How to Make Kimchi Stew

The kimchi decides the stew

Most of the flavor in kimchi stew comes from the kimchi rather than the seasonings. Freshly made kimchi is sweet and crisp, so as a stew it gives a thin broth and chewy cabbage. Kimchi that has fermented long enough to taste clearly sour mellows as it simmers and gives a deep, savory broth. If all you have is young kimchi, leave it at room temperature for about a day, or add a tiny splash of vinegar while cooking to make up the sourness. Save the kimchi juice too; it adds both seasoning and color.

Ingredients (example for two)

These are typical ranges. Kimchi varies in saltiness and sourness from batch to batch, so taste it before deciding on the seasoning. A cut with some fat gives the broth more flavor.

• About 2 cups (250 to 300 g) of fermented napa cabbage kimchi, plus 3 to 4 tbsp kimchi juice
• 150 to 200 g pork shoulder or pork belly
• Half a block of tofu, half an onion, half a green onion
• 500 to 600 mL water or anchovy broth
• 1 tbsp Korean chili flakes, 1/2 tbsp minced garlic, a pinch of sugar if the kimchi is very sour
• 1 tbsp cooking oil or sesame oil; soup soy sauce or salt to finish

Method

The key is frying the pork and kimchi well in oil before adding any water. While they fry, the pork fat soaks into the kimchi and its sourness softens.

• Heat oil in a pot and fry bite-sized pork over medium heat until the outside is cooked
• Add the kimchi and fry for another 3 to 5 minutes until it turns translucent
• Stir in the chili flakes and garlic briefly, then add the water and kimchi juice
• Once it boils, lower to medium-low and simmer for 15 to 20 minutes
• Add onion and tofu for 5 minutes, then the green onion, and adjust the seasoning

Pot and heat control

Kimchi stew comes together best in a heavy pot or an earthenware pot, which spreads heat evenly. In a thin pot the bottom scorches easily during frying, so turn the heat down a notch and stir often. After adding water, use high heat only to bring it to a boil, then keep it at a steady bubbling simmer. Boiling too hard reduces the broth quickly and makes it salty while the kimchi stays firm. An earthenware pot keeps bubbling for a while after the heat is off, so you can turn it off a little before serving.

When it tastes flat or off

Kimchi stew usually fails for a few predictable reasons. A watery broth most often means the kimchi went straight into water without frying, or there was too much water; simmer it uncovered a little longer or add more kimchi juice. If it is too sour, a very small amount of sugar rounds it out; if it is too salty, add more tofu or onion. A bitter taste usually means the chili flakes or garlic burned over high heat, so next time add them right before the water and fry only briefly.

Alternatives to pork

Pork is the most common choice, but other ingredients work well too. With canned tuna, fry only the kimchi first and add the tuna with its oil in the last 5 minutes so it does not fall apart. Canned saury is also popular; if you worry about a fishy smell, add a little extra green onion and garlic. Without any meat, use anchovy or kelp broth so the soup does not taste hollow. Ham or sausage adds salt, so cut back on the seasoning accordingly.

Variations and side dishes

Once you are comfortable with the basic version, it is easy to vary. Adding instant noodles or rice cakes turns it into a full meal, and simmering leftover stew with rice gives something close to a kimchi porridge. Fry the same ingredients with very little water and you get the stir-fried kimchi served with tofu. Pair the stew with mild side dishes such as a rolled omelet, seasoned laver or lightly seasoned vegetables for balance.

Food safety and storage

Pork must be cooked through, not just on the outside. If the pieces are large, cut one open and check that no pink remains. Since the dish uses kimchi, chili flakes and anchovy broth, anyone with a seafood or fish sauce allergy should check the kimchi's ingredients, as many kimchis contain salted seafood. Refrigerate leftovers as soon as they cool and bring them back to a full boil before eating. Tofu loses texture when reboiled, so if you expect leftovers, reheat only the portion you will eat.