Hearty Pork and Aged Kimchi Stew (Mukimchi Jjigae)
Experience the Richness: Pork-Filled Aged Kimchi Stew Simmered with a Beef Bone Broth Base
Learn how to make a delicious and hearty pork and aged kimchi stew! We’ll guide you through the process, using a beef bone broth base for an exceptionally deep and savory flavor.
Ingredients
- Pork shoulder/butt 500g (choose a cut with some fat for flavor)
- Well-fermented aged kimchi 1/2 head (including plenty of kimchi juice)
- Firm tofu 1 block (approx. 300g)
- Commercial beef bone broth (sachol gomtang) 1 pack (500g)
- Enoki mushrooms 150g (1 pack)
- Sugar 1 Tbsp (to balance the sourness of aged kimchi)
- Water 200ml (for adjusting broth consistency if needed)
- Korean chili peppers (Cheongyang) 1-2 (optional, for extra spice)
Cooking Instructions
Step 1
First, prepare 500g of pork shoulder or butt for the kimchi stew. A cut with some marbling will add a wonderful chewiness and enhance the broth’s richness.
Step 2
Take out half a head of well-aged kimchi from your kimchi refrigerator. The ripeness of the kimchi significantly impacts the stew’s flavor, so a kimchi with a pleasant tang will yield the best results.
Step 3
Chop the prepared aged kimchi into bite-sized pieces, about 2-3 cm long, and place them into a pot. Cutting the thicker stem parts a bit smaller will make them more tender when cooked.
Step 4
Pour the entire pack (500g) of commercial beef bone broth into the pot. This is the secret to achieving a deep, savory flavor without making your own broth from scratch, making it incredibly convenient.
Step 5
If you have a lot of kimchi or prefer a more generous amount of broth, add 200ml of water. You can adjust this based on the saltiness of your kimchi or your desired broth consistency.
Step 6
Now, add the chopped pork shoulder to the pot and begin simmering it with the kimchi from the start. Cooking them together allows the pork’s juices to infuse into the kimchi, creating a much deeper flavor. Simmer over medium heat for about 10 minutes.
Step 7
While the stew is simmering, cut the firm tofu into large cubes. Trim the roots off the enoki mushrooms and separate them into strands. Slice the Korean chili peppers diagonally if using, preparing them for an extra kick of spice.
Step 8
If your aged kimchi is quite sour, add 1 tablespoon of sugar. This will gently balance the acidity and enhance the kimchi’s overall flavor profile, bringing harmony to the stew.
Step 9
Carefully add the cubed tofu to the simmering stew. Be gentle when adding the tofu to prevent it from breaking apart.
Step 10
Once the stew comes to a rolling boil again, top it with the prepared enoki mushrooms and the sliced Korean chili peppers. Reduce the heat to low, cover the pot, and let it simmer for at least 5 more minutes. This allows the mushrooms to soften and all the flavors to meld together beautifully. Taste the stew and adjust seasoning with soy sauce or salt if needed. Enjoy this comforting and flavorful stew with a bowl of rice!
