
1 tsp Korean chilli powder

8 spring onions, white and green parts sliced on an angle into 1 inch pieces
1kg pork belly, skin and bone removed

2 tbsp kochujan (Korean chilli bean paste)
2 tbsp light soy sauce
2 tbsp sake

700ml chicken stock (or water)
400g kimchi (with reserved juice)
200g regular tofu, pressed and cut into 2cm cubes
200g enoki mushrooms

To serve
1 tsp chilli oil or sesame oil

Kimchi Chigae – Korean Pork and Kimchi Casserole


First fill a large saucepan with cold water and add in the pork belly. Bring to the boil and simmer the pork belly for 10 minutes. Remove from the water, cool and cut into 2cm pieces.

Heat 2 tsp of sesame oil in a large saucepan and fry the garlic, ginger and chilli powder for 3-4 minutes until very fragrant. Add in the spring onions and pork belly and fry for 5 minutes until the pork is starting to colour. Add in the kochujan, soy sauce, sake and chicken stock to cover all the pork and simmer for 10 minutes, skimming the top regularly to remove any scum.

Add in the kimchi, tofu and enoki mushrooms and simmer for a further 5 minutes until the mushrooms are tender. Adjust seasoning and top with a further teaspoon of sesame oil (or chilli oil if you like it hotter) and serve.