Korean🥣 Soups & stews

Kimchi Stew

Name: Kimchi Stew
Total time: 30 min
Cuisine: Korean
Ingredients: 350 g Pork collar; 400 g Sour kimchi; 3 tbsp Kimchi brine; 500 ml Water; 1 tbsp Gochugaru; 1 tbsp Soy sauce; 1 Anchovy bouillon; 1 Firm tofu, cut into flat squares; ½ stalk Green onion, chopped; ½ Yellow onion, sliced into thin strips

⏱ 30 min

An iconic Korean comfort food celebrated for its simplicity and versatility. Made with well-aged sour kimchi, your choice of protein, tofu, and green onion, this warming one-pot stew is perfect with rice. Three variations are featured: classic pork, canned tuna, and a Southeast Asian fusion version with asam pedas.

Adapted from a video by The Meatmen Channel

Kimchi Stew, 3 Ways

Watch on YouTube

Ingredients

Pork collar350 g
Sour kimchi400 g
Kimchi brine3 tbsp
Water500 ml
Gochugaru1 tbsp
Soy sauce1 tbsp
Anchovy bouillon1
Firm tofu, cut into flat squares1
Green onion, chopped½ stalk
Yellow onion, sliced into thin strips½

Steps

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1
Brown the pork collar in a pot with oil, stirring occasionally until the surface turns golden. If using pork belly, no oil is needed as the fat will render out naturally.
2
Add the aged sour kimchi and stir-fry to incorporate with the pork, which deepens the flavor profile.
3
Pour in the kimchi brine, water, and anchovy bouillon cube. Bring to a boil so the flavors concentrate.
4
Simmer for about 15 minutes on medium heat, adding more water as needed to maintain the broth level.
5
Once the stew is ready, top with firm tofu pieces and chopped green onion before serving.

Kimchi Stew

Ingredients

Steps

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