Rich Pork and Scallion Kimchi Stew (Grandma’s Style)
Rich Pork and Scallion Kimchi Stew (Grandma’s Style)
A deeply flavorful pork kimchi stew made with aged spring scallion kimchi
My mom always made the most delicious spring scallion kimchi every year. When she’d use the well-fermented scallion kimchi in this stew, the broth became incredibly rich and flavorful. It’s a taste I’ve loved since childhood, and this recipe captures that comforting, hearty essence.
Main Ingredients- 1/4 head of well-fermented kimchi (napa cabbage kimchi)
- 1 bunch of spring scallion kimchi (cut into bite-sized pieces)
- 1/2 block of firm tofu
- 1/2 medium onion (thinly sliced)
- 300g pork shoulder (cut into bite-sized pieces)
Seasoning & Broth- 1 Tbsp olive oil
- 2 large bowls of water (approx. 800ml)
- 0.5 Tbsp red pepper flakes (gochugaru) (adjust to taste)
- 0.5 Tbsp fish sauce or anchovy sauce (for added savory depth)
- 1 Tbsp olive oil
- 2 large bowls of water (approx. 800ml)
- 0.5 Tbsp red pepper flakes (gochugaru) (adjust to taste)
- 0.5 Tbsp fish sauce or anchovy sauce (for added savory depth)
Cooking Instructions
Step 1
First, cut the half block of tofu into roughly 1.5cm thick pieces. Ensure they are large enough to hold their shape while simmering.
Step 2
Thinly slice the half onion into about 0.5cm thick strips. The natural sweetness of the onion will dissolve into the broth, adding another layer of flavor.
Step 3
Cut the 1/4 head of kimchi into 2-3cm pieces. Avoid cutting it too small, as larger pieces offer a better texture. Don’t discard the kimchi juice – it’s crucial for enhancing the stew’s depth!
Step 4
In a heated pot, combine the cut kimchi, sliced onion, and 300g of pork. Pour in all the reserved kimchi juice as well.
Step 5
Add 1 Tbsp of olive oil and stir-fry everything over high heat for about 3 minutes. This step is important to cook off any raw pork smell and to soften the kimchi, bringing out its umami flavors.
Step 6
Once the ingredients are well-stirred and slightly softened, pour in 2 large bowls of water (approximately 800ml). Bring the broth to a rolling boil over high heat.
Step 7
As the broth reaches a boil, add the star ingredient: the bunch of spring scallion kimchi. Stir in 0.5 Tbsp of red pepper flakes (gochugaru), 0.5 Tbsp of fish sauce (or anchovy sauce), and the prepared tofu. Let it boil vigorously over high heat for 5 minutes, then reduce the heat to medium-low and simmer for another 10 minutes. This allows the scallion kimchi to tenderize and infuse its unique, pungent flavor into the stew.
Step 8
Your delicious Pork and Scallion Kimchi Stew, filled with the comforting taste of home, is now ready to be enjoyed! Serve hot with a bowl of rice for a truly satisfying meal.
