Spicy and Hearty Pork Kimchi Stew
How to Make Delicious Pork Kimchi Stew (Based on Alto-ran Recipe)
Using the Alto-ran recipe, this kimchi stew is packed with pork and king oyster mushrooms for a rich and spicy flavor. Enjoy this hearty stew that’s perfect with rice!
Stew Ingredients
- Well-fermented kimchi 670g
- Pork (shoulder cut recommended) 450g
- Firm Tofu 1 block (approx. 300g)
- King Oyster Mushrooms 2
- Green Onion 1 stalk
- Onion 1 (medium size)
- Water 800ml (or broth)
Seasonings & Condiments
- Minced Garlic 3 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp (adjust to kimchi’s spiciness)
- Anchovy Dashida (or fish sauce) 5g (approx. 1/2 tsp)
- Minced Garlic 3 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp (adjust to kimchi’s spiciness)
- Anchovy Dashida (or fish sauce) 5g (approx. 1/2 tsp)
Cooking Instructions
Step 1
First, prepare the fresh ingredients that will determine the flavor of your kimchi stew. We’ve selected pork shoulder for its tender texture and king oyster mushrooms for their delightful chewiness. The mushrooms become more savory the more you chew them.
Step 2
Using pre-sliced pork for stew is convenient. If you’re using a whole cut, slice it into bite-sized pieces. Pork shoulder is recommended as it has a good balance of lean meat and fat, adding richness to the stew.
Step 3
Thinly slice the onion. Slice the king oyster mushrooms into thick pieces so they retain a satisfying bite. The mushrooms’ chewy texture will further enhance the stew’s overall flavor profile.
Step 4
Slice the green onion diagonally into bite-sized pieces. Cut the tofu into large, flat pieces (halved or thirds) so it doesn’t break apart during cooking. Chop the kimchi into manageable, bite-sized pieces. Tip: To keep your cutting board clean, place a plastic bag underneath the kimchi while chopping!
Step 5
Now, let’s assemble the stew in the pot. Layer the sliced onions, kimchi, king oyster mushrooms, and pork at the bottom of the pot.
Step 6
Add all the prepared seasonings. Mix in 3 tablespoons of minced garlic, 3 tablespoons of gochugaru, and pour in 800ml of water. Cover the pot and bring it to a boil over high heat.
Step 7
Once the stew comes to a rolling boil, reduce the heat to medium-low. It’s best to cook kimchi stew in a generous batch to prevent overflow and ensure all ingredients cook evenly, making it even more delicious. Using a large pot is highly recommended.
Step 8
After the kimchi and pork have cooked sufficiently, it’s time to adjust the seasoning. Add 5g of Anchovy Dashida (or you can substitute with soy sauce or fish sauce) for an extra umami boost. Adjust the overall saltiness with salt if needed.
Step 9
Let the stew simmer for approximately 28 minutes, allowing all the ingredients to become tender and flavorful. Stir occasionally to prevent sticking to the bottom. Continue simmering until the flavors meld and the kimchi stew achieves a deep, rich taste. Your delicious stew is now ready!
