Kimchi Stew with Tofu and Meatballs - A scrumptious one pot dinner loaded with veggies.
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Kimchi Stew with Tofu and Meatballs

A scrumptious kimchi stew loaded with meatballs and veggies. Serve it with some steamed rice and you’ll have a one-pot dinner in no time.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Korean
Keyword: Hot and Sour Soup
Servings: 2 to 3 servings
Calories: 444kcal
Author: Maggie Zhu



  • 1/2 lb (230 g) ground pork
  • 1/2 teaspoon ginger , minced
  • 1 tablespoon soy sauce
  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 3 to 4 tablespoons bread crumbs
  • 1 egg


  • 1 tablespoon vegetable oil
  • 2 cups (14 oz / 400 g) kimchi
  • 2 cloves garlic , chopped
  • 2 teaspoons chopped ginger
  • 4 green onions , chopped
  • 1 tablespoon gochujang Korean spicy chili paste
  • 4 cups chicken stock
  • 1 pack (14 oz / 400 g) firm tofu
  • 2 cups mushrooms of your choice , sliced
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 to 6 cups kale , chopped
  • egg yolk, green onion, and/or toasted sesame seeds for garnish (Optional)


  • Combine ground pork, ginger, Shaoxing wine, and soy sauce in a small bowl. Mix well and set aside at room temperature to marinate for 10 minutes. Add the breadcrumbs and egg. Fold until it forms a quite soft paste. Add a bit more breadcrumbs if the paste is too runny. Do not over-mix.
  • Heat oil in a 3-quart pot over medium heat until hot. Add the garlic, ginger, and green onion. Stir a few times to release the fragrance.
  • Add kimchi. Cook and stir for 2 minutes or until tender
  • Add the Gochujang. Cook and stir for 1 minute, when the ingredients are evenly coated.
  • Add the chicken stock, tofu, sugar, and salt. Cook over medium high heat until bringing to a boil. Turn to medium low heat and simmer for 5 minutes.
  • Add the mushrooms and kale. Cook for 5 minutes.
  • Use a medium-sized spoon or small cookie scoop to scoop the ground pork, shape it into a ball, and add it into the soup. Continue making the rest of the meatballs one at a time, in the same manner. Cover and simmer for about 5 minutes, or until the meatballs are cooked through but still very soft. You can take out a meatball and cut it to check whether it’s cooked. Remove the pot from the stove.
  • Pour the stew into serving bowls and garnish with egg yolk, green onion, and sesame seeds, if using. Serve hot with steamed rice.


Serving: 1of the 3 servings | Calories: 444kcal | Carbohydrates: 35.4g | Protein: 40.3g | Fat: 15.6g | Cholesterol: 110mg | Sodium: 1105mg | Potassium: 1399mg | Fiber: 4.2g | Sugar: 7.3g | Calcium: 390mg | Iron: 7.4mg