Chef Baek’s Signature Pork Kimchi Stew Recipe
Chef Baek’s Signature Pork Kimchi Stew Recipe
The Secret to Deep Flavor: Pork Kimchi Stew with Saeujeot (Easy Recipe)
There are countless varieties of Kimchi Stew! While we can make it with tuna, Spam, sausage, anchovies, or even hairtail, the undisputed king is Pork Kimchi Stew. Today, we’ll be making a simple yet incredibly flavorful Pork Kimchi Stew, inspired by Chef Baek Jong-won’s recipe, which features the perfect pairing of pork and saeujeot (fermented shrimp). Even with just saeujeot, you can achieve a delicious depth of flavor. Shall we get started?
Main Ingredients- Pork shoulder or neck meat: 150g – 200g (other cuts are also fine!)
- Well-fermented kimchi: 3 cups (prepare generously!)
- Green onion: 1/2 stalk
- Onion: 1/2
- Rice water: 1 liter (or plain water if unavailable)
- Tofu: 1/2 block
Seasoning Ingredients- Minced garlic: 1 Tbsp
- Saeujeot (fermented shrimp): 1 Tbsp (the secret to delicious Kimchi Stew!)
- Coarse gochugaru (Korean chili flakes): 1.5 Tbsp (for color and a touch of heat)
- Kimchi brine: 1 ladleful (enhances the deep kimchi flavor)
- Sugar: 1 Tbsp (optional, balances the kimchi’s sourness)
- Minced garlic: 1 Tbsp
- Saeujeot (fermented shrimp): 1 Tbsp (the secret to delicious Kimchi Stew!)
- Coarse gochugaru (Korean chili flakes): 1.5 Tbsp (for color and a touch of heat)
- Kimchi brine: 1 ladleful (enhances the deep kimchi flavor)
- Sugar: 1 Tbsp (optional, balances the kimchi’s sourness)
Cooking Instructions
Step 1
Prepare the foundation for a delicious Kimchi Stew: rice water. If you’ve just cooked rice, use the water from the 3rd or 4th rinse, about 1 liter. If you don’t have rice water, plain water will work just fine.
Step 2
You can use any cut of pork you prefer – belly, neck, shoulder, or leg. Prepare about 100g to 150g. Cut it into bite-sized pieces.
Step 3
Pour the prepared rice water into a pot and add the pork. Bring it to a boil over high heat, then cover and simmer for at least 20 minutes. This allows the pork flavor to deeply infuse the broth, adding richness to your stew.
Step 4
Once the pork is tender, adjust the heat to medium-high. Add 1 tablespoon of saeujeot to the simmering broth. Saeujeot is key to that umami flavor! You can always add more later if needed, so start with one tablespoon.
Step 5
The longer you simmer, allowing the pork fat to melt into the broth, the deeper and more complex the flavor of your Kimchi Stew will become. Slow simmering is the secret!
Step 6
Chop the well-fermented kimchi into manageable pieces, about 2 to 3 cups. If your kimchi is very sour or has a strong fermented smell, you can rinse it lightly. If you have kimchi brine, add about a ladleful to enhance the kimchi’s natural flavor.
Step 7
Add the chopped kimchi to the pot. Continue to simmer over medium-high heat. It’s important to let the kimchi soften and meld perfectly with the broth.
Step 8
For a pleasant spiciness and vibrant color, stir in 1 tablespoon of coarse gochugaru.
Step 9
Add 1 tablespoon of minced garlic to further enhance the savory aroma and taste of the pork kimchi stew.
Step 10
If you’re using tofu, cut it into cubes and add it to the pot for a softer texture.
Step 11
Slice the onion thinly into wide strips for a pleasant bite and added sweetness. This will contribute to the stew’s refreshing flavor.
Step 12
Add the sliced onions to the stew and let them cook. If you prefer the onions to become very soft and meld into the broth rather than remaining crisp, you can add them earlier, along with the rice water and pork.
Step 13
Consider adding the tablespoon of sugar after tasting. It helps to mellow the sourness of the kimchi and the heat of the gochugaru, creating a flavor reminiscent of restaurant-style stews. However, if you enjoy the pure, tangy flavor of kimchi, feel free to omit it. Taste and decide based on your preference!
Step 14
Finally, add a generous amount of chopped green onions and let it simmer briefly to finish. If the seasoning needs adjustment, use saeujeot to perfect the taste. Your delicious Pork Kimchi Stew is ready to enjoy!
