Savory Pork and Aged Kimchi Sundubu Stew Recipe
Savory Pork and Aged Kimchi Sundubu Stew Recipe
Spicy and Rich Pork and Aged Kimchi Sundubu Stew
As the kimchi-making season returns, are you wondering how to quickly use up the aged kimchi in your kimchi refrigerator? We recommend this Pork and Aged Kimchi Sundubu Stew! It’s a hearty and flavorful dish made with the rich combination of pork and soybeans, perfect for a warming meal on a chilly day. It’s an incredibly satisfying and comforting dish that will have you finishing your rice in no time.
Main Ingredients- 200g pork neck (cut into bite-sized pieces)
- 4 servings soybean curd (sundubu) (store-bought or homemade)
- 1/2 head of well-fermented aged kimchi (with some kimchi juice, finely chopped)
- 1/2 stalk green onion (thinly sliced)
- 2 Korean chili peppers (thinly sliced, optional)
Cooking Instructions
Step 1
Let’s make a delicious and hearty Pork and Aged Kimchi Sundubu Stew together!
Step 2
First, rinse the aged kimchi thoroughly and finely chop it into bite-sized pieces, about 1-2 cm long. You can leave a little of the kimchi juice in for deeper flavor. Prepare 200g of pork neck and cut it into bite-sized pieces.
Step 3
In a deep pot or wok, heat 1 tablespoon of perilla oil over medium-high heat. Add the chopped pork neck and stir-fry until the surface is cooked. The pork will release its fat, enhancing the aroma.
Step 4
Once the pork is browned, add the chopped aged kimchi and stir-fry together for about 3-5 minutes until the kimchi softens. This process reduces the sourness and enhances the umami flavor.
Step 5
Pour 2 cups (about 400ml) of water or anchovy broth into the pot with the stir-fried kimchi and pork. It’s best to add enough liquid to cover the ingredients initially, then adjust the thickness with the sundubu later. Once the liquid boils, add 1 tablespoon of minced garlic and 1 tablespoon of gochugaru for a spicy kick. If you like it spicier, you can increase the gochugaru or add sliced Korean chili peppers.
Step 6
Add the 4 servings (about 400g) of soybean curd (sundubu) to the pot and break it up well. The stew will start to thicken as you add the sundubu. Use a spatula or ladle to break down any lumps, ensuring a smooth consistency. Stirring to prevent lumps is crucial. Reduce heat to medium-low and simmer gently.
Step 7
Once the stew begins to boil, reduce the heat to low, slightly open the lid, and simmer for at least 10 more minutes. This simmering allows the flavors to meld together and develop the rich taste of the sundubu stew. Stir occasionally to prevent it from sticking to the bottom.
