Korean Young Radish Kimchi Stew
Quick answer
This recipe introduces a Korean kimchi stew made with young radish kimchi, called chonggak kimchi, instead of the traditional cabbage version.
What makes this special
- Whole ponytail radishes maintain crunch in a spicy chonggak kimchi jjigae base.
- Young radish holds its crunch longer than napa cabbage kimchi even with long cooking
- 120ml of kimchi liquid added directly to concentrate fermented umami in the broth
Key ingredients
Core cooking flow
- 1 Cut 220g young radish kimchi, including bulbs and greens, into chunky 3 to 4 cm pieces.
- 2 Put 180g pork shoulder and 60ml kimchi brine into a pot.
- 3 Add the prepared chonggak kimchi, 550ml water, and the remaining kimchi brine.
This recipe introduces a Korean kimchi stew made with young radish kimchi, called chonggak kimchi, instead of the traditional cabbage version. Ponytail radish pieces are unique because they retain their firm, crunchy bite even after long simmering. The preparation starts by sauteing pork shoulder with a portion of the kimchi brine for three minutes to eliminate gamey odors and keep the broth clear. Next, the sliced chonggak kimchi, water, and the remaining brine are added to simmer for fifteen minutes until the radish turns translucent. Onion, gochugaru, and minced garlic are then stirred in to deepen the red color and tanginess. Thick tofu slices and green onions are placed on top in the final three minutes of cooking. This stew combines the sourness of fermented radish and the savory richness of pork for a hearty meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 220g young radish kimchi, including bulbs and greens, into chunky 3 to 4 cm pieces.
Slice the tofu thickly, then prepare the onion and green onion so they can go in quickly later.
- 2Control
Put 180g pork shoulder and 60ml kimchi brine into a pot.
Stir-fry over medium heat for about 3 minutes, until the meat surface turns opaque and the brine reduces slightly without scorching.
- 3Control
Add the prepared chonggak kimchi, 550ml water, and the remaining kimchi brine.
Once it starts boiling, keep it at medium heat for 15 minutes, until the radish pieces look slightly translucent.
- 4Control
Stir in 80g onion, 1 tablespoon gochugaru, and 1 teaspoon minced garlic.
Simmer for 7 more minutes, stirring once or twice, until the broth turns deeper red and the onion softens.
- 5Heat
Taste the broth, and add 1/2 teaspoon vinegar only if the kimchi is not sour enough.
Keep the stew at a steady bubble, because a hard boil can soften the radish too much.
- 6Finish
Lay 180g tofu and the green onion on top, then simmer for only 3 minutes.
When the tofu is heated through, serve at once while the radish still has a firm bite.
After the steps
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