Braised Kimchi Stew
This is a dish for when your kimchi is past its prime, turning soft and sour in the back of the fridge. The longer you cook it, the better the components integrate, creating a stew that clings to a bowl of hot white rice.
Use your oldest kimchi.
Fresh kimchi won't have the acidity needed to balance the pork fat; look for the jar that has been sitting for at least three weeks.
- heavy-bottomed pot or earthenware ddukbaegi
- wooden spoon
- sharp knife
What goes in.
- 2 cupsaged kimchi, chopped into bite-sized pieces
- 1/2 lbpork belly, sliced into thin strips
- 3 cupsanchovy stock or water
- 1 tbspgochugaru
- 1 tbspkimchi brine
- 1 tspminced garlic
- 2scallions, sliced
- 1 blockfirm tofu, sliced
Render the pork, then fry the kimchi
Do not just boil everything. Cooking the kimchi in the pork fat until it turns translucent and darkens builds the foundation of the flavor.
The method.
Render the pork
Place pork belly in the pot over medium heat. Cook until the edges are golden and a good amount of clear fat has coated the bottom of the pot.
Fry the kimchi
Add the chopped kimchi to the pork. Stir frequently for 5 to 7 minutes until the cabbage looks soft and has wilted significantly.
Build the broth
Pour in the stock, kimchi brine, gochugaru, and garlic. Bring to a boil, then immediately turn the heat to low.
Simmer
Cover the pot and let it simmer for 30 minutes. The liquid will reduce and thicken slightly.
Final assembly
Place tofu slices on top, cover again, and cook for 5 more minutes until the tofu is heated through. Sprinkle with scallions and serve immediately.
Other turns to take.
Canned Tuna
Replace the pork belly with a small can of drained tuna; add it at the same time you add the stock.
Extra Spicy
Add a teaspoon of gochujang during the sauté step for a deeper, more rounded heat.
When it doesn't go to plan.
If the kimchi is too sour, add a half-teaspoon of sugar during the sautéing step to balance it.
Don't discard the kimchi brine; it is concentrated flavor that acts as the backbone of the stew.
Serve this bubbling hot in the pot you cooked it in to keep the temperature consistent.
The ones that keep coming up.
Can I use fresh kimchi?
You can, but the stew will lack the characteristic tang. If you must use it, add an extra tablespoon of vinegar or kimchi brine to mimic the acidity of aged kimchi.
How do I know when it's done?
The cabbage should be completely tender, almost falling apart, and the oil from the pork should have risen to the surface of the broth.
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