Young radish kimchi stew that doesn't need broth
When the weather starts to warm up, my mom always makes young radish kimchi. It is a cool and savory young radish kimchi stew that is boiled using young radish kimchi when young radish kimchi becomes very sour while enjoying young radish kimchi. I like the texture of young radishes that have been boiled and slightly softened.
2 serving
Within 60 minutes
쑥쑥이엄마
Ingredients
  • young radish kimchi
    300g
  • pork neck
    150-200g
  • Water
    500ml
  • a beautiful forest
    1T
  • Red pepper powder
    1T
  • crushed garlic
    0.5T
  • the liquid of tuna
    0.5-1T
  • give it a second time
    1~2little
  • salted shrimp
    0.5t
Cooking Steps
STEP 1/12
Prepare 150-200g of pork for the stew.
STEP 2/12
Cut 150g to 200g of pork into the shape you want. I shredded them thickly, to match the elongated shape of the young radish.
STEP 3/12
(The heat is not on) Put the shredded pork in a pot, sprinkle 1T of mirin on top of it, and mix. Let stand for about 5 minutes.
STEP 4/12
After 5 minutes, pour 500ml of rice hot water (or plain water) into a pot containing meat and start boiling over medium heat.
STEP 5/12
As it starts to boil, impurities like bubbles start to float.
STEP 6/12
Remove all impurities. Even if it's fresh meat, there's quite a lot of impurities.
STEP 7/12
Prepare 300g of young radish kimchi. Yeolmu Kimchi is not Yeolmu Mul Kimchi, but Yeolmu Kimchi, which is like the picture with a lot of red seasoning. (I mixed some cabbage kimchi because I was a little short of young radish kimchi.)
STEP 8/12
If you have removed some floating impurities from the meat, add the prepared young radish kimchi.
STEP 9/12
Cover the pot, lower the heat to medium and bring to a boil.
STEP 10/12
When the above meat + kimchi + water boils and smoke leaks from the pot, open the pot and add 1T of red pepper powder, 0.5T of minced garlic, and 0.5T of tuna liquid.
STEP 11/12
Stir it well. If the taste of our kimchi is a little light, add about 0.5t of salted shrimp. Reduce heat to low and simmer for at least 30 minutes.
STEP 12/12
When the kimchi gets softer and the color of the soup gets darker, taste it. If it tastes just right, add sliced green onions and finish.
* Our kimchi stew prefers rice hot water to anchovy broth. If you use rice water, it has a savory and deep taste. * Kimchi stew is delicious when you boil it for a long time. It's also good to boil it long before meal time and heat it up again just before meal time. * When making pork kimchi jjigae, it is recommended to use areas with a little fat layer. Rather than selling pre-cut meat in a pack called pork for stew at the mart, it is recommended to buy the right lump of meat and cut it yourself and put it in the stew.
Cooking review
5.00
score
  • 987*****
    score
    It's good
    2023-07-10 13:24
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