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Five-Ingredient Pork and Kimchi Stew

Five-Ingredient Pork and Kimchi Stew

By Hisham Ali HassanJanuary 24, 2025

  • Makes
    6 servings
  • Cook Time
    1 hour
  • Rating

Dump, stir and wait! Loosely inspired by kimchi jjigae, this stew calls for just five ingredients (not counting salt and pepper) and even less effort. Garnish with chopped scallions, a drizzle of sesame oil and/or a sprinkle of sesame seeds. Serve with steamed short-grain rice for a quick, comforting weeknight meal. Don’t let the stew come to a boil; adjust the heat as needed to maintain just a simmer. Boiling can turn the pork stringy and chewy.

Ingredients
  • 2

    pounds boneless country-style pork spareribs, cut into ¾- to 1-inch pieces

  • 2

    cups napa cabbage kimchi, drained (juices reserved) and roughly chopped, divided

  • 2 to 3

    tablespoons gochujang

  • 2

    tablespoons soy sauce, plus more to taste

  • 1

    tablespoon mirin or white sugar

  • Kosher salt and ground black pepper

Step 1

In a large Dutch oven over medium-high, stir together the pork, half the kimchi, the gochujang, soy sauce, mirin, ½ teaspoon each salt and pepper, and 6 cups water. Cover partially and bring to a simmer, stirring occasionally. Reduce to medium and cook, stirring occasionally, until the pork is tender and the liquid is slightly reduced, about 45 minutes.

Step 2

Off heat, stir in the remaining kimchi and ¼ cup reserved kimchi juice. Taste and season with soy sauce, pepper and additional kimchi juice.

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