🥢 Introduction
Pork and kimchi stew is one of my favorite Korean home-cooked meals. It’s warm, simple, and full of flavor. When I have aged kimchi at home, this is one of the dishes I love to make.
This recipe uses pork, kimchi, and a few simple seasonings. Just put everything in one pot and let it cook. As the pork and kimchi cook together, the kimchi gets soft and the broth becomes rich and savory.
I like using a good piece of pork with some fat because it makes the stew more flavorful. The sourness of the aged kimchi also works really well with the pork. You can keep the broth a little saucy and pour it over hot rice.
There is nothing complicated about this dish. It’s an easy meal for a busy day, but it still feels like a proper homemade Korean meal. All you need is some hot rice, and you’re ready to eat.
🛒Ingredients
✓ 1 head aged kimchi (about 500–600 g)
✓ 700 ml water
✓ 500 g pork shoulder or pork belly
Seasoning
✓ 1 tbsp gochugaru (Korean red pepper flakes)
✓ ½ tbsp gochujang (Korean red pepper paste)
✓ 1 tbsp soy sauce
✓ 1 tbsp sugar
✓ ½ tbsp oyster sauce
✓ 1 tbsp minced garlic
✓ 3 tbsp kimchi juice
✓ ½ tbsp sesame oil
🍳 How to Make Korean Pork & Kimchi Stew
Step 1. Layer the kimchi and pork
Place the aged kimchi in the bottom of a large pot. Put the pork shoulder or pork belly on top. Keeping the pork in larger pieces will help it stay juicy while it cooks.
Step 2. Add the seasoning and water
Pour the seasoning over the pork and kimchi, then add 500 ml of water around the sides of the pot. You don’t need to mix it. Just let everything cook together.
step 3. Let it simmer
Cover the pot and bring it to a boil over high heat. Once it starts boiling, lower the heat to medium-low. If you see any foam on the surface, gently skim it off.
Cover and cook for about 30–40 minutes, until the pork is tender and the kimchi is soft.
Step 4. Finish and serve
Cut the pork into large bite-sized pieces and serve with the kimchi and plenty of warm rice.
🍽️ Serving Tips
Serve the pork and kimchi with warm rice. I like to mix some of the cooked kimchi with rice, a little sesame oil, and crushed roasted seaweed. You can also have it with a fried egg or wrap the pork and kimchi in roasted seaweed with rice. If the kimchi is very spicy or sour, just add a little more rice.
❓ FAQ
Q. Can I use pork belly instead of pork shoulder?
A. Yes. Pork belly makes the dish richer and more flavorful, while pork shoulder is a little leaner.
Q. Can I use fresh kimchi instead of aged kimchi?
A. You can, but aged kimchi works best because its sour and deep flavor goes really well with the pork.
Q. Can I turn fresh kimchi into aged kimchi quickly?
A. Yes. Put the fresh kimchi in an airtight container and leave it at room temperature for 1–2 days. Once it becomes more sour and fermented, move it to the refrigerator and use it for the recipe. If your kitchen is warm, check it after a day since it can ferment faster.
Q. Can I use frozen pork?
A. Yes, you can. If you have time, thaw the pork in the refrigerator first. If you’re short on time, you can put the frozen pork straight into the pot. It may just need a little extra cooking time.
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Korean Pork Kimchi Jjim (Pork & Kimchi Stew)
Ingredients
Method
- Place kimchi in a large pot and put the pork on top.
- Pour the seasoning over the pork and kimchi, then add 500 ml water.
- Cover and bring to a boil. Reduce the heat and simmer for 30–40 minutes, until the pork is tender and the kimchi is soft.
- If needed, simmer uncovered for 5–10 minutes. Turn off the heat, add sesame oil, and serve with warm rice.
Hi, I’m Vella, a Korean home cook sharing easy Korean recipes for everyday cooking. I focus on simple recipes, practical tips, and ingredients that are easy to find outside Korea.