Rich & Spicy Pork and Aged Kimchi Stew (Muk-eunji Jjim)
Deeply Flavored Pork and Aged Kimchi Stew
This is a hearty pork and aged kimchi stew, where the rich, fermented flavor of muk-eunji (well-aged kimchi) combines with tender pork for an exquisite harmony. The robust taste of aged kimchi and the savory depth of pork create a dish that is a true rice-thief. It offers a different charm compared to freshly made kimchi, making it a must-try for muk-eunji enthusiasts. It’s especially fun to cook the kimchi with its base intact and then tear it into bite-sized pieces by hand. On a chilly day, prepare a steaming pot of this stew to enjoy with your whole family!
Kimchi & Main Ingredients- Aged Kimchi (Muk-eunji) 1/2 head (whole)
- Pork (pork neck or belly recommended) 300g
- Green Onion 1/2 stalk
- Korean Chili Pepper 1 piece
Seasoning Sauce- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced Ginger 1 Tbsp
- Fish Sauce (anchovy) 1 Tbsp
- Fish Sauce (tuna) 2 Tbsp
- Sesame Oil 1 Tbsp
- Grated Pear (or pear juice) 4 Tbsp
- Corn Syrup (Mulyeot) 2 Tbsp
- Sugar 1/2 Tbsp
- Black Pepper 1/2 Tbsp
- Minced Korean Chili Pepper 1 Tbsp
- Minced Garlic 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced Ginger 1 Tbsp
- Fish Sauce (anchovy) 1 Tbsp
- Fish Sauce (tuna) 2 Tbsp
- Sesame Oil 1 Tbsp
- Grated Pear (or pear juice) 4 Tbsp
- Corn Syrup (Mulyeot) 2 Tbsp
- Sugar 1/2 Tbsp
- Black Pepper 1/2 Tbsp
- Minced Korean Chili Pepper 1 Tbsp
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
This is the crucial first step to perfectly eliminate any pork gamey odor. In a bowl, combine the 300g of pork with 1 Tbsp minced garlic, 1/2 Tbsp black pepper, 1 Tbsp minced ginger (or ginger powder), and 1 Tbsp of soju or mirin. Mix well and let it marinate for about 10 minutes. This pre-seasoning will significantly deepen the flavor of your kimchi stew.
Step 2
Place the marinated pork in a preheated pan over high heat and stir-fry until the surface is lightly browned. Searing the surface locks in the juices, resulting in more tender pork and effectively reducing any gamey smell. When the pork is about 50% cooked, gently remove some of the filling from the aged kimchi (if you remove too much, the flavor might be less intense). Layer the kimchi at the bottom of your pot. Removing excess kimchi filling will make the stew broth cleaner and more refreshing.
Step 3
Now it’s time to add the liquid. Using anchovy-kelp broth will add a rich umami flavor, but if you don’t have it, you can use store-bought broth or plain water (about 3-4 cups, enough to cover the kimchi and pork). For an even deeper flavor, consider making a broth by boiling dried pollack heads, kelp, and scallion roots. It will elevate the flavor profile considerably.
Step 4
Layer the pork over the kimchi and let it simmer until tender. This allows the pork to absorb the kimchi’s flavor, becoming even more tender and deeply delicious. Cover the pot and bring to a rolling boil over high heat for 15 minutes. Then, reduce the heat to medium and simmer for another 20 minutes. If you prefer your kimchi stew softer and more stewed, continue simmering over low heat for an additional 20 minutes. Finally, let it rest, covered and unheated, for 15 minutes to allow all the flavors to meld beautifully into a perfect kimchi stew.
Step 5
As the kimchi stew nears completion, garnish with diagonally sliced green onions and chopped Korean chili peppers. You can also add sliced red chili peppers for extra color. Cover the pot again and let it simmer for just a few more minutes. The fragrant aroma of the green onions and the slight heat from the chili peppers will infuse into the stew, enhancing its overall flavor balance. Now, it’s time to enjoy your delicious pork and aged kimchi stew!
