Spicy Pork and Kimchi Stew: A Hearty and Flavorful Korean Classic
Spicy Pork and Kimchi Stew: A Hearty and Flavorful Korean Classic
Spicy Pork Kimchi Stew recipe, Korean Pork Stew, Home-style Pork Stew, Delicious Rice Topping Stew
When you crave a hot, comforting soup, this Spicy Pork and Kimchi Stew is the answer! Packed with generous amounts of tender pork and tangy kimchi, it’s a truly satisfying meal. Often, restaurant portions leave you wanting more pork, but at home, you can add as much as you like and let it simmer to perfection. Let’s make this incredibly delicious pork stew!
Stew Ingredients- Pork Shoulder or Pork Belly 460g (for stew)
- Potatoes 5 (medium-sized)
- Onion 1 (large)
- Dried Shiitake Mushrooms 3 or Fresh Shiitake Mushrooms 3
- Firm Tofu 1 block
- Green Onion (Scallion) 10cm length
- Water 1400ml (7 cups)
- Well-fermented Kimchi 3 leaves (aged kimchi)
- Minced Garlic 2 Tbsp
Spicy Seasoning- Gochujang (Korean chili paste) 1.5 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp (adjust to taste)
- Soy Sauce 6 Tbsp (Guk-ganjang or Jin-ganjang)
- Soju or Mirin 2 Tbsp (to remove pork odor)
- Black Pepper 1 Tsp
- Gochujang (Korean chili paste) 1.5 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp (adjust to taste)
- Soy Sauce 6 Tbsp (Guk-ganjang or Jin-ganjang)
- Soju or Mirin 2 Tbsp (to remove pork odor)
- Black Pepper 1 Tsp
Cooking Instructions
Step 1
Peel the thoroughly washed potatoes and cut them into bite-sized pieces, about 2-3cm cubes. Feel free to add more potatoes if you love them!
Step 2
Prepare one large onion or two small onions. Cut them into thick slices or rough chunks.
Step 3
If using dried shiitake mushrooms, rehydrate them in lukewarm water, then remove the stems and slice them. For fresh shiitake mushrooms, wipe them clean and roughly slice the caps. Adding shiitake mushrooms imparts a deep umami flavor to the stew. If you don’t have shiitake mushrooms, you can substitute with a bit of beef broth powder or Dasida. Using both fresh and dried mushrooms will enhance the flavor even further.
Step 4
Cut the tofu into slices about 1.5-2cm thick. Cutting them too thin might cause them to break apart during cooking, so aim for a sturdy thickness.
Step 5
In a pot, add 1400ml of water and bring it to a boil with the sliced shiitake mushrooms. Once boiling, add the cut potatoes and onions, followed by 1.5 Tbsp of Gochujang. Dissolving the Gochujang early helps deepen the broth’s flavor.
Step 6
To effectively remove any pork odor and add a layer of flavor, add 2 Tbsp of Soju or Mirin.
Step 7
Add 1 Tsp of black pepper to eliminate any gamey smell from the pork and ensure a clean taste.
Step 8
To season the stew and enhance its savory notes, add 6 Tbsp of soy sauce. Using Guk-ganjang (soup soy sauce) will provide a richer flavor.
Step 9
Generously add 2 Tbsp of minced garlic to boost the stew’s aroma and taste.
Step 10
If you prefer a spicier kick, add 2 Tbsp of Gochugaru (chili flakes). You can adjust the spice level according to your preference.
Step 11
Chop 3 leaves of well-fermented kimchi (aged kimchi) into bite-sized pieces and add them to the pot. If you don’t have aged kimchi or dislike a sour taste, you can omit this step. Aged kimchi adds a refreshing and spicy depth to the stew.
Step 12
Cover the pot and simmer over medium heat for 15-20 minutes, or until the potatoes and pork are fully cooked. Ensure all the ingredients and seasonings meld together. When the potatoes are nearly tender, add the prepared tofu and cook for another 5 minutes. Finally, add the chopped green onions and simmer briefly to finish. Taste the stew and adjust seasoning with more soy sauce or salt if needed.
Step 13
Your Spicy Pork and Kimchi Stew is now ready! Enjoy the delightful combination of a warm, spicy broth and generous chunks of tender pork. It’s the perfect accompaniment to a bowl of steamed rice.
