Pork Kimchi Stew: Rich and Deep Flavor Like a Korean BBQ Restaurant
Pork Kimchi Stew: Rich and Deep Flavor Like a Korean BBQ Restaurant
Tastes Just Like the Ones You Buy! Home-Style Pork Kimchi Stew (Recipe for Success with Aged Kimchi)
Introducing a pork kimchi stew recipe with an exceptionally deep and rich umami flavor. We’ve used fresh pork shoulder and well-fermented aged kimchi, combined with a variety of savory seasonings, to perfectly recreate the delicious broth found in Korean BBQ restaurants. Experience the addictive flavor that will have you finishing a bowl of rice in no time!
Main Ingredients- Pork shoulder or neck meat 200g (cut into bite-sized pieces)
- Aged kimchi 700g (cut into manageable pieces)
- Shiitake mushrooms 4 (halved or quartered)
- Green onion 1/2 stalk (sliced diagonally)
- Serrano pepper 1 (optional, sliced diagonally)
- Water 700ml
Kimchi Stew Seasoning- Minced garlic 2 Tbsp
- Sesame oil 1 Tbsp
- Cooking wine (Mirin or Soju) 1.5 Tbsp
- Soy sauce 3 Tbsp
- Corn syrup (or sugar) 1.5 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp (adjust to taste)
- Minced garlic 2 Tbsp
- Sesame oil 1 Tbsp
- Cooking wine (Mirin or Soju) 1.5 Tbsp
- Soy sauce 3 Tbsp
- Corn syrup (or sugar) 1.5 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp (adjust to taste)
Cooking Instructions
Step 1
First, cut the aged kimchi into bite-sized pieces. If they are too large, they may take longer to cook.
Step 2
Cut the pork into bite-sized pieces, similar to the kimchi. Slice the green onion and serrano pepper diagonally for a fresh aroma, and cut the shiitake mushrooms into halves or quarters for a pleasant presentation.
Step 3
In a deep pot, combine the sliced aged kimchi, 1 Tbsp minced garlic, 1 Tbsp sesame oil, 1.5 Tbsp cooking wine, 100ml water, and 1 Tbsp gochugaru. Sauté over medium heat until fragrant. This sautéing step is the secret to bringing out the deep flavor of the kimchi.
Step 4
Continue to stir-fry until the kimchi is well combined with the seasonings, the liquid has evaporated, and it becomes slightly thick and reduced. This process eliminates any raw kimchi smell and enhances the umami.
Step 5
Pour the remaining 600ml of water into the sautéed kimchi and bring to a rolling boil over high heat. It’s important to boil it sufficiently to allow the sourness and umami of the aged kimchi to infuse into the broth.
Step 6
Once the broth boils, add the pork, shiitake mushrooms, the remaining 1 Tbsp minced garlic, and the sliced serrano pepper. Reduce the heat to medium and continue to simmer until the pork is tender.
Step 7
When the pork is cooked through and the broth is boiling again, add 3 Tbsp soy sauce to adjust the seasoning. You may need to adjust the amount of soy sauce depending on the saltiness of your kimchi.
Step 8
Finally, add the diagonally sliced green onion and the remaining 1 Tbsp gochugaru. Simmer for another moment. The refreshing taste of the green onions and the slight heat from the gochugaru will complete this delicious kimchi stew.
