Tomato Kimchi Stew: A Special Twist
Tomato Kimchi Stew: A Special Twist
[One-Bowl Wonder!] Tomato Kimchi Stew! So Delicious, You’ll Cry Tears of Joy!!
Chewy pork neck and perfectly simmered kimchi stew cooked in its own rich pork fat! We’ve added a special spoonful of tomatoes for an extra layer of umami. Discover how this tomato-infused kimchi stew differs from the classic, and prepare for an unforgettable taste experience!
Basic Ingredients- 1/4 Tomato (fresh)
- 500g Kimchi
- 250g Pork Neck
- 1/4 Onion
- 10cm Spring Onion
- 1 Tbsp Cooking Oil
- 1/2 Cheongyang Pepper (Korean chili pepper)
Seasoning Mix- 2 Tbsp Sugar
- 2 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Soy Sauce
- 2 Tbsp Vinegar (adjust based on kimchi’s sourness)
- 1 tsp Saeujeot (fermented shrimp)
- 2 Tbsp Sugar
- 2 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Soy Sauce
- 2 Tbsp Vinegar (adjust based on kimchi’s sourness)
- 1 tsp Saeujeot (fermented shrimp)
Cooking Instructions
Step 1
First, prepare your vegetables. Thinly slice the tomato and onion. Chop the spring onion into bite-sized pieces, and thinly slice the Cheongyang pepper on an angle for color and a hint of spice.
Step 2
Heat 1 tablespoon of cooking oil in a deep pot or wok. Add the pork neck and sear it until golden brown on one side. Lightly season with salt while searing. Once browned, flip the pork, add 1 tablespoon of cooking wine or soju, and increase the heat to high to quickly evaporate the alcohol and remove any gamey odors.
Step 3
Once the pork is cooked to your liking, cut it into bite-sized pieces using scissors or a knife. Add the chopped spring onion to the pot and stir-fry with the pork until fragrant. Once the aroma of the spring onion is released, add the thinly sliced onion and sauté until it becomes translucent.
Step 4
When the pork and vegetables are sautéed, place the whole kimchi into the pot. Arrange the sliced tomatoes on top, then pour in 1 cup (approximately 200ml) of water. Bring the stew to a boil over high heat initially to warm everything through.
Step 5
Once the stew starts boiling, add all the prepared seasoning mix ingredients (sugar, gochujang, soy sauce, vinegar, and saeujeot). You can adjust the amount of vinegar depending on how sour your kimchi is. Reduce the heat to low, cover the pot, and simmer for about 15 minutes, or until the kimchi is tender and softened. Let the flavors meld together as the stew simmers into a rich broth.
Step 6
Transfer the well-cooked tomato kimchi stew to a serving bowl. Garnish with the angled slices of Cheongyang pepper. Your delicious and unique Tomato Kimchi Stew is now ready to be enjoyed! Perfect with a steaming bowl of rice.
