Hearty Pork Shoulder Kimchi Stew
Hearty Pork Shoulder Kimchi Stew
A Recipe for a Rice-Stealing Pork Shoulder Kimchi Stew
This Kimchi Jjim, made with aged, sour kimchi, is an absolute rice thief when paired with fluffy white rice! It’s incredibly delicious, perfect as a side dish with drinks or a hearty main meal. Get ready for a truly satisfying culinary experience!
Main Ingredients- Pork shoulder 800g
- Aged kimchi 1/2 head
- Kimchi brine 1 ladle (approx. 2/3 of a paper cup)
- Rice water 5 ladles (approx. 2/3 of a paper cup)
- Onion 1 (small)
- Cheongyang chili peppers 2
- Green onions 1 handful
- Pepper, to taste (a few pinches)
Seasoning Paste (Tablespoon Measurement)- Sugar 2
- Gochugaru (Korean chili flakes) 2
- Guk-ganjang (soy sauce for soup) 2
- Mirin (rice wine) 1
- Minced garlic 1
- Doenjang (soybean paste) 0.5
- Ginger powder a pinch
- Sugar 2
- Gochugaru (Korean chili flakes) 2
- Guk-ganjang (soy sauce for soup) 2
- Mirin (rice wine) 1
- Minced garlic 1
- Doenjang (soybean paste) 0.5
- Ginger powder a pinch
Cooking Instructions
Step 1
First, let’s prepare the seasoning paste, the key to a delicious Kimchi Jjim! Using a tablespoon as a measure, combine 2 tablespoons of sugar, 2 tablespoons of gochugaru (Korean chili flakes), 2 tablespoons of guk-ganjang (soy sauce for soup), 1 tablespoon of mirin, 1 tablespoon of minced garlic, a pinch of ginger powder, and 0.5 tablespoon of doenjang (soybean paste). Mix them well until smooth.
Step 2
Now, let’s prepare the vegetables that will add depth of flavor to the stew. Thinly slice 1 small onion. Finely chop 2 Cheongyang chili peppers. Cut about a handful of green onions into diagonal pieces.
Step 3
Prepare half a head of aged kimchi, which is crucial for the stew’s rich taste. Also, have about 1 ladle of kimchi brine ready – this is roughly 2/3 of a paper cup.
Step 4
Gently pat the pork shoulder dry with paper towels to remove any excess blood. This step helps reduce any gamey smell and ensures a cleaner flavor. Cut the pork into large, bite-sized pieces, slightly bigger than you normally would, as they will shrink during cooking.
Step 5
In a wide, deep pan or pot, lay down the aged kimchi as a base. Arrange the cut pork shoulder pieces on top of the kimchi. Pour in the reserved kimchi brine.
Step 6
Add 5 ladles of rice water (about 2/3 of a paper cup) to cover the pork and kimchi. Bring the stew to a rolling boil over high heat.
Step 7
Once the stew starts boiling, add all the prepared seasoning paste and sprinkle in the pepper. Let it simmer uncovered over high heat for about 10 minutes. This step helps to eliminate any residual kimchi smell and allows the flavors to meld.
Step 8
After 10 minutes, reduce the heat to medium and continue to simmer uncovered for another 10 minutes. During this time, gently turn the pork and kimchi pieces over so they cook evenly and absorb the flavors uniformly.
Step 9
Once the pork and kimchi are partially cooked, it’s time to add the prepared vegetables. Toss in the sliced onion, chopped Cheongyang peppers, and diagonal-cut green onions to enhance the aroma and taste.
Step 10
Finally, cover the pot and reduce the heat to medium-low. Let it simmer gently for about 15 to 20 minutes. Slow simmering allows the flavors to deepen and meld beautifully.
Step 11
Kimchi Jjim is best when it has a rich, slightly soupy consistency. Turn off the heat. You can cut the pork into more manageable pieces now, or serve it as is. Transfer the delicious Pork Shoulder Kimchi Stew to a serving dish. It’s ready to enjoy!
Step 12
The pork in this stew is incredibly tender, with no hint of gaminess. While good quality kimchi is essential, fresh, well-marbled pork truly elevates this dish to another level of deliciousness.
Step 13
Imagine taking a bite: the perfect combination of tender pork, with its savory fat and lean meat, nestled amongst the sour, chewy aged kimchi. Spooned over a bowl of steaming hot white rice, it’s a flavor explosion that will have you finishing your meal in no time!
