Pork Shoulder Kimchi Stew with Aged Kimchi: The Pinnacle of Deep, Rich Flavor
Beginner-Friendly Recipe: Pork Shoulder Stew with Aged Kimchi – Your Ultimate Guide to Perfect Results
Experience the perfect harmony of deeply savory and tangy aged kimchi with tender pork shoulder in this classic Kimchi Jjim (stew). Kimchi dishes are always a winner, and this slow-cooked stew is an absolute rice thief! Give it a try!
Stew Ingredients- 1kg Pork Shoulder
- 1/2 head Aged Kimchi
- 3 ladles Aged Kimchi Brine
Pork Boiling (Blanching) Ingredients- 1 Tbsp Minced Garlic
- 1 Tbsp Doenjang (Soybean Paste)
- Pinch of Ginger Powder
- Pinch of Whole Peppercorns
- Pinch of Oregano or other herbs (optional)
- 1 Tbsp Minced Garlic
- 1 Tbsp Doenjang (Soybean Paste)
- Pinch of Ginger Powder
- Pinch of Whole Peppercorns
- Pinch of Oregano or other herbs (optional)
Cooking Instructions
Step 1
Rinse the pork shoulder under cold running water for about 30 minutes to remove excess blood. Once the blood is drained, place the pork in a pot. Add the ingredients for boiling the pork: 1 Tbsp minced garlic, 1 Tbsp doenjang, a pinch of ginger powder, a pinch of whole peppercorns, and a pinch of oregano or other herbs.
Step 2
Once the water comes to a rolling boil, skim off any impurities (scum) that rise to the surface using a ladle. Let it boil (blanch) for 5-10 minutes to remove any gamey odors, then rinse the pork thoroughly under cold water.
Step 3
Now for the star ingredient: aged kimchi! My family loves kimchi that’s been aged for two years. Take half a head of this kimchi, gently shake off any excess thick seasoning, and arrange it at the bottom of the pot. Place the blanched pork shoulder on top, whole.
Step 4
It’s time to add the kimchi brine, which is key to the stew’s flavor! Pour in about 3 ladles of the aged kimchi brine, enough to cover about half of the pork and kimchi. (Level 1: Adding Kimchi Brine)
Step 5
After adding the kimchi brine, feel free to add more minced garlic, chopped green onions, or salted shrimp (saeujeot) to your liking for an even richer flavor. (Chef Baek Jong-won’s recipe is known to include salted shrimp.)
Step 6
Bring the stew to a boil over high heat, then reduce the heat to low, cover, and let it simmer gently for at least 40 minutes, or until the pork is fork-tender. Even if the pot seems a bit small, patient simmering will result in a delicious kimchi stew. Enjoy the mouthwatering sight while you wait!
