Pork Kimchi Stew (Kimchi Jjigae): Baek Jong-won’s Recipe for a Spicy and Refreshing Stew
Pork Kimchi Stew (Kimchi Jjigae): Baek Jong-won’s Recipe for a Spicy and Refreshing Stew
Easy Pork Kimchi Stew Recipe Inspired by Baek Jong-won
Here’s a recipe for a deliciously spicy and refreshing pork kimchi stew. We’ll follow Baek Jong-won’s method to create a stew that rivals restaurant quality, right in your own kitchen. The perfect harmony of savory pork and well-fermented kimchi makes this a true rice-lover’s delight!
Main Ingredients- 250g Pork hind leg (or shoulder cut)
- 2 cups well-fermented kimchi (approx. 400g)
- 1000ml Stock (anchovy-based, kelp-based, or rice water)
- 1/2 Onion
- 1/2 stalk Green onion (scallion)
- 1 Korean chili pepper (optional, for extra spiciness)
Seasonings (using a standard Korean soup spoon for measurement)- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (Korean soy sauce for soup)
- 1/2 Tbsp Sugar (to balance the kimchi’s sourness)
- 1/2 Tbsp Minced garlic
- 1/2 tsp Saeujeot (fermented shrimp) for umami boost
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (Korean soy sauce for soup)
- 1/2 Tbsp Sugar (to balance the kimchi’s sourness)
- 1/2 Tbsp Minced garlic
- 1/2 tsp Saeujeot (fermented shrimp) for umami boost
Cooking Instructions
Step 1
The key to a delicious kimchi stew lies in the pork! You can use pork shoulder for a tender texture or pork hind leg for a chewier bite. About 250g is a good amount for 2-3 servings.
Step 2
Prepare the stock that will give your stew its depth. Using cloudy rice water adds a nice nuttiness, while a stock made from anchovies and kelp will provide a richer umami flavor. If you don’t have any special stock, plain water will also work.
Step 3
One of Baek Jong-won’s signature tips for kimchi jjigae is to not sauté the pork separately. Instead, add the raw pork directly into the cold stock. This method results in more tender pork and allows the broth to absorb the pork’s savory essence beautifully. Skip the step of stir-frying the kimchi and pork; just immerse the pork in the cold stock.
Step 4
While the pork is cooking, prepare the other ingredients. Thinly slice the onion to add sweetness and aroma. Slice the green onion and chili pepper diagonally for garnish. Be mindful not to use too much onion, as it can make the broth overly sweet; half an onion is usually sufficient.
Step 5
As the pork cooks in the cold stock, the liquid will begin to simmer. Skim off any scum that rises to the surface; this is crucial for a clean and refined broth flavor. Gently scoop it away with a spoon.
Step 6
Once the stock is boiling, add all the prepared kimchi. Well-fermented, sour kimchi is essential for the best flavor. About 2 cups (approximately 400g) is a good starting point. The more sour the kimchi, the more refreshing the stew will be.
Step 7
As the ingredients meld, add the seasonings. First, add 1 tablespoon of gochugaru for a vibrant red color and a touch of heat. Then, add 1/2 tablespoon of sugar to balance the strong sourness of the kimchi. Sugar plays a vital role in enhancing the umami of kimchi jjigae, so don’t skip it.
Step 8
To season, add 1 tablespoon of guk-ganjang (Korean soup soy sauce). This adds savory depth and helps to balance the overall flavor of the stew. Next, add 1/2 tablespoon of minced garlic for a fragrant aroma.
Step 9
Finally, to achieve a truly deep flavor, we’ll use a secret ingredient: saeujeot (fermented shrimp). Adding 1/2 teaspoon of saeujeot will significantly enhance the broth’s complexity and umami. Taste the stew and add a little more saeujeot if it needs more depth. Fermented shrimp is highly effective in adding richness to brothy dishes.
Step 10
Now that the stew is simmering nicely, add the sliced onions. As they cook, onions release their natural sweetness, softening the overall flavor of the broth. If you prefer your onions very soft, you can add them earlier; if you like them with a slight bite, add them towards the end, as I do.
Step 11
For the finishing touches, add the diagonally sliced green onions and Korean chili peppers. If you’re adding tofu, this is the time to do so. Tofu can easily break apart if added too early, so add it towards the end. Finally, taste and adjust the seasoning. If it’s too sour, add a bit more sugar; if it’s too bland, use saeujeot to season.
Step 12
Once the stew is bubbling and fragrant, let it simmer for a few more minutes. Your delicious pork kimchi stew is ready to be served! Enjoy it with a hot bowl of rice.
