Spicy and Hearty Pork Kimchi Stew: A Must-Have Home-Cooked Meal
Pork Kimchi Stew
With the sudden chill in the air, nothing beats a steaming bowl of kimchi stew! This comforting and deeply flavorful dish is a quintessential Korean comfort food, perfect for warming up on a cold winter day. Enjoy a truly satisfying meal!
Main Ingredients- 1/4 head of well-fermented kimchi (aged kimchi)
- 250g pork (shoulder or belly recommended)
- 1 block of tofu
- 3 shiitake mushrooms
- 1 king oyster mushroom
- 1 red chili pepper
- 1 green chili pepper
Cooking Instructions
Step 1
First, let’s prepare the ingredients. Cut 250g of pork into bite-sized pieces. (Pork shank is also good, but shoulder or belly will result in a more tender stew.) Dice 1 block of tofu into large cubes. Slice 3 shiitake mushrooms and 1 king oyster mushroom thinly into rounds. Slice 1 red chili pepper and 1 green chili pepper diagonally to add spice and color. These will enhance the flavor and visual appeal of the stew.
Step 2
Now, prepare the pot for the stew. Heat 2 tablespoons of cooking oil in the pot over medium heat, then add the pork. Stir-fry the pork until it’s nicely browned and cooked through. This step is crucial for developing a rich flavor base.
Step 3
Once the pork is mostly cooked, add 1/4 head of well-fermented kimchi to the pot. Stir-fry the kimchi with the pork until it becomes soft and fragrant. Stir-frying the kimchi mellows its sourness and deepens its umami flavor. If it seems too dry while stir-frying, you can add a splash of water.
Step 4
After stir-frying the pork and kimchi well, pour in 1.3 liters (about 6.5 cups) of water into the pot. Bring the stew to a rolling boil over high heat. This initial boil is essential for creating the broth.
Step 5
Once the stew is boiling vigorously, reduce the heat to medium and season the broth. Add 1 tablespoon of salted fermented shrimp and 0.5 tablespoon of gochugaru. Salted fermented shrimp add a savory depth, while gochugaru provides a vibrant red color and spiciness. (Adjust the amount of salted fermented shrimp based on the saltiness of your kimchi.)
Step 6
Now, let’s add the mushrooms to the stew. Add the sliced shiitake and king oyster mushrooms and let them simmer for about 5-7 minutes, or until tender. The mushrooms will release their aromatic flavor, adding another layer of complexity to the broth.
Step 7
When the mushrooms are cooked, it’s time to add the tofu. Gently add the cubed tofu to the pot, being careful not to break it apart too much. Let it simmer until the tofu is heated through and has absorbed some of the broth’s flavor.
Step 8
Finally, add the chili peppers for a touch of heat and freshness. Add the sliced green and red chili peppers and simmer for just a short while longer. This will complete your delicious pork kimchi stew. Be mindful not to overcook after adding the peppers, as it can make the stew excessively spicy.
Step 9
Taste the stew and adjust the seasoning with more salted fermented shrimp if needed. Adding salted fermented shrimp little by little allows for precise flavor adjustment. Enjoy your piping hot and spicy kimchi stew!
