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Main Ingredients- Pork 300g (stewing cut, enough for a generous bowl of rice)
- Well-fermented Kimchi 400g (using sour kimchi will yield a deeper flavor)
Seasoning- Soy Sauce 2 Tbsp (adds umami)
- Gochugaru (Korean Chili Flakes) 1 Tbsp (adjust to your spice preference)
- Sesame Oil 1 Tbsp (for a nutty aroma)
- Minced Garlic 1 Tbsp (enhances flavor!)
- Kimchi Juice 4 Tbsp (enhances the tanginess of the kimchi)
- Soy Sauce 2 Tbsp (adds umami)
- Gochugaru (Korean Chili Flakes) 1 Tbsp (adjust to your spice preference)
- Sesame Oil 1 Tbsp (for a nutty aroma)
- Minced Garlic 1 Tbsp (enhances flavor!)
- Kimchi Juice 4 Tbsp (enhances the tanginess of the kimchi)
Cooking Instructions
Step 1
First, combine the 300g of pork with 2 Tbsp soy sauce, 1 Tbsp gochugaru, 1 Tbsp sesame oil, 1 Tbsp minced garlic, and 4 Tbsp kimchi juice in a bowl. Gently mix and massage the ingredients into the pork with your hands, ensuring the seasoning is evenly distributed. It’s important for the pork to fully absorb these flavors.
Step 2
Transfer the seasoned pork to a pot. Stir-fry over medium heat until the pork is lightly browned on the outside. Searing the pork locks in its juices, resulting in a richer flavor.
Step 3
Once the pork is partially cooked, add 400g of kimchi, chopped into bite-sized pieces. Continue to stir-fry with the pork for about 2-3 minutes until the kimchi softens and melds with the seasonings and meat. You’ll notice a fragrant, sour aroma starting to emerge.
Step 4
Now, turn the heat to high and add 600ml (approximately 3 cups) of water. Once the water comes to a rolling boil, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 20 minutes. This simmering time allows the flavors of the kimchi and pork to deeply infuse into the broth, creating a harmonious and delicious stew. Slow simmering is key to developing a profound taste.