Hearty and Flavorful Pork Kimchi Stew (Kimchi Jjigae)
Dinner Idea: A Rich Kimchi Stew Packed with Pork and Kimchi!
I made a deeply flavored kimchi stew using pork that was previously frozen and thawed, along with well-fermented aged kimchi. This dish is a true rice companion!
Main Ingredients
- 600g stewing pork (shoulder or belly recommended)
- 1/4 head of aged kimchi (well-fermented)
- 5 cups water (standard paper cup)
Seasoning & Other Ingredients
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp cooking oil
- 1 Tbsp minced garlic
- 2 Tbsp tuna extract (or soy sauce for soup)
- A little bit of green onion
- 1/3 Tbsp salt (or adjust to taste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp cooking oil
- 1 Tbsp minced garlic
- 2 Tbsp tuna extract (or soy sauce for soup)
- A little bit of green onion
- 1/3 Tbsp salt (or adjust to taste)
Cooking Instructions
Step 1
The secret to a rich and spicy kimchi stew! First, heat 2 Tbsp of cooking oil in a pan over low heat. Add 2 Tbsp of gochugaru and stir gently, being careful not to burn it, to create chili oil. You’ll know it’s ready when a fragrant, spicy aroma rises.
Step 2
Now, add the stewing pork to the chili oil you just made. Add 2 Tbsp of mirin (or rice wine) and 1 Tbsp of minced garlic. Stir-fry over high heat until the pork is nicely browned and fragrant. Searing the pork well is key to developing its flavor.
Step 3
Once the pork is sufficiently stir-fried, add the aged kimchi, pre-cut into bite-sized pieces, and stir-fry together. As the kimchi softens and cooks, its tangy flavor will meld with the pork, creating a deeper taste.
Step 4
When the kimchi and pork are well combined and sautéed, pour in 5 cups of water and 2 Tbsp of tuna extract (or soy sauce for soup). Bring it to a boil over high heat. Once it starts boiling, reduce the heat to low, cover with a lid, and let it simmer gently until the ingredients are thoroughly combined. This simmering process extracts the deep flavors.
Step 5
After simmering gently for about 20-30 minutes, taste the broth and adjust the seasoning with salt if needed. The amount of salt required will vary depending on the saltiness of your kimchi, so tasting is crucial for proper adjustment. I found 1/3 Tbsp of salt to be just right for my kimchi. Once the seasoning is adjusted, let it simmer for another moment before turning off the heat. (Personally, I feel kimchi jjigae tastes even better the next day! It has that wonderful quality of deepening in flavor over time.)
Step 6
While preparing dinner, I added a bit of chopped green onion on top and let it simmer briefly one more time. Of course, you can eat it right away after seasoning! Serving it this way makes it visually appealing and adds a fresh finish to the taste. Enjoy it with a hot bowl of rice! ^^
