Kimchi-braised pork with sesame and egg yolk from Nothing Fancy: Unfussy Food for Having People Over (page 212) by Alison Roman

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Notes about this recipe

  • dakota_dqnii0 on April 22, 2026

    I’ve made this several times, and it’s tasty but so spicy. I cut the gochujang and kimchi in half, which obviously removes some flavor so I compensate with a little sugar, vinegar and fish sauce.

  • CheesyKranskyLove on October 03, 2022

    This is basically an easier version of kimchi jigae. I normally make my own achovy broth/dashi for korean stews but using water in this recipe went fine. I used baby back pork ribs and it was done at 2 hr. Watercress added a nice peppery crunch to the dish. Next time I will serve the radish/apple on the side rather than top the stew with it.

  • Skamper on June 12, 2022

    Very good. I used baby back ribs and the instant pot. I browned the ribs, but not sure this is necessary. Used 5 c of water and cooked at high pressure for 30 minutes.

  • Lsblackburn1 on March 10, 2021

    This is a great version of this stew - almost the same as the Milk Street recipe that I love (maybe spicier and more porky?). Served with tofu, radishes and soft boiled eggs.

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