Hearty and Spicy Pork Kimchi Stew (Baek Jong-won Style)
How to Make Delicious Pork Kimchi Stew with Aged Kimchi (Baek Jong-won Recipe!)
Introducing a recipe for Pork Kimchi Stew in the style of Baek Jong-won, featuring a deep and spicy broth. Enjoy an authentic, restaurant-quality flavor at home with our secret seasoning using aged kimchi and fermented shrimp! It’s a true rice thief!
Main Ingredients- Antibiotic-free Pork (Neck or Shoulder) 250-300g
- Well-fermented Aged Kimchi 1/4 head (approx. 400g)
- Tofu 1/2 to 1 block
- Green Onion 1 stalk
- Minced Garlic 1 Tbsp
- Onion 1/2
- Cheongyang Pepper (Korean chili pepper) 2 (adjust to taste)
- Gochugaru (Korean chili powder) 2 Tbsp
- Fermented Shrimp (Saeu-jeot) 1 Tbsp (including liquid)
- Fish Sauce (e.g., anchovy or sand lance) 1 Tbsp
- Rice Water 1L
- Sesame Oil 2 Tbsp
- Black Pepper a pinch
- Soy Sauce or Salt (for seasoning)
Cooking Instructions
Step 1
Gently press the pork with paper towels to remove any excess blood. Removing the blood helps reduce any gamey odor, resulting in a cleaner and deeper-flavored kimchi stew.
Step 2
For the initial seasoning, combine the pork with minced garlic, 1 Tbsp sesame oil, a pinch of salt, and a pinch of black pepper. Mix well and let it marinate for about 10 minutes while you prepare the other ingredients. This step enhances the pork’s flavor and tenderness.
Step 3
The sesame oil tenderizes the meat, and seasoning it with salt and pepper beforehand boosts the savory depth when cooked. While the pork marinates, prepare the remaining ingredients.
Step 4
Shake off any excess kimchi paste from the aged kimchi, then cut it into bite-sized pieces, similar in size to the pork. Place the marinated pork and chopped kimchi into a pot. Add only 500ml (half of the total 1L) of rice water and begin simmering over medium heat. Cooking them together like this allows the flavors of the pork and kimchi to meld beautifully.
Step 5
Once the pork starts releasing its juices and a broth forms, add the remaining 500ml of rice water. Stir in 2 Tbsp of gochugaru and 1 Tbsp of fermented shrimp (saeu-jeot), including its brine. Following Baek Jong-won’s tip to cook the pork with saeu-jeot first adds an extra layer of savory flavor to the stew.
Step 6
Dice the tofu into large cubes. Slice the green onion diagonally and thinly slice the Cheongyang peppers. Thinly slice the onion as well; it adds a nice sweetness.
Step 7
Simmer the stew over medium heat for 20-30 minutes, allowing the kimchi to soften and the broth to deepen in flavor. Once the kimchi is tender, add the prepared onion, green onion, Cheongyang peppers, and tofu. Continue to cook for about 5 more minutes, just until the added vegetables and tofu are cooked through.
Step 8
Arrange the tofu pieces neatly on top of the stew. Taste the broth and adjust the seasoning if needed with soy sauce, salt, or fish sauce to your preference. Remember that saeu-jeot is quite salty, so taste carefully before adding more salt.
Step 9
Pork Kimchi Stew is a timeless favorite that never gets old. Properly draining the pork and simmering it with well-cooked vegetables and rich broth creates a profound umami flavor. The addition of Cheongyang peppers and gochugaru adds a pleasant spicy kick, making it incredibly addictive and a perfect accompaniment to rice.
Step 10
Enjoying the soft tofu pieces in the stew is a delightful bonus! This cost-effective and delicious dish is perfect for any meal – breakfast, lunch, or dinner. It also makes a great weekend treat or a satisfying appetizer with drinks. How about making this flavorful aged kimchi stew for a hearty meal tonight?
