Pork Kimchi Jjigae

Ingredients // Servings to be confirmed

Select ingredients as you prepare them.

Please follow the ingredient amounts below.

• Sour, well-fermented kimchi 300 g
• Pork shoulder 300 g
• Large Korean green onion 1 stalk
• Rice-rinsing water 550 ml
• Minced garlic 1 tbsp
• Gochugaru 0.5–1 tbsp
• Anchovy fish sauce 1 tbsp
• Anchovy stock tablet 1
• Kimchi brine 1 ladle

Optional finish

• Sugar or vinegar (optional acidity adjustment) 1 tbsp of either, if needed
• Salt (optional adjustment) to taste
• Tofu or ramen noodles (optional) to taste

Steps //

1. 01
   Place 300 g sour kimchi and 300 g pork in a pot, then snip in the green onion with kitchen scissors. ▶ 0:15 Cooking tip This method simmers the kimchi and pork together without pre-frying.
2. 02
   Add the garlic, fish sauce, stock tablet and kimchi brine, followed by 550 ml rice-rinsing water. Keep the chili flakes aside for later. ▶ 0:51 Cooking tip Water or stock can replace rice-rinsing water. Replace the tablet with an extra 1–2 tbsp fish sauce, or replace the kimchi brine with 1–2 tbsp soup soy sauce.
3. 03
   Spoon broth over the ingredients on top, cover, and simmer over medium-low heat for 20 minutes. ▶ 1:22
4. 04
   If you open the lid during cooking, spoon broth over the top again, cover, and continue gently simmering. ▶ 1:35
5. 05
   After about 20 minutes, stir in the chili flakes and taste. If too sour, add 1 tbsp sugar; if it needs more tang, add 1 tbsp vinegar. Add salt only if underseasoned. ▶ 1:54 Cooking tip Kimchi varies in seasoning and the broth reduces, so avoid over-seasoning at the start.
6. 06
   If desired, add tofu or ramen noodles and simmer again until the pork and added ingredients are cooked through. ▶ 2:59 Cooking tip The video describes this as two to three servings and advises not simmering for more than one hour in total.