Ryu Soo-young’s “Lifetime” Kimchi Stew: Deep and Rich Pork Kimchi Stew
Ryu Soo-young’s “Lifetime” Kimchi Stew Recipe from Pyeonstaurant, featuring Pork Shoulder and Fermented Cabbage Brine for a Hearty Stew
Experience the ultimate Korean comfort food! This recipe from Ryu Soo-young’s “Lifetime Stew” series features the perfect harmony of ripe kimchi and tender pork shoulder, simmered to perfection. The addition of fermented cabbage brine and a touch of fermented shrimp adds unparalleled depth and umami to this soul-warming dish. Prepare for a truly unforgettable kimchi stew!
Stew Ingredients
- 1/4 head of well-fermented kimchi (approx. 600g)
- 300g pork shoulder, cut for stew
- 100ml fermented cabbage brine (approx. 1/2 cup)
- 1 medium onion
- 1 stalk of green onion
- 1/2 block of firm tofu (approx. 150g)
Seasoning & Condiments
- 1 Tbsp minced garlic
- 1 Tbsp fermented shrimp (including brine)
- 2 Tbsp soy sauce
- 2 Tbsp chili powder
- 1 tsp coarse sea salt
- 1 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 Tbsp fermented shrimp (including brine)
- 2 Tbsp soy sauce
- 2 Tbsp chili powder
- 1 tsp coarse sea salt
- 1 Tbsp vinegar
Cooking Instructions
Step 1
Begin by preparing your vegetables. Peel and thinly slice the onion into strips.
Step 2
Wash the green onion and cut it into large, chunky pieces, about 3-4 cm in length. These larger pieces will add both visual appeal and flavor depth to the stew.
Step 3
Slice the tofu into approximately 0.5cm thick pieces. Aim for a thickness that won’t easily break apart during simmering, ensuring a pleasant texture in the final dish.
Step 4
Place the stew pot on the stove and preheat it with the lid on over medium heat for about 3 minutes. You’ll know it’s sufficiently preheated when you see a wavy pattern form on the bottom after adding a swirl of cooking oil.
Step 5
Add the 300g of pork shoulder, cut for stew, to the preheated pot. Sear it over medium heat until it turns golden brown. This step is crucial for rendering out the delicious pork fat, which will enrich the stew’s broth.
Step 6
Once the pork has released its moisture and is sizzling in its rendered fat, add 1 Tbsp of minced garlic and 1 Tbsp of fermented shrimp. Sauté for a minute. Tip: Sauté the minced garlic first until fragrant, then add the fermented shrimp and continue cooking. Fermented shrimp is a secret ingredient that pairs wonderfully with pork, adding a refreshing and clean umami flavor to the kimchi stew.
Step 7
Push the cooked pork and seasonings to one side of the pot. Pour 2 Tbsp of soy sauce into the empty space and let it bubble and caramelize slightly. Then, mix everything together to combine the flavors.
Step 8
Reduce the heat to low and add 2 Tbsp of chili powder. Turn off the heat immediately and stir the chili powder into the pork and seasonings. Allow the residual heat to infuse the oil, creating a vibrant red chili oil without any bitterness. This step helps to deepen the color and flavor of the stew.
Step 9
Pour 1 liter (about 5 cups) of water into the pot and increase the heat to high. Once the water comes to a rolling boil, add the sliced onion, green onion, well-fermented kimchi, and half a cup of fermented cabbage brine. Bring it back to a boil.
Step 10
When the stew starts boiling vigorously, reduce the heat to medium. Add 1 tsp of coarse sea salt, cover the pot, and let it simmer gently for about 30 minutes. Tip: After about 20 minutes of simmering, check the liquid level. If it has reduced too much, lower the heat to low. If the broth is still plentiful, continue simmering. After 30 minutes, taste the stew. If it’s too salty, add about a shot glass of water. If it’s too bland, simmer for another 10 minutes to concentrate the flavors.
Step 11
Finally, stir in 1 Tbsp of vinegar and the sliced tofu. Continue to simmer gently until the tofu is heated through. Your delicious Pork Kimchi Stew is now ready to be enjoyed! Serve hot with a bowl of rice.
