Pork Neck Kimchi Stew with Aged Kimchi
Rich Pork Neck Stew with Aged Kimchi: A True Rice Thief! 🍚
This hearty and flavorful kimchi stew, made with tender pork neck and deeply fermented aged kimchi, is an absolute ‘rice thief’ – meaning it’s so delicious you’ll eat an extra bowl of rice! A perfect dish to bring to your dinner table.
Main Ingredients
- 3/4 head of well-fermented aged kimchi (use only the leaves, without the core)
- 600g pork neck (choose thick cuts)
- 1/2 onion, thinly sliced
- 2 Korean green chili peppers, diagonally sliced
- 1 green onion, diagonally sliced
Seasoning Sauce
- 1.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 2 Tbsp rice syrup (or corn syrup)
- 1 Tbsp sugar
- Pinch of black pepper
- 2 cups water (approx. 400ml)
- 1.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 2 Tbsp rice syrup (or corn syrup)
- 1 Tbsp sugar
- Pinch of black pepper
- 2 cups water (approx. 400ml)
Cooking Instructions
Step 1
Rinse the aged kimchi to remove excess brine and finely chopped cabbage, leaving the leaves intact. If the leaves are very large, cut them in half lengthwise. Cut the 600g of pork neck into bite-sized pieces.
Step 2
In a bowl, combine 1.5 Tbsp gochujang, 2 Tbsp soy sauce, 2 Tbsp rice syrup, 2 Tbsp minced garlic, 2 Tbsp gochugaru, 1 Tbsp sugar, and a pinch of black pepper. Mix well until the sauce is evenly combined.
Step 3
Add 2/3 of the prepared seasoning sauce to the pork neck and mix thoroughly with your hands, ensuring each piece is well-coated. Let it marinate for about 10 minutes.
Step 4
In a pot or stew pot, place the marinated pork neck at the bottom. Layer the aged kimchi leaves on top. Pour the remaining seasoning sauce over the kimchi. Add 2 cups of water to the bowl used for marinating the pork, swirl to rinse, and pour this liquid over the kimchi. Bring to a boil over high heat for 10 minutes, then reduce the heat to medium-low and simmer for another 10 minutes, allowing the kimchi to soften.
Step 5
While the kimchi is simmering, thinly slice the 1/2 onion, diagonally slice the 2 Korean green chili peppers, and diagonally slice the 1 green onion.
Step 6
After simmering for 10 minutes on medium-low heat, arrange the sliced onion, green chili peppers, and green onion on top of the kimchi stew. Ladle some of the hot broth over the vegetables to infuse them with flavor. Cover and continue to simmer gently for another 10 minutes, allowing all the flavors to meld together.
Step 7
Your rich and deeply flavored Pork Neck Kimchi Stew with Aged Kimchi is ready! Serve it hot. For an extra treat, tear the tender aged kimchi leaves and wrap them around pieces of pork neck before taking a bite with rice. Enjoy this incredibly satisfying meal!
