Hearty & Spicy Pork Kimchi Stew (Kimchi Jjigae) Recipe
Authentic Korean Pork Kimchi Stew: A Taste of the Best Korean Grills at Home
This recipe brings the robust flavor of Korean grilled restaurant kimchi jjigae right to your kitchen! We’re making a deeply flavorful kimchi stew using well-fermented kimchi and tender pork. This dish is incredibly satisfying and perfect for a hearty meal. If you don’t have aged kimchi, you can add a splash of vinegar to fresh kimchi to achieve a similar tang. Tuna can also be substituted for pork for a delicious variation.
Main Ingredients- Well-fermented Kimchi: 1/4 head (cut into bite-sized pieces)
- Pork Neck or Shoulder: 150g (cut into bite-sized pieces)
- Tofu: 1/2 block (cut into large cubes)
- Onion: 1/4 (thinly sliced)
- Green Onion: 1/2 stalk (cut diagonally)
- Serrano Pepper (optional): 1 (sliced diagonally)
Cooking Instructions
Step 1
First, rinse off excess kimchi paste from the fermented cabbage and cut it into manageable, bite-sized pieces, about 3-4cm in size. Cutting it too small can make the broth cloudy, so be mindful of the size. Slice the pork into similar-sized pieces.
Step 2
Heat a pot over medium-high heat and add a touch of sesame oil. Add the sliced pork and stir-fry until it’s no longer pink. Once the pork has released some of its fat, add the chopped kimchi and continue to stir-fry together. Sauté for about 3-5 minutes until the kimchi becomes tender and slightly translucent; this step really deepens the flavor.
Step 3
Once the kimchi and pork are well-sautéed, pour in the anchovy-kelp broth (or rice water), about 3 cups, and bring to a boil over high heat. Once boiling, reduce the heat slightly and add the kimchi juice (1/2 cup), gochugaru (1 Tbsp), minced garlic (1 Tbsp), and sugar (1/2 Tbsp). Stir everything together well. The sugar is crucial for balancing the sourness of the kimchi and enhancing its umami.
Step 4
After the stew comes to a boil, lower the heat to medium, cover the pot, and let it simmer gently for 10-15 minutes. This simmering time allows the kimchi to become tender and the flavors to meld beautifully. Skim off any foam that rises to the surface during cooking.
Step 5
When the kimchi is tender and the broth is rich, add the large cubes of tofu, sliced onion, diagonally cut green onion, and optional serrano pepper. Season with soup soy sauce (1 Tbsp) to taste, and add a pinch of black pepper. Let it simmer for a few more minutes until everything is heated through. Taste and adjust seasoning if needed with more soy sauce or salt.
