Rich and Hearty Pork and Aged Kimchi Stew (Muk Eun Ji Kimchi Jjigae)
Rich and Hearty Pork and Aged Kimchi Stew (Muk Eun Ji Kimchi Jjigae)
How to Make Aged Kimchi Stew with Pork: The Ultimate Muk Eun Ji Kimchi Jjigae Recipe feat. Homeplus Bo-meok-doe Pork Neck
The soul of any Korean meal is kimchi, and aged kimchi (muk eun ji) takes kimchi stew to an entirely new level. This recipe for Pork and Aged Kimchi Stew is a true masterpiece. Even though spring has arrived, if you’re feeling a bit uninspired or want to enjoy a comforting bowl before the summer heat kicks in, this stew is perfect. This particular recipe cleverly uses the aged kimchi without rinsing it, maximizing its robust flavor and utilizing its original kimchi brine for an even deeper taste. We’re featuring Homeplus Bo-meok-doe Pork Neck for an extra delicious experience.
Main Ingredients- 1kg Aged Kimchi (Muk Eun Ji), including 300ml of its brine
- 560g Pork Neck, cut into bite-sized pieces
- 4 tsp Mirin (Rice Wine)
- 4 tsp Ginger Syrup
- 6 tsp Salted Shrimp (Saeu-jeot), finely chopped
- 2 Tbsp Perilla Oil (Deul-gireum)
- 750ml Rice Water (Ssal-tteumul)
- 1L Water
- 2 Tbsp Minced Garlic
- 1 Onion, thickly sliced
- 4 Tbsp Plums Syrup (Maesil-cheong)
- 70g Scallion, chopped
- 2 Cheongyang Peppers, seeded and chopped
For the Broth- 7 Dried Anchovies (gutted)
- 1 Dried Anchovy (Dipo-ri, similar to a small sardine)
- 9 Slices of Radish (approx. 2cm thick)
- 1 Scallion Root
- 2 Slices of Ginger
- Peels from 1 Onion
- 1 piece of Dried Kelp (Kombu, approx. 10x10cm)
- 7 Dried Anchovies (gutted)
- 1 Dried Anchovy (Dipo-ri, similar to a small sardine)
- 9 Slices of Radish (approx. 2cm thick)
- 1 Scallion Root
- 2 Slices of Ginger
- Peels from 1 Onion
- 1 piece of Dried Kelp (Kombu, approx. 10x10cm)
Cooking Instructions
Step 1
Cut the pork neck into bite-sized pieces, about 3-4cm. Cutting them too small might cause them to break apart during cooking, so aim for a manageable size.
Step 2
In a bowl, combine the cut pork neck with Mirin, ginger syrup, and finely chopped salted shrimp. Gently mix and marinate for about 5 minutes to allow the flavors to penetrate the meat.
Step 3
Gently squeeze the excess brine from the aged kimchi and set the brine aside (this will be used later in the stew). Cut the aged kimchi into bite-sized pieces, roughly 3-4cm in length. If they are too long, it might be awkward to eat.
Step 4
Place the dried anchovies, Dipo-ri, radish slices, scallion root, ginger slices, onion peels, and dried kelp into a broth bag (or cheesecloth). This combination will create a deep and refreshing broth base.
Step 5
Heat a deep pot over medium heat and add 2 tablespoons of perilla oil. Add the marinated pork neck and stir-fry until the surface of the meat turns golden brown. This step enhances the savory flavor of the pork.
Step 6
Once the pork is partially cooked, pour in the rice water and 1L of plain water. Add the prepared broth bag to the pot. The rice water will contribute to a smoother and more savory broth texture.
Step 7
Add all the cut aged kimchi to the pot. As it simmers, the kimchi will soften and infuse the stew with its characteristic tangy and spicy flavor.
Step 8
Add 2 tablespoons of minced garlic. Garlic is crucial for removing any gamey odor from the kimchi and pork, while also boosting the overall flavor profile.
Step 9
Pour in the reserved 300ml of aged kimchi brine. This brine is the key ingredient that defines the spicy kick and umami depth of the stew.
Step 10
Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently. Simmering for at least 15 minutes is recommended to tenderize the kimchi and allow the flavors to meld beautifully.
Step 11
After the stew has simmered sufficiently, carefully remove the broth bag. Leaving it in for too long can make the broth cloudy, so it’s best to remove it once the flavors have been extracted.
Step 12
Add the thickly sliced onion to the stew. The onion will add a subtle sweetness and refreshing quality to the broth.
Step 13
Taste the stew and adjust the seasoning as needed. You can add more salted shrimp brine or a pinch of salt for saltiness. For added depth and a touch of sweetness, stir in 4 tablespoons of plum syrup. Feel free to adjust the quantity to your preference.
Step 14
Finally, add the chopped scallions and seeded, chopped Cheongyang peppers. Let it simmer for another minute or two. Your delicious Pork and Aged Kimchi Stew is now ready! For extra spice, you can add a bit more red pepper powder according to your taste.
