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Pork and kimchi stew

 


Method 1


Ingredients

750g/1lb 10oz diced pork (shoulder or leg)

2 tbsp gochujang (Korean fermented chilli paste)

10g/⅓oz dried shiitake mushrooms

1 tbsp vegetable oil

1 large onion, thickly sliced

1 large carrot, peeled and cut into chunks

2 turnips or 1 small swede, peeled and cut into wedges

200g/7oz kimchi

1 tbsp soy sauce

250ml/9fl oz chicken stock or water

bunch spring onions, roughly sliced (including the green parts)

salt and freshly ground black pepper

To serve

steamed rice

small bunch coriander, leaves separated

1 tsp sesame seeds

pinch gochugaru (Korean red chilli powder), or other chilli flakes


Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour.


Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes.


Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, stirring regularly, until starting to brown. Add the pork and fry until browned all over.


Drain the mushrooms, reserving the soaking liquid, and roughly chop. Add to the casserole. Strain the liquid and add this too, along with the kimchi, soy sauce and chicken stock. Bring to the boil, then turn down the heat, cover and simmer for about 45 minutes, until the pork is tender.


Remove the lid and simmer until the sauce has reduced.


Add the spring onions and simmer until they start to soften. Serve the stew over steamed rice, garnished with coriander leaves, a sprinkling of sesame seeds and a few chilli flakes.



Method 2


🛒 Ingredients (Serves 3–4)

Main Ingredients:


300g (10 oz) pork belly or pork shoulder, thinly sliced


1 1/2 cups aged kimchi (preferably sour), cut into bite-size pieces


1/2 onion, sliced


2 spring onions, chopped (white and green parts separated)


1 block soft or medium tofu, sliced


1 tbsp neutral oil (e.g., vegetable or canola)


2 cups water or anchovy broth


1 tsp sugar (to balance the sourness)


Seasoning Sauce:


1 tbsp gochujang (Korean red chili paste)


1 tbsp gochugaru (Korean chili flakes) – adjust for spice


1 tbsp soy sauce


1 tsp sesame oil


2 cloves garlic, minced


🔥 Instructions

Prep the base:

Heat the oil in a pot over medium heat. Add the sliced pork belly and stir-fry until lightly browned and fat is rendered (about 3–4 minutes).


Add kimchi and aromatics:

Add chopped kimchi, onion, and the white part of the spring onions. Sauté together for 2–3 minutes until kimchi softens.


Add seasonings:

Stir in the gochujang, gochugaru, soy sauce, sesame oil, garlic, and sugar. Mix well to coat the ingredients.


Add broth:

Pour in water or anchovy broth until ingredients are just covered. Bring to a boil, then reduce to a simmer.


Simmer:

Cover and simmer for 25–30 minutes on low heat to allow flavors to meld.


Add tofu and finish:

Add sliced tofu and simmer for another 5–10 minutes. Taste and adjust seasoning (add more soy sauce or chili if needed).


Garnish and serve:

Top with the green part of spring onions. Serve piping hot with steamed rice and optional side dishes (banchan).


🥄 Tips

Use well-fermented kimchi for the most depth and sour flavor — fresh kimchi won’t give the same result.


Anchovy or kelp broth gives more authentic Korean flavor, but water works fine in a pinch.


Add mushrooms (shiitake or enoki) or zucchini for extra texture.



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