Kim King's Kimchi Jjigae (Kimchi Stew)

Rainy days are coming and we’ve got the perfect recipe for you to enjoy while you stay dry indoors! ☔️ 

Kim King’s Kimchi Jjigae (Kimchi Stew)
Yield: 2 servings


  • 350 grams Kim King’s Kimchi
  • 1 liter Kim King’s Mushroom & Kelp Broth
  • 5 ml Coconut Oil
  • 10 grams Garlic, minced
  • 25 grams White Onion, sliced
  • 150 grams Pork Belly, cut into 1-inch pieces
  • 10 grams Gochujang
  • Pinch of Sea Salt
  • 15 ml Sesame Oil
  • 80 grams Firm Tofu, sliced
  • 30 grams Enoki Mushrooms
  • 8 grams Onion Leeks, sliced


  1. Heat pot over medium heat then add coconut oil.
  2. Sauté onions and garlic until fragrant.
  3. Add in the pork belly slices and cook until no longer pink.
  4. Mix in Kim King’s Kimchi and sauté for 1 minute.
  5. Add in the gochujang, sea salt, and the sesame oil. Mix until well combined.
  6. Pour in Kim King’s Mushroom & Kelp Broth and stir.
  7. Bring it up to a boil then lower to a simmer.
  8. Add in the sliced tofu, enoki mushrooms, and onion leeks.
  9. Cover and let it simmer for 10-15 minutes.
  10. Serve hot and enjoy!