Kimchi Soy Milk Stew: A Rich and Flavorful Home-style Dish
Savory Kimchi Soy Milk Stew Made with Aged Kimchi
This is a hearty kimchi stew loaded with pork, enhanced with the creamy texture of soy milk. The deep, tangy flavor of aged kimchi blends beautifully with the nutty richness of the soy milk, creating a satisfying and comforting meal perfect for cold days. It’s a true rice-lover’s delight!
Main Ingredients- Soy milk curd (Biji) 600g
- Pork (for stew) 1kg
- Aged kimchi 600g
- Bean sprouts 200g
- Water 500ml
Seasonings- Sugar 0.5 Tbsp
- Red pepper powder (Gochugaru) 2 Tbsp
- Rice wine (Mirin) 2 Tbsp
- Black pepper, a pinch
- Salt (to taste)
- Sugar 0.5 Tbsp
- Red pepper powder (Gochugaru) 2 Tbsp
- Rice wine (Mirin) 2 Tbsp
- Black pepper, a pinch
- Salt (to taste)
Cooking Instructions
Step 1
Rinse the pork, cut for stew, under cold running water to remove excess blood and impurities.
Step 2
In a deep pot, add the rinsed pork and 2 Tbsp of rice wine. Stir-fry over medium heat for about 5 minutes until the surface of the pork is cooked.
Step 3
As you stir-fry, clear liquid will be released. Continue to stir-fry until this liquid evaporates and the pork releases its own fat. This step helps to eliminate any gamey smell and enhance the pork’s flavor.
Step 4
Finely chop the kimchi into bite-sized pieces (about 1-2 cm width). If using very aged kimchi, chopping it smaller can help it cook faster.
Step 5
Add the finely chopped kimchi to the pot with the stir-fried pork.
Step 6
After adding the kimchi, stir in 0.5 Tbsp of sugar and 2 Tbsp of red pepper powder. The sugar balances the kimchi’s acidity and the pepper powder adds color and depth. Stir-fry together for about 5 minutes until the flavors meld.
Step 7
Once all ingredients are well stir-fried, pour in 500ml of water. Ensure the water covers the ingredients sufficiently.
Step 8
Bring the stew to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer gently for about 20-30 minutes, allowing the kimchi to soften and the flavors to deepen. Stir occasionally to prevent sticking to the bottom.
Step 9
When the stew has simmered and the flavors have infused, add the washed bean sprouts and bring it to a boil again. This adds a pleasant crunch.
Step 10
Finally, add the smooth and creamy soy milk curd (biji). Break it up with your spoon and mix it thoroughly into the stew so it’s evenly distributed.
Step 11
After adding the biji, continue to simmer over low heat for another 5 minutes. Taste the stew and adjust the seasoning with salt if needed. Add a pinch of black pepper for extra aroma.
Step 12
For a final touch, add chopped green onions. Let it simmer briefly. Your delicious Kimchi Soy Milk Stew is now ready! Enjoy it with a warm bowl of rice.