Main ingredients 🥩
pork shoulderkimchikimchi brineonioncheongyang chili peppergochugarubeef bone brothtofuanchovy dashidaanchovy saucegreen onion
Ttukdak Hyung's Remake Pork Kimchi Jjigae
A life-changing kimchi jjigae that achieves a heavy, deeply savory broth by using a special sauce base made from ground roasted pork fat and onion.
🙋 Recommended for
- ⭐ Those who prefer a much richer and heavier, restaurant-style jjigae broth compared to regular kimchi jjigae.
- ⭐ Those who want to learn the foolproof golden secret to kimchi jjigae that has been verified by 10 million people.
- ⭐ Those who want to cook a main dish with maximized deep umami from the harmony of beef bone broth and roasted fat sauce.
Ingredients needed 🛒2 servings
- pork shoulder,适量 (fat and lean separated)
- kimchi, one bowl
- kimchi brine, a little
- onion, 1/2
- cheongyang chili pepper, 2-3
- gochugaru, a little
- store-bought beef bone broth, 1 pack
- tofu, 1/2 block
- anchovy dashida, a little
- anchovy sauce, a little
- minced green onion, a little
Recipe 🍳
- Cleanly separate the fatty parts and lean parts from the pork shoulder with a knife.
- Put the separated fat in a dry pan and fry until enough oil is rendered and it becomes golden brown.
- In a blender, combine kimchi brine, onion, the freshly fried fat with its oil, and cheongyang chili peppers. Blend as finely as possible to make a special sauce base.
- Pour the freshly blended special sauce into a jjigae pot. Add the prepared kimchi and gochugaru, then stir-fry over medium heat, being careful not to burn.
- Once the kimchi is wilted from stir-frying, pour in the store-bought beef bone broth and add the lean pork shoulder cut into bite-sized pieces and the tofu.
- Boil until the meat is fully cooked through and the deep flavor has infused into the broth.
- Finally, adjust the seasoning with anchovy dashida and anchovy sauce. Add minced green onion and finely sliced cheongyang chili pepper, then boil for another 5 minutes to finish.
- Separate fat from pork shoulder, fry until golden in a pan, then blend with kimchi brine, onion, and cheongyang chili peppers in a blender.
- In a pot, stir-fry the blended sauce with kimchi and gochugaru, then add beef bone broth, lean meat, and tofu and boil.
- Season with anchovy dashida and anchovy sauce, add green onion and cheongyang chili pepper, and boil for 5 more minutes to finish.
Cooking tips 💡
- Grinding the thoroughly fried fat directly into the sauce makes the broth much heavier and gives a deep flavor that clings to the palate, far better than using store-bought lard oil.
- Since the broth base itself is already very heavy and savory from the fat oil, using only lean meat for the solid ingredients in the stew helps maintain balance.
- Store-bought beef bone broth may already contain basic salt, so when adjusting the final seasoning with anchovy sauce, taste the broth first before adding.