Spicy and Flavorful Pork Kimchi Stew: The Golden Recipe
The Ultimate Pork Kimchi Stew Recipe: A Secret to Deliciousness
Today, I made a hearty and spicy pork kimchi stew, just like it was cooked in a traditional cauldron, which made it taste even better! And following a secret recipe from a renowned restaurant, I seasoned it with sea salt instead of kimchi juice, resulting in a wonderfully refreshing and delicious flavor. Let me share my golden recipe for pork kimchi stew with you!
Stew Ingredients- Pork (neck or shoulder recommended)
- Well-fermented kimchi
- Green onion
- Onion
- Tofu
- Soju (to remove pork odor)
- Cheongyang pepper (optional)
Seasoning- Minced garlic
- Coarse sea salt (Korean: Cheonilyeom)
- Gochugaru (Korean chili flakes)
- Minced garlic
- Coarse sea salt (Korean: Cheonilyeom)
- Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
This is kimchi from my mother, perfect for making kimchi stew. I don’t usually prefer very sour kimchi, but this batch is well-fermented and has a pleasant, slightly tangy taste. When making kimchi stew, most people add a lot of kimchi juice, right? However, I learned a restaurant secret: season with sea salt instead of kimchi juice. I was initially puzzled, thinking, ‘Kimchi is already salty, why add more salt?’ But after trying it, I found that using only sea salt for seasoning, without kimchi juice, creates a much cleaner and refreshing taste. I highly recommend trying this method of seasoning with sea salt instead of kimchi juice!
Step 2
Here’s the pork (using pork neck makes it more tender), tofu, and for an extra spicy kick, I’ve prepared some Cheongyang peppers. I’ve also roughly chopped some green onions to add a refreshing element to the stew.
Step 3
In a pot (a heavy-bottomed pot, like a cauldron, works best for even heat distribution), add a little oil and sauté the kimchi, pork, and minced garlic. Sautéing the kimchi first before simmering the stew really deepens the flavor and makes it more delicious.
Step 4
As I mentioned earlier, this recipe omits kimchi juice to achieve a clean, spicy flavor.
Step 5
Once the kimchi is well-sautéed, add the chopped onion and cook with it. Then, pour in the water and bring it to a boil. Make sure to add enough water to cover the ingredients.
Step 6
Now, cover the pot and let it simmer on low heat until the kimchi is tender and the flavors have melded beautifully. Kimchi stew is known to taste better the longer it simmers.
Step 7
I usually cook my kimchi stew mildly for the kids, but today, I’m aiming for a spicier flavor that adults will truly enjoy.
Step 8
When the kimchi stew has simmered sufficiently and the ingredients are cooked, it’s time to add the tofu, roughly chopped green onions, and the Cheongyang peppers for that extra heat.
Step 9
Following the restaurant’s secret method, season the stew with coarse sea salt (Cheonilyeom) instead of regular table salt. The unique clean and refreshing taste of sea salt will enhance the overall flavor of the kimchi stew.
Step 10
To add a bit more color and spiciness, I’m adding a tablespoon of gochugaru (Korean chili flakes), which I don’t usually add. If you like it spicier, feel free to add more.
Step 11
This is it! Can you smell the rich, spicy aroma that’s perfect for adult palates? Let it simmer a little longer to deepen the flavors even further.
Step 12
Our Pork Kimchi Stew is complete! I’ve served it in a traditional aluminum pot. Today, I’ve made it perfectly spicy and refreshing for adult tastes, rather than for children. The clean flavor, achieved by seasoning with sea salt instead of kimchi juice, is truly exceptional. The addition of tender tofu makes it even more delicious. For those who enjoy a drink, this broth is so satisfying it might just make you reach for a soju! And the best part? Kimchi stew tastes even better the next day after it’s been reheated, becoming richer and more flavorful. This hearty pork kimchi stew is a true delicacy!
