Main ingredients 🥩
Fresh kimchiPork fatGarlicRed pepper powderSoy sauceGreen onionChili pepperTofu
Baek Jong-won's Pork Fat Kimchi Jjigae
A high-value kimchi stew recipe that extracts rich, savory fat flavor from pork fat, delivering a deep, hearty taste even without meat.
🙋 Recommended for
- ⭐ Those who want a rich, hearty kimchi stew without meat
- ⭐ Home cooks looking to make practical use of leftover pork fat or back fat
Ingredients needed 🛒2 servings
- Fresh kimchi 3 cups
- Pork fat (finely chopped or sliced) 1/2 cup
- Water 5 cups
- Minced garlic 1.5 tablespoons
- Red pepper powder 2 tablespoons
- Soy sauce 2 tablespoons
- Green onion 1 stalk
- Chili pepper 2 pieces
- Tofu 1/2 block
- Onion 1/4 small (optional)
- Vinegar 1–2 tablespoons (optional)
- Sugar 1/2 tablespoon (optional)
Recipe 🍳
- Place 5 cups of water and 1/2 cup of finely chopped or sliced pork fat into a pot and turn on the heat. (If using frozen pork fat and concerned about off-flavors, add thinly sliced onion.)
- Once the broth begins to boil, reduce to medium heat and continue simmering until the white pork fat is fully extracted throughout the liquid.
- When the fat has sufficiently infused, add 3 cups of fresh kimchi and bring to a boil together.
- Add 2 tablespoons of red pepper powder and 1.5 tablespoons of minced garlic to enhance color and aroma.
- Season with 2 tablespoons of soy sauce. For added depth, you may substitute with shrimp paste or fish sauce.
- Cut green onion and chili peppers slightly larger than usual and add them to the stew.
- Adjust seasoning based on the fermentation level of the kimchi. If the kimchi is under-fermented, add 1–2 tablespoons of vinegar; if too sour, add 1/2 tablespoon of sugar to balance.
- Add 1/2 block of sliced tofu and simmer briefly for final finishing.
- Combine water and pork fat in a pot and simmer over medium heat until the broth becomes milky with rendered fat.
- Once the broth is creamy, add fresh kimchi, red pepper powder, and minced garlic and bring to a boil.
- Season with soy sauce, then add large-cut green onion and chili peppers.
- Adjust flavor with vinegar or sugar depending on kimchi fermentation, then finish by adding tofu.
Cooking tips 💡
- Finely chopping or mincing the pork fat allows fat to extract faster and more intensely into the broth, reducing cooking time.
- If using solid chunks of pork fat, simmer for at least 30 minutes to 1 hour to ensure full extraction before adding kimchi, preventing raw or harsh flavors.
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