Korean Young Radish Kimchi Stew
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Chonggak kimchi, made from small whole radishes with their greens, replaces the usual napa cabbage kimchi, so the stew has chunks of radish with real bite instead of soft leaves.
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Keeping the pot at a gentle bubble stops the radish from turning mushy.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Maintain a gentle simmer so the radish pieces do not become too soft.
Let the acidity come from the chonggak kimchi and its brine.
- 6
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.
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