Pork Kimchi Stew (Dwaeji Kimchi-jjigae)
A pork kimchi stew with a rich, deep broth! The pork is marinated, stir-fried thoroughly with kimchi, then simmered with the water added in two stages for a deeper-tasting broth — a one-pot dish that disappears with a bowl of rice.
Ingredients
Main
- Water2 cups (250 ml each)
- Pork (stew cut or shoulder)250 g
- Sour kimchi200 g
- Kimchi brine5 tbsp
- Sesame oil1 tsp
- Onion1/2
- Green chili2
- Green oniona little
- Tofu1/2 block
Seasoning
- Gochujang1 tbsp
- Mirin1 tbsp
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Salt1 pinch
- Minced garlic1 tbsp
- Black peppera little
Directions
- 1
Toss the pork with the seasoning (gochujang, mirin, soup soy sauce, minced garlic, black pepper) and marinate for at least 30 minutes.
- 2
In a pot, add the sliced kimchi, the marinated pork, 5 tbsp kimchi brine, and 1 tsp sesame oil, and stir-fry well over low heat for 3-5 minutes. (The pork has its own fat, so you don't need much sesame oil.)
- 3
Add 1 cup of water to the well-stir-fried kimchi and bring to a boil.
- 4
Once it's boiling, add the remaining 1 cup of water. (Adding the water in two stages rather than all at once makes the broth tastier.)
- 5
When the broth boils, add the onion and tofu.
- 6
Season with the soup soy sauce.
- 7
Once everything has melded, add the minced garlic and 1 diagonally sliced chili.
- 8
Adjust the seasoning with salt, add the green onion and the remaining chili, bring to a final boil, and finish.
Tips
Marinating the pork and stir-frying it well with the kimchi removes any odor and deepens the flavor. Add the water in two stages rather than all at once for a richer broth. Use well-fermented sour kimchi for the best flavor.