Spicy and Deep Flavor! Hearty Pork and Kimchi Stew Recipe
Pork and Kimchi Stew (Kimchi Jjim)
Create a wonderful meal with kimchi and pork you have at home! This is a recipe for a hearty pork and kimchi stew that tastes great no matter which cut of pork you use. It’s a real rice thief! Using aged kimchi will result in an even deeper and richer flavor.
Main Ingredients
- 400g Pork (shoulder, belly, or front leg – choose your favorite)
- 1/4 head of well-fermented Kimchi (cut into bite-sized pieces)
- 1 Onion (sliced thickly)
- 4 cloves Garlic (thinly sliced)
- 1 Korean Green Chili Pepper (finely chopped)
Seasoning Ingredients
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1.5 Tbsp Sugar (to balance sourness)
- 3 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Tbsp Vinegar (adjust according to kimchi’s sourness)
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1.5 Tbsp Sugar (to balance sourness)
- 3 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Tbsp Vinegar (adjust according to kimchi’s sourness)
Cooking Instructions
Step 1
First, place the pork in a pan and stir-fry over medium heat. Searing the pork until it turns golden brown on the surface will help seal in the juices, making it more tender and delicious.
Step 2
Remove the browned pork from the pan and let it rest for a moment. This helps the meat maintain its shape and prevents it from falling apart during the simmering process.
Step 3
Using the rendered pork fat remaining in the pan, add the kimchi (cut into appropriate sizes) and stir-fry it with 1.5 Tbsp sugar and 1 Tbsp vinegar until the kimchi softens. (If your kimchi is very sour, adjust the amount of sugar or vinegar accordingly.)
Step 4
Once the kimchi is sufficiently softened from stir-frying, spread it out evenly in the pan. This layering technique ensures the pork cooks evenly later.
Step 5
Arrange the thickly sliced onion and thinly sliced garlic over the spread kimchi. The sweetness and aroma from the onion and garlic will add depth to the entire stew.
Step 6
Now, neatly place the stir-fried pork on top of the onions and garlic. Pour in water or anchovy-kelp broth until it generously covers the ingredients. Using broth will add an even richer umami flavor.
Step 7
Bring the stew to a boil over high heat. Once boiling, reduce the heat to medium and simmer, covered, for about 1 hour, allowing the flavors to meld and deepen. Towards the end of cooking, stir in 3 Tbsp gochugaru and the chopped Korean green chili pepper for a spicy kick. Simmer uncovered for a few minutes to thicken the sauce for a more intense flavor. Enjoy!
