Hearty Tonkatsu Kimchi Stew at Home
Making Tonkatsu Kimchi Stew at Home
Enjoy a delicious Tonkatsu Kimchi Stew at home without needing to visit a restaurant. This comforting stew features crispy fried pork cutlets and flavorful kimchi, making it a perfect, satisfying meal.
Main Ingredients
- Tonkatsu (pork cutlet) 2 pieces
- Well-fermented kimchi 320g
- Onion 1/2 medium
- Eggs 2
- Scallions or green onions for garnish, a little
Cooking Instructions
Step 1
First, prepare the tonkatsu. If using store-bought, fry it until crispy according to package directions or cook it in an air fryer. If you made it yourself, coat it with batter and fry until golden brown. (Tip: Frying the tonkatsu in advance can shorten your cooking time.)
Step 2
Cut the kimchi into bite-sized pieces (about 2-3 cm). Thinly slice or mince the onion. Crack the eggs into a bowl and whisk them lightly with a fork or whisk until well beaten. Finely chop the scallions for garnish.
Step 3
Heat about 1 Tbsp of cooking oil in a deep pot or wok over medium heat. Add the sliced onions and sauté for about 2-3 minutes until the onions become translucent and release a sweet aroma. Sautéing the onions enhances their sweetness and flavor.
Step 4
Once the onions are well sautéed, add the chopped kimchi and 2 Tbsp of sugar. The sugar will help to mellow the tartness of the kimchi. Stir-fry together for about 3-4 minutes until the kimchi softens and is well combined with the seasonings.
Step 5
Pour 320ml of water into the pot with the sautéed kimchi and onions. Cover the pot and bring to a boil over medium heat. Let it simmer for about 5-7 minutes to allow the kimchi to soften and the flavors to meld.
Step 6
Once the stew starts boiling, add 2 Tbsp of soy sauce and 2 Tbsp of gochugaru. Stir well to combine. Taste the broth and adjust seasoning if necessary – add more soy sauce if it’s too bland, or a bit more gochugaru for extra spice.
Step 7
Cut the pre-fried tonkatsu into bite-sized pieces (about 3-4 cm) and arrange them attractively on top of the simmering kimchi stew. The tonkatsu will absorb the broth and become tender. Adjust the size to your preference.
Step 8
After placing the tonkatsu, slowly and evenly pour the beaten egg mixture in a circle around the edges of the pot. Pouring it gently ensures the egg cooks beautifully without clumping.
Step 9
Once the egg begins to set, cover the pot and simmer for another 30 seconds to 1 minute until the egg is fully cooked. Be careful not to overcook, as it can make the egg tough. Turn off the heat, garnish with the chopped scallions or green onions, and your delicious Tonkatsu Kimchi Stew is ready!
