Baek Kimchi Jjigae (White Kimchi Stew)

Name: Baek Kimchi Jjigae (White Kimchi Stew)
Total time: 3 min
Ingredients: 1 pound boneless pork shoulder; 1 (3-inch) piece fresh ginger, scrubbed and thickly sliced lengthwise; Salt; 2 packed cups coarsely chopped ripe white kimchi (about 1 pound), plus any accumulated juices; 1 medium yellow onion, halved and thinly sliced; 4 garlic cloves, crushed and coarsely chopped; Fish sauce, to taste (optional); 2 scallions, thinly sliced at an angle; Cooked white rice, for serving

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Total: 3 hours

Servings: 4

Cost: $10.50 /serving

Author : Eric Kim

kimchi pork shoulder

Ingredients

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1 pound boneless pork shoulder1 (3-inch) piece fresh ginger, scrubbed and thickly sliced lengthwiseSalt2 packed cups coarsely chopped ripe white kimchi (about 1 pound), plus any accumulated juices1 medium yellow onion, halved and thinly sliced4 garlic cloves, crushed and coarsely choppedFish sauce, to taste (optional)2 scallions, thinly sliced at an angleCooked white rice, for serving

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Instructions

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Step 1

In a large pot or Dutch oven, combine the pork, ginger and 3 cups of cold water. Season with salt. Bring to a boil over high, then reduce the heat to a simmer, cover and cook until the pork is tender and almost falling apart, about 2 hours. You should have about 2 cups of pork broth in the pot; add more water if you don’t.

Step 2

Stir in the kimchi, onion and garlic and continue simmering until the kimchi is very tender and the pork is absolutely falling apart, about 1 more hour. Taste the broth for seasoning, adding fish sauce as desired; otherwise season with more salt.

Step 3

Right before serving, garnish the top of the stew with the scallions, break the meat up and serve with the rice.