Kim Dae-seok's Pork Kimchi Jjigae

• Napa cabbage kimchi 1/4 head
• Kimchi liquid 1 cup (about 150ml)
• Pork shoulder (front leg) 300g (separate meat from fat)
• Beef bone stock 300ml
• Water 500ml
• Tofu 1/2 block
• Onion 1/2 medium
• Green onion 1 stalk
• green chili pepper 2
• Sugar 1/2 tablespoon
• Mirin (cooking wine) 2 tablespoons
• Minced garlic 1 tablespoon
• Red pepper powder 2 tablespoons
• Dried shrimp sauce 1 tablespoon
• Anchovy sauce 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Sautéing the pork fat first to extract lard, then cooking it with onions, is key to building the deep, rich flavor of the stew.
• Adding all the water at once can cause ingredients to lose their full flavor. Instead, let the kimchi and pork simmer in beef bone stock first, then add water later to adjust consistency and deepen the broth.
• Using both salted shrimp and anchovy sauce together creates an incredibly deep umami flavor that far surpasses what you’d get with just soy sauce or salt.

Recommended for 🙋

• ⭐Those who want to recreate the rich, savory broth of famous kimchi jjigae restaurants at home.
• ⭐People who feel something is missing in their usual, everyday kimchi jjigae.
• ⭐Anyone looking for a satisfying stew that pairs perfectly with steaming hot rice.