Spicy Kimchi Stew has always been a go-to dish for me when I crave something warm and comforting, yet bold with flavor. The first time I had it was at a little Korean restaurant where the stew was bubbling away in a pot, sending up savory aromas. Spicy Kimchi Stew is known for its depth and complexity, thanks to the tangy kimchi that infuses the broth with both heat and heart. I remember sitting there, eagerly waiting to dig in, and being completely taken by surprise by the perfect balance of spiciness and sourness that greeted my taste buds.
A Tradition Worth Savoring
Over the years, Spicy Kimchi Stew has become more than just a meal for me—it’s a tradition. It’s something I make whenever I feel the need to connect with something familiar and comforting. I’ve tweaked the recipe a bit over time, adding my favorite vegetables and proteins, but the core of the dish remains the same. What makes Spicy Kimchi Stew special is its ability to adapt to any season, offering both warmth in the winter and a refreshing zing in the summer. Whether served with steamed rice or enjoyed as a standalone dish, it never fails to deliver.
The Magic of Ingredients
The beauty of Spicy Kimchi Stew lies in its simplicity. At its heart, it’s all about the kimchi—fermented, spicy, and tangy—working its magic with a few other humble ingredients. I use tofu or pork for protein, but the real star is the kimchi, which melds with garlic, ginger, and chili flakes to create a stew that’s savory, rich, and just the right amount of spicy. When I make this dish, I can feel the heat building up, and I know the stew will be exactly what I need—nourishing, warming, and bursting with bold flavors.
The Joy of Sharing Spicy Kimchi Stew
One of my favorite parts of making Spicy Kimchi Stew is sharing it with friends and family. There’s something about the stew that brings people together, and I always find myself making a bigger batch than expected. As everyone gathers around the table, I love hearing their reactions to the intense flavors and comforting broth. It’s a dish that never fails to spark conversation and create memories, and no matter how many times I make it, it’s always a meal I look forward to serving.
Table of Contents
Chef’s Notes- Spicy Kimchi Stew
- Simmering for Tenderness: Let the stew simmer for longer (up to 40 minutes) if you want the pork to become even more tender. The longer it cooks, the richer the flavors will be.
- Adjusting Spice Levels: Gochujang (Korean hot pepper paste) is the key ingredient for heat, but you can adjust the amount based on your heat tolerance. Start with 2 tablespoons if you’re sensitive to spice.
- Customize the Tofu: Use extra-firm tofu for more texture, or swap with silken tofu for a creamier mouthfeel. Just be gentle when stirring to avoid breaking it apart.
- Balance the Sweetness: The sugar helps balance the spice from the gochujang. You can replace it with a more natural sweetener, such as maple syrup or honey, if preferred.
- Enhance the Umami: Add a tablespoon of soy sauce or fish sauce for more depth of flavor. This can also help if your kimchi is mild or not very tangy.
- Simmering Tips: If you have time, simmer the stew longer (45-50 minutes) to enhance the flavors. This also allows the kimchi and pork to meld more deeply into the broth.
- Garnishes for Extra Flavor: Garnish with roasted sesame seeds or drizzle a bit of sesame oil just before serving for added richness.
- To Make It Vegetarian: Substitute the pork with mushrooms like shiitake or tempeh. Adding greens such as spinach will also give a nice contrast to the stew’s heartiness.
- Serve with Steamed Rice: Serve the stew over jasmine rice or brown rice for a complete meal. The rice will absorb the flavorful broth, making each bite more satisfying.
Spicy Kimchi Stew
4
servings15
minutes30
minutes350
kcal45
minutesDive into the heartwarming flavors of Spicy Kimchi Stew, a beloved Korean classic that’s both nutritious and satisfying. Perfect for chilly days, this one-pot meal melds well-fermented kimchi with tender pork and silky tofu, offering a balanced blend of vitamins, minerals, and protein. Inspired by traditional kimjang practices, this stew brings family and comfort to your table with its rich, savory broth and vibrant ingredients. Whether you’re a seasoned cook or a kitchen novice, this easy-to-make recipe promises a delightful culinary experience that keeps you cozy and nourished. Experience the authentic taste of Korea with every hearty spoonful!
Ingredients
- Proteins
¾ pound diced pork shoulder or belly
2 packages firm tofu cubed
- Vegetables Kimchi
3 cups finely sliced kimchi
3 stalks green onions chopped
- Seasonings Liquids
3 tablespoons gochujang (Korean hot pepper paste)
1.5 teaspoons sugar
8 cups water
- Alternative Ingredients:
Pork: Substitute with chicken thighs for a poultry option or omit for a vegetarian version.
Gochujang: Use sriracha mixed with a touch of miso for a different spicy paste alternative.
Tofu: Replace with tempeh or seitan for variation in texture.
Kimchi: Use sauerkraut for a similar tangy flavor if kimchi is unavailable.
Sugar: Honey or maple syrup can be used as a natural sweetener alternative.
Directions
- Prepare Ingredients – Begin by dicing the pork into bite-sized pieces and slicing the kimchi into thin strips. Cube the tofu into serving-sized pieces and chop the green onions finely.
- Sauté Pork and Kimchi – In a large stainless steel pot, heat a small amount of oil over medium heat. Add the pork and cook until it starts to brown, approximately 5 minutes. Then, incorporate the kimchi and sauté for an additional 3-4 minutes to enhance the flavors.
- Add Seasonings and Simmer – Stir in the gochujang and sugar, ensuring the ingredients are well-coated. Pour in the water, bring the mixture to a boil, and then reduce the heat to let it simmer gently for about 20 minutes, allowing the flavors to meld.
- Incorporate Tofu and Green Onions – Gently add the cubed tofu and chopped green onions to the pot. Let the stew simmer for another 5 minutes until the tofu is heated through and the green onions are tender.
- Final Touches and Serve – Taste the stew and adjust seasoning if necessary. Remove from heat and ladle the hot kimchi stew into bowls. Serve immediately with steamed rice for a complete meal. Optionally, garnish with additional green onions or sesame seeds for added flavor.
Equipment
- Chef’s Knife
- Cutting Board
- measuring cups and spoons
- stainless steel cookware set
Nutrition Facts
- Calories: 350kcal
- Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 1200mg
- Potassium: 500mg
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 5g
- Protein: 25g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 150mg
- Iron: 3mg
FAQ- Spicy Kimchi Stew
Can I use a different type of meat in this stew?
Yes! You can replace the pork with chicken thighs for a leaner option or even beef if you prefer a heartier flavor. For a vegetarian version, use mushrooms, tempeh, or seitan.
What if I don’t have gochujang?
If gochujang is unavailable, mix sriracha with a little miso paste as a substitute. The flavor won’t be exactly the same but will still provide the necessary heat and depth.
How do I store leftovers?
Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. The flavors may even improve as it sits! To reheat, simply warm it on the stove over low heat.
Can I make this dish ahead of time?
Yes, this stew actually benefits from being made ahead of time. The flavors develop even more when stored overnight in the refrigerator. Just reheat it gently before serving.
Is this dish spicy?
Yes, this dish is spicy due to the gochujang, but the level of heat can be adjusted to your preference. If you’re sensitive to spice, start with less gochujang and taste as you go.
