Thick Pork and Kimchi Stew (Kimchi Jjageuri)
Fry sour napa cabbage kimchi and pork shoulder, then simmer them down until only a little broth remains.
- Cuisine
- Korean
- Prep
- 12 min
- Cook
- 26 min
Scale the recipe
Ingredients
- Ripe napa cabbage kimchi Solids after draining the loose brine, before cutting
- 250 g
- Pork shoulder Raw pork with large pieces of fat trimmed off
- 200 g
- Onion
- 75 g
- Large green onion (daepa)
- 30 g
- Unsalted anchovy stock
- 1 C + 1/2 C
Seasonings
- Napa cabbage kimchi brine
- 2 T
- Minced garlic
- 1/3 T
- Korean chili flakes (gochugaru)
- 1 T
- Korean chili paste (gochujang)
- 1/2 T
- Neutral cooking oil
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the kimchi and brine
Weigh the ripe kimchi 250 g and cut into 2 cm lengths. Reserve the kimchi brine 2 T separately.
-
Slice onion and green onion
Thinly slice the onion 75 g. Cut the green onion 30 g diagonally and reserve for the end.
-
Fry the pork first
Slice the pork shoulder 200 g into bite-size pieces about 1 cm thick. Heat the oil 1/2 T in a pot over medium-high and fry until the surface begins to brown.
-
Fry kimchi and onion
Add onion and kimchi and stir-fry over medium about 4 minutes, until the tips of the kimchi stems turn slightly translucent.
-
Add the gochujang seasoning
Add minced garlic 1/3 T, chili flakes 1 T and gochujang 1/2 T. Stir-fry for 30 seconds to distribute evenly.
-
Add stock and reduce
Pour in the anchovy stock 1 C + 1/2 C and kimchi brine. When it boils, lower to medium-low and simmer with the lid ajar for 12–16 minutes. The thickest piece of pork must hold at 75°C or higher for 1 minute, and the broth should sit below halfway up the solids.
-
Finish with green onion and serve
Add green onion and cook 1–2 minutes, until wilted. Serve with rice. Refrigerate leftovers right away in shallow containers.
