Spicy and Savory Kimchi Soybean Paste Stew
Transform Your Kimchi! Super Simple Kimchi Soybean Paste Stew Recipe
Have a surplus of kimchi at home? Elevate your meals with this recipe! Our Kimchi Soybean Paste Stew, a delightful blend of fermented kimchi and smooth soybean paste, offers a deep, comforting flavor that’s perfect for a hearty meal. It’s surprisingly easy to make, so why not give it a try today!
Main Ingredients
- 1/4 head of well-fermented kimchi
- 100g pork (neck or belly)
- 1/2 onion
- 1/4 block firm tofu
- 1 Korean chili pepper (cheongyang)
- 1/2 pack enoki mushrooms
- 2 ladles (approx. 200g) soybean paste (from soaked soybeans or store-bought)
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp red pepper flakes
- 3 cups water (approx. 600ml)
- A little soy sauce or salt (to taste)
Cooking Instructions
Step 1
First, cut the pork into bite-sized pieces. Heat 1 tablespoon of sesame oil in a pot or deep pan over medium heat. Add the pork and sauté until lightly browned on all sides. The rendered pork fat will add delicious flavor.
Step 2
Gently remove the core from the kimchi and slice it into thin, long strips, about 0.5 cm wide. Slicing it too finely can reduce the chewiness, so aim for a moderate size.
Step 3
Once the pork is partially cooked, add the sliced kimchi and stir-fry them together. Add 1 tablespoon of sugar to balance the kimchi’s sourness and enhance its umami. Sauté for about 3-4 minutes until the kimchi becomes tender.
Step 4
Stir in 1 tablespoon of red pepper flakes into the stir-fried kimchi and pork mixture. Mix well and sauté for another minute, ensuring the spices are evenly distributed. Be careful not to burn the red pepper flakes.
Step 5
Now, pour in 3 cups (approximately 600ml) of water. Ensure the water level covers the ingredients sufficiently. Once it comes to a boil, reduce the heat to medium-low and let it simmer gently.
Step 6
Slice the onion and cut the tofu into roughly 1.5 cm cubes. Carefully add the prepared onion and tofu to the pot.
Step 7
Trim the base of the enoki mushrooms, separate the strands, and arrange them attractively on top of the stew. This will infuse the broth with their subtle mushroom flavor.
Step 8
Now, add 2 ladles (about 200g) of soybean paste, the key ingredient for this stew. Adding the soybean paste will thicken the broth. If it seems too thick, add about 1 more cup of water. The stew should have a rich, slightly dense consistency.
Step 9
Finely chop 1 Korean chili pepper and add it for a pleasant kick of spiciness. Let the stew simmer for a few more minutes until all the flavors meld together. Taste and adjust the seasoning with soy sauce or salt as needed. For an extra touch, you can add half a tablespoon of minced garlic. Serve hot with a bowl of rice!
