K-Food Recipes

Pork Kimchi Stew

A Korean soul food and the most popular type of stew (Stew) made by simmering well-ripened kimchi with pork, tofu, and green onions.

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백종원 PAIK JONG WON 14.4M💬 3.2K⏱ 10:06

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⚠️ AI-generated recipe. Actual results may vary.

Servings2Servings
1510
About 310 kcal per serving· about 620 kcal total· ⏱ 25 min(AI estimate)
0 selected
  • Pork (pork neck)(돼지고기(목살))130 g
  • Aged kimchi(신김치)390 g
  • Water(물)540 ml
  • Cheongyang chili pepper(청양고추)⇄ Substitute ▼20 g
  • Green onion(대파)70 g
  • Minced garlic(간 마늘)20 g
  • Coarse red chili powder(굵은 고춧가루)8 g
  • Fine red chili powder(고운 고춧가루)3 g
  • Soup soy sauce(국간장)10 g
  • Salted shrimp (saeu-jeot)(새우젓)⇄ Substitute ▼20 g

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Steps

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  1. 1Cut the pork into bite-sized pieces about 1.5 cm thick.
  2. 2Place the pork, water, and salted shrimp in a pot and bring to a boil over high heat.
  3. 3Once it starts boiling, reduce the heat to medium-low and simmer for at least 10 minutes until the pork is tender.
  4. 4Slice the green onion into thin rounds about 0.5 cm wide, and thinly slice the chili peppers diagonally.
  5. 5After 10 minutes, if the water has reduced too much, add a little more, then add the aged kimchi, soup soy sauce, coarse chili powder, fine chili powder, and minced garlic.
  6. 6Once the stew is bubbling, add the sliced green onions and chili peppers.
  7. 7Just before serving, sprinkle a little extra chili powder on top to finish.

💡 Cooking Tips

Using rice-washed water instead of plain water allows the starch to dissolve into the broth, making it much thicker and smoother.

⇄ Substitutes

You can use Canned Tuna, beef, or chicken instead of pork. For vegetarians, you can create a clean broth using only mushrooms and tofu.

Storage

Can be stored in an airtight container for 3-4 days in the refrigerator, or up to 2-3 weeks in the freezer.

Related

Kimchi Fried Rice, Kimchi Pancake, Budae Jjigae.

FAQ

  • Q. Can I use fresh kimchi bought from the store?

    A. If you cook with freshly made kimchi, it won't have the desired deep flavor and sourness. It must be cooked with well-ripened kimchi (Sour/Fermented Kimchi) that has a sour smell, or if you are in a rush, try adding about 0.5 tablespoon of vinegar to the fresh kimchi.

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