Rich and Deep Flavored Pork and Kimchi Stew (Mungteong Kimchi Jjigae)
Rich and Deep Flavored Pork and Kimchi Stew (Mungteong Kimchi Jjigae)
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Weekend lunch special! Recreate the unique recipe from ‘Choga Mungteong Kimchi Jjigae,’ a renowned kimchi stew restaurant featured on the TV show ‘Saturday is Good Food.’ Unlike typical kimchi stews where pork is often stir-fried first or broth is added, this recipe features large chunks of pork and aged kimchi simmered together for a long time. Experience the fantastic harmony of rich pork fat from the shoulder cut and deeply fermented aged kimchi in this ‘Mungteong Jjigae’ or ‘Whole Kimchi Stew,’ made in a large batch for a hearty meal.
Kimchi and Pork- 1 whole aged kimchi (from half a head of cabbage, cut lengthwise in half)
- 2 ladles of kimchi brine
- 1.2kg pork shoulder (as a whole piece)
Cooking Instructions
Step 1
First, prepare the aged kimchi. Use approximately half a head of kimchi, and cut it lengthwise into two large pieces. Arrange the kimchi pieces, overlapping them in a circular pattern, to line the bottom of a large pot or cauldron. Then, pour 2 ladles of the kimchi brine over the kimchi to moisten it.
Step 2
Next, prepare the pork shoulder. Place the 1.2kg piece of pork shoulder, suitable for boiling, directly on top of the kimchi in the pot. The pork will become tender and infuse the stew with flavor as it cooks alongside the kimchi.
Step 3
Now, it’s time for seasoning. Sprinkle a pinch of minced ginger over the kimchi and pork. Generously add 4 tablespoons of minced garlic to enhance the aroma. Also, add 1 cup of Gochugaru for a spicy kick and a vibrant color.
Step 4
Add 2 tablespoons of Mirin, 2 tablespoons of Maesil Extract, and 3 tablespoons of Fish Sauce. Pour in the 1L of Anchovy Broth, ensuring it covers the ingredients. Bring the stew to a boil over high heat. Once it reaches a rolling boil and threatens to overflow, reduce the heat to medium. Simmer gently, allowing the stew to reduce and the broth to develop a deep, rich color. This slow simmering process will tenderize the pork and deepen the kimchi’s flavor.
Step 5
As the broth becomes richer and the pork starts to cook through, add half of the 300g firm tofu, cut into large pieces. Arrange the chopped 1/2 stalk of green onion attractively on top. Continue to simmer gently over medium heat, allowing the ingredients to meld together.
Step 6
The ‘Mungteong Kimchi Jjigae,’ cooked in a large batch, is nearly ready. The broth is deep and rich, and the pork is tender and well-cooked. The ‘Whole Kimchi Stew’ or ‘Mungteong Jjigae’ cooked slowly in a large pot is now complete. Transfer the stew to smaller serving pots for a beautiful presentation.
Step 7
In the serving pot, cut the aged kimchi into bite-sized pieces and slice the tender pork. Ladle in plenty of the rich kimchi stew broth. Arrange the remaining tofu pieces on one side and the chopped green onions on the other. Reheat to a gentle boil just before serving.
Step 8
Your delicious and deeply flavored Aged Pork Kimchi Stew is ready! This ‘Mungteong Jjigae’ or ‘Whole Kimchi Stew’ is sure to tantalize your taste buds with its rich broth and hearty ingredients.
Step 9
This is the ‘Mungteong Kimchi Jjigae’ made in a large batch, inspired by the recipe from ‘Choga Mungteong Kimchi Jjigae’ on TV. Having a large pot of this stew is incredibly convenient. Enjoy it as stew on the first day, and on the next day, you can add ramen noodles to the leftover stew for another delightful meal.
