Spicy Pork and Kimchi Stew (Jjageuli): The Secret to a Perfect Rice-Mixing Sauce
Discover the secret ratio for a delicious Pork and Kimchi Jjageuli that’s perfect for mixing with rice!
Indulge in this irresistible Pork and Kimchi Jjageuli, a true rice-lover’s delight! This flavorful stew, packed with tender pork and savory kimchi, is guaranteed to make you finish your rice bowl in no time. We’ll guide you through each step with clear instructions and the perfect sauce ratio, making it easy even for beginners. It’s a hearty and satisfying meal that the whole family will adore!
Main Ingredients- 300g Pork (shoulder or front leg recommended)
- 1/4 head well-fermented Kimchi (approx. 300-400g)
- 3 stalks Green Onions
- 1/2 Onion (optional)
Cooking Instructions
Step 1
First, prepare the kimchi. Rinse 1/4 head of kimchi (about 300-400g), drain it well, and cut it into bite-sized pieces (about 2-3 cm). Cutting it too small might reduce the chewy texture, so aim for a good size.
Step 2
Trim and cut the 3 green onions into large pieces, focusing on the white parts. If using, thinly slice the 1/2 onion. The long green onions will infuse more flavor, and the onion adds a touch of sweetness.
Step 3
Get a deep pan or pot ready and add a generous amount of cooking oil or sesame oil. It’s important to add enough oil to prevent sticking.
Step 4
Reduce the heat to medium-low and add all the chopped green onions to the pan. Slowly stir-fry them to create a fragrant green onion oil. Once the green onions turn golden brown and release a sweet aroma, your green onion oil is ready. This should take about 3-5 minutes.
Step 5
Once the green onion oil is fragrant, add all the prepared Jjageuli sauce ingredients (1 Tbsp Gochugaru, 1 Tbsp Gochujang, 1 Tbsp Soy Sauce, 1 Tbsp Sugar, 2 Tbsp Minced Garlic). Stir-fry them on low heat for about 1 minute to deepen the flavors. Stir-frying the sauce beforehand creates a richer taste.
Step 6
Add the bite-sized pork pieces (about 2-3 cm) to the pan and increase the heat to medium. Stir-fry the pork until it turns white and is about halfway cooked. Adding a pinch of pepper at this stage can help eliminate any porky smell.
Step 7
When the pork is partly cooked, add the chopped kimchi and stir-fry together for another 1-2 minutes. This helps mellow the sourness of the kimchi and enhances its flavor. If your kimchi is particularly sour, add an extra tablespoon of sugar to balance the taste.
Step 8
Now, pour in 500ml of water (or anchovy-kelp broth) and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low, cover or leave uncovered, and simmer for about 15-20 minutes, or until the sauce reaches your desired consistency. The stew tastes even better when the sauce is slightly reduced. Stir occasionally to prevent sticking.
Step 9
When the sauce has thickened to a perfect consistency for mixing with rice, stir in 1 Tbsp of sesame seeds or powder just before turning off the heat. For an extra nutty aroma, you can drizzle a little sesame oil.
Step 10
Serve a generous spoonful of the well-simmered Pork and Kimchi Jjageuli over hot white rice and mix it all up! The spicy and savory flavor is sure to whet your appetite. Enjoy your delicious meal today!
