Rich Pork and Kimchi Stew with Homemade Broth
How to Make Delicious Pork and Kimchi Stew (Kimchi Jjigae) Flawlessly
This recipe for Pork and Kimchi Stew (Kimchi Jjigae) guarantees a rich, deep flavor by using a carefully prepared broth. It’s a foolproof method perfect for a comforting and satisfying meal, especially on cooler days.
Essential Ingredients- ½ head of well-fermented kimchi
- 450g pork shoulder or front leg cut
- 1 handful of fresh bean sprouts (approx. 100g)
- 5 Tbsp kimchi juice (for depth of flavor!)
- 200ml water (for rinsing kimchi)
- 500ml anchovy-kelp broth
- 1 Tbsp minced garlic
- 0.5 Tbsp gochugaru (Korean chili flakes, for color and mild heat)
- 1 Tbsp soy sauce or salt (for seasoning)
Broth Ingredients- 12 dried anchovies (heads and guts removed)
- 6 pieces of dried kelp (approx. 5cm x 5cm)
Optional Additions for Enhanced Broth Flavor- ½ medium onion
- 100g radish (for a refreshing taste)
- 12 dried anchovies (heads and guts removed)
- 6 pieces of dried kelp (approx. 5cm x 5cm)
Optional Additions for Enhanced Broth Flavor- ½ medium onion
- 100g radish (for a refreshing taste)
Cooking Instructions
Step 1
Marinate the Pork: In a bowl, combine the pork shoulder (450g) with 1 Tbsp of *cheongju* (rice wine) or soju, 1 tsp of salt, and a pinch of black pepper. Gently massage the mixture into the pork. Cover and refrigerate for at least 30 minutes. This step helps tenderize the meat and remove any gamey odor.
Step 2
Prepare the Kimchi: Chop the kimchi into bite-sized pieces, about 2-3 cm wide. Place the chopped kimchi in a pot and add 200ml of water. Gently mix the kimchi with the water, as if rinsing it. This helps remove any surface impurities and slightly mellows the intense sourness. Drain the kimchi in a colander and let it sit for 30 minutes to allow excess liquid to drip out. Set aside the drained kimchi juice.
Step 3
Make the Anchovy-Kelp Broth: In a pot, combine 500ml of water, the prepared dried anchovies (12 pcs), and the kelp pieces (6 pcs). Bring to a boil over high heat. Once boiling, immediately remove the kelp to prevent bitterness. Reduce the heat to medium-low and simmer for 15 minutes to extract the anchovy flavor, creating a clear broth. After 15 minutes, remove and discard the anchovies. (For an even richer flavor, you can add half an onion and 100g of radish, cut into large pieces, during this simmering process.)
Step 4
Sear the Pork: Heat a skillet over medium-high heat and add a little cooking oil. Add the marinated pork and sauté for about 30 seconds, just until the surface begins to change color. Transfer the seared pork to a plate lined with paper towels. Gently press the pork with the paper towels to absorb excess oil and moisture. This step ensures a cleaner, less greasy stew.
Step 5
Sauté Kimchi and Pork: Using the same skillet (or a clean one), add a little oil over medium heat. Add the chopped kimchi and sauté for about 1 minute 30 seconds, adding 1 Tbsp of salt and 0.5 Tbsp of gochugaru. Stir until the kimchi softens and becomes fragrant. Add the seared pork to the skillet and continue to stir-fry for another 2 minutes, allowing the flavors to meld. Turn off the heat and set aside while the broth finishes.
Step 6
Simmer the Stew: In the pot used for the broth, combine the kimchi rinsing water (approx. 200ml) with the reserved kimchi juice (5 Tbsp) and the prepared anchovy-kelp broth (500ml). Bring this liquid to a boil over high heat. Once boiling, add the sautéed kimchi and pork mixture to the pot. (Avoid adding the drippings from sautéing the kimchi and pork for a cleaner taste.)
Step 7
Add Bean Sprouts: After the stew has simmered for about 8 minutes and the flavors have begun to deepen, add the fresh bean sprouts. This will add a refreshing crunch and a mild sweetness to the stew.
Step 8
Season and Finish: Continue to simmer the stew for another 6 minutes, or until the bean sprouts are tender but still slightly crisp. Taste the broth and adjust the seasoning with soy sauce or salt as needed. Stir in the minced garlic (1 Tbsp) and simmer for 1 more minute. This final addition of garlic will release its aroma and enhance the overall flavor profile.
Step 9
Serve: Ladle the hot, delicious Pork and Kimchi Stew into bowls. Serve immediately with a side of steamed rice for a complete and satisfying meal.
