I want to cook kimchi jjigae for the first time this weekend, and most recipes recommend pork shoulder or belly, but I was wondering if these would suffice? It has a lot of fat needed for a stew. I understand they will probably shrink, but I only need about half a pound for the size I’m making.
Also, any advice on how to prepare it? I’m using one of Chef Paik’s videos for guidance as I dont have the ingredients for the anchovy broth in Maangchi’s recipe, but I appreciate any suggestions.
by radar1941
2 Comments
Sirloin is generally used for frying, stir-frying, katsu, etc. I’ve seen a few recipes using pork sirloin for kimchi-jjigae, although it might not taste rich enough for some people. I tend to use leg meat since I don’t like biting into streaky or clumpy bits of fat. You might want to start off stir-frying the kimchi and pork together to render the fat rather than adding more oil to fry.
Sirloin and kimchi together make a MEAN kimchi-jjim (braise), though!
id say stick to pork belly or just any fatty piece