Super Easy Kkakdugi Kimchi Stew
Super Easy Kkakdugi Kimchi Stew
Super Simple Kkakdugi Kimchi Stew Recipe
Introducing a Kkakdugi Kimchi Stew recipe that’s not too spicy or salty, with a clean and deep flavor, made using leftover Kkakdugi! You can easily make this without complicated steps.
Main Ingredients- 1 handful of well-fermented Kkakdugi (approx. 1 cup)
- 1 handful of Kimchi (approx. 1 cup)
- 1 handful of pork (approx. 100g)
- 2 cups water (400ml)
Seasoning & Secret Ingredient- 1 Tbsp Miryang (cooking wine/rice wine)
- 2/3 Tbsp Fish Cake Soup Base (or mixed fish cake soup packet)
- 1 Tbsp Miryang (cooking wine/rice wine)
- 2/3 Tbsp Fish Cake Soup Base (or mixed fish cake soup packet)
Cooking Instructions
Step 1
In a stew pot, add a generous amount of Kimchi and Kkakdugi. I’m using Kkakdugi that was too sour to eat on its own. It’s best to prepare roughly the same amount of Kimchi as Kkakdugi.
Step 2
Slice the pork into bite-sized pieces and place them on top of the Kkakdugi and Kimchi.
Step 3
Drizzle 1 Tbsp of Miryang over the pork to remove any gamey smell, then pour in 2 cups of water (400ml). Now, bring it to a boil over high heat.
Step 4
Once the stew starts to boil vigorously, reduce the heat to medium. If the sourness from the Kkakdugi is too strong, adding about 2/3 Tbsp of the fish cake soup base (the secret sauce found in mixed fish cake packets) will enhance the umami and balance the sourness. (This is the secret to the dish! 😉)
Step 5
Stir everything together so the ingredients and seasoning mix well, and continue to simmer over medium heat for another 15 minutes. Initially, the Kkakdugi and Kimchi will maintain a crisp texture. However, if you let it simmer for 15 minutes and then reheat it for dinner, the pork will become tender, and the Kkakdugi and Kimchi will soften and develop an even deeper flavor. Your clean and delicious Kkakdugi Kimchi Stew is ready!
