Hearty Pork and Kimchi Stew: The Secret to Rich and Deep Flavor
● Korea’s National Treasure Kimchi Stew Golden Recipe! 200x More Umami Without MSG! The Ultimate Collaboration of Pork + Kimchi! ●
● Is this kind of taste possible without MSG?! A lifetime-worthy golden recipe for Pork and Kimchi Stew with 200x the umami! ●
Main Ingredients- Pork (neck or belly) 500g
- Well-fermented Aged Kimchi 1kg
- Firm Tofu 1 block
- Potatoes 2 medium
- Onion 1/2 medium
- Green Onions 2 stalks
- Spicy Pepper or Korean Green Pepper 1
- Daikon Radish slices 3 (optional, for broth)
- Onion piece 1 (optional, for broth)
Broth Ingredients- Dried Anchovy and Pollack Roe Broth Pack 1 (or dried anchovy and kelp pack)
- Water 1.5L (approx. 6 cups)
Kimchi Seasoning- Brown Sugar 1 tsp
- Gochugaru (Korean Chili Flakes) 1 tbsp
Pork Marinade- Minced Garlic 1 tbsp
- Cheongju (Rice Wine) or Mirin 1 tbsp
- Sea Salt a pinch
- Black Pepper a pinch
- Dried Anchovy and Pollack Roe Broth Pack 1 (or dried anchovy and kelp pack)
- Water 1.5L (approx. 6 cups)
Kimchi Seasoning- Brown Sugar 1 tsp
- Gochugaru (Korean Chili Flakes) 1 tbsp
Pork Marinade- Minced Garlic 1 tbsp
- Cheongju (Rice Wine) or Mirin 1 tbsp
- Sea Salt a pinch
- Black Pepper a pinch
- Minced Garlic 1 tbsp
- Cheongju (Rice Wine) or Mirin 1 tbsp
- Sea Salt a pinch
- Black Pepper a pinch
Cooking Instructions
Step 1
First, let’s make a deep and refreshing broth. In a pot, combine 1.5L of water, the broth pack (or dried anchovies and kelp), an onion piece, 3 slices of daikon radish, and the white parts of 1 green onion stalk. Simmer gently over medium-low heat for 30-40 minutes to extract a rich broth. Once the broth is ready, remove the solids, keeping only the clear broth.
Step 2
Now, let’s prepare all the ingredients. Rinse the firm tofu under running water to remove any impurities and cut it into large pieces. Peel the potatoes and soak them in lightly salted cold water to prevent browning and to help them maintain their shape. Roughly chop the well-fermented kimchi into bite-sized pieces.
Step 3
Cut the potatoes into large, roughly 2-3 cm thick pieces. This ensures they hold their shape in the stew and cook to a tender consistency without breaking apart too easily.
Step 4
To prevent browning and to slightly remove excess starch, place the cut potatoes in cold water with a pinch of sea salt. This step is crucial for maintaining the potatoes’ color and preventing the stew’s broth from becoming cloudy.
Step 5
Cut the tofu into large pieces, similar in size to the other stew ingredients. Larger pieces will prevent them from crumbling during cooking and provide a better texture.
Step 6
Prepare the green onions by slicing them diagonally into large pieces. This includes both the white and green parts, adding color and a fresh aroma to the stew. Slice the thicker white parts slightly longer and the leafy green parts into manageable lengths.
Step 7
Depending on your preference for spice, slice the Korean green pepper or spicy pepper diagonally into large pieces. Use a spicy pepper for a hotter kick or a Korean green pepper for a crisp texture and mild heat.
Step 8
To mellow the tartness of the kimchi and enhance its umami, add 1 tsp of brown sugar to the chopped kimchi and mix well. The sugar helps to balance the sourness and round out the flavor.
Step 9
Add 1 tbsp of gochugaru (Korean chili flakes) to the kimchi mixture. This will deepen the vibrant red color and add a pleasant spicy note, making the kimchi flavor richer.
Step 10
Toss the kimchi and seasonings thoroughly. Then, use the back of a spoon to gently press down on the kimchi, allowing the seasonings to penetrate. Let it marinate for at least 10 minutes for a more developed flavor.
Step 11
Pork is a key ingredient for flavor in this stew. Use pork neck or belly, cut into generous, bite-sized pieces. Pat the cut pork dry with paper towels to remove excess blood, which helps to eliminate any gamey smell for a cleaner taste.
Step 12
Place the drained pork pieces into a bowl. Larger cuts will provide a satisfying chew in the stew.
Step 13
It’s time to marinate the pork. Add 1 tbsp of minced garlic to the pork pieces. This not only adds flavor but also helps to tenderize the meat and reduce any porky odor.
Step 14
Add a pinch of sea salt to season the pork. Be careful not to add too much; its purpose here is to enhance the natural savory flavor of the meat.
Step 15
Sprinkle a little black pepper over the pork. This adds another layer of flavor and helps cut through any richness.
Step 16
Add 1 tbsp of cheongju (rice wine) or mirin. This is excellent for further tenderizing the pork and eliminating any remaining impurities or odors.
Step 17
Mix all the marinade ingredients well with the pork. Let it marinate for at least 10 minutes. This allows the flavors to meld beautifully, resulting in a much tastier stew.
Step 18
Heat 1 tbsp of grapeseed oil in the stew pot over medium heat. Lightly greasing the pot prevents sticking when you sauté the kimchi and pork, and it helps to bring out their flavors.
Step 19
Add the marinated pork to the hot pot and stir-fry until the surface is lightly browned and any raw pork smell has dissipated. Sautéing the pork first significantly enhances its flavor in the stew.
Step 20
Once the pork has changed color, add the pre-seasoned kimchi to the pot.
Step 21
Stir-fry the kimchi and pork together for about 2-3 minutes, allowing them to mingle. This step is where the tangy kimchi flavor begins to infuse with the rich pork, creating a complex taste profile.
Step 22
Briefly cover the pot and let it simmer over high heat for 1-2 minutes. This helps to concentrate the flavors of the sautéed ingredients.
Step 23
After 1-2 minutes, remove the lid and pour in the prepared rich broth until the ingredients are mostly submerged. Cover the pot again and simmer over medium heat for about 5 minutes, allowing the kimchi to soften.
Step 24
Once the kimchi is tender, uncover the pot and add the prepared large potato chunks. Potatoes require time to cook through, so they are added at this stage.
Step 25
Add the thickly sliced onion to the pot as well. The sweetness from the onion will dissolve into the broth, further enriching the stew’s umami.
Step 26
Cover the pot again and simmer over high heat for another 2-3 minutes. This stage helps the potatoes and onions begin to cook and allows the broth’s flavor to deepen.
Step 27
When the potatoes and onions are nearly tender, add 1 tbsp of minced garlic to the stew. This will infuse the stew with a delicious garlic aroma and depth.
Step 28
Add 1 tbsp of soup soy sauce to enhance the overall savory flavor and balance the seasoning. Fish sauce can be used as an alternative for an even stronger umami boost. Taste and adjust the seasoning as needed.
Step 29
Finally, arrange the large tofu pieces attractively on top of the stew. The tofu will absorb the flavorful broth, adding a soft texture to the stew.
Step 30
Once the tofu is heated through and slightly cooked, garnish with the prepared sliced green onions and peppers. Reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes. This allows all the flavors to meld together beautifully, completing the rich and satisfying taste of the kimchi stew.
Step 31
Serve the deliciously cooked Pork and Kimchi Stew in individual bowls. Enjoy it with a steaming bowl of rice! This stew is so good, it’ll make you finish your rice in no time! ❤
