Melt-in-Your-Mouth Kimchi Stew and Fluffy Steamed Eggs
Recreating the Flavors of “Baekban 기행”: Savory Kimchi Stew and Delicate Steamed Eggs
Inspired by a small restaurant featured on the TV show ‘Baekban 기행’ that sells only 20 servings of Kimchi Stew and Steamed Eggs per day, this recipe allows you to recreate their exquisite flavors at home. Enjoy a deeply savory and slightly spicy kimchi stew paired with incredibly tender, cloud-like steamed eggs that melt in your mouth.
For the Silky Steamed Eggs- 3 large eggs
- 2/3 cup water (approx. 130ml)
- Pinch of salt (adjust to taste)
- A little chopped green onion (for garnish)
For the Rich Kimchi Stew- 1/4 well-fermented napa cabbage kimchi (approx. 200g)
- 200g pork (belly or shoulder recommended)
- 5 cups broth (anchovy-kelp or rice water, approx. 1L)
- 1 block soft tofu (optional, to your preference)
- 1/2 stalk fresh green onion
- 2 Tbsp minced garlic
- A little cooking oil (e.g., vegetable or perilla oil)
- 1/4 well-fermented napa cabbage kimchi (approx. 200g)
- 200g pork (belly or shoulder recommended)
- 5 cups broth (anchovy-kelp or rice water, approx. 1L)
- 1 block soft tofu (optional, to your preference)
- 1/2 stalk fresh green onion
- 2 Tbsp minced garlic
- A little cooking oil (e.g., vegetable or perilla oil)
Cooking Instructions
Step 1
1. Crafting the Ultimate Steamed Egg: Begin by gently whisking 3 eggs in a bowl. Add 2/3 cup of water and a pinch of salt, mixing carefully without creating too much foam. For an exceptionally smooth texture, strain the egg mixture through a fine-mesh sieve 2-3 times; this removes any lumps for a velvety finish. Pour the strained mixture into a small earthenware pot or oven-safe dish and cook slowly over low heat using a double boiler method.
Step 2
Once the steamed egg is nearly set, cover the pot with a lid or plastic wrap and let it steam gently over very low heat. This steaming process ensures a moist and tender result. Garnish with finely chopped green onions before serving. (Straining the mixture 3 times truly resulted in a melt-in-your-mouth texture!)
Step 3
2. Simmering a Flavorful Kimchi Stew: In a pot, lightly toast dried anchovies over medium heat. Add 5 cups of water and bring to a boil to create a rich broth. Once the broth has infused with flavor, strain out the anchovies, reserving the clear broth.
Step 4
Prepare the other ingredients for the stew. Slice the pork into bite-sized pieces. Cut the tofu into similar-sized cubes or slices. Slice the green onion diagonally.
Step 5
Heat a little oil in a pot or Dutch oven. Add the kimchi (preferably aged kimchi) and sliced pork. Stir-fry them together until the pork is browned and the kimchi has softened, releasing its aroma. Sautéing the kimchi and pork well is crucial for developing a deep, savory flavor in the stew.
Step 6
Pour the prepared broth into the pot with the sautéed kimchi and pork. Bring the stew to a boil, then add the minced garlic and the prepared tofu and green onions. Let it simmer for a few more minutes until the tofu is heated through and the flavors meld. Adjust seasoning with salt or salted shrimp if needed, depending on the kimchi’s saltiness. (Pro Tip: After finishing the stew, you can add some hand-pulled dough pieces (sujebi) or noodles to the leftover broth and cook them for a delicious second course!)
