Amazing pork kimchi stew recipe (for 2 servings).
Kimchi Jjigae PrincipleIngredients
- Kimchi, 600g (including liquid, approximately 2-3 inches in size).
- 250g of pork shoulder (cut into large pieces).
- 1500ml anchovy broth (concentrated liquid, dilution ratio of 1:20).
- 40g of coarse gochugaru (Korean chili powder).
- Garlic, 40g.
- Beef bouillon powder, 40g.
- 50g of cooking oil.
- Onion, 200g (approximately 1-1.5 cm thick).
- 50g green onions (roughly chopped).
- 5 green chili peppers (50g).
- 1 gram of black pepper.
- 10 grams of sugar (optional, for adjusting the sourness of kimchi).
- A small amount of tofu and green onions for topping.
Instructions
The onions are sliced to a thickness of 1-1.5 cm, while the green onions and peppers are cut into larger pieces, about 1 cm thick.
Since pork shrinks when cooked, cut it into large pieces. Slice the kimchi into approximately 5-7 cm long pieces and prepare it along with the kimchi juice.
In a large bowl, combine the kimchi, meat, seasonings (gochugaru, garlic, anchovy extract, and pepper), and vegetable oil. Thoroughly "massage" the ingredients together to ensure that the flavors are well distributed. Then, add the Korean radish.
Pour in the prepared anchovy broth and bring it to a boil over high heat. Then, reduce the heat to medium-low and simmer for 20-25 minutes until well cooked.
If the flavor is too sour, add sugar to balance it out.
After the stew is fully cooked, it's cooled and refrigerated. When an order comes in, it's portioned into a *ttukbaegi* (Korean earthenware pot), topped with tofu and green onions, and then reheated before being served.