Hearty Pork and Kimchi Jjageuli Stew
A Rich and Flavorful Jjageuli Stew Packed with Pork and Kimchi
This Jjageuli stew is brimming with pork and kimchi, offering a delightful twist on a classic. Make it easily at home for a satisfying meal.
Main Ingredients- Pork neck or shoulder 500-600g
- Well-fermented kimchi (aged kimchi) 1/2 head
- 1 Onion
- 2 Green onions
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Minced garlic
- Pinch of black pepper
- 1 Tbsp Sugar
- 1 Tbsp Perilla oil
- 1/2 Tbsp Ginger powder
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Minced garlic
- Pinch of black pepper
- 1 Tbsp Sugar
- 1 Tbsp Perilla oil
- 1/2 Tbsp Ginger powder
Cooking Instructions
Step 1
First, to maximize the flavor of the kimchi, prepare half a head of well-fermented aged kimchi and chop it into bite-sized pieces. Place the chopped kimchi into a pot. If aged kimchi is unavailable, regular kimchi can be used, but thoroughly fermented kimchi will provide a deeper flavor for the Jjageuli.
Step 2
Next, generously add the pork. The cut of pork doesn’t strictly matter, but for a tender texture and rich flavor, pork neck or shoulder is recommended. Pork leg meat can also be used. If you prefer, feel free to add more pork than kimchi to make it even heartier.
Step 3
On top of the pork and kimchi, add 2 tablespoons of minced garlic, 1/2 tablespoon of ginger powder, a pinch of black pepper, and 1 tablespoon of perilla oil for a nutty aroma. These seasonings will penetrate the ingredients, enhancing the savory depth of the Jjageuli.
Step 4
Next, add the seasonings to balance the flavors. Include 2 tablespoons of gochujang (Korean chili paste) and 1 tablespoon of sugar to add a touch of sweetness. The sugar will help neutralize the kimchi’s sourness and mellow the overall taste.
Step 5
Once the seasonings are ready, gently mix all the ingredients with your hands. Marinating the ingredients beforehand allows the flavors to meld beautifully, resulting in a richer taste. Then, place the pot over medium heat and stir-fry until the pork is lightly browned on the outside. If this step feels cumbersome, you can skip it and proceed directly to the next step.
Step 6
Now, it’s time to create the stew base. Pour in about 2 cups of water (using a mug as a measure) so that the ingredients are just covered. Using a dashima (kelp) or anchovy broth, or even a vegetable broth instead of plain water, will add even more depth and richness. Once the liquid is added, bring it to a rolling boil over high heat for about 10 minutes, allowing the ingredients to cook partially.
Step 7
While the stew is boiling, prepare the additional vegetables. Slice 2 green onions diagonally, and chop 1 onion into desired pieces (sliced or diced). If you prefer a spicier stew, feel free to add 1-2 chopped Cheongyang chili peppers at this stage.
Step 8
After boiling for 10 minutes and the ingredients have softened slightly, add the prepared sliced green onions and onion to the pot. If you have perilla leaves or mushrooms (like oyster or shiitake mushrooms) on hand, adding them will bring even more varied flavors and textures. After adding the vegetables, continue to boil over high heat until they are tender.
Step 9
Finally, simmer until the vegetables are tender, and your delicious Pork and Kimchi Jjageuli stew is complete! It’s incredibly satisfying when mixed with a bowl of hot rice. You can also add a drizzle of sesame oil or a sprinkle of sesame seeds at the end, according to your preference.
