Kimchi-Braised Pork Recipe
Kimchi + Pork = dinner perfection.
Prep: 10 minutes
Total: 2 ½ hours
for the pork:
1 pound|500 grams pork shoulder, cut into 3-inch pieces
1 (1-inch) piece|10 grams ginger, peeled and minced
4-5 garlic cloves, minced
1/2 cup|100 ml mirin
kosher salt and freshly ground black pepper, to taste
for the stew:
14 ounces|400 grams kimchi, plus 1/2 cup|100 ml kimchi juice
1 medium yellow onion, thinly sliced
4 spring onions, cut into 2-inch pieces
1 tablespoon gochujang
2 tablespoon gochugaru (Korean red chilli powder)
1 tablespoon salted krill
1. Rub the pork all over in a large bowl with the ginger, garlic, mirin, salt, and pepper. Marinate for 1 hour.
2. Place the pork in a large saucepan. Top with the kimchi, onion, and spring onions. Mix the gochujang, gochugaru, and krill together with the kimchi juice and drizzle over the pork. Top with 2 cups water and cover. Bring to a boil, then reduce the heat to maintain a simmer. Cool until tender, about 1 1/2 hours. Eat. Eat. Eat.
WATCH: How To Make Korean Braised Pork with Kimchi