Spicy and Refreshing Pork Kimchi Jjigae (Kimchi Stew with Pork)
A stew made by stir-frying pork and well-fermented kimchi, then simmering them with broth and kimchi brine for deep flavor.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Stir-fry well-fermented kimchi and pork first, then pour in broth and kimchi brine to simmer. Skimming off the foam that rises gives the broth a much cleaner, more refreshing taste, and it comes together deliciously spicy in around 20 minutes.
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Steps
Cut the pork into bite-sized pieces, cut the tofu into large chunks, and cut the onion into large pieces as well.
Diagonally slice the large green onion (daepa) and Cheongyang chili pepper (hot green chili).
Kimchi brine is an absolute must in kimchi jjigae.
Cut a few pieces of well-fermented kimchi into bite-sized pieces as well.
In an earthenware pot (ttukbaegi), season the pork with mirin (cooking rice wine) and salt,
then stir-fry it together with the kimchi.
Once the pork and kimchi are cooked to some degree, pour in the kimchi brine and broth and bring to a boil.
Even if it feels tedious, be sure to skim off the foam that rises at this point so the broth turns out clean and refreshing.
Add the onion and tofu, and once it simmers a bit, season it at this point.
You can add minced garlic, gochugaru (Korean chili flakes), and salt.
At the very end, add the green onion, Cheongyang chili pepper, and enoki mushrooms, add a little ground black pepper, and let it simmer.
Ppunwife's tips
- Even if it feels tedious, be sure to skim off the foam that rises at this point so the broth turns out clean and refreshing.
FAQ
Is there a secret to making the broth taste clean and refreshing?
Skimming off the foam that floats to the top when boiling with the broth and kimchi brine makes the soup much cleaner and more refreshing.
When and how do you season the pork?
Season it with mirin (cooking rice wine) and salt right when stir-frying it with the kimchi in the earthenware pot.
At what point do you add secondary ingredients like the green onion and chili pepper?
In the final step, add the large green onion, Cheongyang chili pepper, enoki mushrooms, and a little ground black pepper, then finish by bringing it to a brief boil.
