Spicy and Rich Pork Neck Kimchi Stew (Kimchi Jjigae)
Spicy and Rich Pork Neck Kimchi Stew (Kimchi Jjigae)
How to Make Delicious Kimchi Stew with Pork Neck
We’ve made our go-to pork neck kimchi stew! This stew is a staple in our home, so much so that my partner can easily eat two bowls of rice with just this dish alone. (Measurements are based on standard Korean tablespoon: ‘keun sool’)
Ingredients for Pork Neck Kimchi Stew- 183g Pork Neck (cut into bite-sized pieces)
- 150g Well-fermented Kimchi (cut into bite-sized pieces)
- 105g Onion (sliced to about 4-5mm thickness)
- 160g Tofu (sliced to about 5mm thickness)
- 25g Green Onion (cut into about 1.5cm lengths)
- 1 Tbsp Minced Garlic
- 2 Cheongyang Peppers (approx. 17g, sliced to about 1cm thickness)
- 1 Coin Broth Cube (or 700ml anchovy- bonito broth)
- 1 Tbsp Sesame Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 700ml Rice Water
Seasoning for Pork Neck Kimchi Stew- 1 Tbsp Guk-ganjang (Soup Soy Sauce)
- 1 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 1 Tbsp Guk-ganjang (Soup Soy Sauce)
- 1 Tbsp Fish Sauce (Anchovy or Sand Lance)
Cooking Instructions
Step 1
First, prepare all your ingredients. Cut the pork neck into bite-sized pieces. Slice the onion into approximately 4-5mm thick strips. Slice the Cheongyang peppers into about 1cm thick rounds or slices. Prepare the green onions by cutting them into about 1.5cm lengths, using both the white and green parts. Have 1 tablespoon of minced garlic and 1 coin broth cube ready.
Step 2
Cut the well-fermented kimchi into bite-sized pieces (about 3-4cm). If they are too small, they might lose their texture. Slice the tofu into rectangular pieces, about 5mm thick.
Step 3
In a deep pot, add the cut pork neck and 1 tablespoon of sesame oil. Stir-fry over medium heat until the pork turns a browned color. Stir-frying the pork in sesame oil adds a rich, nutty aroma.
Step 4
Once the pork has browned, add the cut kimchi and 1 tablespoon of gochugaru. Stir-fry over low heat for about 2 minutes, ensuring the kimchi and pork are evenly coated with the chili flakes. This step is key to developing the stew’s deep color and flavor.
Step 5
Pour in the 700ml of rice water and add the coin broth cube. Rice water helps make the stew smoother and more savory. Gently scrape the bottom of the pot with a spoon to incorporate any stuck chili flakes, and stir well.
Step 6
Once the broth begins to boil, add the prepared green onions, onions, Cheongyang peppers, and minced garlic. Stir everything together again. The vegetables will add a refreshing flavor to the broth.
Step 7
Add 1 tablespoon of guk-ganjang to season the stew. Guk-ganjang enhances the stew’s inherent deep flavor.
Step 8
Finally, add 1 tablespoon of fish sauce to boost the umami and add a refreshing taste. Be careful not to add too much fish sauce, as it can become too fishy; 1 tablespoon is usually sufficient.
Step 9
When the kimchi stew starts to boil vigorously, reduce the heat to medium and cover the pot. Let it simmer for about 10 minutes. During this time, the ingredients will meld together, creating a richer and more delicious broth.
Step 10
After 10 minutes, lift the lid and check the amount of broth. Taste the stew and if it feels bland, add a little more guk-ganjang or fish sauce. If the broth has reduced too much, add a little water to reach your desired consistency.
Step 11
Lastly, add the sliced tofu and let it simmer for a short while longer. Your delicious and hearty pork neck kimchi stew is now complete! Enjoy it with a bowl of rice.
