Spicy Pork Neck Kimchi Stew Recipe
How to Make Delicious Pork Neck Kimchi Stew, a Perfect Kimchi Dish
Today, I’m sharing a recipe for a wonderfully spicy and savory pork neck kimchi stew! I used aged kimchi from my pantry and pork neck from the freezer to make this hearty and refreshing meal.
Main Ingredients- 1-2 cups well-fermented kimchi (with juice)
- 300g pork neck
- 1 block of tofu
- 1/2 stalk of green onion, diagonally sliced
Seasoning & Broth- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1.5 Tbsp minced garlic (total)
- 1.5 Tbsp cooking wine (e.g., mirin)
- 3 Tbsp soy sauce
- 1.5 Tbsp corn syrup or sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 800ml water (approx. 4 cups)
- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1.5 Tbsp minced garlic (total)
- 1.5 Tbsp cooking wine (e.g., mirin)
- 3 Tbsp soy sauce
- 1.5 Tbsp corn syrup or sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 800ml water (approx. 4 cups)
Cooking Instructions
Step 1
First, heat 1 tablespoon of sesame oil and 1 tablespoon of cooking oil in a pot over low heat. It’s best to start on low heat to prevent the sesame oil from burning.
Step 2
Add the 300g of pork neck, cut into bite-sized pieces, to the pot and stir-fry. Searing the surface of the pork slightly will enhance its flavor.
Step 3
Once the pork is partially cooked, add the prepared 1-2 cups of kimchi and stir-fry together. Adding an extra 1-2 ladles of kimchi juice at this stage will deepen the kimchi’s flavor and aroma.
Step 4
To eliminate any porky smell and add savory depth, stir in 1 tablespoon of minced garlic (part of the total amount) and 1.5 tablespoons of cooking wine. Stir-fry until the kimchi and pork are well combined, about 2-3 minutes.
Step 5
When the ingredients are well-fried and the flavors of the kimchi and pork have melded, pour in 800ml of water. Skim off any impurities that rise to the surface once the stew begins to boil.
Step 6
Now, add the seasonings to adjust the flavor of the kimchi stew. Use 3 tablespoons of soy sauce for the base seasoning, add 1.5 tablespoons of corn syrup for a touch of sweetness, 1 tablespoon of gochugaru for spiciness, and the remaining 0.5 tablespoon of minced garlic. Mix well.
Step 7
Cover the pot and simmer over medium heat for about 15-20 minutes. This process will soften the kimchi and allow all the flavors to deeply infuse into the broth, creating a more delicious stew.
Step 8
Once the kimchi is tender and the broth has developed a rich, spicy flavor, add the tofu cut into bite-sized pieces and the diagonally sliced green onions. Simmer for a little longer. Be careful not to overcook the tofu, as it can become mushy, so add it towards the end.
Step 9
While it’s simmering, ladle some broth over the tofu and green onions to help them absorb the flavors evenly. Let it cook for about 5 more minutes.
Step 10
Your delicious, hot, and spicy pork neck kimchi stew is ready! Are you prepared to finish a bowl of rice in no time?
