Pork Kimchi Stew from Korean Made Easy

By Erin Brown
Related Categories: Cookbook Confidential

“Kimchi stew is a much-loved Korean dish that can be made in many different variations. The tangy and spicy flavours of the kimchi cut the richness of the pork to create a unique and delicious taste that will leave you wanting more.” Seji Hong, author of Korean Made Easy

500ml (18fl oz) water

130g (41/2 oz) pork shoulder or pork belly, sliced into bite-sized pieces

1/2 tablespoon fish sauce

360g (12½ oz) sour kimchi, sliced into bite-sized pieces

2 garlic cloves, minced

2 tablespoons coarse gochugaru

1 spring onion (scallion), sliced, plus extra to garnish

2 green chilli peppers, sliced

1 tablespoon soy sauce

Pour the measured water into a pan and add the pork and fish sauce. Bring it to the boil over a medium-low heat. Cook for 15–20 minutes until the meat has softened.

If the water has decreased significantly while making the meat broth, add some more. Add the kimchi, garlic and gochugaru. Keep boiling for about 10–15 minutes over a medium-high heat.

Add the spring onion (scallion) and green chilli peppers. Season the stew with the soy sauce and continue boiling for a further 2–3 minutes.

To finish, sprinkle some sliced spring onion over the stew. Serve hot with a bowl of steamed rice and banchan (Korean side dish, see Chapter 2 of Korean Made Easy).