Braised Pork Knuckle & Kimchi Stew (Odorupyeo Kimchi Jjim)
A Delicious Kimchi Stew Made with Tender Pork Knuckle, a Unique Cut You’ll Love!
I received a special recommendation for pork knuckle (odorupyeo) from my regular butcher, a cut not usually sold there! I had only known of the small, bite-sized pork knuckles found at street food stalls. This cut was different – large and substantial, a part I’d never seen before. The butcher suggested it would be delicious in a kimchi stew, so I decided to try it his way. It was incredibly delicious! I expected the larger pork knuckle to be tough and difficult to eat, but it turned out to be surprisingly tender and flavorful. While any pork kimchi stew is delicious, this special pork knuckle adds an exceptional depth of flavor. A hearty kimchi stew packed with pork is a guaranteed rice-thief! Enjoy this delightful dish. Wishing you a delicious weekend! ♡
Main Ingredients- Pork knuckle (odorupyeo) 500g
- Rice water 5 cups
- Soju 1 cup (standard soju glass)
- Kimchi brine 2.5 cups
- Well-fermented cabbage kimchi 1 head
Seasoning & Others- Chicken powder 1 Tbsp (adjust to taste)
- Cooking wine (mirin or cheongju) 1/2 cup
- Chicken powder 1 Tbsp (adjust to taste)
- Cooking wine (mirin or cheongju) 1/2 cup
Cooking Instructions
Step 1
Rinse the pork knuckle (odorupyeo) thoroughly under running water. In a bowl, combine 1 cup of soju with enough water to make a soaking liquid. Submerge the pork knuckle in this mixture for about 30 minutes to remove any gamey odor and help tenderize the meat.
Step 2
Pour 5 cups of rice water into a pot suitable for making kimchi stew. Bring the water to a boil over high heat.
Step 3
Once the rice water is boiling vigorously, add the pork knuckle (drained from the soju mixture) and 2.5 cups of kimchi brine to the pot. Bring it back to a boil, then reduce the heat to medium and let it simmer, allowing the flavors to meld.
Step 4
When the pork knuckle is nearly cooked, chop the well-fermented cabbage kimchi into bite-sized pieces and add it to the pot. Continue to simmer over medium-low heat until the kimchi is very tender and fully cooked. If the stew becomes too thick during cooking, add a little more rice water or plain water as needed.
Step 5
Once both the pork knuckle and kimchi are tender, stir in 1 Tbsp of chicken powder and 1/2 cup of cooking wine. Chicken powder enhances the umami, while cooking wine helps remove any remaining odors and adds depth. Taste the stew and adjust seasoning with salt or soy sauce if necessary.
Step 6
Ladle the delicious, piping hot pork knuckle kimchi stew into serving bowls. Serve immediately with a side of steamed rice for a truly satisfying meal. Enjoy this hearty and flavorful dish!