How to Make Pork Kimchi Jjigae (Kimchi Stew with Pork)

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   1. Preparation

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   Cut the pork neck into bite-sized chunks [00:21].

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   Prepare 750g of aged kimchi by cutting it into manageable pieces if it's whole [00:47].

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   Slice half an onion, cut the green onion into chunks, and slice the red chili diagonally [00:57].

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   Cut half a block of tofu into thick slices [01:25].

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   2. Making Dashi Stock

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   Boil 1L of water with a dashi pack for about 7 minutes to get 800ml of stock [01:33]. Alternatively, use plain water or rice water [01:53].

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   3. Stir-frying Ingredients

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   Heat a pan with 1 tablespoon of cooking oil and stir-fry the onions until fragrant [02:03].

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    Add the pork neck to the pan and stir-fry [02:34].

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    Season with 2 tablespoons of mirin and 1/2 tablespoon of sugar to tenderize the meat and balance the acidity of the kimchi [02:47].

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    Once the pork surface is cooked, add the kimchi and 1 tablespoon of red chili flakes [03:08].

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    Stir-fry over medium heat until the kimchi becomes soft and wilted [03:19].

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    4. Simmering and Seasoning

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    Pour in 800ml of dashi stock [03:49].

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    Filter 400ml of kimchi juice through a sieve into the pot for a clean, deep flavor [04:02].

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    Boil the stew for 5-6 minutes on high heat [04:24].

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    Skim off any foam that rises to the top for a cleaner taste [04:41].

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    Add 1 tablespoon of tuna sauce (or anchovy sauce) and 1 tablespoon of minced garlic [04:48].

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    Taste and adjust the saltiness with about 1 teaspoon of sea salt [05:11].

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    5. Finishing

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    Add the sliced tofu, green onions, and red chili to the pot [05:18].

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    Let it simmer for a final minute before serving hot [05:38].