Pork Easy Main

Kimchi pork stew (Kimchi jijigae)

Name: Kimchi pork stew (kimchi jijigae) recipe
Yield: 4
Ingredients: 40.00 ml vegetable oil; 700g kimchi; 20.00 ml caster sugar; 600g skinless pork belly, cut into 3cm pieces (you’ll need a 900g piece if buying with the skin); 5 garlic cloves, crushed; 40.00 ml fish sauce; 20.00 ml soy sauce; 20.00 ml chilli powder; 2 tsp rice wine vinegar; Thinly sliced long green chilli, to serve; Steamed white rice, to serve

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by Eun Hee An

Jul 18, 2024

“This can be made a few days in advance. I like it more the next day!” – Eun Hee An. Be sure to check multiple pieces of pork belly to ensure they are cooked evenly.

2 tbs vegetable oil
700g kimchi
1 tbs caster sugar
600g skinless pork belly, cut into 3cm pieces (you’ll need a 900g piece if buying with the skin)
5 garlic cloves, crushed
2 tbs aekjeot (Korean fish sauce, from Asian grocers; substitute regular fish sauce)
1 tbs soy sauce
1 tbs gochugaru (Korean chilli powder, from Asian grocers)
2 tsp rice wine vinegar
Thinly sliced long green chilli, to serve
Steamed white rice, to serve

Method

1.

Heat oil in a large saucepan over medium heat. Add the kimchi and sugar and cook, stirring occasionally, for 5 minutes or until kimchi is fragrant. Add 5 cups (1.25L) water and bring to the boil over high heat.
2.

Add the pork, then reduce heat to medium and simmer, covered and stirring occasionally, for 20 minutes or until pork is cooked through (see note).
3.

Add the remaining ingredients, reduce heat to low and cook, covered and stirring occasionally, for 25 minutes or until pork is tender when tested with a sharp knife.
4.

Divide kimchi jjigae among bowls and sprinkle with sliced green chilli. Serve with steamed rice alongside.