Delicious Pork and Kimchi Stew (Kimchi Jjigae) Recipe
Transforming Less-Than-Perfect Kimchi into a Flavorful Pork Kimchi Stew
Did your homemade kimchi from last year not turn out as delicious as you’d hoped? Don’t worry! Even kimchi that isn’t quite up to par can be transformed into a wonderfully satisfying stew. After trying various methods, I’ve discovered the secret to making a truly delicious pork and kimchi stew, even with less-than-ideal kimchi. This recipe will elevate your kimchi and become a staple for comforting meals!
Stew Ingredients- Pork (shoulder or belly recommended) 300g
- Aged/Sour Kimchi 1/4 head
- Perilla Oil 3 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced Garlic 1 Tbsp
- Soup Soy Sauce (Guk-ganjang) 1/2 Tbsp (adjust to taste)
- Rice Water (Ssal-tteulmul) 1 Liter
Garnishes and Toppings- Firm Tofu 1/2 block (approx. 150g)
- Green Onion 1/4 stalk
- Red or Green Chili Pepper 1/2 (optional)
- Firm Tofu 1/2 block (approx. 150g)
- Green Onion 1/4 stalk
- Red or Green Chili Pepper 1/2 (optional)
Cooking Instructions
Step 1
First, prepare all your ingredients for the stew. Using pork shoulder or belly is recommended as it provides a good balance of lean meat and fat, contributing to a richer flavor.
Step 2
Cut the prepared pork into bite-sized pieces. Pieces that are too large will take longer to cook, while pieces that are too small might lose their texture. Aim for pieces about 2-3 cm (about 1 inch) in size.
Step 3
Pour 1 liter of rice water into a pot and add the cut pork. Bring to a boil over high heat with the lid off for about 20 minutes. Skim off any foam that rises to the surface during boiling with a spoon; this will result in a clearer and more refined broth.
Step 4
While the pork broth is simmering, it’s time to stir-fry the kimchi. Heat 3 tablespoons of perilla oil in a pan over medium heat. Once the pan is hot, add the kimchi and begin to stir-fry. This step helps to mellow the sourness of the kimchi and enhance its umami flavor.
Step 5
While stir-frying the kimchi, tear it into longer strips. During this process, ladle about 2 cups of the simmering pork broth into the pan with the kimchi and continue to cook them together. This will tenderize the kimchi and infuse it with the savory broth.
Step 6
Add the stir-fried kimchi to the simmering pork broth. Stir everything together to combine the pork and kimchi.
Step 7
Now it’s time to season. Add 1 tablespoon of minced garlic, 1 tablespoon of gochugaru, and 1/2 tablespoon of soup soy sauce. Adjust the amount of soup soy sauce based on the saltiness of your kimchi; it’s crucial to taste the kimchi itself and adjust seasoning accordingly.
Step 8
Once all ingredients and seasonings are added, cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 20 minutes. This slow simmering allows all the flavors to meld together, creating a deep and rich kimchi jjigae.
Step 9
While the stew is simmering, prepare the garnishes. Since I’m making enough for two servings, I’m preparing half the amount of garnishes. Cut the tofu into large cubes, and thinly slice the green onion and chili pepper.
Step 10
Transfer the well-simmered kimchi jjigae to a ttukbaegi (earthenware pot) or serving bowl. Arrange the prepared tofu, green onion, and chili pepper on top. Bring it to a final boil briefly before serving. Enjoy this warm, comforting stew with a bowl of rice – it’s the perfect meal!
