Kimchi Pork Shoulder Braised with Aged Kimchi: A Rice-Thief Special Recipe!
Kimchi Pork Shoulder Braised with Aged Kimchi: A Rice-Thief Special Recipe!
Spicy and Umami-Rich Pork Shoulder Braised with Aged Kimchi!
Create a hearty and satisfying meal using aged kimchi from your fridge and the economical yet delicious pork shoulder. The combination of thickly sliced pork shoulder and zesty aged kimchi creates a fantastic pairing, making this a dangerously addictive dish that will have you finishing your rice in no time! It’s a perfect, impressive homemade meal for any occasion.
Main Ingredients- Well-fermented Napa Cabbage Kimchi (Aged Kimchi) 1/4 head
- Pork Shoulder 600g (approx. 1.3 lbs)
- 1 Onion (medium size)
- 1 Scallion (Green Onion)
Seasoning Ingredients- Soy Sauce 2 Tbsp
- Minced Garlic 1 Tbsp
- Black Pepper a pinch
- Oligosaccharide 2 Tbsp
- Cooking Wine (Mirin or Cheongju) 2 Tbsp
- Sugar 1 Tbsp (optional, for adjusting sweetness)
- Soy Sauce 2 Tbsp
- Minced Garlic 1 Tbsp
- Black Pepper a pinch
- Oligosaccharide 2 Tbsp
- Cooking Wine (Mirin or Cheongju) 2 Tbsp
- Sugar 1 Tbsp (optional, for adjusting sweetness)
Cooking Instructions
Step 1
First, cut the aged kimchi into generous, bite-sized pieces (about 4-5cm). Avoid cutting them too small, as this can diminish the chewy texture. Aim for pieces that are easy to eat.
Step 2
Coarsely chop the onion or cut it into large cubes. Slice the scallion diagonally into large pieces as well. Cutting them this large helps them retain their shape and texture during cooking without becoming mushy.
Step 3
In a large bowl, combine the cut aged kimchi and the pork shoulder. Add the minced garlic, black pepper, oligosaccharide, and soy sauce. Mix well with your hands, massaging the ingredients to ensure the seasonings are evenly distributed throughout the pork and kimchi. This marinating step helps to build a deeper flavor.
Step 4
Place the seasoned kimchi and pork mixture into a pot. Add just enough water to partially cover the ingredients (a shallow amount). Bring to a boil over high heat, then add the cooking wine (2 Tbsp). Reduce the heat to medium, cover the pot, and simmer for about 20 minutes until tender. Taste and adjust the sweetness by adding more sugar if desired.
Step 5
After simmering for 20 minutes, arrange the coarsely chopped onion and scallions on top of the mixture. Cover the pot again and cook for an additional 10 minutes. The vegetables will soften, releasing their sweetness and aroma, creating a harmonious blend of flavors.
Step 6
Your delicious braised dish, featuring the rich pork shoulder and spicy aged kimchi in a savory broth, is now ready! Serve it over a bowl of hot rice for an incredibly satisfying meal.
