This hearty stew from Korean YouTube star and cookbook author Maangchi uses fermented kimchi to achieve its distinctive sour flavor, and is the perfect probiotic-packed addition to your soup rotation.

This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here

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Credit: Photography by Christopher Testani

Recipe Summary test

total:
35 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, add the stock, kimchi, brine, if using, pork, onion, sliced scallions, gochujang, gochugaru, sugar, sesame oil, and salt over medium-high heat. Bring to a boil with lid ajar and cook for 10 minutes.

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  • Stir the stew, then place the tofu on top. Reduce heat to medium. Cook with lid ajar until the pork is cooked through and the kimchi is tender, about 15 minutes. Sprinkle with chopped scallion just before serving.

Tip

 Use well-fermented kimchi for this recipe. It softens as it simmers but still retains a bit of crunch, and the sour taste gives the stew its distinctive flavor. Serve with rice.

Tip

Maangchi says homemade anchovy stock is the secret ingredient that gives this hearty stew its delicious umami punch.

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