Flavorful Pork Neck Kimchi Stew (Moksal Kimchi Jjigae)
Flavorful Pork Neck Kimchi Stew (Moksal Kimchi Jjigae)
Appetizing Pork Neck Kimchi Stew to Awaken Your Taste Buds
When you have no appetite, mixing this with white rice is absolutely delicious! It’s also great as a side dish with alcoholic beverages. The rich flavor of pork neck combined with tangy kimchi creates a truly satisfying meal.
Main Ingredients- Pork neck (Moksal) 706g (pre-cut into bite-sized pieces)
- Well-fermented kimchi 1 bowl
- 1 stalk of green onion
- 1 king oyster mushroom
- 3 Korean chili peppers (Cheongyang peppers)
Seasonings and Broth- 3 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 1 liter rice water (or water)
- 1 bowl kimchi juice
- 1 Tbsp salted shrimp (Saeu-jeot)
- 2 Tbsp cooking wine (like Mirin)
- 1 soju glassful of soju
- A pinch of black pepper (to taste)
- 3 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 1 liter rice water (or water)
- 1 bowl kimchi juice
- 1 Tbsp salted shrimp (Saeu-jeot)
- 2 Tbsp cooking wine (like Mirin)
- 1 soju glassful of soju
- A pinch of black pepper (to taste)
Cooking Instructions
Step 1
First, prepare the main ingredient: 706g of pork neck. Purchasing it pre-cut into bite-sized pieces will make the cooking process much easier. I personally prefer meat with less fat and more lean, so I chose a cut with a higher meat-to-fat ratio. Using pork neck with plenty of lean meat will make your kimchi stew richer and more flavorful.
Step 2
Next, prepare the additional ingredients that will enhance the stew’s flavor. Slice the king oyster mushroom into thick strips or bite-sized pieces. Thinly slice the 3 Korean chili peppers diagonally to add a pleasant spiciness. You can substitute other mushrooms like shiitake or enoki if you prefer. I personally enjoy tearing the king oyster mushrooms along their grain for a better texture.
Step 3
The key to a rich and spicy stew is well-fermented kimchi. Kimchi that has been aged a bit and has a sour taste will add more depth of flavor to the stew than freshly made kimchi. Prepare about 1 bowl’s worth, packed full.
Step 4
Now, let’s begin the sautéing process. In a pot, add the sliced pork neck. Then, add 3 Tbsp of gochugaru, 1 soju glassful of soju, and 2 Tbsp of cooking wine. Sautéing the meat with these seasonings beforehand helps remove any gamey odor and enhances its savory flavor. Cook over high heat, stirring frequently to prevent burning, for about 2 minutes until the surface of the pork is cooked.
Step 5
After sautéing the meat for 2 minutes, add 1 Tbsp of salted shrimp and 50ml of rice water. Salted shrimp adds umami and helps season the stew. Bring it to a boil over high heat, uncovered, and simmer for about 5 minutes. During this stage, the pork’s flavor will infuse into the liquid, and the broth will start to thicken slightly.
Step 6
Now, pour in the remaining 1 liter of rice water (minus the 50ml used earlier). Add 1 Tbsp of minced garlic, the prepared king oyster mushrooms, and the 3 Korean chili peppers. Rice water forms the base of the broth, but you can substitute it with anchovy and kelp broth for added depth. Reduce the heat to medium, cover the pot, and let it simmer gently for about 10 minutes, allowing the flavors to meld. Add the 1 bowl of kimchi juice at this point for an even richer kimchi stew taste.
Step 7
This is the final step. Add the 1 stalk of roughly chopped green onion and a pinch of black pepper for aroma. Simmer for a little longer after adding the green onion until all the ingredients’ flavors are harmoniously blended, resulting in a delicious kimchi stew. Taste the stew and adjust seasoning if needed, using more salted shrimp or soy sauce if it’s too bland. Enjoy this hearty stew with a bowl of warm rice!
