Rich & Flavorful Pork Jowl Kimchi Stew (Muk-eunji Kimchi Jjigae)
A Deeply Flavorful Kimchi Stew Made with Pork Jowl and Aged Kimchi
I’d been craving kimchi stew made with pork jowl but was holding back, when suddenly my son bought a generous cut of pork jowl and brought it home! How did he know?! Kimchi stew made with pork jowl has a distinct texture and taste compared to other pork cuts. It’s a truly special dish that elevates the comfort of a classic Korean stew.
Main Ingredients- Pork Jowl 190g
- Well-fermented Aged Kimchi 1 bowl (approx. 200g)
- Green Onion 1/3 stalk
- Onion 1/5 of a medium onion
- Red Chili Pepper 1
- Dashima (Kelp) Broth 600ml
- Perilla Oil 1 Tbsp
- Fish Sauce (Anchovy or other) 1/2 Tbsp
Seasoning Ingredients- Cooking Wine (Mirin or similar) 2 Tbsp
- Minced Garlic 1 Tbsp
- Plum Extract (or syrup) 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Soy Sauce (for soup) 1 Tbsp
- Ginger Powder a pinch
- Black Pepper a pinch
- Cooking Wine (Mirin or similar) 2 Tbsp
- Minced Garlic 1 Tbsp
- Plum Extract (or syrup) 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Soy Sauce (for soup) 1 Tbsp
- Ginger Powder a pinch
- Black Pepper a pinch
Cooking Instructions
Step 1
First, cut the pork jowl into bite-sized pieces, about 2-3 cm. Place the pork jowl in a bowl and add the cooking wine, minced garlic, plum extract, gochugaru, soy sauce, ginger powder, and black pepper. Mix everything together well and let it marinate for at least 10 minutes. This step not only tenderizes the meat and removes any gamey odors but also allows the flavors to deeply penetrate the pork.
Step 2
Gently squeeze out some of the excess juice from the aged kimchi, discard any overly tough core parts, and chop it into bite-sized pieces, about 2-3 cm long. Cutting it into manageable pieces ensures a pleasant texture in every spoonful.
Step 3
Peel and thinly slice the onion. Slice the green onion diagonally, and similarly slice the red chili pepper diagonally. These vegetables will add sweetness, freshness, and a beautiful color to the stew.
Step 4
Heat a deep, wide pot or a Korean earthenware pot (ttukbaegi) over medium heat. Add 1 Tbsp of perilla oil. Once the oil is warm, add the marinated pork jowl and stir-fry for about 1-2 minutes, just until the surface begins to change color. This step releases the rich aroma and flavor of the pork jowl into the oil, forming a flavorful base for the stew.
Step 5
When the pork jowl has just started to cook, add the chopped aged kimchi to the pot. Continue to stir-fry the kimchi with the pork jowl and perilla oil for about 2-3 minutes, until the kimchi becomes slightly softened and wilted. This allows the kimchi to absorb the flavors and develop a richer taste.
Step 6
Pour in the Dashima broth (600ml). If you don’t have Dashima broth, anchovy broth or rice water can be used as alternatives. Bring the stew to a boil over high heat, then reduce the heat to medium-low, cover the pot, and let it simmer for about 10-15 minutes. This simmering time is crucial for tenderizing the ingredients and allowing the flavors to meld beautifully.
Step 7
Once the kimchi stew has simmered, add the sliced onion, diagonally cut green onion, and red chili pepper. Let it simmer for another 5 minutes, or until the vegetables are tender and their flavors have infused into the broth. The onion will add a natural sweetness, and the green onion and chili pepper will contribute a refreshing aroma.
Step 8
Now it’s time to season. The saltiness of the kimchi can vary, so start by adding the 1/2 Tbsp of fish sauce. Taste the stew and adjust the seasoning if necessary with more fish sauce, soy sauce, or a pinch of salt until it reaches your desired flavor profile. Be careful not to make it too salty.
Step 9
Ladle the delicious, hearty pork jowl kimchi stew into serving bowls. Serve hot with a bowl of steamed rice for a truly satisfying and comforting meal. Enjoy your flavorful kimchi jjigae!
