Unique Flavor! Pork and Sauerkraut Kimchi Stew
The Most Budget-Friendly Pork Kimchi Stew: Made with Sauerkraut from European/American Supermarkets
Nowadays, it’s easier to find kimchi even outside of Korea, but it can be quite expensive for stew purposes, especially for students abroad. This recipe introduces a delicious pork kimchi stew made with readily available and affordable sauerkraut from European or American supermarkets. Adding leftover kimchi juice will enhance the depth of flavor! While good kimchi can cost $10-15 per kg locally, a 1kg jar of sauerkraut is typically around $2.5, making it a very economical choice. I usually use pork shoulder from Costco, but pork belly is also a great option if you prefer a richer, fattier texture.
Main Ingredients
- Pork belly or shoulder 300-400g, cut into bite-sized pieces
- Sauerkraut 300g
- Kimchi brine 1 cup (approx. 200ml)
- 1 medium onion, thinly sliced
- 1/2 bunch green onions, cut into large pieces
- 1/2 block firm tofu, cubed
- 1-2 chili peppers (e.g., jalapeño or red chili), diagonally sliced (optional)
Seasoning Ingredients
- 1 Tbsp Gochugaru (Korean chili powder)
- 1.5 Tbsp minced garlic
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp salted shrimp (saeujeot), minced
- 1 tsp sugar
- 0.5 tsp MSG seasoning (optional)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1.5 Tbsp minced garlic
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp salted shrimp (saeujeot), minced
- 1 tsp sugar
- 0.5 tsp MSG seasoning (optional)
Cooking Instructions
Step 1
First, place the 300g of sauerkraut in a bowl and mix it with 1 tablespoon of gochugaru. This step helps to mellow the sourness of the sauerkraut and allows it to blend better into the kimchi stew broth.
Step 2
In another pot or deep pan, add the 300-400g of pork (cut into bite-sized pieces) and 1 medium onion, thinly sliced. Stir-fry the pork over medium heat until it starts to brown, then add 1 teaspoon of sugar to enhance the pork’s flavor and umami. Once the pork is nicely browned, add the sliced onion and sauté until the onion becomes translucent. Pour in 1 cup of kimchi brine and 800ml of water. Bring to a boil over high heat, then reduce to medium heat and simmer for 5 minutes to allow the flavors to meld.
Step 3
Add the seasoned sauerkraut and 1.5 tablespoons of minced garlic to the simmering stew. Once it returns to a boil, add the large pieces of green onion and diagonally sliced chili peppers for added aroma and a touch of heat. Adjust the amount of chili peppers to your preference.
Step 4
To season the stew, add 1 tablespoon of fish sauce and 1 tablespoon of soy sauce for soup. Stir in 1 tablespoon of minced salted shrimp for a deeper savory flavor and to adjust the overall seasoning. Finally, add the cubed tofu and simmer gently until the tofu is heated through, being careful not to overcook it as it might break apart. Serve hot and enjoy!
