Savory and Velvety Kimchi Soaked Bean Stew
Savory and Velvety Kimchi Soaked Bean Stew
[ManGae Encyclopedia] EP. 32 A Must-Try Dish! Kimchi Soaked Bean Stew You’ll Want to Mix with Rice
You absolutely must try this! It’s incredibly delicious when served over rice and mixed in. Introducing Kimchi Soaked Bean Stew, a dish with a magical flavor that makes you want to eat it with rice. Its rich, creamy texture from the bean curd and the tangy kick from the kimchi create a perfect harmony that will have you reaching for seconds.
Core Ingredients- 150g Ground Pork
- 1 cup Well-fermented Kimchi (approx. 200g)
- 300g Bean Curd (Soaked Bean Paste/Beancurd Pulp – store-bought or homemade)
- 2 cups Anchovy-Kelp Broth (approx. 400ml)
- 1 stalk Scallion (approx. 20cm length)
Flavor Enhancers (Seasoning Ingredients)- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Saeujeot (Salted Shrimp), or soy sauce to taste
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Saeujeot (Salted Shrimp), or soy sauce to taste
Cooking Instructions
Step 1
First, prepare the scallion by finely chopping it into about 5mm pieces. Chop the kimchi into bite-sized pieces, approximately 1cm in size. If your kimchi is too sour, a tiny pinch of sugar can balance the flavor.
Step 2
Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the ground pork, minced garlic (1/2 Tbsp), and a pinch of black pepper. Break up the pork with your spatula and stir-fry until it is no longer pink. Cook until the pork is fully browned.
Step 3
Once the pork is cooked through, add the chopped kimchi to the pot and stir-fry them together. Continue to sauté for about 2-3 minutes until the kimchi becomes tender and well coated with the pork drippings. This step really brings out the kimchi’s savory flavor.
Step 4
When the kimchi is nicely sautéed, add 1 tablespoon of gochugaru and stir-fry for about 1 more minute to evenly coat the ingredients. Be careful not to burn the gochugaru; adjust the heat as needed.
Step 5
Pour in the anchovy-kelp broth (2 cups or approx. 400ml) and add the bean curd (300g). If the bean curd is clumpy, gently break it apart with a spoon or spatula before adding. Stir everything together, bring to a boil over high heat, then reduce to medium-low heat and simmer for 5-7 minutes. Stir occasionally to prevent the bean curd from sticking to the bottom of the pot.
Step 6
Once the stew has simmered and the bean curd is tender, season with 1 tablespoon of saeujeot to adjust the saltiness. Saeujeot adds a wonderful depth of flavor and umami. If you don’t have it, you can use soy sauce or salt to taste. Using the brine from the saeujeot is also recommended for extra flavor.
Step 7
Finally, add the chopped scallions and simmer for another minute or two until the scallions are slightly softened. This will infuse the stew with a fresh aroma. Serve generously over a bowl of hot rice and mix well – it’s a true rice-lover’s dream!
