Hearty and Spicy Pork Cutlet Kimchi Stew (Donkatsu Kimchi Jjigae)
Hearty and Spicy Pork Cutlet Kimchi Stew (Donkatsu Kimchi Jjigae)
Pork Cutlet Kimchi Stew, Featured on Home Chef Baek Jong-won’s Show: A Rice-Winning Dish with Delicious Broth!
If you’ve made crispy pork cutlets at home recently, why not elevate them into something even more special? This ‘Donkatsu Kimchi Jjigae’ transforms leftover pork cutlets into a delightful stew with a rich, spicy broth. Inspired by Chef Baek Jong-won’s recipe, this dish is perfect for a satisfying meal and a great way to use up any extra pork cutlets you might have!
Main Ingredients- 1 Pork cutlet (adjust size and thickness to your preference)
- 1.5 cups well-fermented kimchi (including some juice)
- 1.5 onions, thinly sliced
- 2 green onions, diagonally sliced (separate white and green parts)
- 2 Korean green chili peppers, diagonally sliced (adjust for spiciness)
- 2 eggs, lightly beaten
Broth Seasoning- 2 Tbsp sugar (balances kimchi’s sourness and adds umami)
- 1/2 cup soy sauce (for saltiness)
- 1/3 cup cooking wine or mirin (removes odor and adds flavor)
- 1/4 Tbsp minced ginger (optional, for enhanced aroma)
- 2 cups water (or broth)
- 4 Tbsp gochugaru (Korean chili powder, for spice and color)
- 2 Tbsp sugar (balances kimchi’s sourness and adds umami)
- 1/2 cup soy sauce (for saltiness)
- 1/3 cup cooking wine or mirin (removes odor and adds flavor)
- 1/4 Tbsp minced ginger (optional, for enhanced aroma)
- 2 cups water (or broth)
- 4 Tbsp gochugaru (Korean chili powder, for spice and color)
Cooking Instructions
Step 1
First, prepare the pork cutlet. Heat a generous amount of cooking oil in a pan. Place the pork cutlet and fry until golden brown on both sides. Aim to cook it to about 80% doneness; this way, it won’t become too mushy when added to the stew later, maintaining a pleasant texture. Set aside the fried cutlet.
Step 2
Prepare a pot for the Kimchi Jjigae. A Korean hot pot (gukbap pot) is ideal, but any deep stew pot will work. Start by laying a generous layer of sliced onions at the bottom of the pot. (Tip: Soaking dried shiitake mushrooms and adding them will deepen the broth’s flavor.)
Step 3
Now, let’s make the core broth seasoning. Add 2 Tbsp sugar, 1/2 cup soy sauce, 1/3 cup cooking wine (or mirin), 1/4 Tbsp minced ginger, and 2 cups of water to the pot. Stir well to combine. For added spiciness, include the thickly sliced white parts of the green onions and the diagonally sliced Korean green chili peppers. (Tip: Adding a piece of dried kelp (dashima) while boiling will significantly enhance the umami. Bring to a boil over high heat until the seasonings are well blended.
Step 4
While the broth is boiling, finely chop the kimchi into bite-sized pieces and cut the pre-fried pork cutlet into manageable pieces. Having all ingredients prepped beforehand makes the cooking process much smoother.
Step 5
Once the broth is boiling vigorously, push the chopped kimchi to one side of the pot and arrange the cut pork cutlet pieces next to it. (Tip: The original recipe calls for 4 Tbsp of gochugaru for a bolder color and spicier kick. You can adjust this amount or omit it based on your kimchi’s spice level and personal preference. If using, add it now.)
Step 6
Let the stew simmer for a few more minutes after adding the kimchi and pork cutlet. When it starts to bubble again, carefully pour the beaten eggs in a circular motion around the edges of the pot. Wait until the eggs are cooked, and then garnish with the diagonally sliced green parts of the green onions, if desired. Enjoy! (Tip: Don’t worry if you forget an ingredient! Adding it at the end won’t affect the delicious taste.)
