Spicy Pork and Kimchi Stew: A True Rice Companion!
Spicy Pork and Kimchi Stew: A True Rice Companion!
The Ultimate Rice Accompaniment: Spicy Pork and Kimchi Stew Recipe
Whip up a quick and satisfying meal with ingredients from your fridge! This spicy and deeply flavorful pork and kimchi stew is the perfect comfort food for any day. It’s a classic Korean home-style dish that’s always delicious.
Main Ingredients- Pork (shoulder, belly, or neck cut) 400g
- Well-fermented Kimchi 1/4 head
- Onion 1 medium
- Tofu 1 block
- Korean chili pepper (Cheongyang) 1
Seasonings and Broth- Minced garlic 3 cloves
- Cooking oil 1 Tbsp
- Red pepper flakes 1 Tbsp
- Sugar 1 tsp
- Soup soy sauce 1 tsp
- Cooking wine (Mirin, etc.) 1 Tbsp
- Rice water or Anchovy broth 500ml (or a 1:1 mix)
- Minced garlic 3 cloves
- Cooking oil 1 Tbsp
- Red pepper flakes 1 Tbsp
- Sugar 1 tsp
- Soup soy sauce 1 tsp
- Cooking wine (Mirin, etc.) 1 Tbsp
- Rice water or Anchovy broth 500ml (or a 1:1 mix)
Cooking Instructions
Step 1
First, cut the pork into bite-sized pieces. Recommended cuts include pork shoulder, belly, or neck, as they have a good balance of fat and lean meat for flavor. Cut the tofu into approximately 4cm by 3cm rectangles. Slice the onion thinly. Slice the Korean chili pepper diagonally, and mince the garlic coarsely. Chop the kimchi into manageable pieces, not too small.
Step 2
Heat 1 Tbsp of cooking oil in a pot over medium heat. Once the oil is lightly hot, place the pork in the pot with the fatty side down and sear for about 1 minute. This helps render the fat and adds depth of flavor while keeping the meat tender.
Step 3
The pork is ready when its pink color disappears and it starts to get lightly golden brown. Be careful not to overcook it, as it can become tough.
Step 4
Once the pork is lightly seared, add 1 Tbsp of red pepper flakes, the chopped kimchi, 1 tsp of sugar, 1 Tbsp of cooking wine, and 1 tsp of soup soy sauce. Stir gently to combine without breaking down the kimchi too much.
Step 5
Continue to stir-fry over medium heat for about 3-4 minutes, until the kimchi becomes tender and looks well-seasoned, similar to stir-fried kimchi. This process mellows the acidity of the kimchi and enhances its umami.
Step 6
Add the sliced onion and stir-fry gently, mixing it with the pork and kimchi until the onion turns translucent and softens. The sweetness from the onion will add more depth and richness to the stew’s broth.
Step 7
Now, pour in 500ml of rice water or anchovy broth. I prefer to use a 1:1 ratio of anchovy broth and rice water for added umami. Rice water naturally thickens the broth with starch, while anchovy broth provides a deep, savory flavor, creating a well-balanced stew. Mixing them offers both great taste and a pleasing consistency.
Step 8
Once the broth comes to a boil, reduce the heat to low, cover the pot, and simmer gently for about 15 minutes, or until the kimchi is thoroughly softened and tender. Properly cooked kimchi is key to a delicious stew.
Step 9
When the kimchi is tender, add the cubed tofu and diagonally sliced Korean chili pepper. Cover and simmer for another 2 minutes. This allows all the flavors to meld together beautifully. Avoid overcooking after adding the tofu, as it can become mushy.
Step 10
Your delicious, spicy pork and kimchi stew is ready! Serve generously over a bowl of warm rice and enjoy.
