Braised Pork Shoulder Kimchi Stew (Apjjeori Kimchi Jjim)
Braised Pork Shoulder Kimchi Stew (Apjjeori Kimchi Jjim)
Hearty and Flavorful Pork Shoulder Kimchi Stew, Slow-Cooked to Perfection
Hope you had a wonderful weekend! The forecast called for rain again, so I tackled the mountain of laundry in my son’s room, and time just flew by. Separating colors, whites, and jeans, I ran the washing machine three times and the dehumidifier for four hours. On bright, sunny days, I wonder why I don’t do this, but on rainy days, this is what I want to do. ^^;; After spending the morning like this, I took a breather and decided to post a recipe. I made a delicious kimchi stew by slow-cooking pork shoulder.
Main Ingredients- Well-fermented Kimchi
- Pork Shoulder (Apjjeori)
- Onion
- Scallions (Green Onions)
Cooking Instructions
Step 1
Lightly grease a wide pan (gungjung-pan) with cooking oil. Add the kimchi (cut into bite-sized pieces) and its juice. Sauté over medium-low heat until the kimchi is slightly softened and fragrant. This step helps deepen the flavor.
Step 2
Let’s prepare the seasoning paste. Mix 1.5 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of mirin, 1 tablespoon of minced garlic, and a pinch of black pepper. Feel free to adjust the seasoning based on the saltiness and spiciness of your kimchi.
Step 3
Cut the 600g of pork shoulder into 4 large pieces. Slice half an onion thinly. Place the pork pieces and sliced onions on top of the sautéed kimchi. Pour in enough anchovy and kelp broth to generously cover the ingredients. Dissolve the prepared seasoning paste evenly into the broth.
Step 4
Now, cover the pan with a lid and let it simmer gently over low heat for about 40 minutes. Slow-cooking allows the pork shoulder to become incredibly tender and the kimchi flavors to meld beautifully into the meat.
Step 5
Occasionally lift the lid and stir the ingredients to ensure even cooking. Be mindful to prevent the kimchi from sticking to the bottom of the pan.
Step 6
Once the pork shoulder is tender, use kitchen scissors to cut the kimchi and pork into bite-sized pieces directly in the pan. (This is much easier than using a knife and cutting board, and saves on washing up! ^^) Cutting the meat into larger chunks emphasizes the generous amount of pork in the stew. After cutting, continue to simmer over low heat for another 20 minutes, allowing the flavors to penetrate the meat.
Step 7
Finally, add the sliced scallions and simmer for a few more minutes until the stew is fragrant. Your delicious Pork Shoulder Kimchi Stew is ready to be enjoyed with a bowl of hot rice!
