Spicy and Rich Pork Kimchi Stew (Kimchi Jjigae)
A Hearty and Bubbling Pork Kimchi Stew Recipe
The method for making Kimchi Jjigae is quite similar across households, with the main difference coming from the unique flavor of each family’s kimchi. While I usually prefer tuna kimchi stew, I decided to make a hearty pork kimchi stew today using some pork shoulder I had at home. I got up early this morning to prepare this comforting stew.
Ingredients- Well-fermented Kimchi, 1/4 head
- Pork Shoulder, 200g
- Minced Garlic, 1 Tbsp
- Coarse Black Pepper, a pinch
- Cooking Wine (Mirin or Sake), 1 Tbsp
- Cooking Oil, a little
- Onion, 1/2
- Gochugaru (Korean Chili Flakes), 2 Tbsp (adjust based on kimchi’s color and spiciness)
- Anchovy Broth (or water), 500ml
- Kimchi Brine, 2 ladlefuls
- Sugar, 1/2 tsp (optional)
- Soup Soy Sauce, 1 tsp (optional)
- Tofu, 1/2 block
- Green Onion, 1/4 stalk
Cooking Instructions
Step 1
The day before making the stew, cut the pork shoulder into bite-sized pieces (about 2-3 cm). Place the pork in a bowl, add coarse black pepper, minced garlic, and cooking wine. Mix well and let it marinate for about 10 minutes. This step helps to tenderize the meat and remove any porky odor.
Step 2
Heat a pan over medium heat and add the marinated pork. Cook until the surface is lightly browned. Searing the pork first renders some fat, which adds a delicious depth of flavor to the stew.
Step 3
Once the pork is mostly cooked, add a little cooking oil to the same pan. Add the chopped kimchi and stir-fry over medium heat until the kimchi softens and wilts. Then, add the sliced onion and continue to stir-fry until the onion becomes translucent and slightly caramelized. This process mellows the tartness of the kimchi and brings out its natural sweetness.
Step 4
If your kimchi looks pale or you prefer a spicier stew, this is the time to add Gochugaru (Korean chili flakes). My household has two types of kimchi: one is paler and the other is richer in color. I used the paler kimchi and added 2 tablespoons of Gochugaru for a pleasant kick.
Step 5
Using broth instead of plain water will significantly enhance the flavor. I made a broth with anchovies, kelp, and dried pollack. Pour in a generous amount of this broth and add about 2 ladlefuls of kimchi brine. Since the stew will simmer for a while, it’s best to add plenty of liquid.
Step 6
Bring the stew to a boil, then reduce the heat to medium-low and let it simmer for about 15-20 minutes. This allows the flavors of the kimchi and pork to meld beautifully into the broth. Taste and adjust the seasoning. If it’s too sour, add a pinch of sugar to balance the acidity. If it needs more savory depth, add a teaspoon of soup soy sauce.
Step 7
After the stew has simmered and the flavors have developed, add the cubed tofu and let it cook for another few minutes until heated through. Finally, garnish with chopped green onions and simmer briefly. Your delicious Pork Kimchi Stew is now ready to be enjoyed with a hot bowl of rice!
