Spicy and Savory Pork Kimchi Stew
[Super Easy Recipe] How to Make Pork Kimchi Stew – A Rice Thief by Just Throwing Everything In! (Kimchi Does All the Work)
This is the exact recipe for pork kimchi stew I used when I was too lazy to cook while traveling and just threw all the ingredients in, letting time do the magic. It’s a recipe where you just need to put everything in and boil. Enjoy this ‘rice thief’ that’s incredibly easy to make!
Main Ingredients- 1/2 head of ripe Napa cabbage kimchi (approx. 500g)
- 500g Pork (shoulder or front leg, pre-sliced for stew)
- 1 medium Onion
- 4 Cheongyang peppers (adjust for spiciness)
- 1 stalk Green onion
Cooking Instructions
Step 1
Prepare all your ingredients. Chop the kimchi into bite-sized pieces. (Using well-fermented kimchi will yield a deeper flavor!) If possible, lightly pat the pork dry with paper towels to remove excess blood. Slice the onion thinly and cut the Cheongyang peppers diagonally. Chop the green onion into large pieces. (Tip: Using frozen green onions is perfectly fine.)
Step 2
In a deep pot, combine the chopped kimchi, pork, and sliced onions. Pour in enough water (or broth) to generously cover the ingredients. Turn the heat to high and bring to a boil. Once boiling, add the prepared Cheongyang peppers, green onions, minced garlic, gochugaru, and sugar.
Step 3
Boil vigorously on high heat for 10 minutes to quickly cook the ingredients. Then, reduce the heat to medium-low and simmer for another 20 minutes. Boiling for a total of about 30 minutes will tenderize the kimchi and pork, allowing the flavors to meld beautifully.
Step 4
Once the kimchi and pork are tender and the broth is rich with flavor, your stew is ready! Taste and adjust seasoning if needed. Add more kimchi if it’s too bland, or a tiny bit more sugar if it’s too sour. Serve hot with a bowl of steamed rice and enjoy!
