Aha Bujang's Pork Kimchi Jeongol

• 600g pork foreleg
• 2 cups (660g) sour kimchi
• 1 large green onion
• 1 tbsp minced garlic
• 1 tbsp gochugaru
• 1 tbsp beef dashida
• 1 tsp Miwon (optional)
• 1 tsp saeujeot
• 2 tbsp beef bone extract
• 1 tbsp sugar (to adjust sourness)
• 2 cups (500ml) water
• a little vinegar (optional)

Recipe 🍳

Cooking tips 💡

• When slicing the pork foreleg, cutting it into a fan shape rather than rectangles helps distribute the fat and lean meat evenly.
• If the kimchi is very sour, increase the sugar slightly to balance the sourness. If the kimchi is not ripe enough, add a little vinegar to enhance the tanginess.
• If the broth reduces too much, add plain water instead of stock and continue simmering over low heat; the seasoning will remain well balanced.

Recommended for 🙋

• ⭐Those who want a pork kimchi jeongol with a rich, deep broth.
• ⭐Those who want to quickly make a restaurant-quality, umami-packed jeongol at home.