Spicy Pork Kimchi Stew (Kimchi Jjigae)
The Ultimate Comfort Food: Easy and Delicious Kimchi Stew Recipe (A Warm Bowl of Goodness)
When unexpected guests arrive or you have no side dishes, kimchi stew is your go-to! This hearty and flavorful dish, made with just kimchi, pork, and tofu, is a true Korean comfort food that will warm you from the inside out and make you crave another bowl of rice.
Main Ingredients
- 1/4 head of fermented kimchi (well-ripened is best)
- 200g pork (shoulder or belly recommended)
- 1 block of firm tofu (for stew)
- 1/2 onion
- 1 bag of enoki mushrooms
- 1 stalk of green onion
Cooking Instructions
Step 1
First, prepare the kimchi, which is the star of this stew. Cut the fermented kimchi into pieces about 4-5 cm long. If they are too long, it can be difficult to eat with rice, so cutting them into bite-sized pieces is recommended.
Step 2
Next, prepare the pork. Using pork shoulder or belly cuts, which are tender and flavorful, is ideal for this stew. Slice the pork to a similar size as the kimchi.
Step 3
In a pot large enough to hold the stew ingredients, combine the sliced kimchi and pork. Add 2 tablespoons of cooking wine (like mirin or sake) to eliminate any pork odor. Then, add 1 tablespoon of honey to gently balance the sourness of the well-fermented kimchi (adjust the honey amount depending on how sour your kimchi is). Mix everything together with your hands, ensuring the seasoning is evenly distributed.
Step 4
Place the seasoned kimchi and pork in the pot and stir-fry over medium heat. Continue to stir-fry until the kimchi becomes slightly translucent. This process helps to draw out the deep flavors of the kimchi, making the stew even more delicious.
Step 5
Slice the half onion into 1cm thick strips. Add the sliced onion to the pot and sauté for another 1-2 minutes with the kimchi and pork. The sweetness from the onion will enhance the overall flavor profile of the kimchi stew.
Step 6
Once the ingredients are well stir-fried, pour in 1 cup of kimchi juice. This juice adds a wonderful spicy kick and umami to the stew. Then, add enough water (about 500-700ml) to generously cover all the ingredients. You can adjust the amount of water based on your desired stew consistency.
Step 7
Now, turn the heat to high and bring the stew to a rolling boil. Once boiling, skim off any impurities that rise to the surface, and then proceed to the next step.
Step 8
When the kimchi is tender and the pork has absorbed the flavors, add the diagonally sliced green onion. I often use green onions that I’ve pre-sliced and frozen for stews; this method enhances their aroma.
Step 9
Cut the tofu into thick cubes and add them to the pot. Taste the stew and if it’s not salty enough, add 2 tablespoons of tuna extract (or soy sauce/fish sauce) to season. If using fish sauce, adjust the amount based on the saltiness of your kimchi.
Step 10
Cover the pot with a lid and reduce the heat to medium-low. Let it simmer for about 5-7 minutes. This allows the tofu to absorb the rich flavors of the kimchi stew, making it even more delectable.
Step 11
Once the tofu has sufficiently absorbed the broth flavor, add the enoki mushrooms, which should be trimmed and ready to use. Enoki mushrooms cook very quickly; simmer for just 1-2 minutes, or until they are slightly wilted, to finish the stew. Your delicious kimchi stew is now ready to be enjoyed!
