Pork Kimchi Stew: Deep Flavor Enhanced by Special Pork Marinade
Husband’s Favorite Pork Kimchi Stew: Revealing the Secret to Making it Even More Delicious with Pork Marinade!
A warm and spicy Pork Kimchi Stew loved by the whole family. This magical recipe, enhanced with a special pork marinade for a deep and rich flavor, will have you finishing a bowl of rice in no time.
Stew Ingredients- 600g Pork (stew meat or pork belly)
- 1/2 head well-fermented Kimchi (approx. 300g)
- 1 ladle Kimchi brine (approx. 100ml)
- 1/2 Tbsp minced garlic
- 1/2 stalk chopped green onion
- 1/4 chopped onion
- 1/2 Tbsp sugar (adjust according to kimchi’s saltiness)
Pork Marinade- 1 Tbsp Gochugaru (Korean chili flakes) (adjust based on kimchi’s spice level)
- 3 Tbsp Soju or Cheongju (rice wine)
- 1 Tbsp Oligodang (corn syrup) or Mulyeot (corn syrup)
- A pinch of black pepper
- 1 Tbsp Gochugaru (Korean chili flakes) (adjust based on kimchi’s spice level)
- 3 Tbsp Soju or Cheongju (rice wine)
- 1 Tbsp Oligodang (corn syrup) or Mulyeot (corn syrup)
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s marinate the pork. In a bowl, combine 600g of pork with 1 Tbsp of Gochugaru (adjust this based on how spicy your kimchi is; I used about 1.5 Tbsp generously!), 3 Tbsp of Soju (or Cheongju, ginger wine, Mirim – any cooking wine works), 1 Tbsp of Oligodang, and a pinch of black pepper. Put on disposable gloves and mix everything thoroughly by hand until the marinade coats the pork evenly. Let it sit for 10-15 minutes to tenderize the meat and remove any gamey smell, enhancing the stew’s overall flavor.
Step 2
While the pork is marinating, prepare to sauté the kimchi. I used to stir-fry kimchi with perilla oil or sesame oil, but I learned that these oils have low smoke points and aren’t ideal for high heat. So, instead, I place half a head of kimchi (about 300g) and 1 ladle of kimchi brine in a pan. I then cook it over medium-low heat for about 10 minutes until the kimchi becomes tender and the liquid reduces. Sautéing the kimchi this way deepens the stew’s flavor. If it starts to stick or looks too dry, add about half a cup of water to prevent burning.
Step 3
Once the kimchi is well sautéed, it’s time to make the stew. Add 2 cups (approx. 400ml) of water to the sautéed kimchi and bring it to a boil over medium-high heat. As soon as it starts to bubble vigorously, add the marinated pork and break it up. Use chopsticks or a spoon to gently separate the pork pieces so they don’t clump together.
Step 4
When the pork is mostly cooked and has changed color, add 1/2 Tbsp of minced garlic, the chopped green onions, and the diced onion. Reduce the heat to medium-low, cover the pot, and let it simmer for another 5-7 minutes. This simmering time allows all the ingredients’ flavors to meld beautifully.
Step 5
Now, it’s time to adjust the seasoning. Taste the stew. If it tastes too sharp or only spicy, add 1/2 Tbsp of sugar. Sugar helps to mellow out the kimchi’s sourness and adds a pleasant umami depth.
Step 6
Taste it again. Does it have a balanced sweet and savory flavor? For my family’s kimchi, adding half a tablespoon of sugar at the end makes the seasoning just right. If you prefer it spicier, finely chop one Cheongyang pepper and add it. (I didn’t add extra chili peppers because my Gochugaru is already quite spicy.) Once the onions and green onions have become soft and translucent, your delicious Pork Kimchi Stew is ready! Enjoy it with a hot bowl of rice.
