Pork Kimchi StewBaek Jong-won's Super Simple

Ingredients−1servings+

• Pork (pork neck)1 cup (130g)
• Aged kimchi3 cups (390g)
• Water3 cups (540mL)
• Cheongyang chili peppers2 (20g)
• Green onionapprox. 2/3 stalk (70g)
• Minced garlic1 tablespoon (20g)
• Coarse gochugaru1 tablespoon (8g)
• Fine gochugaru1/2 tablespoon (3g)
• Soup soy sauce1 tablespoon (10g)
• Salted shrimp1 tablespoon (20g)

Directions▶ Start cooking

1. Cut the pork (pork neck) into bite-sized pieces and put them into a pot.
2. Pour 3 cups (540mL) of water into the pot and turn on the heat. (This is enough water to boil one ramen.)
3. Add 1 tablespoon (20g) of salted shrimp and boil. (You can use fish sauce instead of salted shrimp.)
4. Once it boils, reduce the heat and maintain a gentle simmer for at least 10 minutes. (If you have time, boiling for 20-30 minutes or more will make the meat even more tender.)⏱ 10m
5. Slice the green onion thinly.
6. Slice the Cheongyang chili peppers diagonally.
7. If the water level decreases, replenish it.
8. Add 3 cups (390g) of aged kimchi.
9. Add 1 tablespoon (10g) of soup soy sauce. (If you added a lot of salted shrimp, taste and adjust the seasoning.)
10. Add 1 tablespoon (8g) of coarse gochugaru and 1/2 tablespoon (3g) of fine gochugaru. (You can use only one type of gochugaru.)
11. Add 1 tablespoon (20g) of minced garlic.
12. (Optional) Adding 1/5 teaspoon of sugar or a little MSG (Miwon/Aimi) will give it a restaurant-style kimchi stew flavor.
13. Add the sliced green onion (approx. 2/3 stalk, 70g) and Cheongyang chili peppers (2, 20g) and boil. (Adding the green onion and chili peppers at the end helps preserve their color.)
14. (Optional) You can also add tofu.
15. (Optional) When serving to guests, transfer the stew to a serving pot and add the green onion and chili peppers later to make it look fresh.

Tips

• For kimchi stew, you must use aged kimchi (kimchi that is well-fermented).
• Any cut of pork is fine, but pork neck was used here.
• It is highly recommended to add salted shrimp, but if you don't have it, you can substitute with fish sauce.
• When you boil meat in water, the fat between the meat melts out and deepens the flavor of the stew.
• The longer kimchi stew is boiled, the more delicious it becomes.
• Green onion and Cheongyang chili peppers should be added at the end to preserve their color.
• You can use only one type of gochugaru.
• The meat should be boiled until very tender for at least 20-30 minutes to be delicious.

You might also like

Fail-Proof Tender Braised Short Ribs (Sogalbijjim)Truly Incredibly Savory 'Biji Jjigae' Recipe!Perfectly Remove Fishy Odor! Restaurant-Style Braised Beltfish RecipeSaury Kimchi StewChewy Braised Dried Pollock (Kodari Jorim) RecipeBaek Jong-won's Doenjang Jjigae Recipe