Rich and Spicy Pork Neck Kimchi Stew Recipe
The Essence of Home Cooking! Hearty Kimchi Stew with Plenty of Pork Neck
This is the golden recipe for a spicy and deep-flavored pork neck kimchi stew that the whole family will love. Enjoy the rich and robust taste with generous amounts of pork neck. It’s a perfect rice thief!
Main Ingredients- 200g pork neck (cut into bite-sized pieces)
- 3 cups well-fermented kimchi (chopped)
- 3 ladles kimchi brine (adds depth of flavor to the stew)
- 1/2 onion (sliced)
- 20cm green onion (sliced diagonally)
- 1 pack tofu (cut into large pieces)
- Water (enough to cover ingredients, about 3-4 cups)
- 1 Tbsp minced garlic (generous amount for enhanced flavor!)
- 3 Korean chili peppers (chopped, adjust spiciness, seeds can be removed)
Seasoning- 1/2 Tbsp gochujang (for a kick of spiciness)
- 2 Tbsp gochugaru (for color and heat adjustment)
- 2 Tbsp tuna extract (for umami)
- 1/2 Tbsp beef broth powder (for added depth)
- 1/2 Tbsp gochujang (for a kick of spiciness)
- 2 Tbsp gochugaru (for color and heat adjustment)
- 2 Tbsp tuna extract (for umami)
- 1/2 Tbsp beef broth powder (for added depth)
Cooking Instructions
Step 1
First, prepare the pork neck. Cut it into bite-sized pieces of about 2-3 cm. This allows the flavor to infuse well into the broth and provides a pleasant texture.
Step 2
Finely chop the Korean chili peppers. If you like it very spicy, include the seeds; if you prefer moderate heat, remove the seeds before chopping. These will add a nice spiciness to the stew.
Step 3
Slice half an onion into thick strips. As it cooks, the onion’s sweetness will mellow and enrich the overall flavor profile of the stew.
Step 4
Cut the 20cm green onion diagonally. The mild sweetness of the green onion complements the kimchi stew well, providing a clean finish to the taste.
Step 5
Cut the tofu into large pieces. Add it towards the end of the cooking process, gently, so it doesn’t break apart. Soft tofu blended with the stew broth is delightful.
Step 6
In a pot, combine the prepared pork neck and chopped kimchi. Pour in 3 ladles of kimchi brine; this is key to achieving a deep flavor and rich color for the stew.
Step 7
Now it’s time to add the seasonings. Add half a tablespoon of gochujang to introduce a spicy element.
Step 8
Add 2 tablespoons of gochugaru (Korean chili powder) to give the stew its appetizing red color and spicy flavor. Feel free to adjust this amount to your liking.
Step 9
Stir in 2 tablespoons of tuna extract to enhance the umami. You can substitute this with anchovy sauce or soy sauce, but tuna extract offers a milder savory taste.
Step 10
Add a generous tablespoon of minced garlic. Garlic is crucial for eliminating any gamey smell from the pork and adding a wonderful aroma to the kimchi stew.
Step 11
Add half a tablespoon of beef broth powder to further deepen the stew’s flavor. If you prefer to avoid MSG, you can omit this or use a broth made from dried anchovies or kelp.
Step 12
Pour in enough water to cover the ingredients (about 3-4 cups). The stew will thicken as it simmers, so it’s best to start with a slightly more generous amount of water. Then, add the sliced onion, diagonally cut green onion, and chopped Korean chili peppers. Bring to a boil over high heat.
Step 13
Once the stew starts boiling, reduce the heat to medium-low and let it simmer gently. Carefully add the large tofu pieces and stir gently to prevent them from breaking, allowing them to cook along with the stew.
Step 14
Cover the pot and simmer for about 15-20 minutes until the stew is rich and flavorful. The longer it simmers, the deeper the taste will become. Taste and adjust seasoning if needed with a little more beef broth powder or soy sauce. Serve hot with rice and enjoy!
