Korean Pork Kimchi Stew (Fermented Kimchi & Pork Shoulder)
Pork kimchi jjigae is one of the most beloved home-cooked Korean stews, built on aged kimchi and pork shoulder. The marbled fat from the pork shoulder melts into the broth, balancing the kimchi's sharp acidity with richness. Tofu and onion bulk up the pot, while soup soy sauce and chili flakes season the liquid. The riper and more sour the kimchi, the better this stew tastes - it is the ideal use for old kimchi.
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Instructions
- 1
Cut pork and kimchi into bite-size pieces.
- 2
Stir-fry pork and kimchi in a pot for 3 minutes.
- 3
Add chili flakes, garlic, and soup soy sauce to build flavor.
- 4
Pour in water, add onion, and simmer on medium for 15 minutes.
- 5
Add tofu and green onion, then simmer 5 more minutes to finish.
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