Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Five-Ingredient Pork and Kimchi Stew
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.
6
Servings
1 hour
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
Directions
-
01In 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.
Reviews
January 26, 2025
Exactly what I wanted it to be
Added shiitake mushrooms and a bit extra kimchi and left it to cook for about 2 hours on low. Meat was super tender but held it's shape and the broth was absolute perfection. Topped with a drizzle of high quality toasted sesame oil. Use a good kimchi or it will be bland. If your grocery doesn't carry one it's worth going to an Asian store to find a quality version.
November 4, 2025
not bad, not great
i made this and used chicken thigh instead of pork. . . a little spicier and more "sour" than I prefer. . . other folks that I made it for really liked it
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
