Rich and Spicy Pork Kimchi Stew
The Golden Recipe for Pork Kimchi Stew That Everyone Will Love
Have you ever tasted a Pork Kimchi Stew this savory? It’s so delicious that you’ll easily eat two bowls of rice! How about this hearty and satisfying Pork Kimchi Stew for your dinner tonight?
Pork Kimchi Stew Main Ingredients- 1/4 head of well-fermented Napa cabbage kimchi
- 400g pork shoulder or front leg (for stew)
- 1 block of soft tofu
- 1 can of Spam
- 1 stalk of fresh green onion
- 2 Korean green chili peppers
- 1 pack of enoki mushrooms
- 450ml water
Flavor Enhancing Seasonings- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp commercial anchovy broth (optional, for deeper flavor)
- 3 Tbsp minced garlic (generous amount)
- Kimchi juice, to taste (adjust based on kimchi’s sourness)
- 2 Tbsp red pepper flakes (Gochugaru)
- 2 Tbsp sugar (to balance the sourness of kimchi)
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp commercial anchovy broth (optional, for deeper flavor)
- 3 Tbsp minced garlic (generous amount)
- Kimchi juice, to taste (adjust based on kimchi’s sourness)
- 2 Tbsp red pepper flakes (Gochugaru)
- 2 Tbsp sugar (to balance the sourness of kimchi)
Cooking Instructions
Step 1
First, prepare your coarsely chopped pork shoulder or front leg, well-fermented kimchi, and minced garlic. Heat a pan with a little perilla oil (deulgireum) and stir-fry the pork and kimchi together over medium-high heat until the pork is browned and the kimchi is softened. Once they are well-combined and fragrant, reduce the heat to low and let them simmer gently for a few minutes to meld the flavors. While this is happening, you can prepare the other ingredients.
Step 2
For the enoki mushrooms, trim off just the very bottom tip of the stem. Then, gently tear the mushrooms apart lengthwise, following their natural separation. This helps them cook evenly and release their subtle flavor into the stew.
Step 3
Slice the green onion diagonally into bite-sized pieces. If you like a spicier stew, finely chop the Korean green chili peppers. You can adjust the amount of chili peppers to your preference for heat.
Step 4
Cut the block of tofu in half lengthwise, then slice each half into approximately 0.5 cm thick pieces. Be gentle when cutting and handling the tofu to prevent it from breaking apart in the stew.
Step 5
Similarly, slice the can of Spam in half lengthwise, and then cut each half into slices about 0.5 cm thick. The Spam will add a rich, savory depth to the stew.
Step 6
Once the pork and kimchi have been sautéed and are tender, add 450ml of water and some of the flavorful kimchi juice to the pot. The amount of kimchi juice can be adjusted depending on how sour your kimchi is. Bring the stew to a gentle boil.
Step 7
Now it’s time to add the seasonings for maximum flavor. Stir in 2 tablespoons of sugar and 2 tablespoons of coarse red pepper flakes. Gently add the sliced Spam to the pot and bring the stew to a rolling boil over medium-high heat. Finally, add 1 tablespoon of soy sauce for soup (Guk-ganjang) to season. Taste and adjust the saltiness, considering the saltiness of the Spam.
Step 8
Finally, add the prepared tofu, enoki mushrooms, sliced green onions, and chopped green chili peppers to the stew. Continue to boil over medium-high heat for about 10 minutes, allowing the tofu to soften and the flavors to meld beautifully. Once everything is perfectly cooked and the broth is rich and flavorful, your delicious Pork Kimchi Stew is ready! Enjoy it piping hot with a bowl of steamed rice.
