Spicy and Rich! Foolproof Pork Kimchi Stew Recipe
Spicy and Rich! Foolproof Pork Kimchi Stew Recipe
The Epitome of Home Cooking: Revealing the Secrets to a Delicious Pork Kimchi Stew!
A perfect harmony of spicy, tangy broth and tender pork! Kimchi stew is an indispensable staple on Korean dining tables. It’s a dish that can be enjoyed year-round without getting tired of it, and it pairs wonderfully not only with pork but also with various ingredients like tuna and mackerel pike. It’s no exaggeration to say that the taste of the kimchi dictates the stew’s flavor. Especially as homemade kimchi ripens, it’s often used to make delicious kimchi stew and stir-fried kimchi. Aged kimchi (mukimchi) is also versatile, used in dishes like gamjatang (pork back-bone stew) and jeyuk bokkeum (spicy stir-fried pork). I’ll show you how to make a simple yet deeply flavorful kimchi stew with plenty of pork, which might seem intimidating. It’s a true rice-thief!
Essential Ingredients- 1/4 head well-fermented kimchi (aged kimchi recommended)
- 1 handful pork neck or belly (approx. 100-150g)
- 1 tsp salted shrimp (including the brine)
- 500ml anchovy-kelp broth or rice water (water is okay if unavailable)
- 1 Tbsp minced garlic
- 1/2 block firm tofu (optional, to taste)
- 1/2 stalk green onion, sliced diagonally
Cooking Instructions
Step 1
Start by adding the pork to the pot. You can use fresh pork, but lightly sautéing it first will enhance its flavor. Add the whole head of kimchi and pour in 500ml of broth (or rice water, or plain water). If you don’t have broth, plain water will work, but using broth will result in a much deeper and more refreshing taste. The freshness of the pork is key to a delicious kimchi stew, so using good quality meat is recommended.
Step 2
Add 1 teaspoon of salted shrimp and 1 tablespoon of minced garlic to create a flavorful broth. Now, add enough additional water (or broth) to fully submerge the kimchi, and add the diagonally sliced green onions. Cover the pot and simmer over medium heat. The kimchi, pork, and seasonings will meld together to create a delicious kimchi stew.
Step 3
Continue to simmer until the kimchi is thoroughly cooked and tender. If the broth reduces too much, gradually add more broth or water to reach your desired consistency. If you added the kimchi whole, trim the tough core while it’s cooking; this will help release more flavor into the broth for a refreshing taste. If using aged kimchi, tear it into bite-sized pieces before adding to allow the flavors to meld better.
Step 4
Once the kimchi is tender and the broth is rich with flavor, add the tofu and simmer for another moment until heated through. Turn off the heat. If the stew tastes bland, you can adjust the seasoning with a little soy sauce or salt. Since the saltiness and sourness of aged kimchi can vary, tasting and adjusting the seasoning is crucial. Tearing the aged kimchi into longer strips rather than cutting it short with scissors often results in a better texture and allows more seasoning to be absorbed, making it tastier. Enjoy this hearty stew with a bowl of hot rice for a perfect meal!
