Spicy and Rich Pork Kimchi Stew (Kimchi Jjigae)
How to Make Delicious Pork Kimchi Stew: A Recipe for a Spicy and Deep Flavor
Even when the weather is hot, sometimes you crave a warm, comforting stew! Here’s a recipe for #KimchiJjigae, a dish loved by everyone and never gets old. This #PorkKimchiStew recipe, which I haven’t made in a while, is all about achieving a deeply flavorful and spicy broth by simmering it slowly. It’s the perfect #DinnerMenu #Stew, especially when generously packed with pork and cooked slowly with perilla oil. You absolutely must add tofu to make it taste just right – I love tofu so much that I never skip it! I recently made Mapo Tofu and ate it for three meals straight!
**Tip:** Using aged kimchi (mukimchi) will give your stew an even deeper flavor. Sautéing the pork and kimchi with perilla oil before simmering helps bring out a rich umami.
Ingredients- Aged Kimchi 1/4 head
- Pork (for stew) 200g
- Tofu 160g
- Cheongyang Pepper (Spicy Green Pepper) 1
- Red Pepper 1
- Scallion (Green Onion) a handful
Seasoning Ingredients- Red Pepper Flakes 3 Tbsp (adjust quantity if using very spicy gochugaru)
- Cooking Wine (Mirin, etc.) 2 Tbsp
- Perilla Oil 2 Tbsp
- Sugar 1 Tbsp
- Minced Garlic 1 Tbsp
- Salted Shrimp (Saeujeot) 1/2 Tbsp (for seasoning the broth)
- Red Pepper Flakes 3 Tbsp (adjust quantity if using very spicy gochugaru)
- Cooking Wine (Mirin, etc.) 2 Tbsp
- Perilla Oil 2 Tbsp
- Sugar 1 Tbsp
- Minced Garlic 1 Tbsp
- Salted Shrimp (Saeujeot) 1/2 Tbsp (for seasoning the broth)
Cooking Instructions
Step 1
Remove the tough core from the aged kimchi and cut it in half, then into bite-sized pieces. Prepare the pork for stew and cut the tofu into 1cm cubes. Slice the Cheongyang pepper, red pepper, and scallion diagonally.
Step 2
In a large pot, combine the cut kimchi and pork. Add 2 tablespoons of red pepper flakes and 2 tablespoons of cooking wine, then mix well to marinate.
Step 3
Add 2 tablespoons of perilla oil, 1 tablespoon of sugar, and 1 tablespoon of minced garlic. Gently massage the ingredients together to ensure the seasonings are evenly distributed throughout the kimchi and pork. This step helps to slightly mellow the sourness of the kimchi and adds a savory depth.
Step 4
Pour 4 cups of kelp broth or rice water into the pot with the marinated kimchi and pork. Bring to a boil over high heat, then reduce the heat to medium and simmer for at least 10 minutes until the kimchi is tender and the broth has developed a rich flavor. Ensure the pork is cooked through.
Step 5
Once the kimchi and pork are sufficiently cooked, add the cubed tofu, sliced Cheongyang and red peppers, and scallions. Add 1/2 tablespoon of salted shrimp to season the broth, which also helps to remove any gamey smell from the pork and enhances the umami. Finally, stir in the remaining 1 tablespoon of red pepper flakes for an extra kick of spice. (Adjust the amount of red pepper flakes to your preference.)
Step 6
Continue to simmer for a few more minutes until all the ingredients have melded together. For an extra hot serving, transfer the stew to a ttukbaegi (earthenware pot) and give it a final brief simmer right before serving at the table.
Step 7
Your delicious and flavorful Pork Kimchi Stew with a spicy and rich broth is ready! It’s the perfect dish to revive your appetite, even in hot weather.
Step 8
I thoroughly enjoyed this kimchi stew, which I hadn’t made in a while, with a bowl of rice. Using plenty of spicy red pepper flakes made it wonderfully refreshing and perfect for eating in the summer heat, even while sweating! Mixing the hot broth with rice is absolutely delightful!
