How to Make Lifetime Kimchi Jjigae (Kimchi Stew)

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   1. Preparation and Choosing Kimchi For the best results, use aged kimchi that is 2-3 months old [00:27]. If using store-bought kimchi, let it age in an airtight container in the refrigerator for at least 3 weeks [00:46]. Slice one onion, chop one green onion into thick rounds, and slice half a block of tofu [02:45].

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   2. Sautéing Pork and Seasoning Preheat a 22cm stainless pot on medium heat with the lid closed for 3 minutes [03:15]. Add a swirl of oil and 300g of fatty pork shoulder, sautéing to render the fat [03:25]. Add 1 tbsp of minced garlic and stir-fry [03:54]. Add 1 tbsp of salted shrimp and 2 tbsp of soy sauce, letting the sauce sizzle on the side before mixing it with the meat [04:54]. Turn the heat down or off and stir in 2 tbsp of red pepper powder to create chili oil without burning it [05:22].

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   3. Adding Water and Kimchi Pour in 1L of water and turn the heat back to high [06:06]. Add the prepared onion and green onion to the pot [06:16]. Use scissors to cut 600g of aged kimchi into pieces and add it to the broth [06:27]. Add 100ml of kimchi brine, which provides a depth of flavor [06:49].

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   4. The Long Simmer Once the stew comes to a boil, add 1 tsp of coarse salt [07:20]. Cover the pot with a lid, reduce the heat to medium-low, and simmer for at least 30 to 40 minutes [07:27]. This long cooking time is essential to extract the full flavor of the pork and soften the kimchi [07:40].

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   5. Finishing Touches After 40 minutes, check the seasoning; if it's too salty, add a splash of water [10:08]. Add 1 tbsp of vinegar right at the end to enhance the refreshing acidity [10:39]. Finally, add the tofu and cook just until heated through before serving [11:04]. If your kimchi lacks flavor, you can optionally stir in 1 tbsp of soybean paste (Doenjang) during the simmering stage [12:32].