A more delicious kimchi stew recipe with lots of pork
Since kimchi is not as common food as it was in Korea, what I feel while living abroad for a long time is that I feel really confident with kimchi. With just one kimchi in the refrigerator, you can buy plenty of pork and make kimchi jjim, and it's a kimchi stew that's good to eat with a lot of ingredients, so it' Because of the refreshing and deep flavor of kimchi, it seems easy to taste without any special seasoning. Today, I'm going to do a recipe for how to cook kimchi stew with a lot of pork. In addition to tips for adding flavor to each process, we added chewy texture with pork front leg meat, which is a cheap part but perfect for kimchi stew. Shall we make a golden recipe for pork kimchi stew, which is good to share?
1 serving
Within 30 minutes
메이플대니얼
Ingredients
  • Kimchi
    200g
  • the front legs of pork
    200g
  • onion
    1ea
  • leek
    1piece
  • Cheongyang red pepper
    1ea
  • enoki mushroom
    1/2pack
  • King oyster mushroom
    1ea
  • Tofu
    1/4piece
  • Cooking oil
    1T
  • ground pepper
    1/2t
  • Water
    500ml
  • Red pepper powder
    1.5T
  • cooking wine
    1T
  • Soy sauce
    1T
  • crushed garlic
    1T
Cooking Steps
STEP 1/12
1] Today, I'm going to try the sour taste of kimchi with onions. If you stir-fry enough onions in the meat-stirred oil, the mild sweetness permeates and the sourness decreases without adding sugar. Slice the onion into 0.7cm thick slices, cut it into 2~4cm longitudinally depending on the size of the green onion, and cut it into 4~5cm apart. Cut the cheongyang pepper in half and slice it into 0.5cm thick pieces.
STEP 2/12
2] Cut off the bottom of the enoki mushroom about 1cm, then remove the attached part and prepare it, and cut the saesongi mushroom diagonally to 0.5cm thick.
STEP 3/12
3] Cut tofu into 1cm thick pieces.
STEP 4/12
4] You can use the cut kimchi ramen as it is, and if you use the kimchi, cut it at intervals of about 2cm apart. I like to cook the tail part, so I always put it in the stew. At this time, cut the kimchi and add the soup that comes out. The taste of kimchi stew really depends on kimchi It's no exaggeration to say that the taste of kimchi is important. It's hard to make a refreshing and clean taste of kimchi stew with fresh kimchi. You have to make today's dish with ripe kimchi so that you can complete it successfully.
STEP 5/12
5] Today, we're going to use pork forelegs, also known as "jjondegi-sal," because of its chewy texture. The skin has an exceptionally chewy texture, so it's good to use all over. It's cheap, so it's really good if you put it in a stew or something. I'll cut it into 2cm squares and prepare it. Front leg meat is low in fat, so you have to cook it longer than pork neck or pork belly so that you can enjoy a soft and chewy texture together.
STEP 6/12
6] Preheat the pot over high heat for 3 minutes, add a generous spoonful of cooking oil, and stir-fry the pork first. At this time, you have to stir-fry it enough until it turns golden. Then add the onion and stir-fry until it becomes clear and then add the kimchi. On the floor, the meat and vegetable ingredients are stir-fried and there is a part that sticks. The delicious flavor is condensed right here, so if you add kimchi and get moisture, stir the bottom part well to allow the deep taste to permeate.
STEP 7/12
7] Now add the ingredients for the sauce: red pepper powder 1.5T, cooking wine 1T, soy sauce 1T, minced garlic 1T, and stir-fry for about 3 minutes. Through this process, the dry taste of red pepper powder is blown away and the deeper taste is added.
STEP 8/12
8] Now add 500mL of water and bring to a boil.
STEP 9/12
9] Add all vegetables and mushrooms except tofu and simmer over medium heat for 10 minutes or so.
STEP 10/12
10] Lastly, if you add tofu and boil it one more time, the golden recipe for pork kimchi stew is complete.
STEP 11/12
The spicy and refreshing visuals made me want to eat it. It's not that hard to cook kimchi stew, right?
STEP 12/12
Today, we had a recipe for delicious kimchi stew that is good to share with many people. The kimchi is a bit salty, so I didn't add salt, but it's well seasoned. If it feels bland, add salt or soy sauce. It's really good if you put glass noodles or ramen noodles in here. You need a lot of pork to make it taste better without seasoning. I think it would be good to make plenty and enjoy it. Enjoy your day! :)
**Today's Cooking Recipe Tips" 1) Stir-fry enough meat to add a delicious flavor. 2) It catches the sour taste of kimchi with the sweetness of onions.
Cooking review
5.00
score
  • 401*****
    score
    I cooked it well^^ Maybe because my kimchi was less tasty, I put in 2 spoons of vinegar and 1 spoon of sugar, and it was perfect for my taste.^^ Thank you
    2020-05-05 18:12
  • 988*****
    score
    My family ate it so deliciously Thank you.. ^^
    2019-12-09 07:24
  • 856*****
    score
    The taste was different every time I cooked the stew, but it's good I don't think it's condensed because it doesn't stick when I stir-fry it. I guess I added too much kimchi soup I want to cook it like this again next time
    2019-11-30 10:28
  • 634*****
    score
    I made kimchi jjigae well and ate it well.
    2019-11-18 22:17
  • 321*****
    score
    I tried various pork kimchi stew recipes and settled down. I've been cooking and eating it often Thank you!
    2019-11-12 21:35
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