Spicy and Savory Kimchi Soybean Paste Stew Recipe
Spicy and Savory Kimchi Soybean Paste Stew Recipe
Enhance Umami with Saeujeot! Making Kimchi Soybean Paste Stew with Pulmuone Bean Paste
When you stir-fry well-fermented kimchi and pork, then simmer it into a bubbly stew, you get a rich and spicy Kimchi Soybean Paste Stew that will keep you coming back for more. This recipe introduces the charm of a hot pot dish, offering precise seasoning tips and detailed cooking steps and times. Get ready for a dish that makes you want to clear your rice bowl in no time!
Main Ingredients- Bean paste 300g
- Well-fermented napa cabbage kimchi 1 cup (approx. 5 leaves)
- Pork (stew cut) 200g
- Green onion 1/2 stalk
- Cheongyang peppers 2
- Rice water 2 cups (400ml)
- Kimchi brine 1/3 cup
Seasoning (Tablespoon Measure)- Perilla oil 2 Tbsp
- Salted shrimp 0.7 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp
- Sugar 0.5 Tbsp
- Minced garlic 1 Tbsp
- Fish sauce 0.5 Tbsp
- Perilla oil 2 Tbsp
- Salted shrimp 0.7 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp
- Sugar 0.5 Tbsp
- Minced garlic 1 Tbsp
- Fish sauce 0.5 Tbsp
Cooking Instructions
Step 1
The kimchi is key to the flavor of Kimchi Soybean Paste Stew! Prepare 5 leaves of well-fermented napa cabbage kimchi. Lightly brush off any excess paste from the kimchi, then chop it into bite-sized pieces. Cutting it into appropriate sizes, rather than too small, provides a better chewing texture.
Step 2
The chopped kimchi prepared this way should fill about 1 cup when measured using a standard paper cup (heaping slightly).
Step 3
For the pork, choose stew-cut front leg meat with larger pieces for a satisfying chew. Lightly rinse the meat under running water before preparing.
Step 4
Slice the white parts of the green onion diagonally for aromatic flavor, and similarly slice the 2 Cheongyang peppers diagonally to add a spicy kick. You can also use regular green peppers.
Step 5
Heat a clay pot (ttukbaegi) over medium heat. Add 2 tablespoons of perilla oil, then add the prepared pork and chopped kimchi. Stir-fry them together with half a tablespoon of sugar. The sugar helps to mellow the tartness of the sour kimchi and enhances its savory depth.
Step 6
Once the pork starts to turn white on the outside, add 1 tablespoon of minced garlic and 1 tablespoon of gochugaru. Continue to stir-fry until the kimchi becomes translucent. This sautéing process is the secret to achieving a rich flavor in the soybean paste stew.
Step 7
Pour in 400ml of rice water and 1/3 cup (about 6 tablespoons) of kimchi brine into the sautéed ingredients. Turn the heat to high and bring to a boil. The rice water will make the broth smoother, while the kimchi brine adds a nice spiciness.
Step 8
When the stew comes to a rolling boil, carefully skim off any foam that rises to the surface. This step ensures a cleaner and less cloudy broth.
Step 9
After skimming the foam, add 0.7 tablespoon of salted shrimp to enhance the stew’s umami. Then, add the bean paste directly into the pot. Reduce the heat to medium-low and simmer for about 7 minutes. Be sure to stir occasionally after adding the bean paste to prevent it from sticking to the bottom.
Step 10
After 7 minutes, taste the stew and adjust the seasoning if needed with 0.5 tablespoon of fish sauce, salt, or more salted shrimp. Finally, add the diagonally sliced green onions and Cheongyang peppers, and simmer for another moment until the savory and spicy Kimchi Soybean Paste Stew is complete. ♡
Step 11
The charm of a clay pot stew that continues to bubble even after being taken off the heat! Watching the stew gently simmer is incredibly appetizing and stimulates your appetite.
Step 12
The bean paste will fill the bottom of the pot, so use your ladle to scoop generously and serve into bowls. The large chunks of pork offer a delightful chew, while the soft and crumbly bean paste melts in your mouth, making your rice disappear in no time!
Step 13
This Kimchi Soybean Paste Stew, with its spicy yet savory flavor, is truly irresistible! Enjoy a hearty and delicious meal with this recipe. Enjoy everyone! ~
