Hearty Braised Pork and Kimchi Stew (Kimchi Jjim)
Simple and Delicious Braised Pork and Kimchi Stew
Developed to create a satisfying yet simple meal using ingredients readily available at home, perfect for solo living. This recipe delivers a surprisingly robust flavor that feels like a home-cooked feast.
Main Ingredients- Pork shoulder or butt 600g
- 1 head of well-fermented kimchi (approx. 1kg)
- 1 medium onion
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Begin with quality ingredients for a flavorful stew! Prepare one head of well-fermented kimchi, your choice of pork (shoulder or butt recommended), one medium onion, and minced garlic. If your kimchi is very sour, you might want to slightly increase the sugar.
Step 2
Wash the onion thoroughly and slice it into rounds about 0.5cm thick. Placing the onion at the bottom of the pot acts as a protective layer to prevent burning and infuses the stew with a subtle sweetness as it cooks.
Step 3
Using paper towels, gently pat the pork to remove as much surface blood as possible. Properly draining the blood is crucial for a clean, non-gamey flavor in your kimchi jjim.
Step 4
Now, let’s layer the ingredients in the pot. Start by spreading the sliced onions evenly across the bottom of the pot. Arrange the drained pork slices neatly on top of the onions, ensuring they aren’t overlapping too much.
Step 5
Place the kimchi on top of the pork. You can add the whole head of kimchi or cut it into manageable pieces. Tuck the minced garlic in between the kimchi layers to enhance the aroma and taste.
Step 6
Sprinkle the seasoning ingredients evenly over the kimchi and pork: 2 Tbsp gochugaru, 2 Tbsp soy sauce, 2 Tbsp sugar, and 1/2 Tbsp doenjang. This ensures the flavors will meld beautifully.
Step 7
Finally, pour in 4 cups of water (approximately 800ml). You want enough liquid to mostly cover the kimchi. Using anchovy-kelp broth instead of water will yield an even richer, deeper flavor profile.
Step 8
Cover the pot with a lid and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover again, and let it simmer gently for about 1 hour, or until the pork is tender and the kimchi is thoroughly softened. If the stew looks too dry during cooking, add a little more water. After an hour, your delicious Braised Pork and Kimchi Stew is ready! Serve hot with a bowl of steamed rice.
