Hearty Pork and Kimchi Stew: A Delicious and Easy Recipe
Indulge in Our Flavorful Pork and Kimchi Stew with Thick-Cut Pork
This Pork and Kimchi Stew is incredibly satisfying, featuring tender, thick-cut pork belly and perfectly fermented kimchi. It’s a simple yet profoundly flavorful dish that pairs wonderfully with rice, making it an ideal comfort meal or a delightful appetizer for any occasion. Prepare for a taste sensation!
Essential Ingredients- Pork belly or pork shoulder 500g (cut into large pieces)
- Well-fermented napa cabbage kimchi 1/2 head (chopped into bite-sized pieces)
- Dried anchovies 1 handful (for broth)
- Sugar 1 tablespoon
- Cooking wine (mirin or similar) 2 tablespoons
- Green onion 1 stalk (sliced diagonally)
- Minced garlic 1 tablespoon
- Red pepper flakes (fine) 1 tablespoon
- Salted fermented shrimp (saeujeot) 1 tablespoon
- Water 500ml (or anchovy broth)
Optional Ingredient (for enhanced flavor)- Tuna extract (or fish sauce) 1 tablespoon (adjust to taste)
- Tuna extract (or fish sauce) 1 tablespoon (adjust to taste)
Cooking Instructions
Step 1
First, prepare the pork by cutting it into generous, bite-sized pieces, about 3-4cm thick, which are perfect for this stew. Slice the green onion diagonally into large pieces so it can absorb the flavors well.
Step 2
In a pot, add the dried anchovies and dry-roast them over medium-high heat for about 1 minute. This step helps to remove any fishy odor and creates a cleaner, deeper flavor for the stew broth.
Step 3
Place the roasted anchovies at the bottom of the pot. Layer the chopped kimchi and the prepared pork pieces on top. Pour in 500ml of water, enough to cover the ingredients. If you have anchovy broth ready, using that instead of water will add an extra layer of richness to the stew.
Step 4
Add the cooking wine (2 tablespoons) to tenderize the pork and enhance its flavor, sugar (1 tablespoon) to balance the acidity of the kimchi, and salted fermented shrimp (1 tablespoon) for a savory umami boost. Cover the pot and simmer over medium heat for about 20 minutes, or until the pork is thoroughly tender. If the liquid reduces too much, you can add a little more water.
Step 5
Once the pork is almost cooked through, stir in the minced garlic (1 tablespoon) to remove any remaining pork odor and add aroma. Add the diagonally sliced green onions and fine red pepper flakes (1 tablespoon) for a vibrant color and a touch of heat. For an extra depth of flavor, stir in the optional tuna extract (1 tablespoon). Simmer for a few more minutes until everything is well combined and the stew is ready. Serve hot and enjoy this incredibly delicious Pork and Kimchi Stew with a side of rice!
