Pork Kimchi Stew (Kimchi Jjigae) Packed with Pork
How to Make Delicious Pork Kimchi Stew! A Recipe Loaded with Pork
Kimchi stew just isn’t the same without plenty of pork! Here’s a recipe for how to make a truly delicious pork kimchi stew.
Ingredients
- 250g pork hind leg meat (or front leg meat)
- 1 Tbsp Mirin (rice wine)
- 1/2 tsp salt
- 1/3 tsp black pepper
- 2 cups well-fermented kimchi (paper cup measure)
- 2 sheets of square fish cakes (eomuk)
- 1 handful of oyster mushrooms or king oyster mushrooms
- 1/2 stalk of green onion
- 1 Cheongyang pepper (optional)
- 1000ml rice water (or anchovy-kelp broth)
Seasoning (serving spoon measurement)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp red pepper flakes (gochugaru)
- 1 tsp sugar
- 1/2 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp red pepper flakes (gochugaru)
- 1 tsp sugar
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s prepare the pork, the star of our stew. For stews, I often use the hind leg cut because it’s flavorful and cost-effective. If you prefer a more tender texture, feel free to use the front leg cut. (The pork shown in the photo was ordered from Hipork Mall.)
Step 2
Marinate the pork by gently massaging in 1 tablespoon of Mirin, 1/2 teaspoon of salt, and a pinch of black pepper. You don’t need to marinate it for a long time; just a quick marinade while you prepare the other ingredients is sufficient.
Step 3
While the pork is marinating, quickly prepare the supporting ingredients. I’m using oyster mushrooms I had on hand, washed and ready. If you have king oyster mushrooms, slice about one and cut it into bite-sized pieces. A secret ingredient of mine is adding two sheets of square fish cakes (eomuk)! They add a wonderful depth and subtle sweetness to the stew. Lastly, slice the green onion and Cheongyang pepper diagonally. The Cheongyang pepper is optional if you prefer less heat.
Step 4
For the best kimchi stew flavor, use well-fermented, sour kimchi. If your kimchi isn’t sour enough, mix in about 1 tablespoon of vinegar. If it’s too sour, add about 1 tablespoon of sugar to balance the acidity. Instead of using a cutting board, you can easily cut the kimchi directly in a bowl using kitchen scissors – it saves time and reduces cleanup!
Step 5
Now, let’s start cooking! Add all the marinated pork to the pot without adding any oil.
Step 6
To prevent the pork from sticking to the bottom or burning, keep the heat at medium and stay near the pot. Sauté the pork until the surface just begins to change color. You don’t need to cook it through completely, as it will continue to cook in the broth.
Step 7
Once the pork is lightly sautéed, pour in the prepared rice water (1000ml). Rice water makes the stew broth smoother and richer. If you don’t have rice water, using store-bought anchovy-kelp broth is a good alternative, but the unique savoriness of rice water is fantastic.
Step 8
After adding the liquid, add all the kimchi you’ve cut.
Step 9
It’s time to season the stew! Add 2 tablespoons of red pepper flakes (gochugaru), 1 tablespoon of soup soy sauce (guk-ganjang), and 1/2 tablespoon of minced garlic. For an extra layer of flavor and to balance the sourness of the kimchi and richness of the pork, add 1 teaspoon of sugar. This tip, learned from Chef Baek Jong-won, really elevates the taste of kimchi jjigae.
Step 10
After mixing in the seasonings, add all the prepared mushrooms. It’s best to add the fish cakes later, as they can become mushy if cooked too early in the broth.
Step 11
When the stew starts to bubble and the broth reduces slightly, add the prepared square fish cakes. Waiting about 5 minutes after adding the other ingredients before adding the fish cakes allows the flavors to meld beautifully.
Step 12
Simmer for another 5-10 minutes. Taste the broth and adjust the seasoning. If it’s too bland, add a little salt rather than more soup soy sauce, as too much soup soy sauce can make the broth look cloudy. If it’s too salty, add a bit more water or rice water. Once the seasoning is just right and all ingredients are tender, add the chopped Cheongyang pepper and green onion, and let it simmer for a minute more.
Step 13
Once the peppers and green onions have infused their fragrance, turn off the heat. Your delicious Pork Kimchi Stew is ready!
