Odor-Eliminating Spicy Pork Neck Kimchi Stew
Simmering a Deep and Refreshing Kimchi Stew with Aged Pork Neck from Your Fridge
Are you worried about the smell of aged pork neck from your fridge? Don’t be! Here’s a magical kimchi stew recipe that is not only spicy and refreshing but also perfectly neutralizes any gamey odors from the meat. Revive your appetite with a deeply flavorful kimchi stew that tastes as if it was just freshly simmered!
Main Ingredients- Pork neck 400-500g
- Well-fermented kimchi 1/4 head
Seasoning & Flavor Enhancers- MSG (Miwon) 1 Tbsp
- Dashida 1 Tbsp
- Salt to taste (adjust as preferred)
- MSG (Miwon) 1 Tbsp
- Dashida 1 Tbsp
- Salt to taste (adjust as preferred)
Cooking Instructions
Step 1
Deodorizing the Meat: If your pork neck is old, sticky, or has a strong odor, rinse it thoroughly under cold running water. Continue rinsing until the water runs clear. Then, pat it dry completely with paper towels. (If you are using fresh meat, you can skip this step.)
Step 2
Preheat the Pan: Get a heavy-bottomed pot or frying pan ready and heat it over high heat. A hot pan is crucial for searing the meat nicely.
Step 3
Sear the Pork Neck: Place the dried pork neck onto the hot pan. Sear it as you would pork belly, until it develops a beautiful, golden-brown color all over. This process helps eliminate gamey odors and enhances flavor.
Step 4
Add Kimchi and Pork: Once the pork is well-seared, turn off the heat. Place the well-fermented kimchi and the seared pork neck into a deep pot.
Step 5
Clean the Pan & Make Broth (Step 1): Return the pan used for searing the pork to the stove over high heat. This step is to prepare for releasing the delicious browned bits and flavor residue from the pan.
Step 6
Deglaze the Pan: Pour a suitable amount of water into the hot pan. Bring it to a boil over high heat to loosen and dissolve all the flavorful meat juices and seasoning stuck to the bottom.
Step 7
Scrape and Extract Broth: As the water begins to boil, use a spatula or spoon to scrape the browned bits and caramelized residue from the bottom of the pan. This intensely flavorful ‘fond’ is the secret to a rich kimchi stew, so be sure to scrape it thoroughly. (This is the core of the broth’s flavor. Remember this!)
Step 8
Pour Broth into the Pot: Transfer the flavorful liquid from the pan (the water used to deglaze) into the pot containing the kimchi and pork. This rich broth will add significant depth to your kimchi stew.
Step 9
Add Seasonings: Add 1 tablespoon each of MSG (Miwon) and Dashida to the pot. These will further enhance the savory notes.
Step 10
Boil on High Heat: Turn the heat back on under the pot and maintain high heat until the stew comes to a rolling boil. Allow all the ingredients to meld together.
Step 11
Adjust Heat: Once the stew is boiling vigorously, reduce the heat to low. Boiling on excessively high heat can burn ingredients and negatively affect the taste.
Step 12
Simmer Gently: Cover the pot and let it simmer slowly over low heat for at least 30 minutes. Slow simmering over a long period allows the flavors of the kimchi and pork to deeply infuse, resulting in a much more delicious stew.
Step 13
Season and Serve: After 30 minutes, taste the stew and if it seems bland, add salt to your preference. Your delicious pork neck kimchi stew is ready! Wasn’t that easy?
