Rich and Refreshing Pork Kimchi Jjigae (Kimchi Stew)
A rich pork kimchi jjigae gently simmered with 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 →
Place aged sour kimchi, seasoned pork, and sausage together in a pot, then pour in anchovy broth and kimchi brine to simmer gently. Season cleanly with salted fermented shrimp for a rich, deeply refreshing broth.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Aged sour kimchi1/4 head, 500 g
- Pork200 g
- Minced ginger1/2 tsp
- Salt and ground black peppera little of each
- Sausage5
- Tofu400 g
- Onion1/2
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth4–5 cups
- Kimchi brine2/3 cup
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Salted fermented shrimp (saeujeot)1 tbsp
- You can add sausage or ham to enjoy it hearty and loaded, just like budae jjigae.
Steps
Prepare the ingredients
I prepared a wedge of last year's winter kimchi and pork shoulder. There is also a block of tofu, sausage, onion, large green onion, and Cheongyang chili peppers.
If you want a rich-tasting broth, it is good to add some kimchi brine.
Cut the ingredients
Shake off any stuffing from the kimchi and cut it into bite-sized pieces.
Slice the tofu thick and large, and slice the sausage thinly on a bias.
Thinly slice the onion, and slice the large green onion and Cheongyang chili peppers on a bias.
Season the meat
Slice the meat and mix it with 1/2 tsp minced ginger and a little salt and ground black pepper to remove gaminess and season it.
Simmer
Divide all the ingredients in half and arrange them evenly in the pot.
Pour in 2/3 cup kimchi brine and 4 cups anchovy broth.
Adjust the amount of broth so the ingredients are fully submerged as it boils.
Finally, add 2 tbsp gochugaru and 1 tbsp minced garlic, then simmer gently for at least 20 minutes.
While simmering, the broth seemed a bit low, so I added 1 cup anchovy broth and kept boiling.
Once the kimchi turns tender and the broth has brewed rich and deep, season with 1 tbsp salted fermented shrimp.
Finish
I simmered everything all at once like budae jjigae to make it rich.
Having this tangy, rich broth after a long time made a whole bowl of rice disappear in no time.
Ppunwife's tips
- When making kimchi jjigae, adding a bit of seasoned kimchi brine gives the broth an exceptionally rich and refreshing flavor.
- Slice the meat and mix it with 1/2 tsp minced ginger and a little salt and ground black pepper to remove gaminess and season it.
FAQ
How should I season the pork?
Toss it with 1/2 tsp minced ginger and a little salt and ground black pepper to help remove gaminess and pre-season the meat.
What should I use to season the broth?
Once the kimchi is sufficiently tender and the flavors have melded into the broth, adjust the seasoning by adding 1 tbsp salted fermented shrimp.
What should I do if the broth runs low while simmering?
It is good to add about 1 cup anchovy broth as needed so the ingredients stay nicely submerged while simmering.
Can I use store-bought beef bone broth instead of anchovy broth? AI-generated
Generally, using beef bone broth will produce an even heavier, deeper, and more savory flavor.
