Tender Braised Pork and Kimchi Stew Recipe
Soft and Fully Cooked Pork and Kimchi Stew
When well-fermented kimchi reaches its perfect tangy stage in early summer, making this tender pork and kimchi stew is a fantastic way to stimulate your appetite. It’s a dish that can bring back a lost appetite and satisfy you completely.
Main Ingredients- Pork Neck 300g
- Medium Onion 1/2
- Kimchi (well-fermented napa cabbage kimchi) 1/8 head
- Kelp Broth 4.5 cups (approx. 900ml)
Seasoning Ingredients- Minced Garlic 2 Tbsp (approx. 20g)
- Korean Chili Powder (Gochugaru, fine) 1 Tbsp (approx. 10g)
- Salted Shrimp (with brine) 1 tsp (approx. 5g)
- Korean Soup Soy Sauce (Gukganjang) 1/2 Tbsp (approx. 8ml)
- Sugar 1/2 Tbsp (approx. 5g)
- Cooking Wine (Mirin or similar) 2 Tbsp (approx. 30ml)
- Doenjang (Soybean Paste) 1 tsp (approx. 5g)
- Minced Garlic 2 Tbsp (approx. 20g)
- Korean Chili Powder (Gochugaru, fine) 1 Tbsp (approx. 10g)
- Salted Shrimp (with brine) 1 tsp (approx. 5g)
- Korean Soup Soy Sauce (Gukganjang) 1/2 Tbsp (approx. 8ml)
- Sugar 1/2 Tbsp (approx. 5g)
- Cooking Wine (Mirin or similar) 2 Tbsp (approx. 30ml)
- Doenjang (Soybean Paste) 1 tsp (approx. 5g)
Cooking Instructions
Step 1
Wash the kimchi and remove any dirty outer leaves. Place the whole kimchi head into the pot without cutting off the core. This helps the kimchi maintain its shape and prevents it from falling apart during cooking.
Step 2
Cut the pork neck into large, bite-sized chunks and place them on top of the kimchi. Keeping the meat in larger pieces helps retain its juices as it cooks, resulting in a more tender and flavorful outcome.
Step 3
Slice the onion thinly. In a separate bowl, combine the minced garlic, Korean chili powder, salted shrimp, Korean soup soy sauce, sugar, cooking wine, and doenjang to create the seasoning paste. Sprinkle this seasoning mixture evenly over the pork and kimchi.
Step 4
Pour 4.5 cups of kelp broth into the pot. Kelp broth adds a deep, rich umami flavor that enhances the kimchi stew. Ensure there’s enough broth to mostly submerge the ingredients.
Step 5
Before turning on the heat, gently mix the seasonings into the broth with a spoon or spatula to ensure they dissolve well. Cover the pork with the kimchi, then place the lid on the pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 40 to 50 minutes. This slow simmering process is key to tenderizing the pork and melding the flavors.
Step 6
The stew is ready when the kimchi is tender and the pork is fully cooked. For a moist and flavorful stew, it’s important to have a good amount of broth remaining. Towards the end of the cooking time, you can remove the lid and simmer over low heat for a few minutes to slightly reduce the broth to your desired consistency. Be careful not to let it dry out completely. Enjoy this deeply satisfying dish that will have you reaching for more rice!
