Baek Jong-won's Pork Kimchi Stew Recipe: Authentic Korean Stew with Deep Flavor

Pork kimchi jjigae is a representative braised dish loved in Korean homes, offering a deep and rich flavor from the combination of seasoned kimchi and pork. Based on Baek Jong-won's recipe, this dish is easy to make yet delicious, making it accessible to everyone from beginners to culinary experts. The perfectly braised kimchi and tender pork make it a "rice thief" (a dish so delicious it makes you eat more rice), and it's especially great for enjoying on a cold day as a warm Korean dish.

Introducing the Ingredients

Basic Ingredients

• Pork butt (Jeonji): 1kg (Used for its tender texture and rich flavor)
• Seasoned Kimchi (Sin Kimchi): 1.3kg (The riper the kimchi, the better it is for braising)
• Onion: ½ (100g)
• Green Onion (Daepa): 1 cup (80g)
• Korean chili pepper (Cheongyang gochu): 3 (20g)

Seasoning Ingredients

• Cane Sugar (Hwangseoltang): 3 tbsp (30g)
• Soy Sauce (Gukganjang): 2 tbsp (20g)
• Fermented Soybean Paste (Doenjang): 1 tbsp (15g)
• Minced Garlic (Gan Maneul): 1 tbsp (15g)
• Coarse Korean Chili Powder (Geulgeun gochugaru): 2 tbsp (10g)
• Water: 6 cups (1.2L)

Cooking Method

1. Prepare the Seasoning Sauce

• In a bowl, add cane sugar, soy sauce, fermented soybean paste, minced garlic, coarse Korean chili powder and mix well to make the seasoning sauce.
• Fermented soybean paste adds a savory flavor, and chili powder provides a moderate spiciness and deep color.

2. Prepare the Ingredients

• Onion is julienned thickly so that it can seep well between the kimchi and pork.
• Green Onion is finely chopped and used as a garnish to enhance the aroma.
• Korean chili pepper is sliced thickly to enhance the spiciness.
• Pork is cut into fist-sized pieces, and you can remove some of the fat if desired.

3. Layer the Ingredients in a Pot

• First, spread the kimchi at the bottom of the pot.
• Place the porkon top, and cover the meat with kimchi again.
• Evenly sprinkle the onion, Korean chili pepper, and green onion on top of the kimchi.

4. Mix Seasoning Sauce and Water

• Mix the prepared seasoning saucewith 6 cups (1.2L) of water.
• Pour the seasoned water into the pot to ensure that the ingredients are submerged.

5. Cooking

• Start boiling over high heat.
• Once boiling, reduce the heat to medium-low, cover, and simmer for 40-60 minutes.
• Once the meat is tender and the kimchi is soft, check the seasoning and add salt if necessary.

6. Finishing Touches

• Add a little vinegar to taste for a tangy flavor.
• Serve on a plate and garnish with some green onions for visual appeal.

Cooking Tips

1. Choosing Kimchi

• Seasoned kimchi is best for braising, and if it's too strong, you can rinse it in water before using.

2. Using Different Cuts of Pork

• Using pork belly or neck-butt instead of pork butt will provide different flavors.

3. Additional Ingredients

• Adding mushrooms (oyster, shiitake) or potatoes will make the dish more hearty.

4. Various Applications

• Leftover pork kimchi jjigae can be transformed into kimchi stew by adding some more broth, or the pork can be shredded and used in fried rice.

The Charm of Korean Cuisine

Pork kimchi jjigae is one of the indispensable dishes on the warm table of a Korean home. The combination of well-braised kimchi and pork is a "rice thief," characterized by the soft and rich taste unique to braised dishes.

Following Baek Jong-won's recipe, you can achieve a restaurant-quality taste with simple steps, making it easy for anyone to follow. This evening, enjoy a warm moment with your family with this traditional Korean braised dish!

Experience the deep flavor of Korean food with Baek Jong-won's pork kimchi jjigae recipe!