Rich and Flavorful Pork Kimchi Stew Recipe
Kimchi Stew Packed with Pork
Is there any dish more satisfying than a hearty kimchi stew made with aged kimchi on a cold winter day?^^ This recipe is loaded with pork, creating a perfect balance of meat and kimchi, which infuses the broth with a deep, rich flavor. You can easily whip up a delicious stew without any special seasonings. Let’s make it quickly and deliciously!
Ingredients
- Aged Napa Cabbage Kimchi, 1/2 head (approx. 500g)
- Pork (shoulder or leg recommended), 800g
- Firm Tofu, 1 block
- Dried Anchovy and Kelp Broth Pack, 1 (or 2L water)
- Scallions, 1 stalk
- Minced Garlic, 1 Tbsp
- Salt, 1 Tbsp (adjust to kimchi’s saltiness)
- Gochugaru (Korean Chili Flakes), 4 Tbsp (adjust to kimchi’s spiciness)
- Cooking Oil, 1 Tbsp
Cooking Instructions
Step 1
First, cut the pork and kimchi into bite-sized pieces (about 2-3 cm). For the pork, using cuts with moderate fat like pork shoulder or leg will result in a more tender and flavorful stew. In a pot, add the anchovy-kelp broth pack with 2 liters of water and bring to a boil to make the broth. (You can also use plain water.)
Step 2
Slice the scallions diagonally into pieces that are not too thin, about 1 cm thick. It’s helpful to set aside a small portion for garnish.
Step 3
Once the stew pot is heated, add 1 tablespoon of cooking oil and sauté about half of the sliced scallions over medium-low heat until fragrant. This process extracts the aromatic oils from the scallions, adding depth to the stew’s flavor.
Step 4
When the scallions become translucent, add all the prepared pork and stir-fry over medium heat. Continue to cook until the pork is no longer pink on the outside. This step helps to remove any gamey smell from the pork and seals in its juices.
Step 5
Once the pork is browned, add 1 tablespoon of minced garlic and stir-fry together for about 1 minute more, allowing the pungent aroma of garlic to meld with the pork.
Step 6
Now, add the chopped kimchi to the pot and stir-fry with the pork and garlic for about 3 minutes. Sautéing the kimchi until it becomes tender will significantly deepen the stew’s flavor.
Step 7
Add 1 tablespoon of soy sauce or salt to the sautéed ingredients to season. Since the kimchi is already salty, it’s crucial to taste and adjust the saltiness according to the kimchi’s potency. It’s recommended to start with a smaller amount and add more later if needed.
Step 8
Add 4 tablespoons of gochugaru (Korean chili flakes) and mix well with all the ingredients. Stir-fry over low heat to prevent the chili flakes from burning. The amount of gochugaru can be adjusted based on how spicy your kimchi is.
Step 9
Pour in the pre-made anchovy-kelp broth (or water) until the ingredients are well submerged, and bring to a rolling boil over high heat. Once the stew boils, reduce the heat to medium and simmer for another 10-15 minutes, allowing the kimchi and pork to cook thoroughly.
Step 10
When the stew is nicely simmering, arrange the cubed tofu attractively around the edges of the pot. Top with the remaining sliced scallions. Let it simmer for another 2-3 minutes until the tofu is heated through. Your delicious and deeply flavored pork kimchi stew is ready! Enjoy it with a hot bowl of rice.
