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Ryu Soo-young’s Signature Braised Kimchi with Pork Shoulder





Ryu Soo-young’s Signature Braised Kimchi with Pork Shoulder

Pyeonstorang Ryu Soo-young’s Kimchi Jjim: Aged Kimchi and Pork Shoulder Recipe

Ryu Soo-young's Signature Braised Kimchi with Pork Shoulder

This braised kimchi stew with pork shoulder, a recipe by Chef Ryu Soo-young, is so delicious that even husbands who dislike pork’s gamey smell will love it! Try simmering aged kimchi with pork shoulder until tender for a fantastic meal. This dish features the rich flavor of aged kimchi and the savory succulence of pork shoulder, making it a perfect partner for rice. Enjoy this comforting and flavorful stew, easy to make at home.

Recipe Info

  • Category : Main dish
  • Ingredient Category : Pork
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 3 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Anyone

Kimchi Jjim Ingredients

  • 500g aged fermented kimchi (well-fermented)
  • 600g pork shoulder (a cut that holds its shape well when simmered)
  • 3 stalks green onion (leafy parts preferred)
  • 1 handful whole garlic cloves (about 10-15 cloves)
  • 1L water (or rice water)

Seasoning Ingredients

  • 2 Tbsp cooking oil
  • 1 pinch salt (for seasoning the pork)
  • 1 Tbsp soy sauce
  • 2 Tbsp anchovy sauce (or fish sauce, or tuna extract)
  • 1 Tbsp sugar (to balance the acidity of the aged kimchi)
  • 1 Tbsp minced garlic (added at the end for maximum aroma)

Cooking Instructions

Step 1

First, prepare 600g of pork shoulder. Heat 2 tablespoons of cooking oil in a pan over medium-high heat. Sear the pork shoulder until it’s golden brown on all sides. Sprinkle with a pinch of salt while searing to season the meat. Searing the exterior helps the pork maintain its shape and prevents it from breaking apart when braised, making it easier to slice later.

Step 1

Step 2

Now, prepare 500g of aged fermented kimchi, the star of this stew. Trim any dirty outer leaves from the kimchi. Place the whole head of kimchi into a pot without cutting off the top. Keeping it whole helps to retain its delicious seasoning within the kimchi, infusing the entire stew with a deep flavor. Add about 1-2 tablespoons of the kimchi juice along with the kimchi for an extra boost of umami.

Step 2

Step 3

Place the seared pork shoulder on top of the kimchi in the pot. Pour in 1 liter of water. This amount of water is sufficient to cook both the kimchi and the pork until tender. Add a handful of whole garlic cloves (about 10-15) and the leafy parts of 3 green onions, cut into large pieces. The green onion leaves will add a refreshing depth to the broth.

Step 3

Step 4

It’s time to add the seasonings that will define the flavor of the kimchi jjim. Add 1 tablespoon of sugar to gently balance the sourness of the aged kimchi. Stir in 1 tablespoon of soy sauce and 2 tablespoons of anchovy sauce (you can substitute with fish sauce or tuna extract) for a rich umami flavor. Bring the stew to a boil over high heat, then reduce the heat to medium and simmer for approximately 40 to 50 minutes, or until the pork is tender. Cooking time can be adjusted based on your preference for pork texture; simmer longer for more tender meat.

Step 4

Step 5

After simmering for about 40 minutes, stir in 1 tablespoon of minced garlic. This is a key step for enhancing the garlic aroma. Cover the pot and let it steam on low heat for about 5 more minutes. Adding garlic towards the end preserves its fresh, pungent flavor, resulting in a more aromatic and delicious stew.

Step 5

Step 6

As the kimchi jjim nears completion, carefully remove the tender pork from the pot. Slice it into bite-sized pieces, similar to how you would serve bossam (boiled pork wraps). Slicing the pork into larger pieces adds a satisfying chew and presents beautifully.

Step 6

Step 7

Now, it’s time to plate this delicious creation. In a deep serving bowl, place the softened aged kimchi at the bottom. Arrange the sliced pork shoulder attractively on top of the kimchi. Garnish with the chopped green onions and whole garlic cloves. Ladle the flavorful kimchi jjim broth over everything. Your magnificent ‘#RyuSooYoungKimchiJjim’ is ready to be enjoyed! Serve hot with steamed rice for a complete and satisfying meal.

Step 7



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