Hearty Pork Neck Kimchi Stew
Pork Neck Kimchi Stew / Pork Neck Kimchi Jjim (Braised Kimchi)
Introducing a simple and delicious recipe for pork neck kimchi stew, perfect as a hearty main dish for dinner! This dish is a true ‘rice thief’ – the combination of tender pork and flavorful, fermented kimchi is incredibly satisfying. Served piping hot with rice, it’s guaranteed to awaken your appetite and make for a truly memorable meal.
Main Ingredients- Pork neck 450g, cut into bite-sized pieces
- Well-fermented kimchi 1 head, cut lengthwise into 2-3 sections
- Green onion 1 stalk, diagonally sliced
- Spicy green chili pepper 1, diagonally sliced
Seasoning- Tuna extract 2 Tbsp (or Korean soup soy sauce)
- Sugar 1/2 Tbsp (adjust based on kimchi’s sourness)
- Kimchi juice 2 ladles (for deeper flavor!)
- Black pepper to taste
Pork Neck Marination- Cooking wine (Mirin) 2 Tbsp
- Soju 2 Tbsp (to remove gamey smell)
- Black pepper, a pinch (generous sprinkle)
- Tuna extract 2 Tbsp (or Korean soup soy sauce)
- Sugar 1/2 Tbsp (adjust based on kimchi’s sourness)
- Kimchi juice 2 ladles (for deeper flavor!)
- Black pepper to taste
Pork Neck Marination- Cooking wine (Mirin) 2 Tbsp
- Soju 2 Tbsp (to remove gamey smell)
- Black pepper, a pinch (generous sprinkle)
Cooking Instructions
Step 1
First, cut the pork neck into bite-sized pieces, about 4-5 cm in length. Place the cut pork neck in a bowl, add 2 Tbsp of cooking wine, 2 Tbsp of soju, and a generous sprinkle of black pepper. Mix well and let it marinate for about 10 minutes. This step is crucial for tenderizing the meat and removing any undesirable odors.
Step 2
While the pork is marinating, diagonally slice the green onion about 0.5 cm thick. Also, slice the spicy green chili pepper diagonally, removing the seeds if you prefer less heat. You can add more chili peppers if you enjoy a spicier kick.
Step 3
Now, in a pot or Korean earthenware pot (ttukbaegi), place the prepared kimchi. Arrange the marinated pork neck pieces attractively on top of the kimchi. Pour 2 ladles of kimchi juice over everything; this will add a richer and more complex flavor to the stew. If you don’t have enough kimchi juice, you can add a little water or broth.
Step 4
Add 300ml of water to the pot. For an even richer broth, consider using anchovy-kelp broth or vegetable broth instead of plain water.
Step 5
Add the seasoning ingredients to allow the marinated pork neck and kimchi to meld. Add 1/2 Tbsp of sugar (adjust according to the kimchi’s sourness), 2 Tbsp of tuna extract, and black pepper to your liking. Bring the stew to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently until the ingredients are tender, approximately 20-30 minutes. This slow simmering allows the flavors to deepen beautifully.
Step 6
Once the pork neck and kimchi are tender and well-cooked, add the sliced green onions and spicy green chili peppers. Continue to simmer for about 5 more minutes, allowing the aroma of the vegetables to infuse into the stew. Your delicious pork neck kimchi stew is now complete! Serve hot over steamed rice and enjoy every bite.
