Spicy and Refreshing Kimchi Stew Made with Fresh Kimchi
Kimchi Stew Recipe Made with Newly Fermented Kimchi for a Brighter Flavor
Expressing my gratitude to my sibling who sent us freshly made kimchi this year, I’ve made a delicious kimchi stew. Unlike aged kimchi, this stew uses newly fermented kimchi, offering a lighter and crispier texture. Since I didn’t have aged kimchi for a while, I made this mildly seasoned kimchi stew and found it so delicious that I ate more stew than rice! Enjoy this delightful kimchi stew.
Main Ingredients
- Freshly made kimchi 600g (cut into bite-sized pieces)
- Pork 220g (stew meat, preferably with a good balance of lean and fat)
- Onion 120g (thinly sliced)
- Green onion 1/2 stalk (sliced diagonally)
- Dried anchovy and kelp broth (or plain water) 600ml
Seasoning & Other Ingredients
- Minced garlic 1 Tbsp
- Red pepper powder 1 Tbsp (adjust to your kimchi’s spiciness)
- Cooking wine (like Mirin) 1 Tbsp
- Plum extract 1 Tbsp (adds sweetness and depth)
- Salted fermented shrimp 1 tsp (secret ingredient for a refreshing broth)
- Sesame oil 1 Tbsp
- Fish sauce or soy sauce 2 tsp (for seasoning and enhancing flavor)
- Minced garlic 1 Tbsp
- Red pepper powder 1 Tbsp (adjust to your kimchi’s spiciness)
- Cooking wine (like Mirin) 1 Tbsp
- Plum extract 1 Tbsp (adds sweetness and depth)
- Salted fermented shrimp 1 tsp (secret ingredient for a refreshing broth)
- Sesame oil 1 Tbsp
- Fish sauce or soy sauce 2 tsp (for seasoning and enhancing flavor)
Cooking Instructions
Step 1
1. Prepare Ingredients: First, lightly squeeze out excess liquid from the fresh kimchi and cut it into bite-sized pieces (about 2-3 cm). Thinly slice the peeled onion, and diagonally slice the green onion. Pat the pork dry with paper towels to remove excess moisture.
Step 2
2. Marinate Pork: In a bowl, combine the pork with minced garlic, red pepper powder, cooking wine, plum extract, salted fermented shrimp, and sesame oil. Mix well by gently massaging the ingredients into the pork. Let it marinate for about 5 minutes to allow the flavors to meld.
Step 3
3. Sauté Base: In a stew pot, spread the sliced onions evenly at the bottom. Then, layer the marinated pork thinly over the onions. This method helps prevent the pork from burning and allows it to cook gently in the moisture released by the onions.
Step 4
4. Add Kimchi and Broth, and Simmer: Arrange the cut kimchi attractively on top of the onions and pork. Pour in 400ml of the dried anchovy and kelp broth. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 8-10 minutes until the kimchi is tender and the flavors have infused into the broth.
Step 5
5. Add More Broth and Continue Simmering: When the kimchi is cooked and the broth has reduced slightly, add the remaining 200ml of broth. Continue to simmer over medium heat for another 10 minutes. This step is crucial for developing the deep and rich flavor of the kimchi stew.
Step 6
6. Adjust Seasoning and Add Green Onions: Taste the stew and adjust the seasoning with fish sauce or soy sauce (2 tsp) if needed. Be cautious, as the salted fermented shrimp already provides saltiness. Finally, add the diagonally sliced green onions and simmer for another minute until just wilted. The fresh aroma of the green onions will enhance the broth.
Step 7
7. Serve: Your spicy and refreshing kimchi stew made with fresh kimchi is now ready! Enjoy it with a warm bowl of rice.
