Spicy and Hearty Pork Kimchi Jjigae
How to Make Pork Kimchi Jjigae (Al-Toran Recipe)
I’ve always cooked aged kimchi with pork for kimchi stew, but this Pork Kimchi Jjigae from Al-Toran, with added tteokbokki rice cakes and sweet potatoes, offers a completely different experience! Let’s get started organizing the recipe.
Main Ingredients- 500g Pork (neck or belly recommended for kimchi jjigae)
- 2 cups Aged Kimchi or Sour Kimchi (seeds removed)
- 2 Onions (thickly sliced)
- 1 Large Leek (cut into large pieces)
- 1 Sweet Potato (peeled and sliced 1cm thick)
- 10 Tteokbokki Rice Cakes (use soft ones)
Seasoning- 2 cups Water (or use broth for deeper flavor)
- 4 Tbsp Gochugaru (Korean chili flakes, adjust for spice level)
- 4 Tbsp Gochujang (Korean chili paste, for umami and thickness)
- 2 Tbsp Minced Garlic (for aromatic flavor)
- Pinch of Black Pepper (to remove pork odor)
- 3 Tbsp Anchovy Sauce (or substitute with fish sauce or soy sauce)
- 2 cups Water (or use broth for deeper flavor)
- 4 Tbsp Gochugaru (Korean chili flakes, adjust for spice level)
- 4 Tbsp Gochujang (Korean chili paste, for umami and thickness)
- 2 Tbsp Minced Garlic (for aromatic flavor)
- Pinch of Black Pepper (to remove pork odor)
- 3 Tbsp Anchovy Sauce (or substitute with fish sauce or soy sauce)
Cooking Instructions
Step 1
First, prepare the vegetables. Thickly slice the onions and cut the leek into large pieces. Peel the sweet potato and slice it into about 1cm thick rounds. Lightly rinse the tteokbokki rice cakes under water.
Step 2
Let’s make the seasoning sauce for a delicious jjigae! In a bowl, add 2 cups of water (or anchovy-kelp broth). Then, mix in 4 Tbsp gochugaru, 4 Tbsp gochujang, 2 Tbsp minced garlic, a pinch of black pepper, and 3 Tbsp anchovy sauce for that savory kick. Stir well until the sauce is dissolved. Let it sit for a moment.
Step 3
Now it’s time to layer the ingredients in the pot. Start by placing the thickly sliced onions at the bottom of the pot. Arrange the pork slices on top, followed by the kimchi (loosely remove the seeds and chop it into large pieces). Finally, spread out the prepared tteokbokki rice cakes and sliced sweet potatoes evenly.
Step 4
Pour the prepared seasoning sauce over the vegetables, pork, and kimchi, ensuring it coats everything evenly. Add another 1 cup of water to adjust the consistency and seasoning. (Adjust the amount of water based on the saltiness of your kimchi.)
Step 5
Lastly, arrange the large-cut leeks attractively on top. Bring the stew to a boil over high heat, then reduce to medium-low heat, cover with a lid, and simmer for about 10 minutes until the ingredients are tender and the flavors have melded beautifully. Your delicious Pork Kimchi Jjigae is ready! Enjoy it with a warm bowl of rice.
