Spicy and Savory Kimchi Stew with Leftover Pork
Spicy and Savory Kimchi Stew with Leftover Pork
Kimchi Stew… A Hearty Meal Made with Leftover Pork
I made a delicious and spicy Kimchi Stew for dinner tonight using leftover pork from the previous night. It was incredibly satisfying!
Main Ingredients- 1/2 head Napa Cabbage Kimchi (well-fermented)
- 2 slices Pork Neck (about 200-300g)
- 1/2 Onion
- 2 Cheongyang Peppers (or Korean chili peppers)
- 1/2 Green Onion stalk
- 1/2 block Tofu
- 1 liter Water (about 5 cups)
Seasoning & Stir-fry Ingredients- 1 Tbsp Perilla Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
Flavoring- 2 Tbsp Tuna Extract (or Fish Sauce)
- Salt (to taste)
- Dashida (or MSG, optional)
- 1 Tbsp Perilla Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
Flavoring- 2 Tbsp Tuna Extract (or Fish Sauce)
- Salt (to taste)
- Dashida (or MSG, optional)
Cooking Instructions
Step 1
First, cut the Napa Cabbage Kimchi in half and then into bite-sized pieces. The amount of kimchi can be adjusted based on its fermentation level and your preference for sourness.
Step 2
Cut the two slices of pork neck into bite-sized cubes, about 1.5-2 cm in size. This size is good for both cooking evenly and providing a satisfying chew.
Step 3
In a pot, combine the chopped kimchi and the cubed pork. Add 1 tablespoon of perilla oil. Perilla oil adds a wonderful nutty aroma, but you can substitute it with cooking oil if needed.
Step 4
Add 1 tablespoon of gochugaru (Korean chili flakes). This will enhance the spiciness and add a deeper red color to the stew.
Step 5
Stir and sauté the kimchi and pork over medium heat for about 3-5 minutes, allowing the flavors to meld and the pork to start cooking. Sautéing helps to develop a richer flavor base for the stew.
Step 6
Once the pork has started to cook, pour in 1 liter of water (about 5 cups). Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for 15-20 minutes to allow the flavors to infuse.
Step 7
While the stew is simmering, prepare the additional vegetables. Slice half an onion into thin strips, and thinly slice the two Cheongyang peppers diagonally for heat. Slice the green onion stalk diagonally as well.
Step 8
After about 20 minutes of simmering, add the sliced onion and diagonally sliced Cheongyang peppers to the pot. Cover and continue to simmer for another 20 minutes, allowing all the ingredients to soften and their flavors to fully meld into the broth.
Step 9
While the stew is simmering, cut half a block of tofu into slices about 1.5 cm thick, ready to be added to the stew.
Step 10
After the stew has simmered for about 20 minutes, add 2 tablespoons of tuna extract (or fish sauce) for an extra layer of umami flavor.
Step 11
Now it’s time to season the stew. Adjust the taste with salt or soy sauce as needed. If you’d like an extra boost of savory flavor, you can add a little Dashida (or your preferred MSG-based seasoning). Remember to taste as you go, as kimchi varies in saltiness and acidity!
Step 12
Finally, add the sliced tofu and green onions to the pot. Let the stew simmer for another 5 minutes, allowing the tofu to absorb the delicious broth. Serve hot, or ladle into individual earthenware pots and let it simmer briefly at the table for an extra burst of warmth and flavor.
