Spicy and Rich Pork Kimchi Stew (Kimchi Jjim) Golden Recipe
Spicy and Rich Pork Kimchi Stew (Kimchi Jjim) Golden Recipe
How to Make Delicious Pork Kimchi Stew for the Whole Family
The quintessential home-cooked meal! This pork kimchi stew, made with well-fermented kimchi for a deep and spicy flavor, is a magical dish that will have you finishing two bowls of rice effortlessly. It’s the perfect ‘survival food’ for any occasion, whether it’s a special day or a regular meal.
Main Ingredients- 1kg Pork Shoulder (fatty cuts are ideal for kimchi jjim)
- 1 head of Well-fermented Kimchi (cut into bite-sized pieces)
Seasonings & Other Ingredients- 5 Tbsp Sugar (balances the kimchi’s acidity)
- 3 Tbsp Fish Sauce (adds deep umami)
- 2 Tbsp Soy Sauce (for color and flavor)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp Doenjang (Korean soybean paste, removes gamey odor and adds savoriness)
- 1 Tbsp Minced Garlic (add in the last 10 minutes of cooking)
- 1 bunch Green Onions (cut into large pieces)
- Water (enough to cover the meat)
- 5 Tbsp Sugar (balances the kimchi’s acidity)
- 3 Tbsp Fish Sauce (adds deep umami)
- 2 Tbsp Soy Sauce (for color and flavor)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp Doenjang (Korean soybean paste, removes gamey odor and adds savoriness)
- 1 Tbsp Minced Garlic (add in the last 10 minutes of cooking)
- 1 bunch Green Onions (cut into large pieces)
- Water (enough to cover the meat)
Cooking Instructions
Step 1
In a pot, place the bite-sized pork shoulder pieces and sear them over medium heat until nicely browned. Once the pork releases its fat, add the cut kimchi and stir-fry them together until the kimchi softens. Stir-frying kimchi in pork fat will impart a richer flavor.
Step 2
After stir-frying the pork and kimchi, add enough water to fully submerge the meat. Using broth will enhance the flavor further, but water is perfectly fine if broth is unavailable.
Step 3
Now it’s time to add all the seasonings for a harmonious blend of flavors. Add the sugar, fish sauce, soy sauce, gochugaru, doenjang, and beef bouillon powder (or MSG, for enhanced savoriness). Stir well to ensure all seasonings are evenly distributed.
Step 4
Cover the pot and simmer over medium-low heat for about 50 minutes. With about 10 minutes of cooking time remaining, add the minced garlic and the large-cut green onions, and let it simmer further. The aromatic essence of garlic and green onions will infuse into the kimchi jjim, making it even more delicious. Cook until the broth thickens and the meat becomes tender. Enjoy!
