Sauté-First Pork Kimchi Jjigae
A deeper pork kimchi stew built with a brief 2-minute pork and 3-minute kimchi sauté.
The goal is not a long fry. Three minutes over medium heat reduces surface moisture and links aged kimchi with rendered pork fat before broth is added.
⏱️ 30m total (Prep 10m / Cook 20m)
📊 Difficulty: Easy
🌶️ Spice: Mild
👥 Yield: 2 servings
🛠️ Tools: Pot
🛠️ Tools: Knife
🛠️ Tools: Cutting board
🛠️ Tools: Measuring spoons
📅 Recommend: Year-round
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
2 Servings
🥬 Main Ingredients
- Aged kimchi300 g
- Pork shoulder200 g
- Firm tofu150 g
- Onion1/2 medium
- Scallion1/2 stalk
🥣 Sauce & Seasoning
- Anchovy-kelp broth600 ml
- Gochugaru1 tbsp
- Doenjang1 tsp
- Minced garlic1 tsp
- Neutral oil1 tsp
📊 Estimated Nutrition (Per Serving)
Calories
약 480 kcal/인분
Sodium
양념에 따라 다름
Fat
약 12 g
Protein
약 18 g
👨🍳 Cooking Steps
1
Cut kimchi into bite-size pieces and pork into 3/4-inch pieces.
💡 Tip: Reserve 3 tbsp kimchi brine.
2
Heat oil over medium and sauté pork for 2 minutes.
💡 Tip: The surface only needs to turn opaque.
3
Add kimchi and gochugaru; sauté 3 minutes. Add 2 tbsp broth if the pot dries.
💡 Tip: Do not brown or scorch the kimchi.
4
Add broth, kimchi brine, doenjang, and garlic. Bring to a boil, then simmer 12 minutes.
💡 Tip: Dissolve doenjang in broth first.
5
Add tofu and onion for the final 5 minutes. Finish with scallion and confirm the pork is fully cooked.
💡 Tip: Adjust seasoning only at the end.
🌟 Pro Chef Tips
- • For extremely sour kimchi, 1/2 tsp sugar can round the acidity.
⚠️ Avoid Common Pitfalls
- ❌ Scorched kimchi tastes bitter.
- ❌ Too much doenjang masks the kimchi.
🧊 Storage & Reheating
- • Refrigerate within 2 hours and reheat thoroughly within 3–4 days.