Spicy, Rich Pork Kimchi Jjigae (Kimchi Stew with Pork)
A rich stew made by stir-frying seasoned pork and aged sour kimchi, then simmering them thoroughly with flavorful kimchi brine and anchovy broth.
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 →
Seasoned pork and aged sour kimchi are stir-fried together and simmered thoroughly with anchovy broth and kimchi brine. The well-fermented kimchi brine adds deep umami, making it wonderful for soothing an upset stomach after greasy holiday meals.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Aged sour kimchi1/2 clove, 300 g
- Pork150 g
- Onion1/3
- Enoki mushrooms1/2 pack
- Large green onion (daepa)1/4 stalks
- Cheongyang chili pepper (hot green chili)2
- Tofu1/2 block
- Anchovy broth2 cups
- Kimchi brine1/2 cup
Meat marinade
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tsp
- Ground black peppera little
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Use half a piece (half of 1/4 head of napa cabbage) of aged sour kimchi or mugeonji.
- For the pork, shoulder, pork belly, picnic shoulder, or ham all work well.
- Prepare small amounts of vegetables and tofu; you can omit the mushrooms if you do not have them.
Steps
This is half a piece (half of 1/4 head of napa cabbage) of aged sour kimchi or mugeonji.
For the pork, shoulder, pork belly, picnic shoulder, or ham all work well.
Prepare small amounts of vegetables and tofu; you can omit the mushrooms.
Kimchi brine fermented with all its seasonings brings out a deep umami flavor in kimchi jjigae without needing much else, so it is great to add it.
Toss the meat with the seasoning to marinate it, and slice the tofu and vegetables into bite-sized pieces.
Shake off any seasoning paste clinging to the kimchi and cut it into bite-sized pieces.
Heat a pan with a little cooking oil, add the meat, and stir-fry until the outside turns white and the fat starts to render.
Then add the kimchi and stir-fry until softened.
Pour in the anchovy broth and kimchi brine and bring to a rolling boil.
Then simmer over gentle heat for at least 10 minutes until the kimchi becomes translucent.
Add the onion, 1 tbsp gochugaru (Korean chili flakes), 1/2 tbsp soup soy sauce (guk-ganjang), and 1 tbsp mirin (cooking rice wine), and mix well.
Add the tofu, large green onion, and chili peppers, and boil briefly to finish.
Depending on the saltiness of your kimchi brine, you can adjust the amount of soup soy sauce or omit it entirely, so taste before adding.
If the kimchi is overly sour, adding sugar will neutralize the acidity.
Ppunwife's tips
- Kimchi brine fermented with all its seasonings brings out a deep umami flavor in kimchi jjigae without needing much else, so it is great to add it.
- Depending on the saltiness of your kimchi brine, you can adjust the amount of soup soy sauce or omit it entirely, so taste before adding.
- If the kimchi is overly sour, adding sugar will neutralize the acidity.
- Like seaweed soup, if you make a generous batch and eat it the next day, it tastes even better.
FAQ
Which cut of pork is best to use?
Pork shoulder, pork belly, picnic shoulder, and ham all work wonderfully.
What should I do if the kimchi is too sour and has an overly sharp flavor?
If the kimchi is very sour, adding a little sugar will gently mellow out the sharp acidity.
Is there anything to keep in mind when seasoning with soup soy sauce?
Depending on how salty your kimchi brine is, you can adjust the soup soy sauce or leave it out completely, so it is best to taste the stew first.
Can I skip the enoki mushrooms if I do not have them?
Mushrooms are not an essential ingredient, so it is completely fine to make the stew without them if you do not have any on hand.
