Rich and Flavorful Seolleongtang Kimchi Stew Recipe
Make a Delicious Rice Companion with Seolleongtang Kimchi Stew!
I made kimchi stew with pork using the leftover seolleongtang (beef bone broth) I had. As it simmered, the broth turned out refreshingly delicious. It’s a truly hearty and satisfying stew!
Main Ingredients
- Pork (neck or belly) 200g
- Well-fermented Kimchi 1/2 head (approx. 300g)
- Store-bought Seolleongtang (Beef Bone Broth) 300ml
- Kimchi Juice 200ml
- Soft Tofu 1/4 block
Seasoning & Aromatics
- Minced Garlic 1 Tbsp
- Spicy Korean Green Chili Peppers (Cheongyang) 2
- Scallion 1 stalk
- Minced Garlic 1 Tbsp
- Spicy Korean Green Chili Peppers (Cheongyang) 2
- Scallion 1 stalk
Cooking Instructions
Step 1
Before you start cooking, wash and prepare all your ingredients. Cut the pork into bite-sized pieces, about 2-3 cm.
Step 2
Prepare your secret ingredient for depth of flavor: the store-bought Seolleongtang (beef bone broth). If you don’t have seolleongtang, regular water will work, but using seolleongtang will result in a much richer taste.
Step 3
Chop the kimchi into roughly 3cm pieces. Cutting them too small can reduce the pleasant chewiness, so aim for a moderate size. If your kimchi is very sour, you can add a tiny pinch of sugar.
Step 4
Heat a pot over medium heat. Add the chopped pork and kimchi and stir-fry them together. Sauté until the pork is no longer pink and the kimchi softens, which will enhance the flavors of the ingredients.
Step 5
Once the pork and kimchi are partially cooked, add 1 tablespoon of minced garlic. Continue to stir-fry for about 1 minute until the garlic becomes fragrant. This step adds a deeper garlic flavor, further elevating the kimchi stew.
Step 6
When the pork is fully cooked, pour in the prepared 300ml of store-bought seolleongtang. This rich broth will be the foundation for the stew’s deep flavor.
Step 7
Next, add 200ml of kimchi juice. The kimchi juice contributes to the stew’s spicy kick and umami, creating a more complex and satisfying taste.
Step 8
Bring the stew to a boil over high heat, then reduce to medium heat and let it simmer vigorously for about 10 minutes. It’s important to let it boil sufficiently for the seolleongtang and kimchi to meld, creating a refreshing yet deep flavor.
Step 9
While the stew is simmering, slice the tofu into about 1.5cm thick pieces. Cut the Cheongyang chilies and scallion diagonally. The chilies add spiciness, and the scallions bring a fresh aroma.
Step 10
After simmering for about 10 minutes, add the diagonally sliced Cheongyang chilies to the stew to give it a spicy kick. Feel free to adjust the amount of chilies based on your spice preference.
Step 11
Finally, add the tofu slices to the stew and cook for about 5 more minutes. Be careful not to overcook the tofu, as it can break apart. Adding it towards the end ensures it’s just heated through.
Step 12
Once all ingredients are well combined and heated through, garnish generously with the sliced scallions and simmer briefly. Your delicious Seolleongtang Kimchi Stew is now complete! Enjoy it with a hot bowl of rice.
