Quick and Flavorful Pork and Kimchi Stew (Kimchi Jjim)
Quick and Flavorful Pork and Kimchi Stew (Kimchi Jjim)
An Effortless Pork Kimchi Jjim You Can Make in a Flash
This is a simple Pork Kimchi Jjim, simmered to a spicy and savory perfection without needing to make a separate broth or marinate the meat beforehand. Enjoy a deeply flavorful dish with minimal effort!
Main Ingredients- 1/2 head well-fermented kimchi
- 400g pork shoulder or belly
- 1/2 onion
- 2 Korean chili peppers (Cheongyang chili peppers)
- 1 handful dried anchovies (for broth)
- 1 stalk green onion
- 2 cups rice water (or plain water)
- Pinch of black pepper
Seasoning Ingredients- 3 Tbsp perilla oil
- 1 Tbsp soy sauce
- 0.5 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp minced ginger (or 1 Tbsp ginger wine)
- 2 Tbsp cooking wine (Mirin)
- 1 Tbsp brown sugar
- 0.5 Tbsp red pepper flakes (Gochugaru)
- 3 Tbsp kimchi juice
- 0.5 Tbsp dried shrimp powder (optional, for extra umami!)
- 3 Tbsp perilla oil
- 1 Tbsp soy sauce
- 0.5 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp minced ginger (or 1 Tbsp ginger wine)
- 2 Tbsp cooking wine (Mirin)
- 1 Tbsp brown sugar
- 0.5 Tbsp red pepper flakes (Gochugaru)
- 3 Tbsp kimchi juice
- 0.5 Tbsp dried shrimp powder (optional, for extra umami!)
Cooking Instructions
Step 1
First, prepare all your ingredients. If using a whole head of kimchi, you can either cut it into bite-sized pieces or leave it larger for wrapping. Cut the pork into manageable, bite-sized pieces.
Step 2
Slice the onion into thick strips. Thinly slice the Korean chili peppers diagonally. These add a pleasant spiciness, so adjust the amount to your preference. You can remove the seeds if you prefer less heat.
Step 3
Slice the green onion diagonally, keeping both the white and green parts. This will add a lovely aromatic quality to the stew.
Step 4
Carefully unfold a large leaf of your well-fermented kimchi. Place some of the pork pieces onto the leaf, then gently roll it up. This method helps to infuse the flavors beautifully as it cooks.
Step 5
Heat a deep pot (a dolsot or Korean stone pot works wonderfully) over medium-low heat. Add the perilla oil. Spread the sliced onions evenly on the bottom of the pot, and scatter the dried anchovies on top. The anchovies will help create a flavorful broth base.
Step 6
Arrange the rolled kimchi and pork rolls attractively around the edges of the pot. Place any remaining pork and kimchi in the center.
Step 7
Pour in the kimchi juice. This adds a concentrated kimchi flavor and a nice tanginess to the stew.
Step 8
To balance the acidity of the kimchi, add the brown sugar. Then, pour in the rice water (or plain water). Rice water adds a subtle richness and smoother texture to the broth. Bring the mixture to a boil over medium-high heat.
Step 9
Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes. This allows the ingredients to cook through and the flavors to meld. After 10 minutes, add all the prepared seasoning ingredients (soy sauce, fish sauce, minced ginger/ginger wine, cooking wine, brown sugar, red pepper flakes, and shrimp powder) and stir well to combine.
Step 10
Add the sliced Korean chili peppers to the pot. This will enhance the spicy kick of the dish.
Step 11
Finally, add the sliced green onions and sprinkle a pinch of black pepper. Cover the pot and simmer for a few more minutes until everything is tender and the flavors have beautifully melded. Your delicious Pork Kimchi Jjim is ready to be enjoyed with a hot bowl of rice!
