Aged Kimchi Stew with Pork Shoulder: A Flavorful Rice Companion
Super Easy Aged Kimchi Stew with Pork Shoulder!
This is an incredibly simple and delicious kimchi stew made with 2-year-aged kimchi and pork shoulder. It’s a true ‘rice thief’ – guaranteed to make you want more rice with every bite!
Main Ingredients- 1/2 head of aged napa cabbage kimchi (medium size)
- 900g pork shoulder (for braising, cut thickly)
- 2 stalks green onions
- 4-5 bay leaves
Seasoning Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (like Mirin)
- 2 Tbsp Oligodang (corn syrup)
- 1.5 Tbsp sugar (adjust to taste)
- A pinch of black pepper
- 3 cups rice water (or anchovy-kelp broth)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (like Mirin)
- 2 Tbsp Oligodang (corn syrup)
- 1.5 Tbsp sugar (adjust to taste)
- A pinch of black pepper
- 3 cups rice water (or anchovy-kelp broth)
Cooking Instructions
Step 1
Prepare the well-aged napa cabbage kimchi, which has a deep, rich flavor. Cut half a head of kimchi in half crosswise, then in half again to create manageable pieces.
Step 2
The key to this stew is the pork shoulder. Cut it into thick pieces (about 1.5-2cm thick) for the best texture. You can ask your butcher to cut it for ‘kimchi stew’ or ‘braised pork.’ If you bought it from a supermarket, you can slice it yourself. Pork neck or leg cuts can also be used as substitutes.
Step 3
Tuck the prepared pork pieces between the layers of the kimchi. Once layered, place the bay leaves evenly on top. Bay leaves help to remove any unwanted pork odor and add a subtle aromatic flavor.
Step 4
Carefully pour the 3 cups of rice water around the edges of the pot. Rice water adds a subtle creaminess and depth to the broth. If you don’t have rice water, you can use anchovy-kelp broth for an even richer umami flavor.
Step 5
In a separate bowl, mix together the gochujang, minced garlic, cooking wine, oligodang, sugar, and black pepper to create the seasoning sauce. You can adjust the sweetness by adding more or less sugar and oligodang according to your preference.
Step 6
Evenly spread the prepared seasoning sauce over the kimchi and pork in the pot. Bring to a boil over high heat and cook for 30 minutes. Then, reduce the heat to medium-low and simmer for an additional 10 minutes. During the simmering process, periodically spoon some of the broth from the bottom over the ingredients to ensure they are evenly flavored and moist.
Step 7
Finally, prepare the green onions. Roughly chop the green parts of the scallions and scatter them over the kimchi stew. Simmer for another 3-5 minutes. Your delicious pork aged kimchi stew, the perfect ‘rice thief,’ is now ready to be enjoyed! Serve hot with a bowl of steamed rice.
