Hearty Pork Neck Kimchi Stew
Spicy and Flavorful Kimchi Stew with Pork Neck
A wonderfully warming and spicy kimchi stew, perfect for when you’re feeling under the weather. The rich flavor of pork neck combined with well-fermented kimchi creates a truly satisfying meal.
Stew Ingredients
- 1/4 head well-fermented kimchi, chopped into bite-sized pieces
- 200g pork neck, sliced into bite-sized pieces
- 2 handfuls green onions, cut into large pieces
- 1-2 Korean chili peppers, thinly sliced diagonally (optional)
- 1 handful mushrooms (e.g., oyster mushrooms, shiitake mushrooms), torn or sliced
- 1/2 block firm tofu, diced
- 1 tbsp soju (to remove pork odor)
- 1/2 tbsp fine gochugaru (Korean chili powder, for color and spice)
- 2 ladles of kimchi brine (enhances the savory flavor)
Seasoning
- 1 tbsp minced garlic
- 1 tbsp minced garlic
Cooking Instructions
Step 1
In a pot, add the generously chopped well-fermented kimchi. Then, add the prepared pork neck slices and 1 tablespoon of minced garlic. Using well-fermented, slightly sour kimchi is key to a delicious kimchi stew.
Step 2
To eliminate any pork odor, add 1 tablespoon of soju. For a beautiful red color and an extra kick of spice, add about 1/2 tablespoon of fine gochugaru. Pour in 2 ladles of kimchi brine to deepen the savory flavor, and add 2 generous handfuls of large-cut green onions for a refreshing crunch and taste. If you prefer it spicier, include the sliced Korean chili peppers at this stage.
Step 3
Now, cover the pot and bring to a rolling boil over high heat for about 15 minutes. This allows the ingredients to cook through and the flavors to meld beautifully. After 15 minutes, reduce the heat to medium and let it simmer gently for another 10 minutes to deepen the flavors further. Finally, add the diced tofu and the prepared mushrooms, and simmer for a few more minutes until everything is heated through. Your delicious pork neck kimchi stew is ready! Enjoy it piping hot with a bowl of rice.
