Spicy Pork and Kimchi Stew (Jjigae/Jjageuli) Recipe: An Ultimate Rice Companion!
Rich and Spicy Pork and Kimchi Jjageuli
Experience a different charm from regular Kimchi Jjigae! This Pork and Kimchi Jjageuli is a true ‘rice thief,’ so delicious it’ll make you want to eat more than one bowl of rice. Packed with tender pork and savory kimchi in a deep, flavorful broth, it’s perfect for a hearty meal at home or even for a camping trip. The spicy, tangy broth is incredibly satisfying when mixed with rice.
Main Ingredients- 1 bowl (approx. 200g) well-fermented kimchi
- 300g pork neck or shoulder
- 1/4 onion
- 1/3 stalk green onion
- 1 Korean chili pepper (or 2 for extra spice)
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soup soy sauce
- 1/2 Tbsp saeujeot (salted fermented shrimp), or to taste
- 1/2 Tbsp brown sugar
- 1 Tbsp perilla oil
- 1 Tbsp cooking oil
- 1.5 to 2 cups rice water (approx. 300-400ml)
Pork Marinade- 2 Tbsp cooking wine (mirin or similar)
- Pinch of black pepper
- 2 Tbsp cooking wine (mirin or similar)
- Pinch of black pepper
Cooking Instructions
Step 1
Pat the 300g of pork neck dry with paper towels to remove any excess blood. Cut the pork into bite-sized pieces (about 2-3 cm). In a bowl, combine the pork with 2 Tbsp of cooking wine and a pinch of black pepper. Mix well and let it marinate for about 10 minutes. This step helps remove any gamey smell and tenderizes the meat.
Step 2
Thinly slice the 1/4 onion. Wash the green onion and Korean chili pepper, then slice them diagonally. Cut the well-fermented kimchi into bite-sized pieces (about 2-3 cm) using scissors or a knife. If your kimchi is very sour, you might want to add a little more sugar later, or use a slightly less sour kimchi if preferred.
Step 3
Prepare a pot or wok with some depth. Heat 1 Tbsp of perilla oil and 1 Tbsp of cooking oil over medium heat. Once the oil is warm, add the sliced green onions and sauté until fragrant. This process of making ‘green onion oil’ adds a wonderful depth of flavor to the dish.
Step 4
As the green onions start to turn golden brown, add the marinated pork to the pot. Stir-fry the pork, making sure not to burn the green onions by adjusting the heat as needed.
Step 5
Sprinkle 1/2 Tbsp of brown sugar evenly over the pork. The sugar helps to enhance the pork’s umami flavor and makes it easier for the seasonings to adhere. Continue stir-frying the pork with the sugar over medium heat until it caramelizes slightly.
Step 6
Continue to stir-fry the pork over medium heat until the pink color disappears and the meat is nicely browned. Stir-frying the pork well at this stage helps to lock in its juices, ensuring it remains tender and flavorful.
Step 7
Once the pork is nicely browned, it’s time to add the seasonings. Sprinkle 2 Tbsp of gochugaru, 1 Tbsp of gochujang, and 1 Tbsp of soup soy sauce directly over the pork.
Step 8
Reduce the heat to medium-low. Stir-fry the seasonings for about 1 minute, taking care not to burn them. This step cooks out the raw flavor of the chili flakes and paste and coats the pork with the flavorful spices. Stir gently to prevent scorching.
Step 9
After stir-frying the pork and seasonings until well combined, add the 1 bowl of prepared kimchi. Stir-fry everything together over medium heat for 2-3 minutes, until the kimchi softens slightly and the ingredients are well integrated.
Step 10
Once the kimchi has been sautéed, add the sliced onions and 1 Tbsp of minced garlic. Continue to stir-fry everything together until the vegetables are well combined.
Step 11
Continue to stir-fry for another 3-4 minutes, ensuring the pork is fully cooked and the kimchi is tender and softened. Sautéing the ingredients beforehand will deepen the flavors and enhance the overall taste of the stew.
Step 12
Now, it’s time to add the liquid. Pour in 1.5 to 2 cups (approximately 300-400ml) of rice water. The liquid should be enough to mostly cover the ingredients. Bring the stew to a rolling boil over high heat. Once boiling, reduce the heat to medium and let it simmer for 15-20 minutes, or until the kimchi and pork are tender and the broth has thickened slightly. The flavors will meld together beautifully as it simmers.
Step 13
Taste the stew and adjust the seasoning if needed by adding about 1/2 Tbsp of saeujeot (salted fermented shrimp). Saeujeot adds a wonderful depth and umami to kimchi-based dishes. Once seasoned, reduce the heat to low and simmer for another 5 minutes.
Step 14
Finally, add the diagonally sliced Korean chili peppers and simmer for just another minute. This adds a fresh, spicy kick to the jjageuli, completing this delicious dish!
Step 15
Serve this hearty Pork and Kimchi Jjageuli hot over a bowl of steamed rice – it’s truly the perfect ‘rice thief’! It’s also delicious served with lettuce wraps or pickled radish wraps. Enjoy your meal!
