Savory Kimchi Stew with Leftover Bossam (Boiled Pork)
Transform Leftover Bossam into a Delicious and Flavorful Kimchi Stew!
While freshly boiled bossam is best enjoyed warm, leftover, cooled bossam can become tough and lose its appeal. Don’t let it go to waste! Revive it by making this hearty and flavorful kimchi stew with aged kimchi. The tangy notes of the aged kimchi perfectly complement the rich flavor of the pork, creating a truly satisfying meal that pairs wonderfully with rice.
Main Ingredients- 100g Pork Bossam, cut into bite-sized pieces
- 1/4 head Aged Kimchi, chopped
- 3 cups Anchovy and Kelp Broth (approx. 600ml)
- 1/2 Onion, thinly sliced
- 1/2 Scallion (Green Onion), cut diagonally
Cooking Instructions
Step 1
First, chop the aged kimchi into manageable, bite-sized pieces. Place the chopped kimchi and about 1/2 cup of kimchi juice into a pot.
Step 2
Add 2 tablespoons of cooking oil (or soybean oil) to the pot. Add the bite-sized bossam pieces and sauté until they are lightly browned and fragrant. Once the pork is aromatic, pour in 3 cups of anchovy and kelp broth. If you don’t have broth, plain water can be used, but broth will yield a richer flavor.
Step 3
Once the stew comes to a boil, reduce the heat to medium-low and simmer for about 5 more minutes to allow the flavors to meld. Finally, arrange the thinly sliced onion and diagonally cut scallion attractively on top to finish. For an extra kick, you can add minced garlic or red pepper flakes to your preference.
