Spicy and Deep Flavored Aged Kimchi Stew with Pork Neck
Spicy and Deep Flavored Aged Kimchi Stew with Pork Neck
The Ultimate Aged Kimchi Stew for Guests or Housewarmings!
Experience the rich and spicy flavor of this aged kimchi stew, where well-fermented napa cabbage kimchi meets tender pork neck. The visually appealing rolled kimchi and meat create a magnificent dish, perfect for special occasions. Get ready for a satisfying meal that will have you reaching for more rice with this recipe!
Main Ingredients- Half a head of aged napa cabbage kimchi (cut into 2 pieces)
- 600g pork neck
- 2 onions
- 1/2 bunch of green onions or leeks
- 500ml rice water (water used to wash rice)
Seasoning Ingredients- 3 Tbsp soy sauce
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 2 Tbsp oligodang (corn syrup)
- A pinch of black pepper
- 2 Tbsp soju (rice wine) or mirin
- 3 Tbsp soy sauce
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 2 Tbsp oligodang (corn syrup)
- A pinch of black pepper
- 2 Tbsp soju (rice wine) or mirin
Cooking Instructions
Step 1
First, prepare your well-fermented aged napa cabbage kimchi. Trim off the tough stem ends. Keep the kimchi whole; do not separate the leaves or shake off the seasoning. This helps preserve its full flavor.
Step 2
For the pork, select a thick-cut pork neck, suitable for grilling. A thicker cut ensures the meat remains tender and doesn’t fall apart during cooking.
Step 3
Cut the prepared pork neck into 2 or 3 manageable pieces. Avoid cutting them too small, as they might break apart when cooked.
Step 4
Place the cut pork pieces inside the stem area of a kimchi leaf. Carefully roll the kimchi around the pork. If the kimchi leaves are thin, overlap two leaves before placing the pork and rolling them together. This prevents the meat from spilling out.
Step 5
Arrange the rolled kimchi and pork pieces snugly in the pot, layering them around the bottom. Filling the pot tightly helps the stew cook evenly and develop a deeper flavor.
Step 6
Slice the onions into 1 cm thick rounds and tuck them between the rolled kimchi in the pot. If you prefer, you can substitute the onions with chunks of radish for a refreshing taste.
Step 7
In a separate bowl, combine the rice water with all the seasoning ingredients: soy sauce, gochugaru, minced garlic, sugar, oligodang, black pepper, and soju (or mirin). Mix well until no lumps remain. Adjust the soy sauce and sugar quantities based on the saltiness and sourness of your kimchi; add more soy sauce if it’s too bland, or more sugar if it’s too sour.
Step 8
Pour the prepared seasoning mixture evenly over the kimchi and pork in the pot. Bring to a boil over high heat and cook for 20 minutes with the lid on. Once boiling, periodically ladle some of the broth from the bottom of the pot over the kimchi to ensure even flavor distribution.
Step 9
After 20 minutes of boiling, sprinkle the chopped green onions (or leeks) over the top of the kimchi. Cover the pot again and simmer on low heat for another 5 minutes. This allows all the flavors to meld together beautifully, completing your delicious aged kimchi stew.
Step 10
Serve the finished kimchi stew by transferring the kimchi and pork to individual bowls. It’s best to cut the kimchi into bite-sized pieces for children. For yourself, tear the kimchi with your hands and place it on top of a bowl of steamed white rice for an incredibly satisfying meal. Enjoy your hearty and flavorful kimchi stew!
