Spicy Pork Cutlet Kimchi Stew (Donkatsu Kimchi Jjigae)
[Easy Home Cooking] Pork Cutlet Kimchi Stew: A Hearty One-Bowl Meal
Experience the fantastic combination of spicy kimchi and crispy pork cutlet! This Donkatsu Kimchi Jjigae boasts a refreshing yet deeply flavorful broth that is perfect for a simple and quick homemade meal. It’s a satisfying dish that rivals restaurant versions.
Main Ingredients- 1/2 head of ripe kimchi
- 2 frozen pork cutlets
- 2 eggs
- 1/2 onion
- 1 king oyster mushroom
- A small bunch of green onions
- 600ml anchovy-kelp broth (about 3 standard paper cups)
- 2 Tbsp perilla oil
Cooking Instructions
Step 1
Prepare the ingredients: half a head of ripe kimchi, two frozen pork cutlets, two fresh eggs, half an onion, one plump king oyster mushroom, and some fragrant green onions. Having all ingredients ready makes cooking much smoother.
Step 2
Slice the king oyster mushroom into 1cm thick pieces, then julienne them into approximately 5mm thick strips. This cutting style helps them meld beautifully with the broth, enhancing the texture.
Step 3
Thinly slice the half onion into strips about 0.5cm thick. The natural sweetness of the onion will enrich the broth, adding depth and flavor.
Step 4
Take a wide, deep pot or a shallow, wide pan and add 2 tablespoons of perilla oil. The nutty aroma of perilla oil will synergize with the kimchi, amplifying the overall taste.
Step 5
Heat the pot over medium-low heat, then add the prepared ripe kimchi. Sauté the kimchi until it becomes tender and develops a softer, more yielding texture. This process mellows the kimchi’s sourness while enhancing its umami. Stir-fry for about 3-5 minutes.
Step 6
Once the kimchi is well sautéed, add the julienned king oyster mushrooms and sliced onions. Stir-fry them together with the kimchi for about 2-3 minutes until the mushrooms and onions become translucent. The moisture released from the vegetables will further enrich the broth’s flavor.
Step 7
Pour in the pre-made anchovy-kelp broth (600ml, approximately 3 paper cups) into the pot with the sautéed ingredients. Bring the broth to a rolling boil over high heat, then reduce the heat to medium-low and let it simmer for about 10 minutes. This allows the flavors of the kimchi and vegetables to fully infuse into the broth.
Step 8
While the stew is simmering, cook the pork cutlets in a separate pan. Add a little oil and fry both sides until golden brown and crispy. Once fully cooked, cut them into bite-sized pieces. It’s best to cut them just before serving to prevent them from becoming soggy.
Step 9
Once the broth has adequately simmered and the ingredients are tender, add the diagonally sliced green onions to the pot. The refreshing aroma of the green onions will add a clean finish to the broth.
Step 10
Carefully place the prepared, crispy pork cutlet pieces into the simmering stew. Let it simmer for approximately 5 more minutes. Avoid overcooking, as this can make the pork cutlets lose their crispiness.
Step 11
Finally, crack the two eggs directly into the stew, or whisk them in a bowl and gently pour them over the stew. Allowing the eggs to cook to a soft, runny yolk adds a wonderfully creamy texture. Cook for another 3 minutes until the eggs are set to your liking.
Step 12
Your Donkatsu Kimchi Jjigae is ready! This comforting stew, with its spicy broth and hearty pork cutlet, is a perfect dish to enjoy with a bowl of rice. Make this delicious and simple meal at home today!
