How to Make Kimchi Stew

Food and Wine

This beloved Korean stew features savory pork belly, tofu, and a bold broth thanks to tangy kimchi. In this video, Roscoe makes kimchi stew with toasted anchovies and fresh scallions. Served alongside a bowl of rice, this is a dinner meal that is layered with warm, rich, and deep flavors.

Transcript

00:00Kimchi stew is warm, rich, a little funky, and packed with deep-layered flavor.

00:05It starts with dried anchovies, toasted until nutty and briny,

00:08then simmered down, basically making your own fish sauce.

00:11Once that's strained, brown pork belly until the fat renders,

00:15building a slow and deep richness.

00:17Then comes that kimchi.

00:18You can make your own kimchi, but store-bought is the way to go.

00:21Check out that bright red color.

00:23That's what you want.

00:24That aged kimchi plus gochugaru gets cooked into the pork,

00:27blooming its spices before the broth goes back in.

00:30Toss the tofu and scallions at the end for contrast.

00:33Add your soy to round everything out.

00:35Serve it straight from the pot with a big bowl of rice,

00:38simple ingredients with just enough bite, and bold.

00:43The heat, baby!

00:44Easily one of the best things you could ever eat.

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