Spicy and Flavorful Pork Kimchi Stew Recipe
The Quintessential Korean Home Meal! Spicy and Tangy Pork Kimchi Stew (Easy to Make Soup Dish, Kimchi Dish, Perfect with Rice, Great Soju Appetizer)
Don’t worry if you don’t have many ingredients on hand! This recipe makes a complete meal with just a few simple items. It’s quick to prepare, making it a fantastic option for busy days. The harmonious blend of spicy broth, tender pork, and crisp kimchi is incredibly satisfying. Whether served as a hearty side dish with rice or as a delightful appetizer with a drink, this pork kimchi stew is sure to please. Try making it today!
Main Ingredients- Well-fermented Napa Cabbage Kimchi 1/2 bowl (approx. 150g)
- Pork (shoulder or belly recommended) 70g
- Green Onion 1/2 stalk (approx. 50g)
Seasoning & Broth- Water 2.5 bowls (approx. 500ml)
- Sugar 1/2 Tbsp (helps mellow the kimchi’s sourness)
- Salted Shrimp 1 tsp (adds umami)
- Gochugaru (Korean chili flakes) 1.5 Tbsp (adjust to your spice preference)
- Black Pepper a pinch
- Soy Sauce for Soup 1/2 Tbsp (for final seasoning)
- Minced Garlic 1/2 Tbsp
- Water 2.5 bowls (approx. 500ml)
- Sugar 1/2 Tbsp (helps mellow the kimchi’s sourness)
- Salted Shrimp 1 tsp (adds umami)
- Gochugaru (Korean chili flakes) 1.5 Tbsp (adjust to your spice preference)
- Black Pepper a pinch
- Soy Sauce for Soup 1/2 Tbsp (for final seasoning)
- Minced Garlic 1/2 Tbsp
Cooking Instructions
Step 1
Begin your delicious kimchi stew by preparing the ingredients! Chop the well-fermented kimchi into bite-sized pieces (about 2-3 cm). Cut the pork into similar-sized pieces, matching the kimchi. (Tip: For a richer broth, use pork cuts with a good amount of fat, such as shoulder or belly.)
Step 2
Place the chopped kimchi and pork into a pot.
Step 3
Add 1 tsp of salted shrimp to enhance the savory flavor.
Step 4
Add 1.5 Tbsp of gochugaru for a spicy kick, 1/2 Tbsp of sugar to balance the sourness of the kimchi, and a pinch of black pepper.
Step 5
Sauté the pork and kimchi over medium heat for about 2-3 minutes, allowing them to meld together. This step helps the pork fat to infuse into the kimchi, creating a deeper flavor. (Tip: It’s good to sauté until the pork is fully cooked.)
Step 6
Now, pour in 2.5 bowls (approx. 500ml) of water. (Tip: You don’t need to use separate broth; the pork will release plenty of flavor. This simplifies the process and highlights the ingredients’ natural taste.)
Step 7
Add 1/2 Tbsp of minced garlic and stir to combine the ingredients well.
Step 8
Bring the stew to a boil over high heat. Once it starts boiling vigorously, reduce the heat to low.
Step 9
After lowering the heat, add 1/2 Tbsp of soy sauce for soup to season. (Note: Since the saltiness of kimchi varies between households, it’s best to adjust the amount of soy sauce based on your taste.) Cover the pot and let it simmer gently for about 15-20 minutes, allowing the kimchi to soften and the broth to develop a rich flavor.
Step 10
Check if the broth has become sufficiently rich and the kimchi is tender. Now, add the sliced green onions and simmer for another 2 minutes to allow their fragrant aroma to infuse into the stew.
Step 11
Ladle the bubbling, delicious kimchi stew into a bowl. It’s best enjoyed piping hot with rice! (Tip: You can also add thinly sliced tofu for an extra layer of texture and flavor.)
