Rich Kimchi Stew with Canned Salmon, Pork, and Tofu
A Special Kimchi Stew Recipe Using Pork from Your Butcher and Canned Salmon
I made a delicious kimchi stew using pork neck given as a service from my regular butcher! I’m sharing a special kimchi stew recipe that adds umami and richness with canned salmon. It’s a perfect rice thief!
Main Ingredients- Pork neck 200g
- Canned salmon 1 can (drained)
- Napa cabbage kimchi 1/2 head (well-fermented)
- Rice water, enough to cover the stew
- Soju 1/3 cup (measured with a soju shot glass)
Seasoning Ingredients- Gochujang (Korean chili paste) 1 tsp
- Perilla oil 1 Tbsp
- Minced garlic 1 tsp
- Cooking wine (like Mirin) 1 Tbsp
- Oligosaccharide 3 Tbsp
- Green onion, some (finely chopped)
- Sesame seeds, some (for garnish)
- Gochujang (Korean chili paste) 1 tsp
- Perilla oil 1 Tbsp
- Minced garlic 1 tsp
- Cooking wine (like Mirin) 1 Tbsp
- Oligosaccharide 3 Tbsp
- Green onion, some (finely chopped)
- Sesame seeds, some (for garnish)
Cooking Instructions
Step 1
To remove any gamey smell from the pork neck, soak it in a mixture of rice water and 1/3 cup of soju for 30 minutes. Afterward, rinse it lightly under running water and drain it in a colander. This process will make the pork more tender and remove unpleasant odors.
Step 2
Chop the well-fermented napa cabbage kimchi into bite-sized pieces. If the kimchi is too sour, you can add a little sugar.
Step 3
In a deep wok or pot, add the pre-treated pork neck. Drizzle 1 Tbsp of perilla oil and stir-fry over medium heat until the surface of the meat is lightly browned.
Step 4
When the pork is about halfway cooked, add the chopped kimchi and stir-fry them together. Continue stir-frying until the kimchi wilts and mixes well with the pork. Then, add the prepared seasoning ingredients (Gochujang 1 tsp, minced garlic 1 tsp, cooking wine 1 Tbsp, oligosaccharide 3 Tbsp) and stir-fry until the seasoning is evenly coated on the kimchi and pork.
Step 5
Cut the tofu into large pieces. Add a little water to a pot and gently warm the tofu over low heat. This method prevents the tofu from breaking apart and allows it to be served warm. (The secret is not to steam or boil the tofu directly, but to add it to the simmering kimchi stew. Here, we’ve added a brief warming step.)
Step 6
Add the drained canned salmon to the pot with the stir-fried kimchi and pork. Pour in enough rice water to generously cover the ingredients. Bring to a boil over high heat, then reduce to medium-low and simmer until the ingredients are cooked through and the flavors meld. Salmon can become dry if overcooked, so it’s best to add it near the end and cook briefly.
Step 7
Transfer the finished kimchi stew to a serving bowl. Garnish generously with chopped green onions and sesame seeds. Enjoy a hearty and satisfying meal with a bowl of warm rice!