Ttukdak Hyung's Dwaejigogi Kimchijjim

Name: Ttukdak Hyung's Dwaejigogi Kimchijjim
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: pork (as needed); aged kimchi (1/4 head); onion (1/2); tofu (as needed, optional); green onion (1/2 stalk); Cheongyang chili pepper (1-2); water (as needed, or beef bone broth); gochugaru (2 tbsp); corn syrup (2 tbsp); kimchi brine (1/2 cup); soup soy sauce (1 tbsp); doenjang (1/2 tbsp); minced garlic (1 tbsp); beef bone powder (1 tbsp); pepper (a pinch); sesame seeds (a pinch); perilla oil (1 tbsp)

A deep and rich stew made with a spoonful of beef bone powder, reminiscent of a 30-year-old restaurant's style.

🙋 Recommended for

⭐ Those who want to enjoy restaurant-style kimchi jjim with a deep, rich flavor at home.
⭐ Those who love the rich harmony of aged kimchi and pork.
⭐ Those who want to elevate the broth quality of kimchi jjim with a simple secret ingredient.

40 min Difficulty Easy Meat & mains

Main ingredients 🥩

porkaged kimchioniontofugreen onionCheongyang chili peppergochugarucorn syrupkimchi brinesoup soy saucedoenjanggarlicbeef bone powderperilla oil

Tags 🏷️

Rice Thief Drinking Snack Home Cooking Aged Kimchi Dish

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

pork (as needed)
aged kimchi (1/4 head)
onion (1/2)
tofu (as needed, optional)
green onion (1/2 stalk)
Cheongyang chili pepper (1-2)
water (as needed, or beef bone broth)
gochugaru (2 tbsp)
corn syrup (2 tbsp)
kimchi brine (1/2 cup)
soup soy sauce (1 tbsp)
doenjang (1/2 tbsp)
minced garlic (1 tbsp)
beef bone powder (1 tbsp)
pepper (a pinch)
sesame seeds (a pinch)
perilla oil (1 tbsp)

Recipe 🍳

In a bowl, combine water, 2 tbsp gochugaru, 2 tbsp corn syrup, 1/2 cup kimchi brine, 1 tbsp soup soy sauce, 1/2 tbsp doenjang, 1 tbsp minced garlic, 1 tbsp beef bone powder, and a pinch of pepper to make the seasoning sauce.
In a pan or pot, first sear the pork to render some fat.
When the fat starts to render, add the aged kimchi and stir-fry together to mellow the strong sourness of the kimchi.
Add the prepared seasoning sauce, sliced onion, and tofu, then simmer over medium heat for about 30 minutes. Tofu is optional and can be omitted according to preference.
When the pork is tender, cut it into bite-sized pieces, add chopped green onion and Cheongyang chili pepper, and boil for a moment longer.
Turn off the heat, sprinkle sesame seeds and perilla oil to add a nutty aroma, and serve.

Mix water, gochugaru, corn syrup, kimchi brine, soup soy sauce, doenjang, garlic, beef bone powder, and pepper to make the seasoning sauce.
Sear the pork first, then add aged kimchi and stir-fry together when the fat renders.
Add seasoning sauce, onion, and tofu, and simmer for 30 minutes.
Cut the meat into bite-sized pieces, add green onion and Cheongyang chili pepper, and boil briefly.
Finish with sesame seeds and perilla oil.

Cooking tips 💡

If you don't have beef bone powder, using store-bought beef bone broth instead of water will also give a deep and rich broth.
For the pork, cuts with a good balance of fat and lean meat such as pork belly, shoulder, or neck work well.
Stir-frying the kimchi in the meat oil first softens the strong sourness of aged kimchi and deepens the flavor of the broth.

Shop ingredients on Coupang(Ad)

pork aged kimchi onion tofu green onion Cheongyang chili pepper gochugaru corn syrup kimchi brine soup soy sauce doenjang garlic beef bone powder perilla oil

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