Pork Kimchi Stew
Dwaejigogi kimchi-jjim 돼지고기 김치찜
You can find this recipe and more at Chae by Jung Eun Chae
SERVES 4
Kimchi-jjim is one of Korea’s favourite dishes, a daily food that every family will prepare in a slightly different way. Even when the recipe is the same, everyone’s kimchi is different so the dish will have its own character. I’ve even changed my recipe from my mum’s version: she doesn’t use stock. I’ll eat this any day, any time with boiled rice.
INGREDIENTS
500 g (1 lb 2 oz) pork spare ribs
500 g (1 lb 2 oz) Cabbage kimchi
1 litre (34 fl oz/4 cups) Anchovy & kelp broth (page 19)
1 litre (34 fl oz/4 cups) kimchi juice
1 tablespoon gochugaru (Korean red chilli powder)
METHOD
In a large stockpot, combine the pork spare ribs, whole cabbage kimchi, anchovy and kelp broth, and kimchi juice. Bring to the boil over a high heat.
Once boiling, reduce the heat to medium and add the gochugaru. Partially cover the stockpot and leave it to simmer for 2 hours or until the meat comes easily off the bone.
Serve the dish with rice and your favourite side dishes.