Deep and Refreshing Mother-in-Law’s Kimchi Stew
Deep and Refreshing Mother-in-Law’s Kimchi Stew
A Special Kimchi Stew Recipe Made Only with Well-Fermented Kimchi, No Artificial Seasonings Added
Hello everyone! Today, I’d like to share with you a secret recipe for kimchi stew that brings out the deep, refreshing flavors of perfectly fermented kimchi without using any artificial seasonings. This dish is sure to become a favorite, perfect for special occasions or any day of the week. Shall we get started?
Main Ingredients- Pork shoulder (front leg) 1 handful (approx. 100-150g)
- Well-fermented Napa cabbage kimchi 1 head (remove excess filling, use appropriate amount)
- Tofu 1 block (cut into neat pieces)
- Bean sprouts 2 handfuls (washed thoroughly)
Cooking Instructions
Step 1
First, prepare the pork shoulder. This cut has a good amount of fat, which will enrich the stew’s broth. Slice it into bite-sized pieces and place them at the bottom of the pot. Typically, adding pork first before stir-frying the kimchi allows its natural oils to render, effectively ‘stir-frying’ the kimchi.
Step 2
Next, the star ingredient: well-fermented kimchi. Take out a head of kimchi from your kimchi refrigerator. Chop it into manageable, bite-sized pieces suitable for stew. Using sour kimchi will result in an even deeper, more savory flavor.
Step 3
Add all the prepared kimchi to the pot containing the sliced pork. Now, it’s time to enhance the flavors of both the kimchi and the pork through the stir-frying process.
Step 4
Turn on the stove to medium heat and stir-fry the kimchi and pork together. You don’t need to add any cooking oil at this stage. The natural fat rendered from the pork will stir-fry the kimchi, eliminating any raw smell and bringing out its rich, delicious aroma. Stir occasionally to prevent burning.
Step 5
Once the kimchi and pork are sufficiently stir-fried and fragrant, it’s time to add the liquid. First, pour in about half a cup of kimchi brine. Then, add 2-3 cups of water, enough to cover the ingredients. Finally, add 2 tablespoons of doenjang and dissolve it completely without lumps. Doenjang helps to balance the kimchi’s flavor, remove any porky odors, and adds a savory depth.
Step 6
Once all ingredients and seasonings are combined, cover the pot and let it simmer gently over medium-low heat. Simmer for at least 15-20 minutes. This long simmering time will tenderize the pork and allow the kimchi’s flavor to fully infuse into the broth, creating a deep, satisfying taste.
Step 7
While the stew is simmering, wash the bean sprouts thoroughly. Adding bean sprouts towards the end will add a refreshing element to the kimchi stew and contribute a pleasant crisp texture, making it even more delicious.
Step 8
Once the stew has simmered sufficiently, carefully add the tofu, which has been cut into visually appealing and easy-to-eat pieces. Adding tofu at the end and simmering briefly prevents it from breaking apart, maintaining its soft texture.
Step 9
After adding the tofu, continue to boil for about 5 more minutes. During this time, taste the stew. If it’s too sour or lacks seasoning, add about 0.5 tablespoon of sugar to balance the flavors. Sugar helps to mellow the sourness and enhance the overall umami.
Step 10
And there you have it! The mother-in-law’s signature kimchi stew, rich, refreshing, and bursting with flavor, is ready! Enjoy it with a warm bowl of rice. It’s guaranteed to awaken even the most dormant appetite!
