Pork Backbone Stew with Aged Kimchi
Pork Backbone Recipe: Simple and Delicious Aged Kimchi Pork Backbone Stew
As the weather gets colder, aged kimchi (mukimchi) truly comes into its own, offering a deep, complex flavor that makes it perfect for hearty dishes. This well-fermented kimchi can elevate any meal, making cooking a joy. Today, we’re using pre-portioned and frozen pork backbones to create a comforting stew with this delicious aged kimchi. Pork backbones are an excellent budget-friendly ingredient, but the process of soaking to remove blood and then cleaning can be quite involved. However, by preparing them all at once and freezing, you can enjoy them conveniently whenever you like. The key to a great pork backbone dish is to eliminate any gamey odors, so we’ll focus on that. Let’s get started with Hodul’s simple and tasty recipe for Pork Backbone Stew with Aged Kimchi!
Main Ingredients
- 2.5 jin (approx. 750g) prepared pork backbones
- 1 head of well-fermented aged kimchi
- 2 large stalks of green onion
- 3 Tbsp perilla seed powder
- 10 fresh perilla leaves
Seasonings & Aromatics
- 1 ladleful (approx. 1/4 cup) kimchi brine
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 green onion stalk, diagonally sliced
- 1 ladleful (approx. 1/4 cup) kimchi brine
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 green onion stalk, diagonally sliced
Cooking Instructions
Step 1
Gently thaw the frozen pork backbones overnight in the refrigerator. Once completely thawed, rinse them thoroughly under cold running water to remove any impurities.
Step 2
Prepare the aged kimchi by making 1-2 small cuts along the thick stem. This will make it much easier to tear the kimchi into bite-sized pieces later.
Step 3
Choose a large, deep pot. Arrange the prepared pork backbones at the bottom, then layer the aged kimchi on top. Since you’ll be simmering for a long time, a large pot is essential to accommodate all the ingredients comfortably.
Step 4
Add the basic seasonings for the pork backbone and kimchi stew. Mix in 1 ladleful of kimchi brine, 1 Tbsp sugar, 2 Tbsp gochugaru, 1 Tbsp soy sauce, and 1 Tbsp minced garlic. Add the diagonally sliced green onion stalk as well.
Step 5
Pour in enough rice water (water used to rinse rice) to cover the ingredients generously. Using rice water helps to tenderize the pork and neutralize any gamey flavors, contributing to a smoother broth.
Step 6
Cover the pot with a lid and bring to a rolling boil over high heat. Boiling initially helps all the ingredients to cook through.
Step 7
Once the stew is boiling vigorously, add 0.5 Tbsp doenjang (fermented soybean paste), 2-3 bay leaves, 2 shots of soju (or cooking wine like mirin), and 0.5 Tbsp salt. The doenjang, bay leaves, and soju work together to effectively remove any unpleasant odors from the pork, while the salt adjusts the overall seasoning.
Step 8
Reduce the heat to medium-low, cover the pot, and let it simmer gently for at least 40 minutes to 1 hour. The goal is to cook the pork until the meat easily separates from the bone and the kimchi becomes very tender. Simmering allows the flavors to meld and deepen, and the sauce to reduce to a luscious consistency.
Step 9
Once all ingredients are thoroughly cooked, transfer the stew to a large serving pot or a wide bowl. Sprinkle 2 Tbsp of perilla seed powder evenly over the top for a rich, nutty aroma.
Step 10
Tear the 10 fresh perilla leaves into large pieces with your hands and scatter them over the stew. The fragrant minty notes of the perilla leaves will beautifully complement the rich flavors of the stew.
Step 11
Let the stew simmer for another short while, just a couple of minutes, to allow the perilla leaves and perilla seed powder to meld into the broth.
Step 12
When the perilla leaves have slightly wilted and the nutty aroma of the perilla seed powder is noticeable, your delicious Pork Backbone Stew with Aged Kimchi is ready. It presents a truly appetizing and hearty visual.
Step 13
The stew is wonderfully savory with a hint of spiciness from the kimchi, and the tender pork backbones are infused with flavor. This dish offers a depth of taste reminiscent of home-cooked meals, making it a successful kimchi stew.
Step 14
After simmering for a long time, the meat on the pork backbones will be incredibly tender and fall off the bone with ease. The pre-cut kimchi can be easily torn apart. Enjoy by wrapping the tender pork meat around the kimchi. This simple yet flavorful Pork Backbone Stew with Aged Kimchi, made with just these key ingredients, is sure to bring a delicious end to your day!
