Rich Pork Neck Kimchi Stew (Kimchi Jjigae)
Rich Pork Neck Kimchi Stew (Kimchi Jjigae)
How to Make Flavorful Pork Neck Kimchi Stew
It’s been a while since I last made kimchi stew with pork! I used leftover pork neck from grilling, adding some onion and tofu to enhance its flavor and texture. Kimchi stew is always a satisfying dish, no matter when you have it.
Main Ingredients- Pork neck 250g (sliced into bite-sized pieces)
- Well-fermented Napa cabbage kimchi 1.5 cups (approx. 200g, chopped)
- Onion 1/2 (sliced)
- Tofu 1/2 block (cut into 8 pieces)
Seasoning & Aromatics- Green onion 1/2 stalk (sliced diagonally)
- Minced garlic 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Cooking wine (Mirin, etc.) 1 Tbsp
- Salt or anchovy sauce to taste (for final seasoning)
- Green onion 1/2 stalk (sliced diagonally)
- Minced garlic 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Cooking wine (Mirin, etc.) 1 Tbsp
- Salt or anchovy sauce to taste (for final seasoning)
Cooking Instructions
Step 1
Begin building the rich flavor base by adding the pork neck (250g) and sliced onion (1/2) to a pot. For the best texture, slice the pork neck to a moderate thickness, not too thin.
Step 2
Add 1 Tbsp of perilla oil or cooking oil. Sauté the pork over medium heat until all traces of pink are gone. This step helps to remove any gamey smell and enhance the savory aroma of the pork.
Step 3
Add 1 Tbsp of cooking wine (like Mirin) and continue to sauté. This further helps to eliminate any pork odor and adds a subtle sweetness and depth of flavor.
Step 4
Chop approximately 1.5 cups (200g) of well-fermented Napa cabbage kimchi into bite-sized pieces. You can adjust the amount based on how sour your kimchi is.
Step 5
Once the pork is nicely browned, add the chopped kimchi, 1 Tbsp of gochugaru, 1 Tbsp of minced garlic, and half of the diagonally sliced green onion. Stir-fry together for 2-3 minutes until the kimchi softens and the ingredients are well combined. Ensuring the seasonings coat everything evenly is key.
Step 6
Pour in 2 cups (400ml) of water and 1/2 cup (100ml) of kimchi brine. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 10-15 minutes, or until the kimchi is tender and the broth has deepened in flavor. Taste and adjust the seasoning with salt or anchovy sauce as needed.
Step 7
While the stew is simmering, carefully place the 8 pieces of tofu into the pot, arranging them around the edges. Gently add the tofu to prevent it from breaking apart.
Step 8
Garnish with the remaining sliced green onion and a few slices of red chili pepper for color, if desired. Your hearty and delicious Pork Neck Kimchi Stew is now ready to be enjoyed with a warm bowl of rice!
