Pork Kimchi Stew (Kimchi Jjigae)
Super Simple & Delicious Pork Kimchi Stew Recipe
Kimchi Stew, or Kimchi Jjigae, is an indispensable dish on the Korean dining table. Alongside Doenjang Jjigae (soybean paste stew), it’s a frequently made comfort food. This recipe is perfect for those days when you can’t decide what stew to make, as it’s incredibly easy and can be prepared with ingredients readily available at home. The key to a great Kimchi Jjigae lies in well-fermented kimchi! While typically made with pork or tuna, this recipe focuses on making a flavorful Kimchi Jjigae with pork, ensuring a rich broth without any gamey odor. Learn how to achieve that deep, savory taste!
Main Ingredients
- 1 bowl of well-fermented kimchi (approx. 300-400g)
- 1 bowl of pork (neck or belly recommended, approx. 150-200g)
- 1/2 block of tofu
- 1/2 stalk of green onion
Cooking Instructions
Step 1
First, chop the well-fermented kimchi into bite-sized pieces. While you can tear the kimchi, dicing it makes it easier to eat with a spoon. Cut the pork into similar bite-sized pieces. Adding pork enhances the stew’s broth, giving it a richer and more complex flavor profile.
Step 2
Heat 1 tablespoon of cooking oil in a pot over medium heat. Add the pork and sauté until it turns lightly brown. Once the pork is partially cooked, add the chopped kimchi and stir-fry together. If your kimchi is quite sour, add 1 tablespoon of sugar at this stage. This helps to balance the tartness and adds a touch of sweetness and depth of flavor. Adjust the sugar amount depending on how sour your kimchi is.
Step 3
After stir-frying the kimchi and pork, season the mixture with 1 tablespoon of soup soy sauce and 1/2 tablespoon of minced salted shrimp. Soup soy sauce adds a deep, savory umami to the stew, while salted shrimp provides a distinct fresh and clean taste, elevating the overall flavor of the Kimchi Jjigae. Many people find that adding salted shrimp makes the broth remarkably more refreshing, so it’s highly recommended! Be mindful to stir and cook over medium-low heat to prevent burning.
Step 4
Pour in water or anchovy-kelp broth until the ingredients are fully submerged (about 500-600ml). Bring the stew to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 15-20 minutes. Simmering for a longer period allows the kimchi to soften completely, deepens the broth’s flavor, and eliminates any gamey taste from the pork, resulting in a cleaner finish. You don’t need to add cooking wine or ginger for a delicious outcome.
Step 5
Once the Kimchi Jjigae has simmered and the flavors have melded, add the prepared tofu and thinly sliced green onion. Be careful not to overcook the tofu after adding it, as it can become mushy. Simmer briefly until the tofu is heated through. If the stew tastes too bland, you can adjust the seasoning with a pinch of salt. This Pork Kimchi Stew is perfect for a hearty meal with a bowl of rice. Enjoy the rich flavors that only get better with more simmering!
