Kimchi and Pork Stew (Kimchi Jjigae)
Kimchi and Pork Stew (Kimchi Jjigae)
Ingredients
For the Pork Base
- 1 pound pork belly, cut into 1-inch pieces
- 1 pound soft pork bones, (or spare ribs), cut into manageable pieces
- 1 tablespoon salt, plus more as needed
- 6 garlic, cloves, finely chopped
- 2 shallots, sliced (or 1/2 brown onion, sliced)
- 8 cups water, or enough to cover ingredients
For the Vegetables and Umami
- 1 carrot, peeled and diced (optional: cut into flower shapes)
- 3 dried shiitake mushrooms, rehydrated if desired, stems removed
For the Kimchi and Flavoring
- 2 cups kimchi, over-fermented preferred, cut into smaller pieces if large
- 1 tablespoon gochujang, (Korean chili paste)
Instructions
- 1
Generously salt the pork belly and soft pork bones (or spare ribs). Rub the salt into the meat. Bring a pot of water to a rolling boil. Carefully rinse the salted pork with the hot boiling water to remove impurities and blood. Drain well.
⏱️ 10 min
- 2
In a large pot or Dutch oven, combine the rinsed pork belly, pork bones, chopped garlic, and sliced shallots. Add enough water to cover all the ingredients. Bring to a boil, then reduce heat to low, cover, and slow-stew for 1 hour and 15 minutes.
⏱️ 75 min
- 3
While the pork is stewing, prepare the carrot by peeling and dicing it. If desired, cut the carrot into decorative flower shapes before dicing. Prepare the dried shiitake mushrooms by removing their stems.
⏱️ 10 min
- 4
After the initial stewing time, add the diced carrot and dried shiitake mushrooms to the pot with the pork base. Stir gently.
⏱️ 5 min
- 5
Add the cut kimchi and gochujang to the pot. Stir all ingredients together to combine. Bring the stew back to a gentle simmer.
⏱️ 5 min
- 6
Cover the pot and continue to stew for another 1 hour, allowing the flavors to meld and deepen. Taste and adjust seasoning with additional salt if needed.
⏱️ 60 min
- 7
Serve the Kimchi and Pork Stew hot, ideally with a bowl of steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Kimchi and Pork Stew (Kimchi Jjigae)
Ingredients
For the Pork Base
- 1 pound pork belly, cut into 1-inch pieces
- 1 pound soft pork bones, (or spare ribs), cut into manageable pieces
- 1 tablespoon salt, plus more as needed
- 6 garlic, cloves, finely chopped
- 2 shallots, sliced (or 1/2 brown onion, sliced)
- 8 cups water, or enough to cover ingredients
For the Vegetables and Umami
- 1 carrot, peeled and diced (optional: cut into flower shapes)
- 3 dried shiitake mushrooms, rehydrated if desired, stems removed
For the Kimchi and Flavoring
- 2 cups kimchi, over-fermented preferred, cut into smaller pieces if large
- 1 tablespoon gochujang, (Korean chili paste)
Instructions
- 1
Generously salt the pork belly and soft pork bones (or spare ribs). Rub the salt into the meat. Bring a pot of water to a rolling boil. Carefully rinse the salted pork with the hot boiling water to remove impurities and blood. Drain well.
⏱️ 10 min - 2
In a large pot or Dutch oven, combine the rinsed pork belly, pork bones, chopped garlic, and sliced shallots. Add enough water to cover all the ingredients. Bring to a boil, then reduce heat to low, cover, and slow-stew for 1 hour and 15 minutes.
⏱️ 75 min - 3
While the pork is stewing, prepare the carrot by peeling and dicing it. If desired, cut the carrot into decorative flower shapes before dicing. Prepare the dried shiitake mushrooms by removing their stems.
⏱️ 10 min - 4
After the initial stewing time, add the diced carrot and dried shiitake mushrooms to the pot with the pork base. Stir gently.
⏱️ 5 min - 5
Add the cut kimchi and gochujang to the pot. Stir all ingredients together to combine. Bring the stew back to a gentle simmer.
⏱️ 5 min - 6
Cover the pot and continue to stew for another 1 hour, allowing the flavors to meld and deepen. Taste and adjust seasoning with additional salt if needed.
⏱️ 60 min - 7
Serve the Kimchi and Pork Stew hot, ideally with a bowl of steamed rice.