The Ultimate Pork and Kimchi Stew (Kimchi Jjim)
Master the Art of Pork and Kimchi Stew: My Mother-in-Law’s Secret Recipe!
This Pork and Kimchi Stew, known as Kimchi Jjim, is a true Korean comfort food that will have everyone asking for seconds. Passed down from my mother-in-law, this recipe is renowned for its deep, savory flavor profile. Tender pork belly melds perfectly with well-fermented kimchi, creating a rich and satisfying dish that’s perfect for any meal. It’s so good, my husband claims he could eat it every day! Get ready to impress your family with this incredibly delicious and authentic Kimchi Jjim.
Main Ingredients- 1/2 head of well-fermented kimchi
- 1kg pork spare ribs (or pork belly, shoulder, or butt)
For Blanching Pork (to remove odor)- 4 whole garlic cloves
- 3 slices of fresh ginger
- 7-8 whole peppercorns
- 3 tablespoons soju (or rice wine)
- 3-4 bay leaves
Seasoning Paste- 2 tablespoons gochugaru (Korean chili flakes)
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger (or 1 tbsp ginger paste)
- 1.5 tablespoons sugar
- 2 tablespoons guk-ganjang (Korean soy sauce for soup)
- 0.5 tablespoon doenjang (soybean paste)
- 1 tablespoon salted shrimp, minced
- 5-6 ladles of water (or broth for richer flavor)
- 4 whole garlic cloves
- 3 slices of fresh ginger
- 7-8 whole peppercorns
- 3 tablespoons soju (or rice wine)
- 3-4 bay leaves
Seasoning Paste- 2 tablespoons gochugaru (Korean chili flakes)
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger (or 1 tbsp ginger paste)
- 1.5 tablespoons sugar
- 2 tablespoons guk-ganjang (Korean soy sauce for soup)
- 0.5 tablespoon doenjang (soybean paste)
- 1 tablespoon salted shrimp, minced
- 5-6 ladles of water (or broth for richer flavor)
Cooking Instructions
Step 1
Soak the pork spare ribs in cold water for about 1 hour to remove excess blood. If using pork belly, shoulder, or butt, you can skip this step.
Step 2
To remove any impurities and gamey odor from the pork, we’ll do a preliminary boil. In a pot, add enough water to cover the pork. Then, add the whole garlic cloves, ginger slices, whole peppercorns, soju, and bay leaves.
Step 3
Tip: Sliced ginger freezes well and can be conveniently used whenever a recipe calls for it. It’s a great way to utilize leftover ginger.
Step 4
Once the water comes to a rolling boil, add the pork and simmer for about 15 minutes over medium-high heat. This step is crucial for eliminating any undesirable odors.
Step 5
Drain the blanched pork and rinse it lightly under cold running water two to three times to wash off any scum. Then, transfer the cleaned pork to the pot you’ll be using for the stew.
Step 6
Now for my mother-in-law’s secret! Place the entire half-head of kimchi on top of the pork in the pot. She emphasized not cutting the kimchi – covering the pork with it like a blanket helps infuse it with moisture and flavor.
Step 7
In a separate bowl, combine the seasoning paste ingredients: gochugaru, minced garlic, minced ginger (or ginger paste), sugar, guk-ganjang, doenjang, and minced salted shrimp. Mix them well.
Step 8
Add water (or broth) to the seasoning paste and stir until combined. (Insider tip: I like to mix the seasoning paste in a bowl first and taste it before adding it to the pot. It helps prevent seasoning mishaps, especially for beginners!)
Step 9
Pour the prepared seasoning mixture evenly over the kimchi and pork in the pot. Everything is now set for simmering.
Step 10
Cover the pot with a lid and simmer over medium heat for approximately 40 minutes, or until the pork and kimchi are tender. During this time, ladle some of the broth over the kimchi occasionally. This helps the kimchi absorb the flavors.
Step 11
As the stew cooks, you’ll notice the kimchi softening beautifully and the aromas intensifying. It smells absolutely delicious!
Step 12
Finally, add the chopped green onions and sliced onions on top. Cover the pot and let it simmer for another 10 minutes. Taste the broth and adjust the seasoning as needed. If it’s too salty, add a little more water. If it’s bland, add more salted shrimp or guk-ganjang. If it needs sweetness, add a touch more sugar.
Step 13
Voila! After 40 minutes of simmering, your mouthwatering Pork and Kimchi Stew is ready. Serve hot with a bowl of rice and enjoy this incredible comfort food!
