Korean Pork Kimchi Stew (Fermented Kimchi & Pork Shoulder)
Quick answer
- Total time
- 37 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Well-fermented sour kimchi is cut without shaking off its seasoning, so that paste goes into the broth too, and it simmers with pork shoulder that has a good streak of fat before thick slices of tofu go on at the end.
Ingredients
Instructions
- 1
Cut 220 g pork shoulder into bite-size pieces, and cut 250 g aged kimchi into 2 cm strips without shaking off the filling.
Slice the tofu, onion, and green onion so they can go into the pot without delay.
- 2
Heat the pot over medium heat, then add the pork and kimchi and stir-fry for about 3 minutes.
Move on when the pork surface turns pale and the kimchi looks glossy from the rendered pork fat.
- 3
Add 1 tablespoon gochugaru, 1 tablespoon minced garlic, and 1 tablespoon soup soy sauce, then stir-fry for only 30 seconds.
Keep scraping the bottom of the pot so the chili flakes bloom without scorching.
- 4
Pour in 800 ml water and add 90 g onion, then bring the pot to a boil over high heat.
Once it bubbles strongly, reduce to medium and simmer for 15 minutes, skimming foam as the pork softens.
- 5
Lower the heat if the broth reduces too quickly.
Simmer gently until the sour kimchi seasons the 800 ml water and the pork becomes tender.
- 6
Add 180 g tofu sliced about 2 cm thick, then scatter in 1 diagonally sliced green onion.
Simmer 5 more minutes, just until the tofu is hot through and lightly seasoned by the broth.
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