How to Make 7-Minute Kimchi Stew (Kimchi Jjigae)

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   1. Preparation of Main Ingredients Finely chop the sour kimchi into small bite-sized pieces similar to kimchi used for fried rice [01:38]. Cut the pork front leg into cubes (approx. 350g) to give the stew a good texture [01:57].

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   2. Making the Golden Ratio Sauce In a large bowl, combine 15g Miwon, 150g red pepper flakes, 100g sugar, 60g minced garlic, 50g soy sauce, and 50g beef stock powder [02:24]. Add 250g red pepper paste, 300g of water, 115g starch syrup, and 1/2 tablespoon of black pepper. Mix thoroughly until the sauce is well-blended [03:32].

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   3. Combining Ingredients in the Pot Place the chopped kimchi and cubed pork into a pot without stir-frying or adding oil [04:55]. Pour in 500ml of water (about 2.5 cups) [05:25]. Add 150g of the prepared seasoning sauce (calculated at 75g per serving for a 2-serving portion) [05:52].

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   4. Adding Vegetables Slice one onion (200g) into thick pieces and add them to the pot [06:46]. Roughly chop one green onion and place it on top of the other ingredients [07:13].

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   5. Final Boiling and Serving Once the stew starts boiling, set a timer and let it simmer for exactly 7 minutes [07:29]. Serve the thick, savory stew by mixing it with warm rice for the best flavor experience [09:17].