Pork Neck Kimchi Stew: A Hearty Meal with Aged Kimchi
The Ultimate Recipe for Pork Neck Kimchi Stew Using Aged Kimchi
If you have some aged kimchi (mukimchi) lying around, this is the perfect dish to make! Pork neck kimchi stew offers a delightful harmony between tender pork and deeply flavored, tangy aged kimchi, making it an absolute rice-thief. Elevate your dinner tonight with this special kimchi stew made from aged kimchi, and win over your family’s taste buds. It’s also great to make a large batch and enjoy it for a few days!
Main Ingredients- 1/4 head of aged kimchi (adjust based on size)
- 2 pieces of pork neck (approx. 300-400g)
- 1/2 block of firm tofu
Cooking Instructions
Step 1
First, prepare the pork neck. Place the pork neck pieces in a preheated frying pan and sear the surfaces over medium heat until golden brown. Searing locks in the juices. Lightly season with salt and pepper before searing for extra flavor. Once seared, cut the pork into bite-sized pieces (about 3-4 cm).
Step 2
Prepare the aged kimchi. Tear the thick stems of the kimchi into manageable pieces. Place the torn kimchi into a pot or wok. Add a splash of perilla oil and stir-fry over medium-low heat for 2-3 minutes. This helps to mellow out any strong ‘kimchi’ smell and enhances its flavor.
Step 3
Arrange the seared pork neck pieces on top of the stir-fried aged kimchi. Then, pour in the anchovy-kelp broth or water until the ingredients are sufficiently submerged. Using broth will significantly deepen the savory flavor.
Step 4
Now it’s time to season the stew. Add 2 tablespoons of soy sauce for soup, 1 tablespoon of anchovy fish sauce, and 0.5 tablespoon of minced garlic. The key is to adjust the seasoning according to the saltiness and sourness of your kimchi. If your kimchi is very sour and salty, reduce the soy sauce and fish sauce. If it’s bland or lacks umami, add a little more fish sauce. For a spicier and refreshing taste, you can add more minced garlic. Mix all the seasonings well.
Step 5
Once the kimchi stew begins to boil, reduce the heat to low, cover the pot, and simmer for 20-30 minutes. It’s important to cook until the kimchi becomes tender and the pork neck is very soft. If the liquid reduces too much during cooking, add a little more water or broth. After the kimchi has softened considerably, add the tofu cut into large pieces and continue to simmer for another 5-10 minutes until the tofu is cooked through. Add the tofu towards the end to prevent it from breaking apart.
Step 6
Serve the finished pork neck kimchi stew in an attractive pot or bowl. Placing the tofu at the bottom first, followed by the tender kimchi and pork, makes for a visually appealing dish. Before eating, use scissors and tongs to cut the kimchi and pork into bite-sized pieces and place them over your rice. Enjoy this incredibly satisfying and hearty meal with a bowl of warm rice!
