A perfect recipe for the colder seasons: Kou Kentetsu's style Pork Kimchi Stew (Kimchi Jjim). This classic Korean dish, made by simmering aged kimchi and pork, is sure to make you crave more rice. Made easily at home with pork cutlet, it's a tender, rich, and warming dish. Give it a try!
Ingredients
Main Ingredients (2 servings)
- 1 Leek
- 2 slices Pork Cutlet (pork shoulder or loin)
- 200g Napa Cabbage Kimchi
- Chopped green onions (for garnish, to taste)
Seasonings
- 1/4 cup Cooking Sake (Rice Wine)
- 2 cups Water
- 1 clove Grated Garlic
- 1/2 tsp Salt
- 1 tsp Sugar
- 1 tbsp Soy Sauce
- 1 tbsp Sesame Oil
Steps
- Trim the root ends of 1 leek and slice it diagonally. Wash the green parts thoroughly.
- Make criss-cross incisions on 2 slices of pork cutlet.
- Gently pound both sides of the pork cutlet with the side of a knife. [Key Tip!] This will make the red meat tender.
- Cut the pounded pork cutlet into 3-4 large pieces.
- Line the pot with the washed and slightly crushed green parts of the leek, then layer the cut pork on top. [Key Tip!] Crushing the leek greens will release more aroma.
- Add 1/4 cup Cooking Sake (Rice Wine) and 2 cups Water to the pot, enough to cover the pork.
- Heat the pot, and once it boils and scum appears, carefully remove it.
- After removing the scum, add 1 clove Grated Garlic, 1/2 tsp Salt, 1 tsp Sugar, 1 tbsp Soy Sauce, and 1 tbsp Sesame Oil to the pot.
- Place 200g Napa Cabbage Kimchi on top of the pork, like a lid. If you have kimchi juice, add it as well.
- Cover the pot with a lid, reduce the heat to low, and let it simmer.
- Once simmering is complete, remove the green parts of the leek from the pot.
- Taste and adjust seasoning with soy sauce or salt if needed.
- Transfer to a serving dish.
- Garnish with chopped green onions.
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