[Lower Cholesterol, Prevent Obesity!] Rich and Deep Oyster Mushroom Kimchi Stew Recipe
A Hearty and Flavorful Kimchi Stew Packed with Oyster Mushrooms
![[Lower Cholesterol, Prevent Obesity!] Rich and Deep Oyster Mushroom Kimchi Stew Recipe](https://i0.wp.com/cook.pradify.org/wp-content/uploads/2025/09/6906369.jpg?w=640&ssl=1)
Oyster mushrooms are known for their abundant dietary fiber, which aids in gut health, and their ability to inhibit cholesterol absorption, potentially helping to prevent obesity. We’ve created a delicious kimchi stew using plenty of these healthy oyster mushrooms, resulting in a stew with a deep and rich broth flavor that is simply irresistible. The chewy texture of the mushrooms combined with the tang of well-fermented kimchi makes this a dish that will have you finishing your rice in no time! Follow along and try it yourself.
Main Ingredients- Oyster mushrooms 250g
- Pork shoulder (or pork belly/neck) 300g
- Well-fermented napa cabbage kimchi 1/2 head (we’ll use the kimchi juice too!)
- Tofu 1 block
- Green onion 1/2 stalk
Seasoning and Broth- Red pepper flakes 2 Tbsp
- Kimchi brine 200ml (collect the juice separately or squeeze it from the kimchi)
- Water 3 cups (approx. 600ml)
- Red pepper flakes 2 Tbsp
- Kimchi brine 200ml (collect the juice separately or squeeze it from the kimchi)
- Water 3 cups (approx. 600ml)
Cooking Instructions
Step 1
First, trim any rough ends from the oyster mushrooms and then tear them into bite-sized pieces by hand. Tearing them naturally helps to enhance their chewy texture.
Step 2
Wash and thinly slice the green onion diagonally. This makes the stew visually appealing and adds a subtle, aromatic flavor to the broth.
Step 3
Cut the tofu into bite-sized cubes, about 2-3cm each, and set aside. It’s convenient to have them ready since they’re added towards the end.
Step 4
Similarly, cut the kimchi into bite-sized pieces, about 2-3cm. Cutting it ensures it’s easy to eat once cooked and doesn’t fall apart. Using aged kimchi will result in a deeper flavor.
Step 5
Heat a pot over medium heat and add the pork. Stir-fry until the meat is lightly browned and cooked through. Sautéing the pork in a little oil or its own rendered fat helps to reduce any gamey odor and enhance its flavor.
Step 6
Once the pork is partially cooked, add the chopped kimchi and 2 Tbsp of red pepper flakes. Stir-fry everything together for 2-3 minutes until the kimchi softens and the red pepper flakes are evenly distributed, coating the meat and kimchi. This step mellows the kimchi’s acidity and boosts its umami.
Step 7
Pour in the 200ml of kimchi brine and 3 cups (approx. 600ml) of water into the pot. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes to allow the kimchi to soften fully.
Step 8
Once the kimchi is tender, add the prepared oyster mushrooms and bring the stew back to a simmer. Cook for about 5 more minutes. Avoid overcooking the mushrooms, as they can become mushy; maintaining their chewy texture is key.
Step 9
This is the final cooking step. Add the cubed tofu to the stew. Cook just until the tofu floats to the surface, which indicates it’s heated through. Be careful not to overcook the tofu, as it can break apart.
Step 10
Finally, add the diagonally sliced green onions and simmer briefly before serving. This will complete your delicious Oyster Mushroom Kimchi Stew! Turning off the heat right after adding the green onions preserves their fresh aroma, making the stew even more delightful.
