One-Pot Pork and Kimchi Broth

Name: One-Pot Pork and Kimchi Broth
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ lb (680 g) pork shoulder, cut into 1½-inch (4 cm) chunks, patted dry; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly cracked black pepper; 1 tbsp (15 ml) neutral oil (vegetable or canola); 8 cloves (40 g) garlic cloves, smashed, smashed but unpeeled for easy removal; 1 inch piece (15 g) fresh ginger, sliced into ¼-inch (6 mm) coins, unpeeled, sliced; 6 cups (1440 ml) dashi stock (or light chicken or vegetable stock); 2 cups (300 g) napa kimchi, cut into 1-inch (2.5 cm) pieces, packed, with juice reserved; ½ cup (120 ml) reserved kimchi juice; 1 tbsp (8 g) gochugaru (Korean red chili flakes); 1 tbsp (15 ml) soy sauce; ½ tsp (2½ ml) toasted sesame oil; 2 stalks (20 g) scallions, sliced thin, white and light green parts separated from dark green (optional)

From the MyKitchenBank Kitchen

A warming, umami-rich Korean broth simmered with tender pork shoulder, fermented kimchi, and aromatic garlic. The pork becomes fall-apart tender while the broth develops complex, spicy-funky depth from the kimchi and gochugaru. Perfect served hot in a bowl with rice, noodles, or on its own as a restorative soup.

Prep: 15 min
Cook: 1 hr 30 min
Wait: 10 min
Total: 1 hr 55 min
Makes: About 8 cups (2 liters)

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Ingredients

4 servings

1½ lb (680 g) pork shoulder, cut into 1½-inch (4 cm) chunks, patted dry
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly cracked black pepper
1 tbsp (15 ml) neutral oil (vegetable or canola)
8 cloves (40 g) garlic cloves, smashed, smashed but unpeeled for easy removal
1 inch piece (15 g) fresh ginger, sliced into ¼-inch (6 mm) coins, unpeeled, sliced
6 cups (1440 ml) dashi stock (or light chicken or vegetable stock)
2 cups (300 g) napa kimchi, cut into 1-inch (2.5 cm) pieces, packed, with juice reserved
½ cup (120 ml) reserved kimchi juice
1 tbsp (8 g) gochugaru (Korean red chili flakes)
1 tbsp (15 ml) soy sauce
½ tsp (2.5 ml) toasted sesame oil
2 stalks (20 g) scallions, sliced thin, white and light green parts separated from dark green (optional)

Equipment (5)

Large heavy-bottomed pot or Dutch oven (5–6 quart / 5–6 liter capacity)
Sharp knife
Wooden spoon or ladle
Measuring cups and spoons
Instant-read thermometer

Steps

Before you start

Pat the pork dry so it browns evenly
Have your kimchi and its juice ready to go
Measure out dashi stock ahead of time

1
Brown the pork
- Heat the neutral oil in a large heavy-bottomed pot over medium-high heat (about 2 minutes until shimmering).
- Working in batches so as not to crowd the pan, add the pork shoulder chunks.
- Sprinkle with ¼ tsp kosher salt and a pinch of black pepper.
- Let each batch sit undisturbed for 2–3 minutes until a golden crust forms on the bottom, then stir and cook another 2–3 minutes until browned on most sides.
- Transfer to a plate.
- (Total browning time is about 10 minutes for all the pork.)
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Ready when: Pork is golden brown on all sides
Tip: Don't skip browning—it builds a flavorful fond that deepens the broth.
2
Build the aromatics base
- Reduce heat to medium.
- Add the smashed garlic cloves and ginger slices to the pot with any rendered pork fat.
- Stir constantly for about 1 minute until fragrant.
- The aromatics should soften and release their oils but not brown.
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Ready when: Garlic and ginger are fragrant and softened
Tip: Keep the heat at medium to avoid scorching the ginger.
3
Toast the gochugaru
- Sprinkle the gochugaru over the garlic and ginger.
- Stir constantly for about 30 seconds, allowing the flakes to bloom and release their color and flavor into the fat.
- You'll notice the oil turn reddish.
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Ready when: Oil is reddish and fragrant
Tip: This short bloom time mellows the raw chili flavor and builds depth.
4
Deglaze and return pork
- Pour the dashi stock into the pot, scraping the bottom with a wooden spoon to lift up all the browned bits (fond).
- Return the browned pork and any accumulated juices to the pot.
- Bring to a gentle simmer over medium heat, stirring occasionally.
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Ready when: Broth is steaming gently with small bubbles rising
Tip: A gentle simmer, not a rolling boil, keeps the broth clear and the pork tender.
5
Simmer the pork until tender
- Once the broth simmers, reduce heat to medium-low.
- Let the pork simmer uncovered for about 60 minutes, stirring occasionally.
- The pork should become very tender and easily pierced with a fork.
- When a pork piece reaches an internal temperature of 145°F (63°C), it is safely cooked.
- Skim off any gray-white foam or scum that rises to the surface in the first 15 minutes.
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Ready when: Pork chunks break apart easily with a fork and reach 145°F (63°C) internally
Tip: Skimming early foam prevents a cloudy broth. Resist the urge to boil hard—gentle heat yields tender meat and clear, clean-tasting broth.
6
Add kimchi and seasonings
- Stir in the cut kimchi pieces, reserved kimchi juice, soy sauce, and the remaining ¼ tsp kosher salt.
- Return to a gentle simmer and cook uncovered for another 15 minutes so the kimchi flavors meld into the broth.
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Ready when: Broth is fragrant and slightly darkened from the kimchi
Tip: Don't oversimmer the kimchi—it can become mushy if cooked much longer than 15 minutes.
7
Finish and taste
- Remove from heat.
- Drizzle the toasted sesame oil over the surface.
- Taste the broth and adjust with a pinch more salt or gochugaru if needed.
- Let rest uncovered for 10 minutes before serving so flavors settle.
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Ready when: Broth is fragrant and balanced
Tip: Sesame oil added off-heat preserves its delicate, nutty aroma.
8
Serve
- Ladle the broth and pork into bowls.
- Scatter sliced scallions (white and light green parts) over each serving.
- Serve hot, with steamed rice or noodles on the side if desired.
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Tip: Add scallions just before eating so they stay fresh and bright.

Good to know

Tips

Use pork shoulder rather than leaner cuts—the marbling and collagen dissolve into the broth, making it rich and silky.
If you prefer a clearer broth, line a fine-mesh sieve with cheesecloth and strain after the pork is tender and before adding the kimchi. Discard solids and return strained broth to the pot.
This broth doubles well for meal prep. Make two batches at once and freeze half.
Serve with cooked rice, instant ramen noodles, or soft tofu cubes stirred in for a more substantial meal.

Make ahead

You can make this broth up to 3 days ahead. Cool completely, then store in the fridge in an airtight container. Reheat gently on the stovetop over medium heat until steaming, about 8–10 minutes. The flavors actually deepen slightly after a day or two.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container or zip-top bag. To reheat from frozen, thaw in the fridge overnight, then warm gently on the stovetop over medium heat until steaming.

Substitutions

dashi stock (or light chicken or vegetable stock) → Light chicken stock or vegetable stock. Dashi is preferred for its subtle umami, but light chicken stock works well and creates a gentler, less oceanic broth.
gochugaru (Korean red chili flakes) → Red chili powder or crushed red pepper flakes. Gochugaru has a fruitier heat; red chili powder or cayenne will be spicier and sharper. Start with half the amount and adjust to taste.
napa kimchi, cut into 1-inch (2.5 cm) pieces → Sauerkraut or kimchi paste mixed with a little water. Sauerkraut will be less spicy and more sour. If using kimchi paste, mix 3 tbsp paste with ¼ cup water to approximate the volume and juice.
toasted sesame oil → Omit or use a neutral oil. Sesame oil adds nutty depth, but if unavailable, the broth is still delicious without it.