Spicy Pork Kimchi Stew: A Comforting Classic
The quintessential Korean comfort food: Pork Kimchi Stew, perfected for maximum flavor!
Pork Kimchi Stew, or Kimchi Jjigae, is a beloved staple in Korean cuisine. While it appears simple, achieving that perfect balance of spicy, savory, and sour notes can be a delightful challenge. This recipe combines traditional methods with a few expert tips, inspired by the renowned chef Baek Jong-won, to guide you through creating an incredibly delicious stew. Get ready to enjoy a deeply flavorful and wonderfully spicy stew that’s perfect with a bowl of rice!
Main Ingredients- Pork belly or pork neck (approximately 600g / 1.3 lbs), cut into bite-sized pieces
- Well-fermented kimchi, 3 cups (chopped)
- 1/2 medium onion, thinly sliced
- 1/2 large green onion (scallion), diagonally sliced
- 1.5 Tbsp minced garlic
- 5 cups anchovy or kelp broth (or water)
Seasonings & Others- 1/2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp salted shrimp (saeujeot), plus its brine
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 block firm tofu, cubed (optional)
- Salt to taste (if needed)
- 1/2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp salted shrimp (saeujeot), plus its brine
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 block firm tofu, cubed (optional)
- Salt to taste (if needed)
Cooking Instructions
Step 1
Begin by preparing the broth base. Pour 5 cups of anchovy broth (or water) into a pot. Stir in 1/2 Tbsp of doenjang, which adds a subtle savory depth and helps mellow the kimchi’s sharpness, and 1 Tbsp of minced garlic for a foundational flavor.
Step 2
Prepare your pork. While any cut can work, pork belly or neck is highly recommended for its perfect balance of lean meat and fat, which renders beautifully into the stew. Cut the pork into bite-sized pieces, about 1-1.5 inches.
Step 3
Once the broth is simmering gently, add all the prepared pork pieces to the pot. Bring it to a boil over medium-high heat and cook until the pork is mostly cooked through.
Step 4
As the pork cooks, you’ll notice impurities and foam rising to the surface. Skim this off with a spoon and discard it. This step is crucial for a clean, clear, and refined broth.
Step 5
While the pork is cooking, chop your well-fermented kimchi. Aim for pieces about 2-3 cm (about 1 inch) long. This size ensures a pleasant texture and allows the kimchi to release its flavors effectively.
Step 6
Once the pork is cooked and the scum has been removed, add the chopped kimchi to the pot. Let it simmer and cook with the pork, allowing the kimchi to soften and its tangy, savory flavors to meld into the broth.
Step 7
When the kimchi has softened and its flavor has begun to infuse the stew, add the thinly sliced half onion. The onion will contribute a natural sweetness and a refreshing quality to the stew.
Step 8
Now, add the remaining 1/2 Tbsp of minced garlic to further enhance the aromatic complexity and savory depth of the stew.
Step 9
For that signature spicy kick, add 2 Tbsp of gochugaru (Korean chili flakes). Adjust this amount based on your preferred level of heat and the spiciness of your kimchi.
Step 10
To perfectly season the stew and add another layer of umami, stir in 1 Tbsp of salted shrimp (saeujeot) along with its briny liquid. Salted shrimp offers a more complex flavor than regular salt. Taste the stew and, if necessary, add a pinch of salt to achieve your desired seasoning.
Step 11
If you’d like to add a softer texture and absorb some of the delicious broth, add cubed firm tofu at this stage. The tofu will soak up the stew’s flavors beautifully.
Step 12
Finally, garnish the stew generously with diagonally sliced green onions. This adds a fresh aroma, a touch of vibrant color, and a mild oniony bite.
Step 13
Your delicious and hearty Pork Kimchi Stew is ready to be enjoyed! Serve it piping hot with your favorite rice for a truly comforting and satisfying meal.
