Pork Kimchi Stew: Delicious Recipe Using Pork Shoulder Without Gamey Smell
Pork Kimchi Stew: Delicious Recipe Using Pork Shoulder Without Gamey Smell
How to Make Delicious Pork Kimchi Stew with Pork Shoulder, Perfectly Free of Gamey Odors
Today, we’re making kimchi stew with aged kimchi, a beloved dish for Koreans! We’ll be using pork shoulder for this recipe. This method ensures absolutely no porky smell and results in a rich flavor, reminiscent of the stews served at ‘Gisa Sikdang’ (a type of diner known for delicious, hearty meals). This is my son’s favorite homemade pork kimchi stew; he never refuses it, even asking for seconds! Let’s learn how to make this comforting and flavorful stew at home.
Ingredients- Pork shoulder 300g
- Aged kimchi (well-fermented) 1/4 head
- 1 Onion
- 1 Green onion
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Paper cup soju (or cooking wine)
- 1.5L Anchovy broth or water
- 1 Tsp Sugar
- Tofu (to taste)
Cooking Instructions
Step 1
First, peel and thoroughly wash the onion. Cut it in half and then slice it into thick strips. Place the sliced onions in a wide pan (like a wok or a large skillet). The onions will add sweetness and a refreshing depth to the stew.
Step 2
Prepare 1/4 head of well-fermented kimchi (muk-eun-ji). If the leaves are large, cut them into bite-sized pieces with kitchen scissors. The tangy flavor of the aged kimchi is key to the stew’s depth.
Step 3
Prepare 300g of pork shoulder. Pork shoulder is ideal for stews as it has a good balance of lean meat and fat. If you are using pork leg (which is leaner), add 1 tablespoon of cooking oil to the pan when stir-frying to ensure tenderness.
Step 4
Add the pork, chopped kimchi, and sliced onions to the pan. Then, add 1 tablespoon of gochugaru, 1/2 paper cup of soju, and 1 teaspoon of sugar. Stir-fry everything together until well combined. Pre-stir-frying helps to concentrate the flavors and remove any gamey smell from the pork.
Step 5
If you desire a deeper, umami flavor similar to restaurant-style stews, you can add about half a teaspoon of MSG. However, if you prefer a healthier, home-style meal, it’s perfectly delicious without it.
Step 6
Once the surface of the pork starts turning white, it’s crucial to add hot boiled water, not cold water. Pouring cold water into a hot pan can cause the pork’s temperature to drop suddenly, potentially leading to a gamey smell. Add 1.5 liters of anchovy broth and bring it to a boil. If using plain water, remember to taste and adjust the seasoning with salt or soy sauce later.
Step 7
After the stew comes to a rolling boil, add 1 green onion, sliced diagonally. Reduce the heat to medium or low, cover the pot, and let it simmer for at least 30 minutes. The true essence of kimchi stew comes from slow simmering. Korean cooking is all about controlling heat and time to achieve the best flavor.
Step 8
Once the kimchi stew is thoroughly cooked, ladle out the desired amount into individual earthenware pots (ttukbaegi). If your family eats at different times, this method allows everyone to enjoy a hot bowl. You can also add tofu to your liking. This recipe makes about 2 servings.
Step 9
Serve the stew bubbling hot from the earthenware pot. This visually appealing and deeply flavorful pork kimchi stew, made with pork shoulder, is now ready to be enjoyed!
