Spicy & Sweet Pork Kimchi Stew with Radish Water
Simple Pork Kimchi Stew with a Kick from Leftover Radish Water
A quick and easy pork kimchi stew made using the flavorful brine from store-bought kkakdugi (cubed radish kimchi). Don’t let that delicious liquid go to waste!
Main Ingredients- Pork (shoulder or belly recommended) 500g
- Aged Napa Cabbage Kimchi 1/2 head
- Kkakdugi (Cubed Radish Kimchi) 7 pieces (or other aged kimchi)
- Scallions (green onions) adequate amount
- Beef Bone Broth (store-bought) 500g (or rice water, plain water)
Seasoning & Broth- Ssamjang (Korean soybean paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced Garlic 1 Tbsp
- Kkakdugi brine 1 paper cup (approx. 180-200ml)
- Ssamjang (Korean soybean paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced Garlic 1 Tbsp
- Kkakdugi brine 1 paper cup (approx. 180-200ml)
Cooking Instructions
Step 1
In a large pot or wok, place your aged napa cabbage kimchi and kkakdugi. If using whole kimchi heads, chop them into bite-sized pieces. While aged kimchi provides a deeper flavor, regular kimchi can also be used. Adjust the amount of kkakdugi to your preference.
Step 2
Prepare 500g of pork, such as shoulder or belly. If using a whole cut, dice it into large chunks. Prepare about 3-4 stalks of scallions. You’ll also need one packet (500g) of store-bought beef bone broth. Alternatively, you can use rice water or plain water.
Step 3
Chop the scallions into large pieces and add them on top of the kimchi in the pot. Feel free to add more scallions if you enjoy their flavor, or omit them if preferred.
Step 4
Add 1 tablespoon of minced garlic. Garlic is essential for boosting the savory flavor of kimchi stew.
Step 5
Add all the seasoning ingredients. Pour in approximately 1 paper cup (180-200ml) of kkakdugi brine. Using kkakdugi brine adds a subtle sweetness and rich depth to the stew, making it quite special. Mix in 1 tablespoon of ssamjang for umami and 2 tablespoons of gochugaru for a pleasant spiciness. If you usually use doenjang (soybean paste), you might need less ssamjang due to the kkakdugi brine.
Step 6
Pour in the 500g packet of beef bone broth. Bring the stew to a boil over high heat, then reduce to medium-low heat to let the flavors meld.
Step 7
Add the large chunks of pork to the pot. Generously adding pork not only makes the stew richer but also more satisfying. As the pork cooks, its flavors will infuse the broth, creating a truly delicious kimchi stew.
Step 8
Simmer the stew for about 20 minutes, or until all ingredients are well-cooked and the broth has thickened. The kkakdugi brine lends a deep, spicy, yet subtly sweet flavor to this pork kimchi stew. With plenty of pork, it’s a hearty and balanced dish that will have you reaching for another bowl of rice!
