Spicy and Rich Pork Kimchi Stew: The Golden Recipe
Whip Up a Feast with Ingredients You Have at Home! Our Special Holiday Meal
On a leisurely holiday, I took out ingredients sleeping in the freezer and quickly prepared a delicious meal with side dishes. Here’s how I created a hearty spread perfect for a family gathering.
Spicy Pork Kimchi Stew- Pork (shoulder or belly recommended) 200g
- Well-fermented aged kimchi 1/4 head (approx. 300g)
- Savory rice water 4 cups (800ml)
- Fresh green onion 1/2 stalk
Sweet and Sour Seaweed and Onion Salad- Dried seaweed 1/2 cup
- Sweet onion 1/2 medium
- Anchovy sauce (Korean) 1 cup
- Minced garlic 1 Tbsp
- Vinegar 2 Tbsp
- Sesame oil (for aroma) a little
- Toasted sesame seeds (for garnish) a little
- Dried seaweed 1/2 cup
- Sweet onion 1/2 medium
- Anchovy sauce (Korean) 1 cup
- Minced garlic 1 Tbsp
- Vinegar 2 Tbsp
- Sesame oil (for aroma) a little
- Toasted sesame seeds (for garnish) a little
Cooking Instructions
Step 1
First, in a pot, add the roughly chopped pork and the aged kimchi cut into bite-sized pieces. Stir-fry over medium-high heat until the pork is lightly browned. This step enhances the pork’s flavor and removes any strong smell from the kimchi. Once well-fried, pour in the savory rice water and bring to a rolling boil over high heat. When it boils, reduce the heat to medium-low and simmer for 10-15 minutes until the kimchi becomes tender and the broth is deeply flavored.
Step 2
While the kimchi stew is simmering, wash the fresh green onion, remove the outer leaves, and thinly slice it. Slicing it thicker adds a nice chew, while thinner slices infuse more flavor into the broth.
Step 3
Once the kimchi stew has simmered enough, the kimchi is tender, and the broth is rich and flavorful, add the sliced green onions generously and boil for another moment. The refreshing taste of the green onions will make the stew even cleaner and more delicious. Taste the stew before turning off the heat and adjust seasoning with salt or soy sauce if needed.
Step 4
Tip: Using well-fermented aged kimchi will result in a much deeper and tastier stew. If you don’t have aged kimchi, regular kimchi can be used, but adding a little kimchi juice will improve the flavor. You can also use anchovy-kelp broth instead of rice water for an extra umami boost.
Step 5
Now, let’s make the delicious side dish: Seaweed and Onion Salad. Soak the dried seaweed in cold water for about 10 minutes until soft. Rinse thoroughly, squeeze out excess water, and cut into manageable pieces. Peel the onion, slice it thinly into julienne strips, and soak them in cold water for a few minutes to remove the sharp taste, then drain well.
Step 6
To the prepared seaweed and sliced onion, add minced garlic, tangy vinegar, flavorful anchovy sauce, and aromatic sesame oil in suitable amounts.
Step 7
Gently mix everything together with your hands, ensuring the seasoning is evenly distributed. Be careful not to over-mix, as this can make the seaweed mushy.
Step 8
Sprinkle with fragrant toasted sesame seeds. The completed Seaweed and Onion Salad offers a delightful combination of crunchy onion and chewy seaweed. Serving this alongside the Pork Kimchi Stew will complete a more abundant and delicious holiday meal. Enjoy your meal!
