Spicy and Rich Pork Kimchi Stew (Kimchi Jjigae)
Pork Kimchi Stew
A hearty and flavorful Kimchi Jjigae, packed with well-fermented kimchi and tender pork shoulder! As kimchi-making season approaches, this recipe is perfect for using up aged kimchi. The combination of savory pork and the tangy, spicy notes of aged kimchi creates a deeply satisfying meal that pairs wonderfully with a bowl of steamed rice. It’s a comforting dish that’s surprisingly easy to make at home.
Main Ingredients
- 300g Aged Kimchi (well-fermented is recommended)
- 300g Pork Shoulder (moksal)
- 1/4 Onion
- 1/2 Scallion (green onion)
- 1/2 Enoki Mushroom
- 1 Korean Red Chili Pepper (cheongyang-gochu) (adjust to your spice preference)
Seasoning & Broth
- 2 Tbsp Gochugaru (Korean red chili flakes)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Sugar (helps mellow the tartness of aged kimchi)
- 2 Tbsp Mirin (rice wine)
- Salt to taste
- Pinch of Black Pepper
- 500ml Water brewed with dried anchovies and kelp (or other stock)
- 200ml Kimchi brine (liquid from the aged kimchi jar)
- A little Sesame Oil (for sautéing)
- 2 Tbsp Gochugaru (Korean red chili flakes)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Sugar (helps mellow the tartness of aged kimchi)
- 2 Tbsp Mirin (rice wine)
- Salt to taste
- Pinch of Black Pepper
- 500ml Water brewed with dried anchovies and kelp (or other stock)
- 200ml Kimchi brine (liquid from the aged kimchi jar)
- A little Sesame Oil (for sautéing)
Cooking Instructions
Step 1
Gently squeeze out some of the brine from the kimchi and cut it into bite-sized pieces, about 2-3cm long. Cutting them too small can reduce the enjoyable texture.
Step 2
Cut the pork shoulder into bite-sized pieces, about 3cm. In a bowl, combine the pork with 2 Tbsp mirin, a pinch of salt, and a pinch of black pepper. Mix well to marinate; this tenderizes the meat and removes any gamey odor.
Step 3
Slice the onion about 0.5cm thick. Cut the scallion into large, angled pieces. Trim the base of the enoki mushrooms and separate them into smaller strands. Slice the Korean red chili pepper diagonally to add a spicy kick.
Step 4
Heat a little sesame oil in a deep pot over medium heat. Add the chopped kimchi and sauté until fragrant and softened, about 5 minutes. Stir in 1/2 Tbsp of sugar while sautéing to balance the acidity of the aged kimchi and enhance its flavor.
Step 5
Add the marinated pork shoulder to the pot with the sautéed kimchi and cook until it begins to change color. Pour in 500ml of stock (like kelp or anchovy broth) and 200ml of kimchi brine. The liquid should mostly cover the ingredients.
Step 6
Once the stew comes to a boil, skim off any scum that rises to the surface. Stir in 1 Tbsp of minced garlic, allowing its aroma to infuse the broth.
Step 7
Sift in 2 Tbsp of gochugaru through a sieve and stir well to combine. Cover the pot and let it simmer over medium-low heat for about 15 minutes. This allows the kimchi and pork to become tender and the flavors to meld beautifully.
Step 8
After 15 minutes, add the prepared onion, scallion, enoki mushrooms, and Korean red chili pepper to the pot.
Step 9
Simmer for another 3 minutes. Taste the broth and adjust seasoning with salt if needed. Your delicious Pork Kimchi Stew is ready to be enjoyed piping hot with a bowl of rice!
