Spicy and Rich Pork Kimchi Stew (Kimchi Jjigae)
The quintessential Korean comfort food! A golden recipe for a hearty Pork Kimchi Stew with a spicy broth and generous ingredients.
Kimchi stew is a beloved Korean staple! Among its many variations, the pork kimchi stew, known for its deep and savory broth, is a timeless favorite. This recipe brings together perfectly fermented kimchi, tender pork, and soft tofu for a harmonious blend of flavors. Make this delicious and spicy kimchi stew easily at home and get ready to finish a whole bowl of rice!
Main Ingredients
- 600g ripe napa cabbage kimchi (well-fermented is recommended)
- 300g pork neck or shoulder (cut for stew)
- 1 block of tofu (firm or stewing tofu)
- 1 large green onion
Seasoning & Aromatics
- 2 Tbsp cooking oil
- 4 Tbsp Korean red pepper flakes (gochugaru) (adjust to taste)
- 2 Tbsp minced garlic
- 2 Tbsp cooking wine (like Mirin)
- 1 Tbsp Allulose (or sugar/corn syrup, it helps mellow the kimchi’s sourness)
Broth Ingredients
- 8 cups water (approx. 1.5 liters)
- 10 dried anchovies for broth (gutted)
- 2 pieces dried kelp (dashima), 5cm x 5cm each
- 2 Tbsp cooking oil
- 4 Tbsp Korean red pepper flakes (gochugaru) (adjust to taste)
- 2 Tbsp minced garlic
- 2 Tbsp cooking wine (like Mirin)
- 1 Tbsp Allulose (or sugar/corn syrup, it helps mellow the kimchi’s sourness)
Broth Ingredients
- 8 cups water (approx. 1.5 liters)
- 10 dried anchovies for broth (gutted)
- 2 pieces dried kelp (dashima), 5cm x 5cm each
Cooking Instructions
Step 1
First, let’s make the foundation for a delicious kimchi stew: the broth. In a pot, combine 8 cups of cold water (about 1.5 liters), 10 gutted dried anchovies for broth, and 2 pieces of clean dried kelp (5cm x 5cm each). Turn the heat to high and bring to a boil with the lid off.
Step 2
Once the broth starts boiling vigorously, reduce the heat to medium. Continue to simmer for another 10 minutes, allowing the rich umami flavor from the anchovies and kelp to infuse into the water.
Step 3
After 10 minutes, strain out the anchovies and kelp, keeping only the clear broth. It’s best to simmer kelp for only about 10 minutes, as prolonged boiling can release a bitter taste.
Step 4
Cut the block of tofu into 16 equal pieces. Cutting them too small might cause them to break apart while cooking, so aim for a moderate size. Slice the large green onion diagonally into bite-sized pieces.
Step 5
Roughly shake out the excess brine from the 600g of well-fermented kimchi and chop it into bite-sized pieces (about 2-3 cm). Slice the 300g of pork neck into similar-sized pieces. Sautéing the kimchi and pork together will enhance the stew’s depth of flavor.
Step 6
Now, let’s prepare for the main cooking. Heat 2 Tbsp of cooking oil in the pot. Add the sliced pork and stir-fry until it turns opaque. Once the pork is mostly cooked, add the chopped kimchi, 4 Tbsp of gochugaru, 2 Tbsp of minced garlic, 2 Tbsp of cooking wine, and 1 Tbsp of Allulose. Stir-fry over medium heat until everything is well combined. Allulose helps to balance the kimchi’s sourness and adds a subtle sweetness.
Step 7
Once the pork and kimchi are nicely sautéed and blended with the seasonings, pour in the 5 cups of prepared broth (about 1 liter). Increase the heat to high and bring the stew to a rolling boil.
Step 8
When the stew comes to a boil, reduce the heat to the lowest setting (low). Cover the pot and let it simmer gently for about 10 minutes. This slow simmering allows the flavors of the kimchi and pork to meld beautifully into the broth, creating a richer taste. Skim off any foam that rises to the surface for a clearer broth.
Step 9
After 10 minutes, gently add the sliced tofu to the stew. Continue to simmer for another 2 minutes. This allows the tofu to absorb the delicious flavors of the kimchi stew. Be careful not to overcook, as the tofu might break apart.
Step 10
Finally, add the sliced green onion generously. The fresh, aromatic flavor of the green onion will elevate the overall taste of the kimchi stew. Simmer for another moment, and your delicious Pork Kimchi Stew is ready to be enjoyed!
