Spicy and Rich Kimchi Stew: The Foolproof Recipe
Spicy and Rich Kimchi Stew: The Foolproof Recipe
Recreate ‘Legendary’ Kimchi Stew at Home! A Perfect Recipe That Never Fails
Do you truly want to master the art of making kimchi stew? Many say that simply simmering good kimchi makes a delicious stew, but why does yours sometimes taste bland, as if you just dipped kimchi in water? To solve that very problem, here’s a simple yet foolproof kimchi stew recipe that you can make with confidence. Follow these steps, and you’ll be able to enjoy a rich, deeply flavorful, and perfectly spicy kimchi stew right in your own kitchen!
Key Kimchi Stew Ingredients- 1/4 head well-fermented kimchi (aged kimchi)
- 300-400g pork (pork shoulder or belly recommended)
- 4 cups rice water
- 1/2 stalk green onion
- 1-2 Korean chili peppers (adjust to your preference)
- 1/2 block firm tofu
Flavor-Enhancing Seasonings- 1.5 Tbsp minced garlic
- A pinch of black pepper (freshly ground is best)
- 1 Tbsp fish sauce (or soy sauce for soup)
- 1 tsp doenjang (soybean paste – for reducing gamey smell and adding umami)
- 1 Tbsp gochugaru (Korean chili flakes – for color and spice level)
- 1 ladle of kimchi brine (enhances the kimchi flavor)
- 1.5 Tbsp minced garlic
- A pinch of black pepper (freshly ground is best)
- 1 Tbsp fish sauce (or soy sauce for soup)
- 1 tsp doenjang (soybean paste – for reducing gamey smell and adding umami)
- 1 Tbsp gochugaru (Korean chili flakes – for color and spice level)
- 1 ladle of kimchi brine (enhances the kimchi flavor)
Cooking Instructions
Step 1
First, prepare the star ingredient, the kimchi, by cutting it into bite-sized pieces (about 2-3 cm). Slice the tofu into cubes and thinly slice the green onion and Korean chili peppers diagonally. Having all your ingredients prepped makes the cooking process much smoother.
Step 2
Heat a pot or deep pan over medium-high heat. Add the pork and a pinch of black pepper to reduce any gamey odor. Stir-fry the pork until it turns opaque on the outside, allowing its fat to render out. This step is crucial for developing a richer flavor in your stew.
Step 3
Once the pork has rendered enough fat, add 1/2 Tbsp of minced garlic and 1 Tbsp of gochugaru. Stir-fry them together. Sautéing the garlic and chili flakes in the rendered pork fat will create a deeper aroma and vibrant color. Be sure to cook over medium-low heat to prevent burning.
Step 4
When the pork is partially cooked, add 1 Tbsp of fish sauce and 1 tsp of doenjang. Stir-fry quickly to combine. Doenjang is a secret ingredient that helps to mellow any bitterness from the kimchi and adds a wonderful savory depth. Stir for about 30 seconds until well mixed.
Step 5
Now, add the prepared kimchi to the pot and stir-fry over high heat for 2-3 minutes. Stir-frying the kimchi well helps to mellow its sourness while enhancing its savory notes, leading to a much more delicious broth. The key is to stir-fry until the kimchi’s surface looks slightly translucent.
Step 6
Pour in 2 cups of the rice water and bring it to a boil over high heat. Once boiling, cover the pot, reduce the heat to medium, and simmer for about 5 minutes. Then, add the remaining 2 cups of rice water and the kimchi brine. Bring it back to a rolling boil over high heat. Rice water adds a smooth, savory quality to the broth, while the kimchi brine deepens the stew’s characteristic flavor.
Step 7
Finally, add the prepared green onions, Korean chili peppers, and tofu. Stir in the remaining 1 Tbsp of minced garlic. Simmer over medium-low heat for another 10 minutes. This allows all the ingredients’ flavors to meld beautifully into the broth. Taste the stew and adjust the seasoning with salt or more fish sauce if needed. Your perfect kimchi stew is now ready!
