Pork Kimchi Stew with Honeycomb Pork Neck
The Ultimate Pork Kimchi Stew Featuring Honeycomb Pork Neck and Rich Kimchi Broth (with a Bonus Kimchi Tteokbokki!)
Experience the ultimate comfort food with this Pork Kimchi Stew, perfectly balanced with the savory flavor of honeycomb pork neck and the tangy depth of well-fermented kimchi. No need for extra broth; the natural flavors of the ingredients create an incredibly delicious stew. Plus, a delightful bonus: repurpose any leftovers into an exquisite Kimchi Tteokbokki!
Ingredients
- 1 head of well-fermented kimchi
- 350g honeycomb pork neck
- A little of brown rice oil or cooking oil
- A little of sesame oil
- 1/2 Tbsp minced garlic
- 1 Tbsp chili powder (gochugaru)
- 1 Tbsp cooking wine (mirin or similar)
- 4 cups rice water (approx. 800ml)
- 1 tsp vinegar
- 2/3 Tbsp kimchi brine
- 2 Korean green chilies (cheongyang peppers)
- 1 bunch garlic chives
Cooking Instructions
Step 1
Rinse the kimchi under cold water, drain well, and chop it into bite-sized pieces, about 2-3 cm square. This size ensures a pleasant texture in the stew.
Step 2
Trim excess fat from the honeycomb pork neck and cut it into bite-sized pieces, approximately 3-4 cm. Cutting it along the natural honeycomb pattern will result in a more tender and flavorful bite after cooking.
Step 3
In a deep wok or pot, heat a little brown rice oil and sesame oil over medium heat. Add the sliced pork neck, minced garlic, chili powder, and cooking wine. Stir-fry until the pork is lightly browned and fragrant, allowing the garlic and chili powder to release their aromas.
Step 4
Once the pork is cooked through, add the chopped kimchi and continue to stir-fry until it’s well combined with the pork and seasonings. Pour in the 4 cups of rice water and bring to a boil over high heat. Rice water helps to neutralize any harshness and creates a smoother broth.
Step 5
When the stew comes to a rolling boil, reduce the heat to medium-low. Stir in 1 tsp of vinegar and 2/3 Tbsp of kimchi brine. Let it simmer for a bit longer. Adding a touch of vinegar can cut through any potential sourness from very aged kimchi and enhances the refreshing taste of the broth.
Step 6
Finally, add the 2 diagonally sliced Korean green chilies and the chopped garlic chives. Simmer briefly. Add the garlic chives at the very end to preserve their fresh aroma and crisp texture; they can become mushy if overcooked. (Green onions can be used as a substitute for garlic chives.)
Step 7
If you have leftover kimchi stew, you can transform it into a delightful Kimchi Tteokbokki! Add a little more water to the pot, stir in 1/2 Tbsp of gochujang (red chili paste) and 1 Tbsp of corn syrup (or oligodang), then add rice cakes (tteok) and cook until tender. Finish with a drizzle of sesame oil and a generous sprinkle of toasted sesame seeds for a chewy and flavorful spicy-sweet treat.
