A Warm Memory
My Favorite is Spicy Kimchi Stew and Growing up, my home was filled with the warm and spicy smells of Korean cooking. One dish that always made my heart flutter was my mom’s Spicy Kimchi Stew. I can still remember the first time she made it for me. The kitchen was alive with the sound of bubbling broth and the aroma of kimchi. It felt like a cozy hug on a cold day. As a child, I loved watching her chop the ingredients with her sharp knife, each slice echoing with a promise of comfort.
Learning the Secrets
When I got older, I wanted to learn how to make this stew myself. My mom patiently taught me her secrets. She showed me how to choose the best kimchi and the right cuts of pork. I remember her saying, “Use well-fermented kimchi for the best flavor.” I watched her carefully prepare the anchovy stock, making sure every ingredient added depth to the stew. I felt proud every time I stirred the pot, knowing that I was carrying on a family tradition. Cooking together became a way for us to bond, sharing stories and laughter.
A Comfort for Friends
As I grew into adulthood, I began sharing this recipe with my friends. One chilly evening, I invited them over for dinner. The kitchen filled with the delightful smell of the stew as it cooked. Everyone gathered around the table, their faces lighting up when they tasted it. I loved seeing their surprised smiles and hearing them ask for more. It made me feel happy to share something so special with them. My Spicy Kimchi Stew became a favorite among my friends, just like it was in my family.
A Tradition to Keep
Now, I make this stew whenever I need a little comfort. It reminds me of my childhood and the love in my home. Each time I make it, I think of my mom and the lessons she taught me. I love how the spicy flavors warm me from the inside out, bringing joy to my heart. I know that one day, I will pass this recipe down to my own family, just like my mom did. Spicy Kimchi Stew is more than just a dish; it is a part of my story and a way to keep my family’s love alive.
Table of Contents
Chef’s Notes-Spicy Kimchi Stew
- While pork shoulder is traditional, feel free to experiment with different cuts like pork belly for a richer taste or chicken thighs for a lighter option.
- If using tofu, opt for firm tofu to ensure it holds its shape. You can also lightly pan-fry the tofu before adding it to the stew for a crispy texture.
- Adjust the amount of gochugaru and gochujang according to your spice tolerance. Start with less if you’re unsure and add more gradually as it cooks.
- For added umami, consider incorporating a tablespoon of fish sauce or a splash of soy sauce. These can elevate the broth’s flavor profile.
- Enhance the stew by adding seasonal vegetables like zucchini, mushrooms, or carrots. These add texture and additional nutrients.
- Allow the stew to sit for about 5-10 minutes after cooking. This resting time allows the flavors to meld even further.
- Serve with steamed rice and banchan (Korean side dishes) like pickled radish or spinach for a complete meal.
Spicy Kimchi Stew
4
servings15
minutes30
minutes350
kcal5
minutes50
minutesDive into the heart of Korean cuisine with this authentic Spicy Kimchi Stew! Packed with bold flavors from kimchi, pork, and a savory anchovy stock, this dish is a true crowd-pleaser. Perfect for those who love a bit of heat, this stew is both hearty and comforting. Whether you’re new to Korean food or a seasoned fan, this recipe will become a staple in your kitchen!
Ingredients
1 pound fermented cabbage (kimchi)
1/4 cup kimchi liquid
1/2 pound pork shoulder or belly
1/2 block firm tofu (optional)
3 stalks green onions
1 medium yellow onion
1 teaspoon coarse sea salt
2 teaspoons granulated sugar
2 teaspoons Korean red pepper flakes (gochugaru)
1 tablespoon Korean chili paste (gochujang)
1 teaspoon toasted sesame oil
2 cups anchovy broth
7 large dried anchovies
1/3 cup thinly sliced Korean radish (or daikon radish)
4×5 inch piece dried kelp
3 green onion roots
4 cups water
Directions
- Adding Proteins and Vegetables – Layer the thinly sliced pork and onions on top of the kimchi. Scatter the diagonally sliced green onions over the mixture.
- Seasoning the Stew – Sprinkle sea salt, sugar, gochugaru, and gochujang evenly over the ingredients. Drizzle with toasted sesame oil for added aroma.
- Optional Tofu Addition – If using tofu, add it during the last 5 minutes of cooking to heat through without breaking apart.
- Serving Suggestion – Serve hot with steamed rice and your favorite Korean side dishes.
Equipment
- Chef’s Knife
- Cutting Board
- stainless steel cookware set
- colander
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 15g
- Protein: 20g
- Fat: 22g
- Saturated Fat: 6g
- Cholesterol: 60mg
- Sodium: 900mg
- Potassium: 450mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 10mg
- Iron: 15mg
FAQ-Spicy Kimchi Stew
Can I make this stew vegetarian?
Yes! Substitute pork with mushrooms or other plant-based proteins and use vegetable broth instead of anchovy stock. Omit the fish sauce and gochujang for a fully vegetarian option.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to develop, making the stew taste even better the next day!
Is it possible to freeze Spicy Kimchi Stew?
Yes, you can freeze the stew. Allow it to cool completely, then transfer to a freezer-safe container. It can be stored for up to three months. Thaw in the refrigerator before reheating.
What if I can’t find gochugaru or gochujang?
If you can’t find gochugaru, you can use crushed red pepper flakes, but the flavor will differ slightly. For gochujang, sriracha can be used as a substitute, although it may not replicate the exact taste.
How spicy is this stew?
The spice level can vary depending on the kimchi and the amounts of gochugaru and gochujang you use. Adjust the quantities to your taste. If you prefer milder flavors, reduce the spice ingredients or serve with a side of rice to balance the heat.
