Aged Kimchi Pork Stew (Jjigae-style)
A True ‘Rice Thief’! Aged Kimchi Pork Stew Your Husband Will Love
Jjigae is a dish that meat lovers will surely enjoy. It has less broth than kimchi jjigae, so if you prefer a soupier dish, you might find it a bit lacking. However, with plenty of meat and a savory broth, it’s perfect for mixing into rice in a large bowl and enjoying heartily. This dish is appealing because it’s not too spicy and uses simple ingredients. You don’t need to make a separate broth; just simmer aged kimchi, kimchi juice, and leftover vegetables from your fridge over medium heat until it thickens into a delicious jjigae. Its savory and slightly spicy flavor makes it an excellent companion for drinks, perhaps even a top choice for those who enjoy a good drink.
Main Ingredients
- Pork belly or shoulder 450g
- Aged Kimchi 1/4 head
- Zucchini 1 handful
- Potato 1 handful
- Onion 1 handful
- Green onion 1 stalk
- Cheongyang chili pepper 1
- Red chili pepper 1
- Tofu 1/3 block
Seasoning Ingredients
- Minced garlic 1/2 Tbsp
- Sugar 1 Tbsp
- Soup soy sauce 1 Tbsp
- Gochugaru (red pepper powder) 1 Tbsp (optional)
- Kimchi juice (generous amount)
- Minced garlic 1/2 Tbsp
- Sugar 1 Tbsp
- Soup soy sauce 1 Tbsp
- Gochugaru (red pepper powder) 1 Tbsp (optional)
- Kimchi juice (generous amount)
Cooking Instructions
Step 1
Finely chop the aged kimchi, including the core, into bite-sized pieces (about 2-3 cm). Set aside the kimchi juice. Dice the tofu into cubes.
Step 2
Cut the pork belly or shoulder into pieces similar in size to the chopped kimchi. If the pork pieces are too large, they will take longer to cook. Tenderizing the meat lightly with the back of a knife can make it even more tender.
Step 3
Peel and cut the zucchini, potato, and onion into large cubes. Slice the green onion and chili peppers diagonally. Avoid cutting the vegetables too small, as they can become mushy during cooking. Larger pieces will provide a better texture.
Step 4
In a Korean earthenware pot (ttukbaegi) or a regular pot, combine the chopped aged kimchi and the reserved kimchi juice. Add the pork and enough water to generously cover the ingredients. Bring to a simmer over medium heat. Once the pork is partially cooked, add the potato and onion, and continue to boil. When the potato and onion start to soften, add the zucchini.
Step 5
Once all ingredients are cooked, stir in the minced garlic, sugar, and soup soy sauce. Taste and adjust seasoning with more soup soy sauce if needed. For a spicier kick, add 1 tablespoon of gochugaru. Simmer over low to medium heat until the broth thickens and the flavors meld into the ingredients. Finally, add the sliced green onion and chili peppers, and cook for another minute or two until fragrant. Your delicious aged kimchi pork stew is ready!
