Spicy and Flavorful Pork Kimchi Stew (Kimchi Jjigae) – Super Easy Recipe
Pork Kimchi Stew, Pork Neck Kimchi Stew, Super Easy Kimchi Jjigae, Homemade Kimchi Stew, Spicy Kimchi Stew
Kimchi Stew, a staple alongside Doenjang Jjigae, is a beloved Korean dish! Today, we’re making a super simple yet incredibly flavorful Pork Kimchi Stew. Get ready for a taste that’s leagues beyond restaurant versions – it’s pure, comforting homemade goodness!
Main Ingredients- Pork for stew (e.g., pork neck or shoulder), 1 handful (approx. 150-200g)
- Onion, 1/2 medium or 1 handful of kimchi with onion
- Well-fermented kimchi (aged kimchi), 1.5 handfuls (approx. 200-250g)
- Cheongyang chili pepper, 1 (for mincing)
- Cheongyang chili pepper, 2 (sliced, optional)
Seasoning & Extras- Minced garlic, 1 tablespoon (approx. 10g)
- Gochugaru (Korean chili powder), 2 tablespoons (approx. 15g)
- Sugar, a pinch (to adjust kimchi sourness)
- Black pepper, a pinch (for marinating pork)
- Cooking oil (olive, sesame, perilla oil, etc.), 1-2 tablespoons
- Water, 2-3 cups (approx. 400-600ml)
- Salt, to taste
- Oligosaccharide or sugar, 1/2 tablespoon (to balance sourness and add depth)
- Tofu, 1/4 block (optional)
- Green onion, chopped for garnish (optional)
- Minced garlic, 1 tablespoon (approx. 10g)
- Gochugaru (Korean chili powder), 2 tablespoons (approx. 15g)
- Sugar, a pinch (to adjust kimchi sourness)
- Black pepper, a pinch (for marinating pork)
- Cooking oil (olive, sesame, perilla oil, etc.), 1-2 tablespoons
- Water, 2-3 cups (approx. 400-600ml)
- Salt, to taste
- Oligosaccharide or sugar, 1/2 tablespoon (to balance sourness and add depth)
- Tofu, 1/4 block (optional)
- Green onion, chopped for garnish (optional)
Cooking Instructions
Step 1
The secret to a delicious Kimchi Jjigae starts with preparing your ingredients! For the pork, stew-cut pieces work wonderfully for a tender texture. While pork neck or belly are also great, we’re using about a handful of stew-cut pork today. Mince one Cheongyang chili pepper for the seasoning, and thinly slice the other two for a spicier kick. If you have an onion, slice half of it; otherwise, we’re using kimchi with onion as a substitute. Prepare about 1.5 handfuls of well-fermented or aged kimchi. If your kimchi is very sour, a little sugar can help mellow it out.
Step 2
If you’re using very aged kimchi, it might be quite sour. To balance this, sprinkle about 1/2 teaspoon of sugar over the kimchi and mix it in before cooking. This step is crucial for adjusting the sourness and achieving a harmonious flavor profile.
Step 3
Lightly season the stew-cut pork with a pinch of black pepper. This helps to eliminate any gamey smell and enhances the pork’s flavor. Letting it marinate for about 10 minutes will yield even better results.
Step 4
Now, let’s prepare the seasoning blend that will elevate our Kimchi Jjigae! In a small bowl, combine 1 tablespoon of minced garlic, the finely minced Cheongyang chili pepper (from 1 small pepper), and 2 tablespoons of gochugaru (Korean chili powder). Mix these ingredients well. This blend will make your stew wonderfully spicy and deeply flavorful.
Step 5
Get your cooking pot ready. Any pot will do, but a heavy-bottomed pot retains heat well, helping the ingredients cook more evenly and deliciously.
Step 6
Add 1-2 tablespoons of cooking oil to the pot and heat it over medium heat. While sesame or perilla oil would add a lovely nutty aroma, we’re using olive oil today. Pork Kimchi Jjigae benefits from a good amount of fat, which contributes to its rich, savory flavor. Olive oil has a high smoke point, making it suitable for sautéing, and it blends beautifully with the pork fat to create a deep umami taste.
Step 7
Once the oil is shimmering, add the marinated pork and sauté until it’s no longer pink and slightly browned. Then, add the kimchi (with sugar sprinkled on it) and the sliced onion (or kimchi with onion) to the pot. Stir-fry everything together for about 2-3 minutes. Sautéing the kimchi and onion with the pork helps meld their flavors and softens the kimchi, leading to a richer stew broth.
Step 8
You’ll notice a beautiful color change! The kimchi transforms from a vibrant red to a richer hue, somewhere between brown and orange. This step is key to unlocking the kimchi’s full flavor potential.
Step 9
Pour in 2-3 cups (400-600ml) of water and bring the mixture to a rolling boil over high heat. You can adjust the amount of water depending on how much kimchi you used and how brothy you prefer your stew.
Step 10
Once the stew is boiling vigorously, add the prepared seasoning blend (minced garlic, minced chili pepper, gochugaru) and let it boil again. This seasoning is what gives the stew its signature spicy kick, so feel free to adjust the amount if you prefer a milder flavor.
Step 11
After it has boiled for a bit, taste the stew. It might be a little bland because the ratio of kimchi to water affects the saltiness. Now’s the time to adjust the seasoning. I found that about half to one tablespoon of salt worked well, but you should taste and adjust according to your preference. It’s important to get the seasoning right, as the saltiness can vary greatly depending on the kimchi.
Step 12
If your kimchi is particularly sour, add about 1/2 tablespoon of oligosaccharide or sugar to balance the tartness and add a touch of sweetness and depth. You can also use regular sugar or plum extract as substitutes. Bring the stew to a rolling boil again and let it simmer for about 5-7 more minutes, allowing the flavors to fully meld.
Step 13
As the stew nears completion, add the cubed tofu. Tofu absorbs the flavorful broth, adding a soft and satisfying texture. If you have green onions, now is the perfect time to chop them and add them in for a fresh, aromatic finish.
Step 14
Ladle the piping hot Kimchi Jjigae into a traditional Korean earthenware pot (ttukbaegi) or your favorite serving bowl. Serve immediately with a bowl of freshly steamed rice for a truly comforting and delicious meal!
