1
Slice half an onion into thick pieces.
Pork Kimchi Stew
A recipe for a rich and savory pork kimchi stew that tastes just like the ones served in restaurants.
KoreanSoup & Stew
📝 16 steps
What You'll Need
Green onion1 stalk
Kimchi1/4 head
Pork neck350g
Tofu200g
Onion1/2 piece
Kimchi brine100ml
Minced garlic1 tbsp
Jin soy sauce1 tbsp
Tuna fish sauce2 tbsp
Cheongju (rice wine)3 tbsp
Red chili powder2 tbsp
Sugar1 tbsp
Broth tablet1 piece
Black pepper3 shakes
Perilla oil1 tbsp
Instructions
2
Slice one small stalk of green onion diagonally.
3
Cut the 1/4 head of kimchi into bite-sized pieces without shaking off the filling.
4
Cut the 350g of pork neck into bite-sized pieces.
5
Place a pan on the heat and add about two tablespoons of oil (perilla oil).
6
Add the pork neck first and sauté.
7
Add one tablespoon of minced garlic and the onion, and sauté together.
8
Once the meat is browned, add the kimchi and sauté once more.
9
Season while sautéing: add one tablespoon of soy sauce, two tablespoons of tuna fish sauce, three tablespoons of rice wine, two tablespoons of red chili powder, and one tablespoon of sugar.
10
Add 100ml of kimchi brine.
11
Add 300ml of water.
12
Add exactly one broth tablet.
13
Cover with a lid and simmer thoroughly.
14
Slice 200g of tofu into large, thick pieces, place them on top of the stew, and let it boil.
15
Sprinkle with black pepper. Just three shakes is enough.
16
Add one tablespoon of perilla oil at the very end after the stew is finished cooking.