Spicy Pork and Kimchi Stew (Jjageuli)
Simple and Quick Recipe for Spicy Pork and Kimchi Jjageuli
Hello! This is Kkan-Kkan Mom. Today, I made ‘Jjageuli’, a perfect dish to make your rice disappear! These days, men who can cook are so attractive, and in our house, my son has been enjoying cooking with me since he got accepted into college. He suggested making Jjageuli the other day, and that’s how we started making this dish. It’s incredibly easy to make, and the taste is absolutely fantastic! With a hearty bowl of Jjageuli, your dinner table will be complete, and a bowl of rice will be gone in no time. Jjageuli is a dish you can enjoy anytime, not just on special occasions. Why not give it a try right now! ^^
Ingredients- Pork (belly or neck) 400g
- Well-fermented Kimchi 1/2 head
- Onion 1 large
- Green onions 2 stalks
- Cheongyang chili peppers 3
- Dried kelp (Dasima) 2 pieces (approx. 5x5cm)
- Water 450ml
Seasoning- Soy sauce 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced garlic 1 Tbsp
- Fish sauce (anchovy) 1 tsp
- Soy sauce 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced garlic 1 Tbsp
- Fish sauce (anchovy) 1 tsp
Cooking Instructions
Step 1
Prepare all the ingredients needed for the Jjageuli: pork, onion, kimchi, green onions, Cheongyang chili peppers, and the seasoning ingredients – minced garlic, gochugaru, soy sauce, fish sauce, and finally, kelp for added umami. Having everything ready makes cooking a breeze!
Step 2
Wash the onion thoroughly, peel it, and cut it in half. Then, cut each half into large chunks. Avoid cutting them too small, as they can become mushy when cooked.
Step 3
Slice the Cheongyang chili peppers diagonally for a spicy kick. If you’re concerned about the heat level, especially for children, you can remove the seeds or adjust the quantity.
Step 4
Cut the green onions into roughly 10cm lengths. Then, cut them in half lengthwise, and finally, cut them into long, thick strips. This way, they are easy to eat with the stew.
Step 5
Cut the pork into bite-sized pieces, about 2.5cm in length. Place the cut pork into your pot or cauldron first. This allows the meat juices to meld with the sauce, creating a richer flavor.
Step 6
Nicely arrange the sliced onions and well-fermented kimchi on top of the pork. If the kimchi isn’t too spicy, you can use it as is. If you prefer a milder taste, you can rinse it lightly before use.
Step 7
Now, sprinkle the minced garlic, sliced green onions, gochugaru, and Cheongyang chili peppers evenly over the pork. This adds both beautiful color and rich flavor!
Step 8
Drizzle the soy sauce evenly over the ingredients to enhance the savory taste. Adjust the amount of soy sauce based on the saltiness of your kimchi and your personal preference.
Step 9
Pour in the prepared water (450ml) into the pot. You don’t need to cover all the ingredients; just enough water for them to simmer is sufficient.
Step 10
Finally, add the pieces of dried kelp to one side of the pot to give the stew a refreshing umami boost. Once all ingredients are in, bring it to a boil over high heat, then reduce to medium-low heat and let it simmer gently (‘jjageul jjageul’).
Step 11
Simmer for about 15 to 20 minutes over medium-low heat. Covering the pot while it simmers helps the flavors meld better. Keep an eye on the stew as it thickens, and continue to cook until it reaches your desired consistency. If it becomes too thick, you can add a little more water.
Step 12
With a delightful simmering sound, the spicy Pork and Kimchi Jjageuli is ready! It’s absolutely delicious served over hot rice. Enjoy this wonderful meal with your family!
