Pork Kimchi Stew (Kimchi Jjigae) with Pork Shoulder
Pork Kimchi Stew (Kimchi Jjigae) with Pork Shoulder
Delicious Pork Kimchi Stew: A Recipe You’ll Crave Anytime
Wondering which cut of pork is best for kimchi stew? It’s definitely pork shoulder! This recipe reveals how to make a rich and incredibly flavorful kimchi stew using pork shoulder. Enjoy the perfect harmony of aged kimchi and tender pork that will make you want to finish every last drop of rice!
Ingredients- 500g Pork shoulder, cut for stew
- 2 cups Well-fermented aged kimchi, chopped into bite-sized pieces
- 1/3 cup Kimchi brine
- 1 Tbsp Sugar
- 1 Anchovy and dried pollack stock cube (or other instant broth)
- 1 Tbsp Soup soy sauce (Guk-ganjang)
- 1 block Tofu, cut into bite-sized pieces
Cooking Instructions
Step 1
Prepare the pork shoulder for the stew. We’ll be using the entire 500g pack to make our delicious kimchi jjigae. Pork shoulder is ideal because its balanced ratio of lean meat to fat makes it tender and flavorful when cooked in a stew.
Step 2
Take out well-fermented aged kimchi from your kimchi refrigerator and chop it into bite-sized pieces, about 2 cups worth. If there are any leftover radish salad or small bits of kimchi paste within the kimchi, feel free to add them too! The sourness and savory flavor of the aged kimchi will enhance the stew’s depth.
Step 3
Add the pork and chopped kimchi to a pot. Pour in about 300ml of water. You can adjust the amount of water to achieve your desired broth consistency.
Step 4
Add one instant stock cube (made with anchovies and dried pollack, for example) to add a boost of umami flavor. If you don’t have an instant stock cube, using rice water or a homemade anchovy and kelp broth is also a great option.
Step 5
Add all the prepared pork shoulder to the pot. Ensure the pork is submerged in the liquid so that its juices can infuse the broth as it cooks.
Step 6
While the stew is coming to a boil, prepare one block of tofu by cutting it into bite-sized pieces (about 2-3cm squares). Adding tofu towards the end keeps it from breaking apart while allowing it to absorb the delicious stew flavors.
Step 7
To balance the sourness of the kimchi and enhance the overall flavor profile, add 1 tablespoon of sugar. You can adjust the sugar amount depending on how sour your aged kimchi is. Sugar helps to bring out the kimchi’s full flavor potential.
Step 8
Once the pork is fully cooked, season the stew with 1 tablespoon of soup soy sauce (Guk-ganjang). This traditional Korean soy sauce is key to achieving an authentic kimchi jjigae taste. You can add salt if needed for extra seasoning.
Step 9
Now, add the entire block of sliced tofu to the pot. The tofu will soften as it simmers in the stew, soaking up all the delicious flavors.
Step 10
Reduce the heat to medium-low and let the kimchi stew simmer gently for as long as possible, ideally for another 15-20 minutes. This slow simmering allows all the ingredients’ flavors to meld beautifully, creating a deeply rich and satisfying kimchi jjigae. Cover the pot and let it simmer. Your delicious kimchi stew is now ready to be enjoyed!
