Baek Jong-won's Pork Kimchi Stew

Cooking tips 💡

• Unlike kimchi jjigae, this stew relies on long, slow simmering to achieve a soft texture—allow ample time and careful heat control.
• When using lean cuts like pork butt, ask your butcher for a small piece of fat to include while cooking for deeper flavor.
• Doenjang is essential for masking pork odor, but use only a tiny amount—too much will make the stew cloudy and overpowering.
• If your old kimchi is overly sour or has strong off-odors, rinse the inside thoroughly under water before cooking, then boost flavor with extra chili powder and soy sauce.
• If the final broth lacks a tangy umami depth, add a spoonful of regular vinegar to enhance the savory-sour balance.

Recommended for 🙋

• ⭐Those who want to make a proper pork kimchi stew where the meat easily tears apart into tender strands.
• ⭐People seeking a clean, no-fuss recipe that skips complex seasoning measurements and cooks everything directly in the pot.
• ⭐Home cooks looking to serve a satisfying main course using fresh or aged kimchi.