Spicy and Flavorful Kimchi Stew: Chef Baek’s Homestyle Recipe
Chef Baek’s Heartwarming Kimchi Stew Recipe
This kimchi stew is so delicious that a single bowl of hot rice with it is all you need! The deep, spicy flavor of aged kimchi combined with the richness of pork makes this a true rice-lover’s delight. We’re sharing Chef Baek’s secret recipe that anyone can easily follow!
Main Ingredients
- 300g well-fermented kimchi (aged kimchi recommended)
- 100g pork for stew (pork neck or belly)
- 1/2 stalk of green onion
- 1 chili pepper (e.g., Cheongyang pepper)
- 3 cups rice water (approx. 600ml)
Seasoning Ingredients
- 1 Tbsp soy sauce for soup
- 1 Tbsp fine gochugaru (Korean chili flakes)
- 1 Tbsp coarse gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1/2 Tbsp doenjang (fermented soybean paste)
- 1/2 Tbsp saeujeot (fermented shrimp) with brine
- 1 Tbsp soy sauce for soup
- 1 Tbsp fine gochugaru (Korean chili flakes)
- 1 Tbsp coarse gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1/2 Tbsp doenjang (fermented soybean paste)
- 1/2 Tbsp saeujeot (fermented shrimp) with brine
Cooking Instructions
Step 1
First, prepare the green onion and chili pepper that will add depth and spiciness to your kimchi stew. Chop the green onion into roughly 1cm pieces, and finely chop the chili pepper. If your kimchi is too sour, you can rinse it lightly under water before use.
Step 2
Now, let’s create a flavorful broth. In a pot, add the pork for stew and 3 cups of rice water. Stir in 1/2 Tbsp of doenjang to balance the flavors. Bring to a boil over high heat, then reduce to medium heat and simmer until the pork is cooked through. The doenjang adds a deep, savory note to the broth.
Step 3
Once the broth is simmering, add the prepared kimchi. Continue to boil for about 5 minutes, allowing the kimchi to soften and meld with the broth. If the kimchi is too sour, you can add a tiny pinch of sugar to balance it.
Step 4
It’s time to add the vegetables that will elevate your kimchi stew! Add the chopped green onion and chili pepper, and let them simmer together to infuse the stew with their fresh aroma and spicy kick.
Step 5
Finally, add the seasonings to perfect the taste and aroma. Stir in 1 Tbsp minced garlic, 1 Tbsp soy sauce for soup, 1 Tbsp fine gochugaru, 1 Tbsp coarse gochugaru, and 1/2 Tbsp saeujeot with its brine. Stir well to combine all ingredients. Simmer over high heat for another 2-3 minutes until a rich, spicy kimchi stew is ready. Enjoy it piping hot with a bowl of rice!
