Spicy and Savory Pork Kimchi Stew (Kimchi Jjim)
Spicy and Savory Pork Kimchi Stew (Kimchi Jjim)
Pork Kimchi Stew with Aged Kimchi
A deeply flavorful and spicy Kimchi Jjim made by simmering tender pork belly with well-fermented aged kimchi. This dish is a true rice thief, perfect for a hearty and satisfying meal the whole family will love.
Main Ingredients- Pork belly or pork shoulder 300g (cut into large pieces)
- Aged Napa Cabbage Kimchi 200g (use aged kimchi, scrape off excess filling)
- Dried Kelp (Dashima) 15g (for broth)
- Kimchi Brine 1/2 cup (from the aged kimchi)
- Onion 1/2 (sliced thickly)
- Tofu 200g (cut into thick, bite-sized pieces)
- Green Onion 1/2 (sliced diagonally)
Seasoning Paste- Gochugaru (Korean chili flakes) 1.5 Tbsp (adjust according to kimchi’s spiciness)
- Cheongju (rice wine) or Mirin 2 Tbsp (to remove pork odor)
- Minced Ginger 1 tsp (for enhanced aroma)
- Minced Garlic 2 Tbsp (generously)
- Black Pepper a pinch (to taste)
Other- Water 3 cups (for broth or plain water)
- Salt a pinch (for final seasoning)
- Gochugaru (Korean chili flakes) 1.5 Tbsp (adjust according to kimchi’s spiciness)
- Cheongju (rice wine) or Mirin 2 Tbsp (to remove pork odor)
- Minced Ginger 1 tsp (for enhanced aroma)
- Minced Garlic 2 Tbsp (generously)
- Black Pepper a pinch (to taste)
Other- Water 3 cups (for broth or plain water)
- Salt a pinch (for final seasoning)
Cooking Instructions
Step 1
First, cut the pork into large chunks, about 3-4 cm in size. For Kimchi Jjim, it’s best to cut the pork into generous pieces so they don’t break apart too much during simmering.
Step 2
Before slicing the aged kimchi into bite-sized pieces, scrape off as much of the filling as possible. This will result in a cleaner broth and prevent any off-flavors. If the kimchi is too heavily seasoned, you can lightly rinse it with water.
Step 3
Spread out the prepared aged kimchi flat, place the sliced pork on top, and then roll it up tightly so the kimchi doesn’t unravel. Rolling it this way ensures the pork stays inside and cooks beautifully with the kimchi.
Step 4
In a small bowl, combine all the seasoning paste ingredients: gochugaru, cheongju (or mirin), minced ginger, minced garlic, and black pepper. Mix well to create a delicious seasoning paste. Adjust the amount of gochugaru based on the saltiness and spiciness of your kimchi.
Step 5
Prepare the vegetables that will be added to the stew. Slice the onion thickly, cut the tofu into substantial pieces about 1.5-2 cm thick, and slice the green onion diagonally. You can cut the tofu now as it will be added towards the end.
Step 6
Now, let’s assemble the ingredients in the pot. Lay the dried kelp at the bottom of the pot. Place the rolled kimchi and pork on top. Add the 3 cups of water, kimchi brine, the prepared seasoning paste, and the thickly sliced onion. Cover with a lid and bring to a rolling boil over high heat for about 10 minutes. It’s important to boil vigorously initially to ensure the ingredients cook through.
Step 7
After boiling for about 10 minutes, remove and discard the dried kelp. It’s crucial to remove the kelp as prolonged simmering can release a bitter taste. Reduce the heat to medium-low, cover the pot again, and let it simmer for another 20 minutes. This allows the pork and kimchi to become tender.
Step 8
This is the final step. After 20 minutes, arrange the sliced tofu and green onions attractively on top of the stew. At this point, add a tiny pinch of salt if needed to adjust the seasoning to your preference. Remember, kimchi is already salty, so use salt very sparingly. Cover again or leave the lid off, and simmer for a few more minutes until all the ingredients are well combined. Your delicious Pork Kimchi Stew is ready! Enjoy it with a warm bowl of rice.
