Rich and Flavorful Pork Neck Kimchi Stew (Muk-eunji Kimchi Jjigae)
[Hearty Aged Kimchi Stew with Pork Neck] A deeply satisfying and spicy Kimchi Jjigae, simmered to perfection with well-aged Kimchi that has been fermented through winter and tender pork neck. A true rice-pairing delight.
Kimchi Jjigae is a beloved Korean stew, and one made with ‘muk-eunji’ (aged, fermented kimchi) is a staple in many homes, celebrated for its deep, refreshing flavor. Adding succulent pork neck elevates this classic dish, transforming it from a simple stew to a luxurious meal perfect for special occasions or when entertaining guests. Experience the perfect harmony of tangy aged kimchi and savory pork in this comforting, homemade stew.
Main Ingredients- 1/4 head of well-aged kimchi (muk-eunji), about 300-400g, chopped
- 200g pork neck, cut into bite-sized cubes
Seasonings and Aromatics- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 stalk of green onion, diagonally sliced
- 4 Cheongyang chili peppers, diagonally sliced
- 1 Tbsp minced garlic
Broth- 1 liter beef bone broth (or rice water if beef bone broth is unavailable)
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 stalk of green onion, diagonally sliced
- 4 Cheongyang chili peppers, diagonally sliced
- 1 Tbsp minced garlic
Broth- 1 liter beef bone broth (or rice water if beef bone broth is unavailable)
Cooking Instructions
Step 1
Cut the pork neck into bite-sized cubes, about 1.5 cm thick. If your muk-eunji has tough inner stems, trim them off and chop the kimchi into manageable pieces.
Step 2
Heat a pot over medium heat and add the cubed pork neck. Sear the pork until it’s nicely browned on all sides. If the pork neck is lean, you can add a little cooking oil. Searing the meat first helps to remove any gamey odors and develops a richer flavor.
Step 3
Once the pork is browned, add the chopped muk-eunji to the pot. Stir-fry the kimchi with the pork for about 2-3 minutes. Stir-frying the kimchi softens its acidity and enhances its savory umami, making the stew much more delicious.
Step 4
Add the diagonally sliced green onions, Cheongyang chili peppers, and minced garlic. Stir everything together to combine well and sauté for another minute.
Step 5
Pour in 1 liter of beef bone broth. If you don’t have beef bone broth, 1 liter of rice water (the water from the second or third rinse of rice) is a good alternative. Rice water adds a smooth texture and a subtle nutty flavor to the stew.
Step 6
Stir in 1 tablespoon of gochugaru for a vibrant red color and a spicy kick. This chili powder offers a different kind of heat compared to the fresh chilies, adding depth. For an extra boost of savory flavor, add 1 tablespoon of fish sauce (either anchovy or sand lance fish sauce works well).
Step 7
Bring the stew to a rolling boil over high heat. Once boiling, reduce the heat to medium or low, cover the pot, and let it simmer gently for at least 15-20 minutes, or longer if desired. The longer it simmers, the more the flavors of the kimchi and pork will meld into the broth, creating a richer and more profound taste. If the stew becomes too thick during simmering, you can add a little water to adjust the consistency.
