Rich and Savory Soy Bean Curd Kimchi Stew
♥ [Newlywed Table] Hearty Soy Bean Curd Kimchi Stew Packed with Pork
Introducing a traditional Korean dish, the soy bean curd kimchi stew, featuring the nutritious powerhouse ‘beans’! This stew has captured the hearts of many with its irresistible flavor. Get ready to welcome a true ‘rice thief’ to your table! Its rich texture and balanced taste make it a must-have for any meal.
Ingredients- 2 cups (approx. 400ml) Rich Soy Bean Broth
- 2-3 Tbsp Soy Bean Curd (Kongbiji, pre-made or homemade)
- 1-2 Tbsp Perilla Seed Powder (for added nuttiness)
- 4 Tbsp Kimchi (chopped, including juice)
- 2 strips Pork Belly (approx. 100g, cut into bite-sized pieces)
- 100g Firm Tofu (cubed)
- 2 Dried Shiitake Mushrooms (stems removed, sliced)
- 1 Stalk Green Onion (chopped)
- 1/3 Onion (sliced)
- 1/2 tsp Red Pepper Flakes (Gochugaru, for color and mild heat)
- 1 Korean Green Chili Pepper (optional, for extra spice)
- 1/2 tsp Minced Garlic
- 1/2 tsp Salted Shrimp (Saeujeot, for seasoning)
- 0.5-1 tsp Sugar (to balance the kimchi’s acidity)
Cooking Instructions
Step 1
Let’s start making a comforting and healthy meal: Soy Bean Curd Kimchi Stew! Get ready for a protein-packed feast!
Step 2
First, prepare your vegetables. Slice the shiitake mushrooms after removing the tough stems, and thinly slice the onion. Chop the green onion and the Korean green chili pepper (if using). Having all your ingredients prepped makes the cooking process much smoother.
Step 3
Chop the well-fermented kimchi into bite-sized pieces, and don’t forget to include some of its flavorful juice. Place the chopped kimchi and its juice into a pot. Add 0.5 to 1 tsp of sugar to help balance the kimchi’s sourness.
Step 4
Layer the cut pork belly generously over the kimchi. Add half a teaspoon of minced garlic. Including pork will add a much richer depth of flavor to your stew.
Step 5
Next, add the sliced onions on top. Sauté over medium-low heat for about 5 minutes, allowing the pork to cook and the vegetables and seasonings to meld together. This sautéing step truly brings out the ingredients’ flavors.
Step 6
Once the pork and vegetables are somewhat cooked and the kimchi has softened, add 2-3 tablespoons of soy bean curd (kongbiji). Kongbiji is the key ingredient that gives the stew its creamy texture and wholesome taste.
Step 7
Now, pour in 2 cups (approx. 400ml) of rich soy bean broth and add 1-2 tablespoons of perilla seed powder for an extra layer of nutty flavor and richness. The combination of soy bean broth and perilla seed powder is simply divine!
Step 8
Add the prepared Korean green chili peppers and shiitake mushrooms. Simmer gently over low heat. To prevent the tofu from breaking apart, we’ll add it towards the very end of cooking. Adding it too early can cause it to crumble easily, so be mindful!
Step 9
As the stew begins to bubble, add the chopped green onions and a pinch of red pepper flakes for a vibrant color. Adjust the seasoning with salted shrimp (saeujeot) to your taste. Saeujeot adds a wonderful umami depth. Your deliciously nutty and slightly spicy Soy Bean Curd Kimchi Stew is now complete! Enjoy this nourishing meal and stay healthy!
