Cherry & Dennis Recipes
Korean Kimchi Stew with Pork and Tofu
韓式泡菜豬肉豆腐鍋
Recipe overview
Mature kimchi, pork belly and tofu form a focused Korean stew without luncheon meat or noodles. Cook pork to 71°C.
01
Ingredients
Main ingredients
- 400 g Skin-on pork belly
- 500 g Korean kimchi —
- 400 g tofu
- 1 piece onion
- 3 piece spring onion
- 4 clove garlic
Stock base
- 1000 ml water
- 200 ml reserved kimchi juice (drained from this recipe's kimchi)
Seasoning
- 1 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
02
Tools
- knife
- cutting board
- mixing bowl
- pot
- wooden spoon
- ladle
- measuring cup
- measuring spoons
- food thermometer
- serving plate
- timer
03
Steps
Step 1
Cut pork
Cut pork belly across the grain into three-centimetre pieces.
Step 2
Prepare kimchi
Drain and reserve 200 ml kimchi juice, then cut kimchi into bite-size pieces.
Step 3
Prepare tofu and aromatics
Cube tofu, slice onion, mince garlic and cut spring onion diagonally.
Step 4
Render pork
Heat 1 tablespoon sesame oil and cook pork belly for five minutes until lightly browned.
Step 5
Sauté kimchi
Add kimchi, onion and garlic and cook five minutes until softened.
Step 6
Add gochujang
Stir in one tablespoon gochujang and cook for one minute.
Step 7
Add liquids
Pour in 1000 ml water and 200 ml kimchi juice and bring to a boil.
Step 8
Simmer stew
Lower to medium-low, cover slightly ajar and simmer fifteen minutes.
Step 9
Check pork
Confirm the thickest pork piece has reached 71°C.
Step 10
Add tofu
Gently lower tofu cubes into the stew without vigorous stirring.
Step 11
Heat and season
Simmer tofu five minutes, add one tablespoon soy and stir at the edge.
Step 12
Finish and serve
Add spring onion, simmer one minute and serve in a deep white bowl.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little time can dry the sauce or leave food undercooked.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure all ingredients by group before starting.
Taste near the end and adjust salt gradually.
