Spicy Braised Pork with Kimchi (Pork Kimchi Stew)
The Ultimate Rice Thief: Pork Kimchi Stew – Tear and Roll for a Flavorful Bite!
Tear off a piece of kimchi, wrap it around tender pork, and enjoy it with rice – it’s a true ‘rice thief’! Perfect for a rainy day with a shot of soju, or as a satisfying side dish for your meal. This dish is wonderfully convenient as it requires minimal side dishes. Prepare to have your rice bowl emptied in no time!
Main Ingredients
- Pork (shoulder or pork ribs recommended)
- Well-fermented Kimchi
- Onion
- Green Onion
Seasoning Ingredients
- 2 Tbsp Soy Sauce (for soup)
- 1/2 Tbsp Doenjang (Soybean Paste)
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Saeujeot (Salted Shrimp), minced
- 5 Tbsp Soju (or Mirin/Cooking Wine)
- 1 ladle Kimchi Brine
- Pinch of Black Pepper
- 2-3 cups Water (enough to cover ingredients)
- 2 Tbsp Soy Sauce (for soup)
- 1/2 Tbsp Doenjang (Soybean Paste)
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Saeujeot (Salted Shrimp), minced
- 5 Tbsp Soju (or Mirin/Cooking Wine)
- 1 ladle Kimchi Brine
- Pinch of Black Pepper
- 2-3 cups Water (enough to cover ingredients)
Cooking Instructions
Step 1
Let’s prepare the star of our dish: the pork for the braised kimchi stew. For the best flavor, choose pork cuts like shoulder (apri-sal) or pork ribs (deung-galbi) that have a good balance of meat and fat. Pork shoulder is often sold affordably as ‘samgak-sal’ (triangle meat) in supermarkets and works wonderfully. Opting for meat that isn’t overly fatty will result in a cleaner, more delicious stew.
Step 2
Prepare the vegetables. Slice the onion into thick strips or large chunks. Cut the green onion diagonally. You can also add some sliced chili peppers for a bit of heat. Having these prepped will make the cooking process much smoother.
Step 3
Now, let’s make the seasoning paste. In a bowl, combine the soy sauce, doenjang, gochugaru, minced salted shrimp, and black pepper. Add 5 tablespoons of soju. If you don’t have soju, mirin or cooking wine can be used as a substitute. Pour in about 2 to 3 cups of water, ensuring there’s enough liquid to cover the ingredients. Whisk everything together until well combined. This liquid base will tenderize the pork and infuse it with flavor.
Step 4
Select a deep pot or a Dutch oven. Start by lining the bottom of the pot with the pork pieces. The pork shoulder or belly cuts become incredibly tender and flavorful when braised. While these cuts are also delicious when marinated and grilled, today we’re dedicating them to this savory kimchi stew for a deeper taste experience.
Step 5
Generously layer the well-fermented kimchi over the pork. Using well-aged kimchi is key to achieving a rich, complex flavor. If your kimchi isn’t very sour, a splash of vinegar can be added to enhance the tanginess.
Step 6
Pour the kimchi brine (about one ladleful) and the prepared seasoning mixture over the kimchi and pork. Begin by boiling this uncovered over medium-high heat. This step is crucial for releasing any gamey odor from the pork. Once it comes to a rolling boil, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 1 hour, or until the pork is very tender. The cooking time may vary slightly depending on the thickness of the pork pieces or the type of kimchi used. If you prefer your kimchi with a bit more bite, you can remove the kimchi after the pork is cooked, continue cooking the pork, and then add the kimchi back in for a final simmer.
Step 7
After about an hour, lift the lid to check if the pork is cooked through and if the liquid level is to your liking. You can adjust the broth’s consistency to your preference. If it seems too salty or reduced, add a little more water. For a soupier stew, use less water or don’t reduce it as much. If you prefer a thicker, richer broth, you can let it simmer uncovered for a bit longer. If the ingredients are tender but there’s still too much liquid, simply increase the heat to medium-high and let it boil uncovered until the broth reduces to your desired consistency.
