Spicy and Rich Pork Neck Kimchi Stew: The Ultimate Recipe
Spicy and Rich Pork Neck Kimchi Stew: The Ultimate Recipe
Pork Kimchi Stew / Tofu Kimchi Stew / A Hearty and Spicy Stew with Tender Pork Neck
With two pieces of pork neck in the freezer, I decided it was the perfect time to make a comforting kimchi stew with well-fermented kimchi. This recipe features a refreshingly spicy and deeply savory broth, enhanced by the addition of Cheongyang chili powder. The flavor is expertly balanced with savory shrimp paste and fish sauce, while soft tofu adds a satisfying heartiness. Enjoy a delicious and fulfilling meal with your whole family. This clean and hearty kimchi stew is perfect for any occasion!
Main Ingredients- Pork neck 220g
- Well-fermented kimchi 530g
- Onion 1/2
- Green onion 1/2 stalk
- Cheongyang chili pepper 1
- Red chili pepper 1
- Minced garlic 1 Tbsp
- Tofu 1 block
Broth Ingredients- Dried kelp 1 piece
- Anchovies for broth 13 fish (heads and guts removed)
- Rice water 1L
Seasoning Ingredients- Perilla oil 1 Tbsp
- Cheongyang chili powder 1 Tbsp
- Salted shrimp 1 Tbsp
- Fish sauce (anchovy or tuna) 1 Tbsp
- Sugar 2 tsp
- Dried kelp 1 piece
- Anchovies for broth 13 fish (heads and guts removed)
- Rice water 1L
Seasoning Ingredients- Perilla oil 1 Tbsp
- Cheongyang chili powder 1 Tbsp
- Salted shrimp 1 Tbsp
- Fish sauce (anchovy or tuna) 1 Tbsp
- Sugar 2 tsp
Cooking Instructions
Step 1
Start by preparing a flavorful broth. In a pot, combine 1L of rice water (or regular water), 1 piece of dried kelp, and about 13 anchovies for broth (make sure to remove the heads and guts). Bring to a rolling boil over high heat and simmer for 10 minutes to extract their savory essence.
Step 2
After 10 minutes, carefully remove and discard the anchovies and kelp, leaving you with a clear, flavorful broth. Be careful not to overcook the anchovies, as this can impart a bitter taste.
Step 3
Prepare the vegetables. Thinly slice half an onion into strips. Cut half a green onion into large, diagonal pieces. Slice the Cheongyang and red chili peppers diagonally to add color and mild heat. Remove seeds from the chili peppers if you prefer less spiciness.
Step 4
Cut the block of tofu into bite-sized pieces, about 2cm thick. Also, cut the pork neck into manageable, bite-sized pieces. Smaller pieces allow the flavors to meld beautifully.
Step 5
Chop the well-fermented kimchi into manageable pieces, about 3-4cm in length. This helps the kimchi break down and release its flavor into the stew.
Step 6
In a wide pot or pan, heat 1 Tbsp of perilla oil over medium heat. Add the minced garlic and the cut pork neck. Sauté until the pork changes color to a light brown, ensuring it’s cooked through and any raw pinkness is gone. This step helps to remove any gamey odor from the pork.
Step 7
Add the chopped kimchi to the pot and sprinkle with 2 tsp of sugar. Stir well and sauté for about 3 minutes, allowing the kimchi and pork to mingle. The sugar helps to balance the sourness of the kimchi and enhances its overall flavor.
Step 8
Pour in the prepared anchovy broth. Bring the stew to a boil over high heat. Let it simmer to allow the flavors of the kimchi and pork to infuse into the broth.
Step 9
Once the stew is boiling vigorously, add the sliced onions and 1 Tbsp of Cheongyang chili powder. This will give the stew its characteristic spicy kick and vibrant color. Adjust the amount of chili powder to your spice preference.
Step 10
Add 1 Tbsp of salted shrimp to season the stew. Salted shrimp provides a clean, savory depth of flavor that complements the kimchi beautifully.
Step 11
Taste the stew and adjust seasoning. If the salted shrimp alone isn’t enough, add 1 Tbsp of fish sauce (anchovy or tuna flavor) to reach your desired saltiness. (Note: The salted shrimp might be sufficient for seasoning on its own!).
Step 12
Once the seasoning is just right, add the tofu pieces and the diagonal-cut green onions. Let the stew simmer for a few more minutes until the tofu is heated through. Be careful not to overcook the tofu, as it can become mushy.
Step 13
Reduce the heat to medium-low, cover the pot, and let the stew simmer gently for another 5 minutes. This allows all the flavors to meld together perfectly, creating a rich and harmonious stew.
Step 14
This Pork Neck Kimchi Stew boasts a deep, savory broth, the clean salinity of salted shrimp, and a wonderfully spicy and refreshing finish from the Cheongyang chili powder. Serve hot and enjoy a hearty, delicious meal that the whole family will love!
