Kimchi Stew
This kimchi stew recipe uses sour, well-fermented kimchi, pork belly, and tofu for a rich, spicy Korean broth that's ready in about 35 minutes.
Equipment
- Heavy-bottomed pot or Dutch oven - 2 to 3 quart capacity, or a Korean earthenware pot (ttukbaegi)
- Chef's knife - Sharp, for slicing pork, tofu, and vegetables
- Wooden spoon or spatula - For stir frying the kimchi and pork
- Fine-mesh strainer - Optional, if making anchovy stock from scratch
Ingredients
- 8 oz sour napa cabbage kimchi - 225 g, well fermented, cut into bite sized pieces, plus ¼ cup (60 ml) kimchi brine from the jar
- 8 oz skinless pork belly - 225 g, sliced into thin bite sized pieces
- 1 tablespoon toasted sesame oil - 15 ml
- ½ medium yellow onion - thinly sliced
- 3 cloves garlic - minced
- 1 tablespoon gochugaru - Korean red pepper flakes, adjust to taste
- 1 teaspoon gochujang - Korean chili paste
- 1 teaspoon doenjang - Korean fermented soybean paste, optional but recommended
- 2 cups anchovy stock - 480 ml, or water in a pinch
- 1 teaspoon Korean soup soy sauce - guk ganjang, or regular soy sauce
- 1 teaspoon sugar - to balance the sourness
- 14 oz firm tofu - 400 g block, sliced into ½ inch (1 cm) thick pieces
- 2 green onions - sliced, whites and greens separated
- steamed white rice - for serving
Instructions
- Slice the pork belly into thin, bite sized pieces. Cut the sour kimchi into bite sized pieces and set aside with ¼ cup (60 ml) of the brine. Slice the tofu into ½ inch (1 cm) thick pieces, thinly slice the onion, mince the garlic, and separate the green onion whites from the greens.
- Set your pot over medium high heat and add 1 tablespoon toasted sesame oil. Add the sliced pork belly and cook, stirring, for 4 to 5 minutes until the fat starts to render and the edges brown.
- Add the chopped kimchi, sliced onion, and green onion whites to the pot with the pork. Stir fry everything together for about 5 minutes, until the kimchi softens and takes on a slightly caramelized edge.
- Push the pork and kimchi to one side and add the minced garlic, gochugaru, gochujang, and doenjang to the pot. Stir the pastes and spices in the oil for about 1 minute until fragrant, then mix everything together.
- Pour in 2 cups (480 ml) anchovy stock and the ¼ cup (60 ml) kimchi brine you set aside. Stir in the soup soy sauce and sugar, then bring the pot to a boil. Reduce the heat to a steady simmer and cook uncovered for 15 minutes so the flavors meld and the broth reduces slightly.
- Gently lay the sliced tofu into the simmering broth, nestling the pieces so they're mostly submerged. Simmer for another 5 minutes to heat the tofu through without breaking it apart. Taste the broth and adjust with a pinch more sugar if it's too sour, or a splash more soy sauce if it needs salt.
- Scatter the green onion greens over the top and turn off the heat. Serve the stew piping hot straight from the pot with a bowl of steamed white rice on the side. Let it sit for a minute before diving in, since the broth stays scorching hot for a while.
Notes
- Use the sourest, most well fermented kimchi you have. Fresh kimchi will taste bland here. Leave the jar at room temperature for a day or two to speed up fermentation if needed.
- Don't drain the kimchi brine. That funky, acidic juice is packed with flavor, so add it to the pot rather than rinsing it away.
- Render the pork properly. Let the fat melt out before adding liquid, or the broth will turn out thin.
- Balance the sour with sugar. A teaspoon of sugar tames aggressive acidity without making the stew taste sweet.
- Choose fatty pork. Pork belly beats leaner cuts because the melted fat gives the broth its signature richness. Pork shoulder works as a leaner option.
- Simmer, don't boil hard. A gentle simmer melds the flavors, while a violent boil can make the pork tough and break up the tofu.
- Add tofu last. Tofu only needs a few minutes to heat through, and adding it early risks it falling apart.
- Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month. Remove tofu before freezing since it turns spongy.
- Reheat on the stovetop over medium heat until it comes back to a gentle simmer. Add fresh tofu slices if you froze the stew without it.
- Variations: Swap pork for canned tuna (chamchi jjigae), spam, beef, or extra tofu and mushrooms. For vegan, use vegan kimchi and vegetable stock. For budae jjigae, add spam, hot dogs, instant noodles, and American cheese.
Nutrition
Serving: 1BowlCalories: 420kcalCarbohydrates: 12gProtein: 22gFat: 32gSaturated Fat: 11gCholesterol: 40mgSodium: 1250mgFiber: 3gSugar: 5g
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