Delicious Kimchi Jjigae with Aged Kimchi (Kimchi Duruchigi) Recipe
Quick and Flavorful Kimchi Duruchigi Made with Aged Kimchi
Do you have plenty of last year’s fermented kimchi left? With this Kimchi Duruchigi made from aged kimchi, you won’t need any other side dishes! Because it uses aged kimchi, even those who aren’t confident cooks can make this Kimchi Duruchigi without fail. How about trying this foolproof dish?
Main Ingredients- Pork shoulder (front leg) 600g
- Aged kimchi 1/2 head (approx. 800g)
Seasoning Ingredients- Gochugaru (Korean chili flakes) 4 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Minced garlic 2 Tbsp
- Soy sauce 5 Tbsp
- Oligodang (corn syrup) 2 Tbsp (or rice syrup)
- Sugar 1 Tbsp
- Sesame seeds (ground) a pinch
- Gochugaru (Korean chili flakes) 4 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Minced garlic 2 Tbsp
- Soy sauce 5 Tbsp
- Oligodang (corn syrup) 2 Tbsp (or rice syrup)
- Sugar 1 Tbsp
- Sesame seeds (ground) a pinch
Cooking Instructions
Step 1
In a large bowl, combine the pork shoulder (600g) and all the seasoning ingredients for Kimchi Duruchigi: gochugaru (4 Tbsp), gochujang (2 Tbsp), minced garlic (2 Tbsp), soy sauce (5 Tbsp), oligodang (2 Tbsp), sugar (1 Tbsp), and a pinch of sesame seeds.
Step 2
Gently massage the ingredients with your hands to ensure the seasoning is evenly distributed amongst the pork and kimchi. Let it marinate for about 5 minutes for the flavors to meld beautifully.
Step 3
For an even more enhanced flavor and texture, feel free to add vegetables like onions, green onions, or mushrooms (shiitake, king oyster, etc.) according to your preference. Slice the onion thinly and cut the mushrooms into bite-sized pieces.
Step 4
Heat a pan over medium heat. Add the marinated pork and kimchi mixture. Stir and break up the pork as it cooks, ensuring it’s evenly browned. Sauté for about 10-15 minutes, or until the pork is fully cooked and the sauce has thickened slightly.
Step 5
When the pork is nearly cooked through, add the chopped green onions and stir-fry for another minute. The natural sweetness and aroma of the green onions will elevate the dish. Be careful not to overcook over high heat, as it might burn. Serve hot, perhaps over a bowl of steamed rice!
