Baek Jong-won’s Style! 7-Minute Pork Kimchi Stew Made Easy at Home
Master the ‘7-Minute Pork Kimchi Stew’ from Saemaul Sikdang: Super Simple Recipe Revealed!
Everyone, let’s easily and quickly make the popular ‘7-Minute Pork Kimchi Stew’ from Saemaul Sikdang right at home today! This super simple recipe, inspired by Chef Baek Jong-won, is easy for anyone to follow and results in a wonderfully deep and spicy stew. Using rice water for the broth and a spoonful of soybean paste creates a professional-quality kimchi stew you can enjoy at home. Let’s get started!
Main Ingredients- Pork shoulder or butt (approx. 200g), cut for stew
- Well-fermented kimchi (1 handful), chopped
- Green onions (a small amount), chopped
- Soybean paste (Doenjang) (1/2 Tbsp) – adds depth and umami
- Rice water (2 cups) – creates a rich broth
Seasonings & Condiments- Cooking wine (Mirin, etc.) (1 Tbsp) – to remove pork odor
- Gochugaru (Korean chili flakes) (1 Tbsp) – adjust based on kimchi’s seasoning
- Minced garlic (1/2 Tbsp) – for flavor
- Soy sauce (Guk-ganjang or regular) (1 Tbsp) – for final seasoning
- Cooking wine (Mirin, etc.) (1 Tbsp) – to remove pork odor
- Gochugaru (Korean chili flakes) (1 Tbsp) – adjust based on kimchi’s seasoning
- Minced garlic (1/2 Tbsp) – for flavor
- Soy sauce (Guk-ganjang or regular) (1 Tbsp) – for final seasoning
Cooking Instructions
Step 1
In a small bowl, combine the pork shoulder/butt (approx. 200g) with 1 Tbsp of cooking wine. Gently mix and let it marinate briefly. This step is key to removing any porky odor.
Step 2
Prepare your aromatics: Chop the green onions into bite-sized pieces. Take about a handful of your well-fermented kimchi and chop it into small, manageable pieces (about 1-2 cm wide). If your kimchi is very sour, a tiny pinch of sugar can help balance the flavor.
Step 3
In a pot, add 2 cups of rice water and bring it to a rolling boil over high heat. Once boiling, add the marinated pork first and let it cook.
Step 4
As the water returns to a boil, stir in 1/2 Tbsp of soybean paste (Doenjang). This is a secret ingredient that adds incredible depth and a savory, nutty flavor to the kimchi stew, making it truly special!
Step 5
While the pork is cooking, skim off any foam or impurities that rise to the surface using a spoon. This will result in a cleaner, clearer broth.
Step 6
Once the scum is removed, add the chopped kimchi to the pot. Let it simmer and cook with the pork for about 5 minutes over medium heat, allowing the kimchi to soften and meld its flavors.
Step 7
Now, add 1 Tbsp of Gochugaru (Korean chili flakes) for a pleasant spicy kick. (Initially, I considered using 2 Tbsp, but given how well-seasoned the kimchi already is, 1 Tbsp should provide ample heat. Feel free to adjust this based on the spiciness and saltiness of your kimchi.)
Step 8
Add 1/2 Tbsp of minced garlic and 1 Tbsp of soy sauce for seasoning. Finally, top generously with the chopped green onions and let it simmer for another minute. Your delicious Pork Kimchi Stew, Saemaul Sikdang style, is ready! It’s much simpler than you think, isn’t it? Enjoy your meal!
