Crispy Pork Cutlet Kimchi Stew (Donkkaseu Kimchi Jjigae)
Crispy Pork Cutlet Kimchi Stew (Donkkaseu Kimchi Jjigae)
Easy Pork Cutlet Kimchi Stew Recipe: Make it Simply!
How about Donkkaseu Kimchi Jjigae with a pork cutlet on top for a simple lunch menu? Delicious pork cutlets, even when eaten on their own, are made even better by being crisped up in an air fryer. Then, simmered with well-fermented kimchi, the broth becomes refreshingly savory. You’ll finish this hearty stew in no time!
Main Ingredients- 1 Cheese Pork Cutlet
- 1/4 Onion
- 100g Kimchi (well-fermented)
- 15cm segment of Green Onion
- 50g Sujebi (Korean hand-pulled dough flakes – store-bought or homemade)
- 1 Egg
- Pinch of Parsley Flakes (optional)
- Pinch of Black Pepper
- 1 Stock Pack (for broth, e.g., anchovy and kelp)
Seasoning Ingredients- 1.5 Tbsp Soy Sauce
- 0.5 Tbsp Mirin (cooking wine)
- 0.5 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Soy Sauce
- 0.5 Tbsp Mirin (cooking wine)
- 0.5 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Let’s start by prepping the ingredients. Cut the well-fermented kimchi into bite-sized pieces. Thinly slice the onion and cut the green onion into long strips. Having your ingredients ready beforehand makes the cooking process much smoother.
Step 2
To create the deep and refreshing broth base for the Kimchi Jjigae, prepare the stock. Add the stock pack (containing ingredients like anchovies and kelp) to water and boil it vigorously to extract the flavors.
Step 3
Now it’s time to prepare the pork cutlet. Place the cheese pork cutlet in the air fryer and cook at 180°C (350°F) for about 13 minutes. This cooking method ensures the cutlet stays crispy, which is wonderful with the Kimchi Jjigae.
Step 4
Next, heat up a ttukbaegi (earthenware pot). Add a little cooking oil to the ttukbaegi and stir-fry the sliced green onions and onions until fragrant and softened. Once the onions turn translucent, add the chopped kimchi and sauté for another minute until the kimchi softens slightly. Sautéing the kimchi enhances its umami flavor.
Step 5
Once the kimchi is well sautéed, add the seasoning ingredients. Stir in 0.5 Tbsp sugar, 0.5 Tbsp mirin, 1 Tbsp soy sauce, and 1 Tbsp gochugaru, mixing them thoroughly with the kimchi. Continue to cook for a moment to allow the flavors to meld.
Step 6
After the seasonings and kimchi are well combined, pour in the prepared stock (400ml) into the ttukbaegi and bring it to a boil. Once the broth starts to vigorously boil, proceed to the next step.
Step 7
While the Kimchi Jjigae is simmering, prepare the sujebi and the egg. Have your sujebi ready to add to the pot, and whisk the egg in a separate bowl to create an egg wash.
Step 8
Cut the crispy air-fried pork cutlet into long, convenient pieces. Cutting it this way makes it easier to eat later and helps it integrate beautifully with the Kimchi Jjigae broth.
Step 9
Add the prepared sujebi to the boiling broth in the ttukbaegi and continue to cook until the sujebi floats to the surface, indicating it’s cooked through. This usually takes a few minutes.
Step 10
We’re almost done! Finally, artfully arrange the cut pork cutlet pieces on top of the stew in the ttukbaegi. Gently pour the whisked egg mixture over the pork cutlet and the broth. Once the egg is cooked, turn off the heat. If desired, sprinkle a pinch of parsley flakes for a lovely finish. Your Donkkaseu Kimchi Jjigae is now complete! Enjoy it while it’s hot.
