A Rich and Hearty Aged Kimchi Stew with Pork
The Ultimate Rice Thief! Aged Kimchi Stew Packed with Plenty of Pork and Radish!
Today, we’re making a delicious aged kimchi stew. This recipe features tender pork and crisp radish for a truly satisfying and flavorful dish. It’s perfect for a comforting meal!
Main Ingredients- Pork (shoulder or belly recommended) 350g
- Well-fermented aged kimchi 1kg (about half a large head)
- Korean radish 500g
- Onion 1 medium
- Cheongyang chili peppers 2
Flavorful Seasoning Sauce- Rice water 4 cups (approx. 800ml)
- Doenjang (Korean soybean paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Oligodang (Korean oligosaccharide syrup) or corn syrup 3 Tbsp
- Guk-ganjang (Korean soup soy sauce) or regular soy sauce 3 Tbsp
- Minced garlic 1 Tbsp
- Mirin or cooking wine 1 Tbsp
- Black pepper to taste
- Rice water 4 cups (approx. 800ml)
- Doenjang (Korean soybean paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Oligodang (Korean oligosaccharide syrup) or corn syrup 3 Tbsp
- Guk-ganjang (Korean soup soy sauce) or regular soy sauce 3 Tbsp
- Minced garlic 1 Tbsp
- Mirin or cooking wine 1 Tbsp
- Black pepper to taste
Cooking Instructions
Step 1
First, let’s prepare the seasoning sauce, which is key to a delicious kimchi stew. In a bowl, combine 4 cups of rice water with 1 Tbsp doenjang, 3 Tbsp gochugaru, 3 Tbsp oligodang, 3 Tbsp soy sauce, 1 Tbsp minced garlic, 1 Tbsp mirin, and a pinch of black pepper. Stir well until there are no clumps. The rice water will help to mellow out the flavors and add depth.
Step 2
Now, get a deep pot ready for the kimchi stew. Lightly grease the bottom of the pot with a little oil, then arrange the Korean radish, cut into large pieces, at the bottom. Cooked radish absorbs the stew’s broth beautifully, making it incredibly flavorful.
Step 3
Next, place the pork, such as the shoulder, on top of the radish. Pork shoulder has a good balance of fat, which makes the stew tender and not too dry.
Step 4
Now it’s time for the star of the show: add the well-fermented aged kimchi (1kg, about half a head), either whole or cut into bite-sized pieces, on top of the pork. The kimchi’s sourness and umami will meld perfectly with the pork to create a fantastic taste.
Step 5
Pour the prepared seasoning sauce evenly over the kimchi, pork, and radish. Bring it to a boil over high heat with the lid off for about 10 minutes. This step helps to mellow out any harshness from the kimchi and allows the ingredients to start infusing their flavors.
Step 6
After 10 minutes, reduce the heat to medium and cover the pot with a lid. Let it simmer gently for about 20 minutes, allowing the ingredients to cook through. The kimchi will become tender, and the pork will be nice and soft.
Step 7
Finally, add the chopped onion and sliced Cheongyang chili peppers. Continue to simmer over medium-low heat for another 30 minutes. It’s important to monitor the broth’s consistency during this stage. If the broth seems too abundant, remove the lid and let it reduce. If it looks too thick, add a little water as needed to reach your desired consistency. During this time, the sweetness of the onion and the slight heat from the chili peppers will add more complexity to the flavor.
Step 8
I used pork shoulder intended for ‘suyuk’ (boiled pork), so I removed the cooked pork first, let it cool slightly, and then sliced it. This method ensures the pork remains very tender.
Step 9
Arrange the tender kimchi, soft pork, and sweet radish beautifully in a serving bowl. Your delicious aged kimchi stew is ready to be enjoyed! Serve it hot with a bowl of steamed rice. Don’t forget to mix the leftover broth with your rice – it’s incredibly delicious!
