Travel-Ready! Pork, Tuna & Kimchi Stew (Kimchi Jjigae) – The Ultimate Recipe
Quick, Flavorful, and Perfect for Camping/Travel: Pork, Tuna & Kimchi Stew
Here’s a fantastic recipe for Pork, Tuna & Kimchi Stew (Kimchi Jjigae) that’s perfect for when you’re traveling or camping! It’s incredibly simple to make but delivers a surprisingly deep and satisfying flavor. Enjoy a hearty and delicious meal!
Stew Ingredients
- 600g well-fermented napa cabbage kimchi (generous amount)
- 300g pork (lean cuts recommended)
- 1 can (150g) spicy tuna (gochutuna)
- 800ml water (approx. 4 cups)
- 2/3 cup brine from sour kimchi (approx. 100ml)
- 60g Korean leek (daepa), diagonally sliced
- 1 Korean chili pepper (optional, for extra heat), diagonally sliced
Seasoning
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
Pork Marinade
- 1/4 tsp salt
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp mirin (rice wine for cooking)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
Pork Marinade
- 1/4 tsp salt
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp mirin (rice wine for cooking)
Cooking Instructions
Step 1
Gently squeeze out excess liquid from the well-fermented kimchi and cut it into bite-sized pieces (about 2-3 cm wide). Using well-fermented kimchi will give your stew a richer flavor.
Step 2
For the pork, you can use your preferred cut such as pork belly, neck, or tenderloin. Leaner cuts will result in a cleaner broth. If you’re taking this camping, it’s convenient to marinate the pork beforehand. Don’t forget to prepare one can of spicy tuna (gochutuna)!
Step 3
In a bowl, combine the pork with 1/4 tsp salt, a pinch of black pepper, 1 Tbsp sesame oil, and 1 Tbsp mirin. Mix well and let it marinate for about 10 minutes. Heat a pot or pan, add the marinated pork, and stir-fry. Then, add 1 Tbsp of gochujang and continue to stir-fry.
Step 4
Stir-frying the gochujang with the pork helps the chili paste’s flavor penetrate deeply into the meat, enhancing the overall taste of the stew. Cook until the pork is about half done.
Step 5
Once the pork is partially cooked, add the sliced kimchi and drizzle in 1 Tbsp of sesame oil.
Step 6
Stir-fry the kimchi together with the pork until the kimchi becomes tender and slightly softened. This process mellows the sourness of the kimchi and allows it to better absorb the flavors from the pork.
Step 7
After stir-frying the kimchi, pour in 800ml of water and add the 2/3 cup of sour kimchi brine. If you’re traveling and find it inconvenient to pack gochugaru (chili powder), using the kimchi brine is an excellent way to add depth and richness to the stew’s flavor and color. You can adjust the amount of water based on the kimchi’s saltiness and your personal preference.
Step 8
Once the stew begins to boil, add the diagonally sliced Korean leek. The leek adds a refreshing and savory note to the broth.
Step 9
If you prefer a spicier kick, add the diagonally sliced Korean chili pepper. While delicious without it, adding it will enhance the classic spicy Korean flavor.
Step 10
Now for the flavor secret! Add the entire can of spicy tuna (gochutuna) to the stew. The seasoning and tuna from the can will dissolve into the broth, creating a wonderfully rich and complex taste.
Step 11
Finally, taste the stew. Since the kimchi brine has been added, it might already be seasoned perfectly. If it’s too bland, add a tiny bit of salt to adjust. I found it tasted great without any extra salt. Let it simmer a little longer for all the ingredients to meld together, and your delicious Pork, Tuna & Kimchi Stew is ready!
