Spicy and Savory Pork Kimchi Stew
Golden Recipe: Pork Kimchi Stew for an Appetizing Meal
This recipe needs no introduction! Let’s make a delicious Pork Kimchi Stew that will have you reaching for more rice. The perfect harmony of deep, rich broth, tender pork, and crisp kimchi is truly exceptional.
Main Ingredients
- 1/2 head well-fermented kimchi (generous amount)
- 3 strips pork belly (approx. 150g)
- 1 block tofu
- 1/4 stalk green onion (scallions)
Seasoning & Broth
- 4 cups water (800ml) or anchovy-kelp broth
- 1 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp guk-ganjang (Korean soup soy sauce) or fish sauce
- 1 Tbsp gochugaru (Korean chili powder) (adjust to taste)
- 1/2 Tbsp sugar (to balance sourness)
- 4 cups water (800ml) or anchovy-kelp broth
- 1 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp guk-ganjang (Korean soup soy sauce) or fish sauce
- 1 Tbsp gochugaru (Korean chili powder) (adjust to taste)
- 1/2 Tbsp sugar (to balance sourness)
Cooking Instructions
Step 1
The first step that determines the flavor of kimchi stew! Prepare half a head of well-fermented kimchi. The more sour the kimchi, the deeper and more delicious the stew will be. Rinse the kimchi lightly under running water and cut it into bite-sized pieces (about 2-3 cm). Be careful not to cut it too small, as it might crumble when cooked.
Step 2
For the pork belly, choose strips with a good balance of fat and meat. Similarly, cut them into bite-sized pieces, about 2-3 cm in length, similar to the kimchi. If the pieces are too large, they will take longer to cook; if too small, they might break apart. Aim for a suitable size.
Step 3
Place the cut kimchi into a deep pot or wok. Pour in 4 cups (800ml) of water or the prepared anchovy-kelp broth. Using broth will add a deeper and richer umami flavor. Now, turn the heat to high and bring it to a boil.
Step 4
Once the kimchi starts boiling, it’s time to add the seasonings. Add 1 Tbsp minced garlic, 1 Tbsp gochujang, 1 Tbsp guk-ganjang (or fish sauce), 1 Tbsp gochugaru, and 1/2 Tbsp sugar. The sugar helps to mellow the sourness of the kimchi. After adding all the seasonings, let it simmer over medium heat until the kimchi becomes tender, about 10-15 minutes, until it’s deliciously cooked.
Step 5
When the pork fat has rendered nicely into the broth, adding a wonderful aroma, and the kimchi is sufficiently cooked, add the prepared block of tofu, cut into desired pieces. After adding the tofu, bring the heat back up to high and let it boil vigorously to allow the tofu to absorb the flavors.
Step 6
Once the kimchi stew has simmered down deliciously and the tofu is cooked, prepare the green onions. Slicing the green parts of the scallions and adding them will provide a refreshing taste and aromatic flavor. (Optional: You can also add sliced red or green chili peppers if you like.)
Step 7
Simmer for another moment after adding the green onions, and your deep, spicy Pork Kimchi Stew is complete! Serve generously over a hot bowl of rice and enjoy. The flavor of leftover kimchi stew even deepens when reheated the next day.
