Spicy and Hearty Kimchi Stew: Mom’s Ultimate Recipe
An Easy and Delicious Kimchi Stew – Mom’s Best Recipe!
The most beloved representative dish for everyone! When you make it spicy with well-fermented kimchi and pork, you won’t need any other side dishes.
Main Ingredients- Pork shoulder or leg (for stew) 600g (with moderate fat)
- Well-fermented kimchi 1/4 head (approx. 500g)
- Tofu 1/2 block
- Green onion 1/2 stalk
- Korean chili pepper (Cheongyang) 2 pieces
Cooking Instructions
Step 1
The key to delicious kimchi stew is the kimchi! Rinse the well-fermented kimchi lightly under running water, squeeze out excess moisture, and cut it into bite-sized pieces (about 2-3 cm). Set aside the kimchi brine.
Step 2
Use pork cut specifically for stews. Pork with a good amount of fat will provide a richer flavor and better texture. Cut the pork into pieces similar in size to the kimchi.
Step 3
Prepare the vegetables that will add a refreshing taste. Slice the green onion diagonally and the Korean chili peppers diagonally or thinly. Cut the tofu into 1.5 cm thick slices.
Step 4
In a deep pot, combine the cut kimchi and pork. Add doenjang (1/2 Tbsp), mirin (1 Tbsp), and cooking oil (1 Tbsp). Mix everything together with your hands, gently massaging to marinate. The doenjang helps to neutralize any sourness from the kimchi and remove any gamey smell from the pork.
Step 5
Adjust the seasoning based on the fermentation level of your kimchi. If the kimchi is not sour enough, add about 1/2 teaspoon of vinegar to enhance the tanginess. If it’s too sour, add about 1/2 teaspoon of sugar to balance the flavor.
Step 6
Stir-fry the marinated kimchi and pork over medium-low heat for about 5-7 minutes. This process is crucial for softening the kimchi and concentrating its flavors as some moisture evaporates. Also, stir-fry the pork until its surface is lightly browned.
Step 7
Pour 5 cups (approx. 1L) of anchovy-kelp broth or water into the pot with the stir-fried kimchi and pork. Add the reserved kimchi brine (1/2 cup). Bring to a rolling boil over high heat. Using broth will result in a deeper and more refreshing flavor.
Step 8
Once boiling, reduce the heat to medium and simmer for about 10 minutes until the pork is fully cooked. When the pork is nearly done, add gochugaru (2 Tbsp) and a pinch of black pepper, stirring well. Simmering after adding gochugaru will enhance the color and spicy flavor.
Step 9
Add the prepared tofu, sliced green onions, and Korean chili peppers. Gently stir to avoid breaking the tofu. Continue to simmer for about 5 more minutes until the tofu is cooked and the flavors meld. Taste the broth and adjust seasoning with more kimchi brine or salt if needed.
Step 10
Finally, add the sliced green onions and simmer briefly. This will give your delicious kimchi stew a fragrant finish. The aroma of the green onions will further enrich the soup’s flavor.
Step 11
This is a simple kimchi stew recipe, just like Mom used to make, with a fantastic harmony of rich pork flavor and spicy kimchi. Enjoy it with a bowl of rice!
