Ultimate Pork Kimchi Stew Recipe
Ultimate Pork Kimchi Stew Recipe
Spicy and Deep Flavored Kimchi Jjigae Made with Pork Belly!
Want to make delicious Kimchi Jjigae at home that rivals restaurant quality? This recipe is highly recommended for anyone seeking the secret to a perfect Kimchi Jjigae. Using pork belly, in particular, eliminates any gamey odor and adds rich juices, resulting in a deeper flavor that’s on another level. In just a few minutes, you’ll master this golden Kimchi Jjigae recipe that you can use for life. Check the comments below the video for more detailed tips!
Core Ingredients- Well-fermented Napa Cabbage Kimchi, 1/4 head (approx. 300g)
- Pork Belly or Pork Neck, 400g
- Onion, 1/2 medium
- Firm Tofu, 1/2 block
- Green Onion, 1/2 stalk
Cooking Instructions
Step 1
Let’s start by preparing the kimchi, the star of our stew! Gently shake out excess brine from the fermented Napa cabbage kimchi and cut it into bite-sized pieces (about 2-3 cm). Don’t discard the tough core parts; chop them finely and add them to the stew for an even deeper flavor.
Step 2
Now, let’s prepare the pork that will add richness to our Kimchi Jjigae. If you’re using pork belly or neck, cut it into generous chunks, about 2-3 cm. Avoid cutting it too small, as it might break apart during cooking. Maintaining a good size ensures a satisfying bite.
Step 3
To add sweetness and a refreshing note, thinly slice the onion into thick strips, about 0.5 cm thick. Slicing them too thinly might cause them to disintegrate when cooked.
Step 4
Cut the green onion diagonally to add aroma, and slice the tofu into 2 cm cubes. Tofu is an important ingredient that contributes a soft texture and mild flavor to the stew.
Step 5
Time to start cooking! Heat a deep pot or wok over medium heat. Add the pork and stir-fry without any oil until it releases its own fat. Add 1 Tbsp of minced garlic and continue to stir-fry until the garlic is fragrant and the pork is lightly browned. The savory aroma of garlic and the richness of the pork create a delicious foundation.
Step 6
Here’s the secret to eliminating any pork odor: add 3 Tbsp of cooking wine and stir-fry. If you don’t have cooking wine, soju, cheongju, or mirin will work just fine. This step effectively removes any porky smell, leading to a cleaner and more delicious Kimchi Jjigae.
Step 7
Add a pinch of black pepper to further enhance the flavor and eliminate any remaining gamey notes. Once the pork starts to turn slightly golden, add all the chopped kimchi to the pot and stir-fry together.
Step 8
Ignite the umami! Add 3 Tbsp of anchovy sauce and stir-fry the kimchi and pork together. You can substitute anchovy sauce with fish sauce or tuna extract if preferred. The fish sauce will amplify the kimchi’s savory notes, elevating the quality of your Kimchi Jjigae.
Step 9
The secret to a deep and refreshing taste: kimchi brine! Pour 100ml of the brine from your well-fermented kimchi into the pot. Adding kimchi brine makes the stew significantly more refreshing and imparts a deeper flavor.
Step 10
Now, add 600ml of rice water. Rice water adds a subtle sweetness and a smooth texture to the broth, making the Kimchi Jjigae even more delicious. If you don’t have rice water, you can use kelp stock or plain water.
Step 11
To balance the potential tartness of the kimchi and enhance the overall savory flavor, add 1 Tbsp of sugar. The harmony of sweet and sour flavors will be fantastic!
Step 12
Bring all the ingredients to a boil. Once the broth is boiling, reduce the heat to medium-low. Let it simmer until the onions and kimchi are tender and wilted. Carefully add the prepared tofu at this stage.
Step 13
After adding the tofu, cover the pot and let it simmer for about 5 more minutes. This allows the tofu to absorb the flavors of the broth, making it even more delicious.
Step 14
Finally, it’s time to season. Taste the stew and adjust with 1/2 tsp of sea salt, adding more if needed. Finish by adding a generous amount of chopped green onion and simmering for another moment. Your delicious Pork Kimchi Jjigae is now complete! Enjoy it with a warm bowl of rice.
