Rich Pork and Kimchi Stew: A Hearty and Flavorful Recipe
Deep and Savory Pork Kimchi Stew
Craving a comforting bowl of Kimchi Jjigae brimming with tender pork? This recipe uses a versatile wok or large frying pan for a rich, layered flavor. Perfect for a hearty meal that pairs wonderfully with steamed rice, it’s a dish that brings warmth and satisfaction to any table, whether for a special occasion or a simple weeknight dinner.
Main Ingredients- Pork (pork belly or shoulder recommended) 400g
- Well-fermented Napa Cabbage Kimchi, generous amount (slightly less than the pork)
- Green onion 1/2 stalk
- Firm Tofu 1/2 block
- Dashida or Stock Cube 1 piece (or 1 tea bag of stock)
Seasoning Ingredients- Korean Chili Flakes (Gochugaru) 2 Tbsp
- Soy Sauce (Guk-ganjang recommended) 1 Tbsp
- Sugar 0.5 Tbsp
- Korean Chili Flakes (Gochugaru) 2 Tbsp
- Soy Sauce (Guk-ganjang recommended) 1 Tbsp
- Sugar 0.5 Tbsp
Cooking Instructions
Step 1
First, prepare a rich broth using a stock cube or tea bag. Add the stock ingredients to boiling water and let it steep for about 5 minutes. Strain the liquid and set it aside. This broth will significantly enhance the depth of flavor in your Kimchi Jjigae.
Step 2
Heat your wok or large frying pan over medium-low heat. Add the chopped green onions and sauté them gently to create fragrant green onion oil. Allow the natural sweetness of the green onions to infuse into the oil slowly.
Step 3
Once the green onion oil is fragrant, add the cut pork and well-fermented Napa cabbage kimchi. Stir-fry them together, being careful not to burn the kimchi. Cook until the pork releases its juices and is nicely browned. This step not only mellows the kimchi’s tang but also adds a savory depth from the pork. The star of today’s stew is definitely the pork!
Step 4
When the pork and kimchi are nicely sautéed, pour in the prepared broth. Adjust the amount of liquid to ensure the stew doesn’t become too concentrated. Don’t worry if you accidentally add too much water; you can always simmer it longer to reduce the liquid. Cook with confidence!
Step 5
Now it’s time to add the seasoning ingredients for the perfect balance of flavors. Mix in 2 tablespoons of Korean chili flakes, 1 tablespoon of soy sauce, and 0.5 tablespoon of sugar. The ratio is more important than the exact amount here. If it tastes a bit bland later, you can add more water, but getting the ratio right initially is key to a great-tasting stew.
Step 6
Finally, add the roughly chopped firm tofu and let it simmer for a few more minutes. Taste the stew and if it’s too bland, add a little more kimchi juice or the seasoning mix (maintaining the correct ratio!). Continue simmering until the broth is reduced to your desired consistency and the flavors have melded beautifully. Your delicious Pork Kimchi Jjigae is ready to be enjoyed with a hot bowl of rice!
