Spicy and Rich Pork Kimchi Stew Recipe
Mastering Korean Home Cooking: How to Make Delicious Pork Kimchi Stew
This recipe yields a deeply flavorful and satisfying Pork Kimchi Stew. The harmonious blend of well-fermented kimchi and tender pork creates a dish that’s incredibly comforting and perfect with a bowl of rice. Follow these detailed, beginner-friendly steps for a taste of authentic Korean home cooking!
Main Ingredients
- 1 piece of ripe, sour kimchi (about 200g)
- 150g pork (shoulder or belly recommended)
- 1 ladleful of kimchi juice (about 100ml)
Seasonings & Aromatics
- Pinch of black pepper
- 1 Tbsp fish sauce (or soy sauce for soup)
- 1/2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2 cups water (approx. 400ml, using a Korean paper cup)
- 1/4 stalk green onion (optional)
- Pinch of black pepper
- 1 Tbsp fish sauce (or soy sauce for soup)
- 1/2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2 cups water (approx. 400ml, using a Korean paper cup)
- 1/4 stalk green onion (optional)
Cooking Instructions
Step 1
Chop the kimchi into bite-sized pieces (about 2-3cm) and place them into a pot or a Korean earthenware pot (ttukbaegi). Add the sliced pork on top of the kimchi.
Step 2
Turn the heat to medium-high and stir-fry the pork and kimchi together until the pork is lightly browned. This step is crucial for developing a deeper flavor in the stew. Once the pork is cooked, pour in 2 cups of water (approx. 400ml) and bring it to a boil.
Step 3
Once the stew starts boiling vigorously, reduce the heat to medium-low. Stir in 1/2 tablespoon of gochugaru for a nice spicy kick and 1 tablespoon of fish sauce (or soy sauce for soup) to enhance the umami and season the stew. Taste and adjust the fish sauce if needed. Let it simmer for about 5-10 minutes, allowing the flavors to meld beautifully.
Step 4
Finally, slice the green onion diagonally and add it to the stew as a garnish. Let it simmer for another minute to infuse its fresh aroma. Your delicious Pork Kimchi Stew is now ready! Enjoy it piping hot with a bowl of steamed rice.
