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Besides bulgogi, kimchi stew is one of the most iconic dishes from South Korea. Anyone who’s ever said they didn’t like kimchi loves this stew. The flavor that it adds is just mouthwatering and it all comes from kimchi that’s been fermented for at least 3 weeks. A popular twist to this classic dish is adding pork which brings us to this recipe– kimchi pork stew!
This Kimchi Pork Stew (Dwaeji Kimchi Chigae) recipe is perfect for a late weeknight dinner when bellies are hungry and food needs to be fast. It’s on my list of comfort foods that is made in only 30 minutes.Jump to Recipe
There’s no one way to make this– but this is my version, building on a light pork broth instead of a traditional dried anchovy and kelp broth and keeping it simple for those late night dinners where you don’t want to cry over an onion and instead keep prep work minimal and on the stove.
Kimchi Pork Stew’s Optional Ingredients + Directions
Garlic, ginger, onions, dried shiitake mushrooms, tofu, and green onions are definitely some ingredients to consider if you want to elevate this dish. But for this recipe’s purpose, we’re keeping it simple. There are just some nights where I just want to sit back and relax instead of worry about a lot of ingredients.
For people who are afraid of a super spicy stew, don’t worry it doesn’t have to be. In fact, I don’t like it that way! But the flavor that exists especially in the hot pepper paste is one not to be missed. It is one of the key ingredients besides kimchi and pork that makes this dish whole. However, on the other hand, hot pepper flakes may be left out although I’d hope you’d try at least a pinch!
Searing with olive oil is optional too. Especially if you’re trying to defrost it first. Searing with olive oil allows for that nice brown color and for fat to render. If you’re a super foodie, this might not be optional for you. 😉
Make this delicious kimchi pork stew (dwaeji kimchi chigae) and let me know how it goes. I’m pretty sure it’ll make it on your list of comfort foods for the season!
Trying to make kimchi pork stew for the first time? Need to be really quick? This kimchi pork stew is super simple and great for a late weeknight dinner!
- 1 tbsp olive oil (optional)
- 1/2 lb pork ribs (for stew, with bones)
- 1 1/2 cups water (or enough to submerge pork)
- 1/2 cup kimchi
- 1/8 cup kimchi juice (optional)
- salt and pepper to taste
- 1/8 tsp garlic powder
- 1/8 tsp ginger powder
- 1/2 tbsp hot pepper flakes (Korean gochugaru) (or to desired heat)
- 1/2 tbsp hot pepper paste (Korean gochujang)
- 1 tsp soy sauce, preferably Korean brand low sodium
In a medium-sized pot over medium-high heat, sear pork ribs. Then add water until it submerges the pork.
Add kimchi, its juice, salt, pepper, garlic powder, and ginger powder.
Switch heat to low to let it simmer for 30 minutes or until pork is fork-tender (meaning you can easily stick a fork in).
Then add hot pepper flakes and hot pepper paste. Taste and adjust accordingly.
Serve with a side of rice and/or other side dishes.
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