🇰🇷 South Korea · Food
Pork and Kimchi Stir-Fry (Dweji-kimchi-bokkeum)
By eatmundo · August 3, 2026
A classic Korean comfort food featuring tender pork belly sautéed with mature, tangy kimchi. This dish offers a perfect balance of savory, spicy, and sour notes.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 600g of pork belly into 3cm slices and 400g of well-fermented kimchi into bite-sized pieces.
- 2
In a large pan, sauté the pork belly over medium heat until golden brown and the fat begins to render.
- 3
Add the kimchi to the pan and stir-fry for 5 minutes until it softens and caramelizes slightly.
- 4
Stir in 2 tbsp gochugaru, 1 tbsp soy sauce, and 2 minced garlic cloves to flavor the mixture.
- 5
Add one sliced onion and continue to stir-fry for 3 minutes until the onion is translucent.
- 6
Gently fold in 300g of firm tofu cut into cubes, being careful not to break the pieces.
- 7
Cook for 2 more minutes until the tofu is warmed through and has absorbed some of the sauce.
- 8
Remove from heat and serve hot in a large bowl, ideally garnished with sesame seeds.
- 9
Enjoy immediately while the texture of the pork and tofu contrast beautifully with the crisp kimchi.
Frequently Asked Questions
Does it have to be old kimchi?+
Yes, mature 'aged' kimchi is essential for the depth of sourness and texture required for a stir-fry.
Can I use lean pork?+
Pork belly is preferred for its fat, which balances the acidity of the kimchi; lean meat may turn out dry.
Is the tofu supposed to be soft?+
Firm tofu is best for stir-fries; soft tofu will crumble during the mixing process.
How can I adjust the spiciness?+
Increase or decrease the gochugaru, or add a bit of the kimchi brine if you want more tang instead of heat.
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