Spicy and Deep Flavored Pork Kimchi Stew: Golden Recipe
Pork Kimchi Stew with Aged Kimchi: A Hearty and Delicious Meal
My kimchi refrigerator broke, and I had to bring out some aged kimchi, which turned into this surprisingly delicious stew! The tangy aged kimchi combined with the richness of the pork creates a tender, deep flavor without any gamey taste. It’s so good, you’ll want to mix a generous spoonful over your rice and finish a whole bowl in no time! This pork kimchi stew, made by thoroughly stir-frying and simmering, boasts a profound umami. Try making this delicious kimchi stew yourself.
Main Ingredients
- 400g Pork Shoulder (cut into bite-sized pieces)
- 1/4 Aged Kimchi head (approx. 400g)
- 1/2 Onion (sliced)
- 1 block Firm Tofu (160g, cubed)
- 1 Scallion (sliced diagonally)
- 1 Red Chili Pepper (sliced diagonally)
- 1 Tbsp Minced Garlic
- 1 cup Kimchi Brine (approx. 200ml)
Broth and Seasoning
- 3 cups Anchovy Broth or Rice Water (approx. 600ml)
- 1 Tbsp Cooking Oil
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Sugar (to balance kimchi’s sourness)
- 1 Tbsp Gochugaru (Korean chili flakes)
- Pinch of Black Pepper
Pork Marinade
- 2 Tbsp Mirin (or cooking wine)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 tsp Ginger Powder (or 1/4 tsp minced ginger)
- Pinch of Black Pepper
- 3 cups Anchovy Broth or Rice Water (approx. 600ml)
- 1 Tbsp Cooking Oil
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Sugar (to balance kimchi’s sourness)
- 1 Tbsp Gochugaru (Korean chili flakes)
- Pinch of Black Pepper
Pork Marinade
- 2 Tbsp Mirin (or cooking wine)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 tsp Ginger Powder (or 1/4 tsp minced ginger)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, shake off excess brine from the aged kimchi and chop it into bite-sized pieces (about 2-3 cm). Slice the onion into strips, and diagonally slice the scallion and red chili pepper. Cube the firm tofu into bite-sized pieces. Measure out the kimchi brine.
Step 2
Gently press the pork with paper towels to remove excess blood. This helps to reduce any gamey odor.
Step 3
In a bowl, combine the drained pork with 2 Tbsp Mirin, 1/2 Tbsp Gochugaru, 1/2 tsp Ginger Powder, and a pinch of black pepper. Mix well to marinate, then let it rest for about 10 minutes.
Step 4
Heat a pot over medium heat and add 1 Tbsp cooking oil and 1 Tbsp perilla oil. Add the marinated pork and stir-fry until the surface is lightly browned. Once the pork changes color, add the chopped kimchi and stir-fry together for 3-4 minutes, ensuring everything is well mixed.
Step 5
Sufficiently stir-frying the kimchi and pork allows their flavors to meld beautifully, resulting in a richer taste. Once both are well-fried, pour in 1 cup of kimchi brine and 3 cups of prepared broth (or rice water). Bring to a boil over high heat for 15 minutes. Once boiling, reduce the heat to medium-low and simmer for another 10 minutes.
Step 6
After the stew has simmered, add the cubed tofu. Arrange the diagonally sliced scallion and red chili pepper attractively on top. Continue to simmer for about 3-4 more minutes until the tofu is heated through. If the kimchi is very sour, add 1 Tbsp sugar to balance the flavor. Taste and adjust seasoning with fish sauce or salted shrimp if needed.
Step 7
Isn’t this recipe easy? While a clear kimchi stew made without stir-frying is also good, stir-frying the ingredients thoroughly and simmering them gently as done here results in a kimchi stew with a profound umami flavor from the pork and aged kimchi. Enjoy this irresistible dish that will have you reaching for more rice!
