Pork Neck Kimchi Stew: A Rich and Flavorful Recipe
Pork Neck Kimchi Stew… A Comforting Classic!
Indulge in the delightful combination of tender pork neck and deeply fermented kimchi in this hearty Kimchi Stew. This recipe brings a taste of home-style comfort, perfect for a satisfying meal. Enjoy the rich, savory flavors that will have you coming back for more.
Main Ingredients- Pork Neck (Moksal) – 2 geun (approx. 600g)
- Well-fermented Napa Cabbage Kimchi – 1 whole head
Seasoning Ingredients- Anchovy or Tuna Extract (or fish sauce) – 2 Tbsp (adjust based on kimchi’s saltiness)
- Cooking Wine (Mirin) – 2 Tbsp
- Perilla Oil (Deulgireum) – 2 Tbsp
- Red Pepper Flakes (Gochugaru) – 2 Tbsp (adjust to taste)
- MSG-based Seasoning (Dasida) – 1 tsp (or soy sauce/salt)
- Sesame Oil – 1 Tbsp
- Sesame Seeds – a pinch
- Anchovy or Tuna Extract (or fish sauce) – 2 Tbsp (adjust based on kimchi’s saltiness)
- Cooking Wine (Mirin) – 2 Tbsp
- Perilla Oil (Deulgireum) – 2 Tbsp
- Red Pepper Flakes (Gochugaru) – 2 Tbsp (adjust to taste)
- MSG-based Seasoning (Dasida) – 1 tsp (or soy sauce/salt)
- Sesame Oil – 1 Tbsp
- Sesame Seeds – a pinch
Cooking Instructions
Step 1
First, take the whole head of kimchi and cut it in half. Rinse it under cold water to remove any outer leaves if desired, then cut it into two large pieces. Place the kimchi pieces at the bottom of a deep pot or wok.
Step 2
Arrange the 2 geun of pork neck on top of the kimchi. You can place the meat whole or cut it into large chunks. Pour 2 Tbsp of perilla oil, 2 Tbsp of cooking wine, and 2 Tbsp of tuna extract evenly over the pork. This initial seasoning helps tenderize the meat and infuse it with flavor.
Step 3
Sprinkle 2 Tbsp of red pepper flakes over the pork and kimchi. This adds a beautiful color and a gentle spiciness. If your kimchi isn’t very spicy, feel free to add a bit more gochugaru.
Step 4
Pour enough water into the pot to cover about half of the pork. You don’t want to drown the ingredients; a moderate amount of liquid will allow the flavors to concentrate as it simmers.
Step 5
Bring the stew to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 40 to 50 minutes. The key is to cook it slowly until the pork is fork-tender and the kimchi is soft and flavorful. During this time, periodically spoon some of the hot broth over the pork to keep it moist and enhance the flavor.
Step 6
When the liquid has reduced and the ingredients are tender, stir in 1 tsp of Dasida (or adjust seasoning with soy sauce or salt to your preference). Taste and adjust the saltiness, keeping in mind the natural saltiness of your kimchi.
Step 7
Finally, drizzle 1 Tbsp of sesame oil for a nutty aroma and sprinkle with a pinch of sesame seeds. Serve hot with a bowl of steamed rice. Your delicious and satisfying Pork Neck Kimchi Stew is ready to be enjoyed by the whole family!
