Hearty and Delicious Pork Hind Leg Kimchi Stew Recipe
The Ultimate Budget-Friendly Kimchi Stew with Pork Hind Leg
Learn how to enjoy a satisfying meal without breaking the bank! This hearty kimchi stew combines tender pork hind leg with crisp, well-fermented kimchi for an incredibly flavorful dish. It’s a true rice-thief, so be sure to try making it!
Main Ingredients- 1/4 head of well-fermented whole Napa cabbage kimchi
- 600g Pork hind leg (or shoulder)
- 1/2 Onion
- 1/2 Scallion (green onion)
- 1-2 Korean chili peppers (Cheongyang chili peppers)
Cooking Instructions
Step 1
First, soak the 600g of pork hind leg in cold water for about 30 minutes to remove any blood. Once the blood is removed, cut the pork into 5 large pieces. Prepare about 1/4 of a head of well-fermented, ripe Napa cabbage kimchi, which will provide a refreshing taste.
Step 2
Now, let’s prepare the additional ingredients. Slice the 1/2 onion into not-too-thin strips. Slice the 1/2 scallion diagonally. Slice the 1-2 Korean chili peppers diagonally as well for a touch of spice. (If you prefer less heat, you can use regular red or green bell peppers.)
Step 3
It’s time to make the seasoning paste for the kimchi stew. In a bowl, combine 1.5 Tbsp gochugaru, 1 Tbsp guk-ganjang, 0.5 Tbsp finely minced saeujeot, 0.5 Tbsp doenjang, and 2 Tbsp mirin. Add 1 ladle of kimchi brine, 1-1.5 Tbsp brown sugar (adjust according to how sour your kimchi is), a pinch of black pepper, and 1 Tbsp minced garlic. Mix everything well until there are no lumps to create the seasoning paste.
Step 4
Now, let’s get ready to cook. Place the prepared Napa cabbage kimchi at the bottom of a pot. Then, arrange the pork pieces (from which the blood has been removed) on top of the kimchi. Finally, spread the prepared seasoning paste evenly over the pork.
Step 5
Pour 700ml of rice water into the pot; this will act as the broth. If you don’t have rice water, regular water is perfectly fine. Gently stir with a spatula or spoon to help dissolve the seasoning paste in the liquid. Then, bring the pot to a rolling boil over high heat.
Step 6
Once the liquid starts boiling, keep the lid off and continue to boil over high heat for about 10 minutes. This step is important for releasing any pork odor and allowing the flavors to meld. You’ll notice the kimchi starting to soften.
Step 7
After 10 minutes, cover the pot with a lid. Reduce the heat to low (lower than medium heat) and let it simmer gently for about 40 minutes. This slow simmering process will make the pork incredibly tender and develop a deep flavor in the kimchi.
Step 8
After simmering for about 40 minutes, open the lid. Check if the pork is sufficiently tender. Then, evenly distribute the sliced onions over the kimchi.
Step 9
After adding the onions, close the lid again. Cook over medium-low heat for another 10 minutes. This will allow the onions to soften and release their sweetness into the stew.
Step 10
This is the final seasoning adjustment step. Open the lid and taste the kimchi and broth. If it’s not salty enough, add a little more salt or guk-ganjang. If it needs more sweetness, add a bit more brown sugar to adjust the taste according to your preference. It’s important to achieve a balanced flavor at this stage.
Step 11
Once the kimchi and pork are tender and the seasoning is to your liking, add the prepared sliced scallions and chili peppers. Simmer for just a short while longer, without overcooking, to infuse the stew with their fresh aroma. Your delicious Pork Hind Leg Kimchi Stew is now ready!
