Spicy & Savory Pork Kimchi Stew (Jjigae)
The Ultimate Rice Thief! Pork and Aged Kimchi Stew Made with Your Fridge Staples
Whip up a fantastic meal using leftover pork and well-fermented kimchi! This hearty stew, enhanced with summer’s star vegetable, potatoes, and sweet onions, offers a refreshing yet deep flavor profile. It’s so addictive, you’ll finish a bowl of rice in no time! Let’s discover how to make this delicious jjigae using those forgotten ingredients in your fridge.
Main Ingredients
- Pork 200g (e.g., pork shoulder or preferred cut)
- Well-fermented Kimchi (aged kimchi) 1 cup
- Potato 1 medium
- Onion 1 medium
- Green chili pepper 1
Seasoning Paste
- Minced garlic 1 Tbsp
- Gochugaru (Korean chili powder) 2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Doenjang (Korean soybean paste) 1/3 Tbsp
- Soy sauce 2 Tbsp
- Fish sauce or anchovy extract 2 Tbsp
Additional Seasoning & Vegetables
- Water 3 cups
- Perilla oil or sesame oil 1 Tbsp
- Green onion 1/2 stalk
- Minced garlic 1 Tbsp
- Gochugaru (Korean chili powder) 2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Doenjang (Korean soybean paste) 1/3 Tbsp
- Soy sauce 2 Tbsp
- Fish sauce or anchovy extract 2 Tbsp
Additional Seasoning & Vegetables
- Water 3 cups
- Perilla oil or sesame oil 1 Tbsp
- Green onion 1/2 stalk
Cooking Instructions
Step 1
Begin by preparing all your vegetables. Cut the onion in half and then slice it thickly into strips. Peel the potato, cut it in half, and then slice it into pieces similar in thickness to the onion. Slice the green chili pepper and green onion diagonally. (Feel free to add more green chili if you prefer it spicier.)
Step 2
Take your well-fermented kimchi (about 1 cup), lightly squeeze out excess liquid, and chop it into bite-sized pieces. Squeezing out the liquid and chopping it helps the kimchi distribute its flavor evenly throughout the stew.
Step 3
Cut the pork (200g) into bite-sized pieces. I’m using pork shoulder from the freezer, which becomes wonderfully tender when cooked in the stew.
Step 4
Let’s make the flavor-packed seasoning paste! In a mixing bowl, combine 1 Tbsp minced garlic, 2 Tbsp gochugaru, 1 Tbsp gochujang, 1/3 Tbsp doenjang, 2 Tbsp soy sauce, and 2 Tbsp fish sauce. (A small amount of doenjang adds a wonderful depth and savory umami.)
Step 5
Mix all the seasoning paste ingredients thoroughly with a spoon or whisk until well combined and smooth. This paste is the heart of the stew’s flavor, so ensure it’s evenly blended!
Step 6
Now, it’s time to layer the ingredients in the pot. Spread the sliced onions evenly across the bottom of a wide, deep pot. The onions will soften and release their natural sweetness as they cook, mellowing the stew’s overall flavor.
Step 7
Next, arrange the sliced potatoes evenly on top of the onions. The potatoes will absorb the rich flavors and become tender and delicious as they cook alongside the pork.
Step 8
Layer the bite-sized pork pieces on top of the potatoes. As the pork cooks, it will release its savory juices, infusing the stew with its rich taste.
Step 9
Finally, spread the chopped kimchi evenly over the pork. Then, place the prepared seasoning paste in the center of the pot. Layering the ingredients this way allows them to cook and meld their flavors beautifully.
Step 10
Time to cook everything together! Pour 3 cups of water evenly over the ingredients. Cover the pot with a lid and simmer over medium heat for about 15 minutes. (You can add the green chili peppers later if you want to preserve their fresh flavor.)
Step 11
After 15 minutes, check if the potatoes are tender by piercing them with a fork. Once the potatoes are cooked through, add the diagonally sliced green onion and drizzle in 1 Tbsp of perilla oil (or sesame oil), then turn off the heat. If the stew seems too brothy, remove the lid and simmer for a few more minutes to reduce the liquid to your desired consistency.
Step 12
Finally, taste the stew and adjust the seasoning with a pinch of salt or a little more soy sauce if needed, according to your preference. Your delicious, spicy, and savory Pork Kimchi Stew is ready! Serve it hot over a bowl of steamed rice for an incredibly satisfying meal.
