Tender Pork Shoulder Kimchi Stew: Fail-Proof Recipe with Store-Bought Sauce!
A Fantastic Stew Featuring Thick Pork Shoulder and Aged Kimchi!
Introducing a wonderful stew that combines the deep umami of aged, fermented kimchi with the rich juiciness of thick-cut pork shoulder. Using a store-bought galbi sauce makes this recipe incredibly easy for even novice cooks to achieve perfect results. This dish is sure to become a rice-lover’s delight! It’s perfect to enjoy with a hot bowl of rice.
Main Ingredients- 1/2 head well-fermented kimchi (muk-kimchi)
- 1kg thick-cut pork shoulder (or pork butt/collar)
- 1.5 stalks green onions (scallions)
- 1 onion
- 10 whole garlic cloves
Seasoning Ingredients- 5 Tbsp store-bought spicy pork galbi (ribs) sauce
- 2 Tbsp cooking wine (mirin or similar)
- Pinch of ground black pepper
- Sugar (to taste)
- 2 cups water (400ml)
- 5 Tbsp store-bought spicy pork galbi (ribs) sauce
- 2 Tbsp cooking wine (mirin or similar)
- Pinch of ground black pepper
- Sugar (to taste)
- 2 cups water (400ml)
Cooking Instructions
Step 1
Cut the well-fermented kimchi into manageable pieces, about 3-4 cm wide. If there’s a lot of kimchi paste inside, it can make the dish too salty, so gently scrape off excess paste if needed. If your kimchi is very sour, consider adding a little sugar.
Step 2
Prepare the pork shoulder, choosing thick-cut pieces suitable for grilling. These thick cuts offer a satisfying bite and rich flavor. If thick-cut shoulder isn’t available, pork butt or collar can also be used. You can use the pieces whole or cut them into bite-sized portions.
Step 3
Cut the whole garlic cloves in half or into thirds. Thickly slice the onion. Cut the green onions diagonally into large pieces for adding towards the end of cooking. These vegetables will add sweetness and aroma as they cook with the pork.
Step 4
Get a wide, deep pot or Dutch oven. First, lay the sliced onions and garlic cloves on the bottom of the pot. This helps prevent the ingredients from sticking and infuses the pork with the flavors of the onion and garlic.
Step 5
Arrange the pork shoulder pieces over the onions and garlic, ensuring they don’t overlap too much. Generously cover the pork with the cut kimchi, and then top with another layer of pork shoulder, creating distinct layers.
Step 6
Now it’s time to add the seasoning. Add the store-bought spicy pork galbi sauce (5 Tbsp), cooking wine (2 Tbsp), and a pinch of black pepper. Finally, carefully pour in the water (2 cups or 400ml) along the sides of the pot. Cover with a lid and bring to a vigorous boil over high heat for about 10 minutes.
Step 7
After boiling for 10 minutes, add the large-cut green onions on top of the pork. Reduce the heat to medium-low, cover the pot, and let it simmer gently for 15-20 minutes, allowing the flavors to meld and the sauce to reduce slightly. Taste the sauce during this stage and add a little more sugar if needed to balance the flavors. Adjusting the sugar based on the saltiness of your kimchi is key.
Step 8
During the simmering process, periodically scoop some of the rich sauce from the bottom of the pot and spoon it over the pork and kimchi. This helps the flavors penetrate more deeply. Once it’s nicely stewed, your delicious kimchi and pork stew is ready! While it’s delicious served immediately, the flavors deepen beautifully when reheated, allowing the pork to fully absorb the sauce. Make a generous batch and enjoy it with your whole family!
