Ttukdak Hyung's Remake Pork Kimchi Jjigae

• 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 🍳

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.

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.