한국의 맛(Taste of Korea)

Homemade-Kimchi Stew(김치찌개) with Pork

Hearty, spicy, and deeply comforting – perfect for meat lovers!

🧡 Intro

There’s something magical about a bubbling pot of kimchi stew – especially one that’s packed with rich pork flavor and just the right amount of heat. This version is perfect for those who love the meat in kimchi stew (like me and my wife – we basically fight over who gets more pork 🐷). Though 300g of pork is plenty for two, we sometimes toss in as much as 600g because, well… happiness is tender pork in spicy broth!

Today, I’ll show you how to make our go-to kimchi jjigae with 12 easy steps and photos. Let’s get cooking.

🧂 Ingredients

🥬 Main Ingredients

1. 300g ~ 400g aged kimchi

2. 500g ~ 600g pork shoulder (or 300g if you’re not greedy like us 😉)

🧄 Others

3. 2 ~ 3 garlic cubes (26g total) or 4 minced cloves

4. 1/4 onion

5. 1 green chili + 1 red chili

6. 600ml water

7. 2 ~ 3 spoon of Korean red chili powder (gochugaru)

8. 1 stalk green onion (roughly chopped)

9. Salt to taste (start with 1/4 tsp after boiling)

👨‍🍳 Instructions

1. Sauté the Kimchi and Pork Together

In a pot, layer aged kimchi first, then add your chopped pork.
This is where the flavor begins! Sauté them together for a few minutes until the pork is slightly browned and the kimchi becomes fragrant.

2. Add the Garlic

Garlic is non-negotiable in Korean stews. We used frozen garlic cubes for ease, but fresh works just as well.
Toss it right in after the meat and kimchi start sweating.

3. Add Chilies and Onion

For heat and sweetness, throw in your sliced onion and chili peppers.
They’ll soften beautifully during simmering.

4. Pour in the Water

Now, add water (about 600ml or until the ingredients are mostly submerged).

5. Add Gochugaru (Red Chili Powder)

One generous spoonful will give you that beautiful red broth and perfect spice.
Adjust to taste – I like it on the bold side!

6. Toss in the Green Onion

Green onion is always added last before boiling for that fresh, layered aroma.

*Final Seasoning Tips*

Once the stew starts boiling, add 1/4 teaspoon of salt, taste, and adjust as needed.
Everyone’s kimchi is different – some are salty, some are mild – so trust your tastebuds.

7. After 5 minutes of boiling, the stew is ready to serve.

Turn up the heat and let the stew boil hard for 5 full minutes. This helps deepen the flavor and tenderize the meat.

🍚 Serving Suggestion

Serve piping hot with steamed rice or even egg-fried rice like we did. Top with crushed seaweed flakes for extra umami!