Baek Jong-won's Authentic Kimchi Stew (Kimchi-jjigae)
Master Baek Jong-won's signature kimchi stew featuring tender pork, deeply fermented sour kimchi, and a rich, savory broth infused with salted shrimp and aromatics.
Kimchi stew is a cornerstone of Korean comfort food, and master chef Baek Jong-wons method focuses heavily on the quality of the kimchi itself. By utilizing well-fermented, deeply sour kimchi paired with pork and a simple blend of soy sauce and chili powder, this recipe delivers a deeply comforting flavor profile that tastes even better the next day.
Ingredients
- 550 ml water
- 120 ml supplementary water
- 120 g pork
- 3 cups (390 g) well-fermented sour kimchi
- 1 tbsp salted shrimp (or fish sauce as substitute)
- 1 tbsp light soy sauce
- 1 tbsp coarse chili powder
- 0.5 tbsp fine chili powder
- 0.2 tbsp MSG
- 0.2 tbsp sugar
- 1 tbsp minced garlic
- to taste green onions
- to taste sliced chili peppers
Instructions
- 1Boil pork and salted shrimp
Place 550 milliliters of water, 120 grams of pork, and one spoonful of salted shrimp into a dark pot on the stovetop. Simmer on low heat for 20 minutes to build the foundational broth flavor. If you do not have salted shrimp, fish sauce can be used as a 1:1 substitute.
Tip: Simmering on a low, steady flame ensures the pork fat renders properly into the broth without evaporating the water too quickly. - 2Add fermented kimchi
After simmering the pork for 20 minutes, pour in about 120 milliliters of supplementary water. Add three cups, equivalent to 390 grams, of kimchi into the boiling pot. Ensure the kimchi is well-fermented and very sour, as the overall flavor of the soup depends entirely on it.
Tip: The older and more sour the kimchi, the deeper and more authentic the soups flavor profile will become. - 3Season with soy sauce and chili powders
Pour one spoonful of light soy sauce into the bubbling red kimchi soup. Next, add one spoonful of coarse chili powder and half a spoonful of fine chili powder. Stir everything together thoroughly so the seasonings integrate evenly into the liquid.
Tip: Combining coarse and fine chili powder creates both a vibrant visual texture and a well-balanced heat distribution. - 4Add coarse chili powder
Add one spoonful of coarse chili powder into the simmering pot along with the other seasonings to build a vibrant and spicy flavor profile.
Tip: Coarse chili powder provides a better texture and visual appeal compared to fine powder. - 5Add MSG and sugar
Add one-fifth spoonful of MSG and one-fifth spoonful of sugar into the simmering stew. Follow this by adding one spoonful of minced garlic to enhance the aromatic depth of the broth.
Tip: A tiny pinch of sugar balances the sharp acidity of sour kimchi without making the soup sweet. - 6Finish with aromatics
Add minced garlic, chopped green onions, and sliced chili peppers into the pot. Let the soup cook for an additional two to three minutes before turning off the heat.
Tip: Reheating leftover kimchi soup the next day allows the ingredients to meld further, making the taste even better.
