Korean Young Radish Kimchi Stew
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
This recipe introduces a Korean kimchi stew made with young radish kimchi, called chonggak kimchi, instead of the traditional cabbage version.
Read more
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.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
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.
- 5Control
Maintain a gentle simmer so the radish pieces do not become too soft.
Let the acidity come from the chonggak kimchi and its brine.
- 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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Whole ponytail radishes maintain crunch in a spicy chonggak kimchi jjigae base.
- Finish cue
- Maintain a gentle simmer so the radish pieces do not become too soft.
- Substitution
- This recipe introduces a Korean kimchi stew made with young radish kimchi, called chonggak kimchi, instead of the traditional cabbage version.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 9 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Braised Tofu with Shrimp
tofu, onion
Korean Braised Tofu Rice Bowl
tofu, onion
Korean Kimchi Pork Jeon (Fermented Kimchi and Pork Crispy Pancake)
kimchi brine, onion