Spicy & Tender Pork Backbone Kimchi Stew (Deungpyeon Kimchi Jjim)
The Ultimate Comfort Food: Pork Backbone Kimchi Stew – A Guide to Its Clean and Deep Flavor
Looking for a hearty main dish for the weekend that you can enjoy at a relaxed pace? This delicious and budget-friendly pork backbone stew is the perfect solution. The combination of spicy kimchi and savory, tender pork backbones is simply divine. It’s a must-try for a satisfying meal!
Main Ingredients- 2kg Pork backbones
- 1/4 head Aged Kimchi (fermented napa cabbage kimchi)
- 1 bowl Cooked soybean sprouts (silage), optional
- 2 Chili peppers (e.g., Cheongyang or red)
- 1 stalk Green onion
- 1/2 bunch Garlic cloves (about 10-15 cloves)
- 1/2 bunch Ginger (about 1-2 small pieces)
Seasoning & Broth Ingredients- 1 liter Water (for broth)
- 3 Tbsp Minced garlic
- 5 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Sesame oil
- 1 tsp Black pepper powder
- 3 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 liter Water (for broth)
- 3 Tbsp Minced garlic
- 5 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Sesame oil
- 1 tsp Black pepper powder
- 3 Tbsp Soy sauce for soup (Guk-ganjang)
Cooking Instructions
Step 1
Begin by soaking the pork backbones in cold water for 2-3 hours, changing the water several times to remove as much blood as possible. Rinse them thoroughly. Next, blanch the cleaned backbones in boiling water for about 5 minutes to remove impurities. Drain and rinse again with cold water. This preparation step is crucial for a clean taste and odor-free stew.
Step 2
Prepare the aromatics: slice the chili peppers diagonally, and cut the green onion into large chunks. For the broth, keep the garlic cloves and ginger pieces whole or roughly chopped. (Tip: Placing the garlic and ginger in a spice bag or cheesecloth makes them easy to remove later.)
Step 3
In a large pot, add 1 liter of water, the prepared garlic, and ginger for the broth. Add the pork backbones. Bring to a boil, then reduce to medium heat and simmer for about 40 minutes. This simmering process extracts a deep, rich flavor for the stew. Skim off any scum that rises to the surface during cooking.
Step 4
Once the backbones are sufficiently cooked, remove the broth aromatics (ginger, garlic) and strain the backbones, letting them drain. This flavorful broth will be the base for our kimchi stew. If you have well-fermented kimchi (mukimchi), it will add an even richer flavor.
Step 5
Prepare the kimchi: If your kimchi is not too sour, use it as is. If it’s very sour, you can rinse it lightly with water or add a touch of sugar to balance the acidity. Remove any excess stuffing and cut the kimchi into bite-sized pieces (about 3-4 cm). If using soybean sprouts, have them ready.
Step 6
Make the seasoning paste for the stew. In a bowl, combine gochugaru (5 Tbsp), minced garlic (3 Tbsp), sesame oil (1 Tbsp), black pepper powder (1 tsp), and soy sauce for soup (3 Tbsp). Mix well. Adjust the amount of gochugaru based on the spiciness of your kimchi and personal preference. You can also add 1-2 Tbsp of sugar for extra sweetness.
Step 7
In a wide pot or Dutch oven, layer the cut kimchi and the cooked soybean sprouts at the bottom. Arrange the prepared pork backbones on top. Generously coat the backbones and kimchi with the prepared seasoning paste. If needed, add a little more broth to ensure the ingredients are partially submerged.
Step 8
Cover the pot and cook over medium heat for about 30 minutes, allowing the flavors to meld and the backbones to become tender. Stir occasionally to ensure even cooking and distribution of the seasoning. Once the pork is fork-tender and the kimchi is soft, add the sliced chili peppers and green onions. Simmer for a few more minutes until fragrant. Your delicious Pork Backbone Kimchi Stew is ready to be enjoyed! Serve hot for the best flavor.
