Raymon Kim's Meat-Loaded Kimchi Jjigae

Name: Raymon Kim's Meat-Loaded Kimchi Jjigae
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Pork belly 200g; Store-bought kimchi 1/4 head; Kimchi juice 1 cup; Minced garlic 2 tablespoons; Shrimp paste 1 tablespoon; Bacon 3 strips; Sugar 1/2 tablespoon; Green chili peppers 2; Onion 1/2; Mushrooms a little; Chives a handful; Water 3 cups

A richly flavored, meat-packed kimchi stew made using leftover fridge ingredients and bacon fat.

Recommended for

Those who want to neatly use up leftover ingredients in their fridge
People seeking a deeper, richer pork broth flavor than regular kimchi jjigae
Beginners looking for a foolproof method to achieve deep, satisfying taste in their stew

25 min Difficulty Easy Soups & stews

Main ingredients

Pork bellyKimchiGarlicShrimp pasteBaconGreen chili peppersOnionMushroomsChives

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Ingredients needed 2 servings

Pork belly 200g
Store-bought kimchi 1/4 head
Kimchi juice 1 cup
Minced garlic 2 tablespoons
Shrimp paste 1 tablespoon
Bacon 3 strips
Sugar 1/2 tablespoon
Green chili peppers 2
Onion 1/2
Mushrooms a little
Chives a handful
Water 3 cups

Recipe

Cut pork belly into bite-sized pieces and coarsely chop the garlic.
Mix minced garlic 1 tablespoon and shrimp paste into the measured amount of kimchi juice, then add the cut pork belly and marinate.
Heat a pan and add large pieces of bacon to render the fat. Add 1 tablespoon of minced garlic to release its aroma.
Add chunky pieces of kimchi and stir-fry together. Add sugar and green chili peppers to enhance spiciness and savoriness.
Slice onion and mushrooms and add them to the pan. Stir thoroughly until the ingredients are well-seasoned.
Once the vegetables have wilted, add the marinated pork belly and seasonings, and stir until the outside of the meat is cooked through.
Pour in water just enough to cover the ingredients, then simmer gently over medium-low heat until the broth is fully extracted.
Finally, cut chives into appropriate size and add them. Simmer for a moment more to finish.

Mix shrimp paste and garlic into kimchi juice and marinate pork belly.
Sauté garlic, kimchi, and vegetables in bacon fat in order, stirring well.
Add marinated meat and water to the sautéed ingredients, then simmer thoroughly and finish with chives.

Cooking tips

Even if the kimchi isn't very sour, adding a small amount of sugar enhances the umami flavor of the stew.
When chives aren't available, sautéing bacon fat and garlic first can serve as a substitute for chive oil to boost aroma.
Vegetables and meat continuously release moisture, so avoid adding too much water at the beginning.

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