Spicy Pork Kimchi Stew with Aged Kimchi
Spicy Pork Kimchi Stew with Aged Kimchi
A Delicious Recipe for Kimchi Stew Made with Aged Kimchi and Pork
This is a hearty and deeply flavored kimchi stew made with refreshingly sour aged kimchi and tender pork. It’s a simple yet satisfying dish that the whole family loves. Here’s a magical recipe that will have you finishing a bowl of rice in no time!
Main Ingredients- 1/2 head of well-fermented aged kimchi
- Approx. 100g of pork for stew (neck or belly recommended)
Seasoning & Additional Ingredients- 4 Tbsp sugar
- 2 Tbsp doenjang (fermented soybean paste)
- Kimchi brine (optional, for deeper flavor)
- 1 Tbsp minced garlic (optional, for enhanced flavor)
- 1 Tbsp gochugaru (Korean chili flakes, optional, for extra spice)
- Plenty of water or anchovy-kelp broth (approx. 4-5 cups)
- 4 Tbsp sugar
- 2 Tbsp doenjang (fermented soybean paste)
- Kimchi brine (optional, for deeper flavor)
- 1 Tbsp minced garlic (optional, for enhanced flavor)
- 1 Tbsp gochugaru (Korean chili flakes, optional, for extra spice)
- Plenty of water or anchovy-kelp broth (approx. 4-5 cups)
Cooking Instructions
Step 1
First, prepare the aged kimchi. You can save the kimchi brine for later to adjust seasoning, or omit it if you prefer. Lightly rinse the aged kimchi under running water to remove any old residue from the outer leaves. If using a whole head of kimchi, cut it into 2-3 large pieces. Trim off the tough, fibrous core part at the top, as this can make the kimchi less tender when cooked. If the pieces are still too large, cut them lengthwise once more. To balance the sourness of the kimchi and add a touch of sweetness, sprinkle 4 tablespoons of sugar evenly over the cut kimchi pieces. This pre-seasoning step will make the kimchi stew significantly more tender and delicious.
Step 2
If your pork is frozen, soak it in cold water for a while to remove any blood. In a pot, first lay down the pre-seasoned aged kimchi. Then, place the prepared pork pieces attractively on top of the kimchi. Placing the pork in the center of the kimchi helps it maintain its shape as it cooks. Now, add 2 tablespoons of doenjang over the pork. Doenjang not only helps remove any porky odor but also adds a savory depth to the kimchi stew broth. Gently break apart any clumps of pork with a spoon, allowing the doenjang to coat the meat naturally. Pour in plenty of water or anchovy-kelp broth (about 4-5 cups) and bring to a boil over high heat. The amount of liquid can be adjusted based on the saltiness of your kimchi and your desired broth consistency. Once the stew comes to a boil, reduce the heat to medium-low, cover the pot, and let it simmer until the kimchi and pork are completely tender. Simmering for about 20-30 minutes will allow the flavors to meld beautifully.
Step 3
Once the kimchi and pork are fully cooked and tender, you’ll have a kimchi stew with no trace of pork odor, boasting a harmonious blend of savory doenjang and flavorful kimchi. The sugar and doenjang effectively balance the sourness of the aged kimchi, preserving its crispness and adding a pleasant spicy kick. For those who enjoy a bit more heat and umami, feel free to add minced garlic or gochugaru. This stew is absolutely delicious spooned over a bowl of hot rice! It makes for a wonderfully satisfying meal all on its own.
