Pork Kimchi Stew(Dwaeji-gogi Kimchi-jjim)

Kimchi is very flavorful on its own, so the more you season it, the more it tastes like home cooking.
For a deeper flavor, try reducing the seasoning and adding pork foreleg, which is perfect for steaming.

Ingredient

500g pork shoulder
300g aged kimchi (about 1/4 head)
250ml bone broth
1 tablespoon sugar
1 tablespoon soybean paste

Recipe

Cut the pork into 2-centimeter thick slices.
Shake off any excess seasoning, rinse the pork, and pat it dry.
Place the pork on a piece of paper and roll it up.
Transfer the rolled pork to a pot.
In a separate bowl, mix the sugar and miso paste into the bone broth until well combined.
Pour the mixture into the pot with the pork.
Cover and simmer over medium-low heat for 30 to 40 minutes.

Notes

Cut the pork into 2-centimeter thick slices.
Shake off any excess seasoning, rinse the pork under running water, and pat it dry.
Place the pork on a piece of paper and roll it up tightly.
Transfer the rolled pork to a pot.
In a separate bowl, mix the sugar and miso paste into the bone broth until well combined.
Pour the mixture over the pork in the pot.
Cover the pot and simmer over medium-low heat for 30 to 40 minutes.