Ryu Soo-young’s Lifetime Pork Kimchi Stew
Golden Recipe! Deep and Rich Pork Kimchi Stew Cooked with Chef Ryu Soo-young’s Secret
Pork Kimchi Stew is a beloved Korean comfort food that many aspire to cook perfectly, yet it can be surprisingly tricky. We’re sharing Chef Ryu Soo-young’s ‘Lifetime Kimchi Stew’ recipe from ‘Shiksin Kiljoo’. With this guide, even novice cooks can master making delicious Kimchi Stew for life. Experience the deep, savory broth and generous ingredients of this must-try Pork Kimchi Stew!
Main Ingredients- Well-fermented Kimchi 1/4 head (approx. 600g)
- Kimchi Brine 1/2 cup (100ml)
- Pork Shoulder or Neck Cut 300g (for stew)
- 1 Onion
- 1 Green Onion
- 1/2 block Firm Tofu (optional)
Cooking Instructions
Step 1
The taste of Kimchi Stew can vary greatly depending on the type of kimchi and the additional ingredients used. For this recipe, it’s best to use kimchi that has been fermented for about 2-3 months after making it, offering a pleasant sourness. Avoid overly aged ‘mukimchi’ for a fresher taste. If using store-bought kimchi, try storing it in an airtight container in the refrigerator for 2-3 weeks to enhance its flavor for a richer stew.
Step 2
First, prepare the additional ingredients. Thinly slice the onion. Chop the green onion into bite-sized pieces. Slice the firm tofu into 0.5cm thick pieces. (Tofu is optional and can be omitted if you prefer.)
Step 3
Prepare the pot for the stew. Place the lid on the pot and preheat over medium heat for about 3 minutes. Then, add a swirl of cooking oil to coat the bottom of the pot. This step helps prevent the pork from sticking and ensures it fries beautifully.
Step 4
Add the 300g of pork, cut for stew (shoulder or neck cut is recommended), to the preheated pot.
Step 5
Stir-fry the pork over medium heat until it turns golden brown and is nicely browned. Sautéing the pork thoroughly removes any unwanted odors and develops a rich flavor.
Step 6
Once the pork is nicely browned, add 1 tablespoon of minced garlic and 1 tablespoon of fermented shrimp (saeu-jeot). Fermented shrimp adds a wonderful umami depth and savory flavor to the broth.
Step 7
Continue to stir-fry the garlic and fermented shrimp with the pork for about 1 minute to release their aromas.
Step 8
Push the cooked pork and seasonings to one side of the pot.
Step 9
Pour 2 tablespoons of soy sauce into the empty space in the pot and let it simmer briefly. This caramelizes the soy sauce, enhancing its sweetness and depth, which further enriches the stew’s flavor.
Step 10
After the soy sauce has simmered slightly, mix it thoroughly with the pork and continue to stir-fry everything together.
Step 11
Reduce the heat to low and add 2 tablespoons of gochugaru (Korean chili flakes).
Step 12
Turn off the heat completely and use the residual heat of the pot to stir-fry the gochugaru, allowing it to release its vibrant red oil. This is a crucial step! Stir-frying gochugaru over high heat can burn it, leading to a bitter taste. Using residual heat ensures a deep chili oil flavor without any harshness.
Step 13
Pour in 1 liter of water and increase the heat to high. Adding a generous amount of water allows the stew to simmer and develop flavor as it reduces.
Step 14
Once the water comes to a boil, add the pre-sliced onions and green onions. The vegetables will contribute to a fresher, cleaner broth.
Step 15
Cut the kimchi into bite-sized pieces using scissors and add it to the pot. While whole pieces are fine, cutting them helps them meld better with the broth.
Step 16
Add the 1/2 cup of kimchi brine. The kimchi brine is one of the key secrets to achieving an authentic and delicious Kimchi Stew flavor.
Step 17
When the stew begins to boil vigorously, reduce the heat to medium. Add 1 teaspoon of coarse sea salt to season. (Adjust the salt quantity based on the saltiness of your kimchi.)
Step 18
Cover the pot and simmer gently over medium heat for about 40 minutes. Kimchi stew becomes more flavorful the longer it simmers, allowing the kimchi’s essence to fully infuse the broth. Be patient for the best results!
Step 19
After about 20 minutes of simmering, lift the lid to check the liquid level. If it has reduced significantly, lower the heat to low. Around the 30-minute mark, taste the stew. If it needs more salt, add a little more. If it’s too salty, add a splash of water to balance the flavor.
Step 20
After simmering for approximately 40 minutes, add 1 tablespoon of vinegar. Vinegar subtly mellows the kimchi’s sourness and adds a refreshing brightness to the broth. Finally, add the sliced tofu and simmer for another 5 minutes, just until the tofu is heated through. Your delicious Pork Kimchi Stew is ready!
Step 21
And there you have it – a perfectly cooked bowl of Kimchi Stew! This stew is so satisfying that you won’t need any other side dishes for a hearty meal. If you enjoy a spicier kick, add some chopped Cheongyang peppers. The generous amount of pork and kimchi makes it incredibly hearty and exactly to my taste. It’s a fantastic side dish for rice, and also makes an excellent accompaniment to drinks. Enjoy your lifetime of delicious Kimchi Stew with this recipe!
