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Kimchi Chigae – Korean Pork and Kimchi Casserole

This fantastic recipe is from Adam Liaw.
Time: 1 hour 30 mins Serves: 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

  • 1 kg 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 chili oil or sesame oil


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

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