Step 1

First, wash and peel the onion. Slice it into thin strips about 0.5cm thick. Slicing them not too thin will help them maintain their shape when stir-fried.

Step 2

Wash the green onions thoroughly and slice them diagonally. Cutting them on an angle can make for a prettier presentation. It’s best to use both the white and green parts.

Step 3

Cut the well-fermented kimchi into bite-sized pieces, meaning small enough to pop into your mouth easily. If the pieces are too large, they might not break down well in the stew.

Step 4

Prepare 500ml of anchovy-kelp broth, which forms the flavorful base. Boil dried anchovies and kelp, then strain out the solids, using only the broth.

Step 5

In a bowl, gently whisk the 2 eggs until the yolks and whites are just combined. You don’t need to beat them vigorously.

Step 6

[Make the Seasoning Sauce] In the 500ml of prepared anchovy-kelp broth, add 1 Tbsp sugar, 1 Tbsp gochugaru, 3 Tbsp kimchi juice, 2 Tbsp soy sauce, and 2 Tbsp cooking wine (mirin). Mix everything thoroughly to create a delicious seasoning sauce.

Step 7

Fry the 2 pork cutlets in a pan with enough oil until golden brown on both sides. Once fried, cut them lengthwise into pieces that are easy to eat. Avoid cutting them too thinly, as they might disintegrate in the stew. Aim for a moderate thickness.

Step 8

Heat a little cooking oil in a pot with some depth. Add 1 Tbsp of minced garlic and sauté over low heat until fragrant. Be careful not to burn the garlic.

Step 9

Once the garlic is fragrant, add the sliced onions and stir-fry over medium-low heat until they become translucent. The onions will add a pleasant sweetness.

Step 10

Pour all the prepared seasoning sauce over the stir-fried onions. Bring to a boil over high heat, letting the broth and seasonings meld together.

Step 11

When the stew starts boiling, add the cut kimchi. Continue to simmer for about 3 minutes, allowing the kimchi to soften and meld with the flavors. Adjust the cooking time based on how tender you like your kimchi.

Step 12

Once the kimchi is somewhat cooked, add the fried pork cutlets to the pot. Simmer for about 1 minute, just enough for the cutlets to absorb some of the broth and soften slightly. Overcooking can make the cutlets soggy.

Step 13

Finally, add the diagonally sliced green onions generously to enhance the aroma.

Step 14

Now, reduce the heat to low. Slowly drizzle the beaten eggs around the edges of the stew. Cover the pot and let the eggs cook gently for 1-2 minutes. Your delicious and impressive Pork Cutlet Kimchi Stew is ready! Enjoy it with a bowl of warm rice.