Spicy & Flavorful Pork and Aged Kimchi Stew
Pork and Aged Kimchi Stew (Kimchi Jjim)
I love making hearty dishes to enjoy with a drink! This recipe is incredibly simple – just add the ingredients and let it simmer. Perfect for a satisfying meal or a delightful accompaniment to your favorite beverages.
Main Ingredients- 1kg Pork belly or shoulder, cut into stew-sized pieces
- 1/2 head of well-fermented aged kimchi (approx. 1.2kg)
- 2 stalks of green onion, cut into large pieces
- 1/2 onion, thinly sliced
- 6 cups (1200ml) water
Seasoning Mix- 1 Tbsp minced garlic
- 3 Tbsp brown sugar (helps balance the kimchi’s sourness and adds sweetness)
- 1 Tbsp doenjang (soybean paste, for umami and to reduce pork odor)
- 2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp guk-ganjang (soup soy sauce, for depth of flavor)
- 1 Tbsp minced garlic
- 3 Tbsp brown sugar (helps balance the kimchi’s sourness and adds sweetness)
- 1 Tbsp doenjang (soybean paste, for umami and to reduce pork odor)
- 2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp guk-ganjang (soup soy sauce, for depth of flavor)
Cooking Instructions
Step 1
If using frozen pork, thaw it completely under running water and drain any excess liquid. If using fresh pork, you can proceed to the next step.
Step 2
Prepare the vegetables: cut the green onions into large, 4-5cm pieces, and thinly slice the onion.
Step 3
Cut the pork into bite-sized pieces, about 3-4cm. Cutting them too small might cause them to break apart during cooking, so aim for a substantial size.
Step 4
Layer about two-thirds of the aged kimchi at the bottom of your stew pot, overlapping slightly. It’s best to use a mix of both the sturdy stems and tender leaves.
Step 5
Arrange the prepared pork pieces evenly over the layer of kimchi.
Step 6
Cover the pork with the remaining one-third of the aged kimchi. Layering the ingredients this way ensures they cook evenly and absorb the flavorful broth.
Step 7
Scatter the sliced onions and large pieces of green onion over the top of the pork and kimchi. These aromatics will infuse the stew with a wonderful fragrance and depth.
Step 8
Pour 6 cups (1200ml) of fresh water into the pot, pouring gently around the edges. The water level should just slightly cover the ingredients.
Step 9
In a small bowl, combine all the seasoning mix ingredients (minced garlic, brown sugar, doenjang, gochugaru, guk-ganjang). Pour this mixture over the ingredients in the pot. Mixing the seasoning separately helps it distribute more evenly.
Step 10
Bring the stew to a boil over high heat. Once boiling, reduce the heat to medium-low. At this stage, taste the broth. If it’s too sour or needs more salt, you can adjust with a little more sugar or guk-ganjang to your preference. The ideal taste is a pleasant, slightly sweet and tangy kimchi broth – a sign of success!
Step 11
Cover the pot and let it simmer gently over medium-low heat for 30 to 40 minutes, or until the broth has reduced slightly and the pork is tender. You can ladle some broth over the ingredients occasionally for extra flavor. The cooking time may vary depending on how aged your kimchi is and the thickness of the pork, so check for doneness. Enjoy this delicious, bubbling stew with a bowl of warm rice!
