Spicy & Savory Braised Pork Neck with Aged Kimchi
Spicy & Savory Braised Pork Neck with Aged Kimchi
Kim Soo-mi’s Recipe for the Best Aged Kimchi Pork Neck Stew: A Golden Recipe
Are you pondering what to make for lunch or dinner today? Try this fantastic Aged Kimchi Pork Neck Stew, a recipe featured on the popular show ‘Kim Soo-mi’s Banchan’! The combination of pork neck and tangy, well-fermented aged kimchi creates an unparalleled depth of flavor.
Main Ingredients- Pork neck 1.5 geun (approx. 900g)
- Aged kimchi 1/2 head (well-fermented kimchi)
- Hot water 1L
- Onions 2 medium
- Scallions 4 stalks
- Minced garlic 2 Tbsp
- Soy sauce 2 Tbsp
- Gochugaru (Korean chili flakes) 1 tsp
Pork Neck Marinade (Deodorizing)- Black pepper to taste
- Black pepper to taste
Cooking Instructions
Step 1
[Marinate the Pork Neck] Slice the whole pork neck into serving pieces, about 1-1.5cm thick, suitable for stew. Sprinkle generously with black pepper and let it marinate for about 10 minutes. This step is crucial for eliminating any gamey smell from the pork. 
Step 2
[Prepare the Aged Kimchi] Get half a head of aged kimchi. Well-fermented kimchi is the star of this dish! Don’t cut off the tough bottom part (the core) of the kimchi; leave it intact. This helps the kimchi hold its shape and cook beautifully without falling apart. (Note: The original recipe mentioned using only 1/4 head. Adjust based on the saltiness and amount of your kimchi.) 
Step 3
[Prepare Seasonings & Vegetables] Measure out 2 Tbsp of soy sauce and 2 Tbsp of minced garlic. Peel and thinly slice 2 onions. (Tip: If you’re using less kimchi, one onion will suffice. Feel free to adjust quantities.) 
Step 4
Prepare 4 stalks of scallions. The original recipe calls for large, palm-sized pieces, but slicing them diagonally works just as well, depending on your preference. I’ve sliced mine diagonally. (Again, feel free to customize this to your liking.)
Step 5
[Start Cooking: Sauté Kimchi] Place the prepared aged kimchi in a pot. Add a little water and sauté it over medium heat for about 1 minute. This process helps to remove any slightly pungent smell from the kimchi and enhances its flavor. 
Step 6
Pour 1L of hot water into the pot with the sautéed kimchi. Bring it to a rolling boil over high heat. Once it starts boiling vigorously, get ready to add the next ingredients.
Step 7
When the broth is boiling vigorously, carefully place the marinated pork neck slices between the layers of aged kimchi in the pot. Ensure the meat is submerged in the broth.
Step 8
Add 2 Tbsp of minced garlic and 2 Tbsp of soy sauce. Cover the pot with a lid, reduce the heat to medium-low, and let it simmer gently for about 20 minutes. The longer this stew simmers, the deeper and more refreshing the flavor of the kimchi will become. So, allow it ample time to cook.
Step 9
After simmering for 20 minutes, add the sliced onions and diagonally cut scallions. Stir in 1 tsp of gochugaru for a nice spicy kick. Cover the pot again and continue to simmer for at least 10 more minutes, or until the onions are translucent and the flavors have melded beautifully. (Tip: I found that simmering for an additional 20 minutes resulted in perfect seasoning for my taste. Cooking time can vary based on personal preference and the saltiness of your kimchi.)
Step 10
And there you have it – a deliciously rich and comforting Aged Kimchi Pork Neck Stew, just like in ‘Kim Soo-mi’s Banchan’! Serve it over hot rice for a meal that’s sure to be a hit. Enjoy this hearty and satisfying dish with your family!
