Kimchi Stew – Blending in Pork Fat Made a Rich Broth Without Any Stock

Steps

1. 1

   Separate the lean pork and fat, then boil only the fat for 20 minutes.

2. 2

   Remove the boiled fat, let it cool slightly, slice it, then blend it in a blender with 200ml of water.

3. 3

   Slice the lean pork into 1cm pieces and prepare the onion, green onion, and tofu.

4. 4

   Add 1 cup kimchi brine, 1 tbsp sugar, 1 tbsp sea salt, 1 tbsp Cheongyang red pepper powder, 1 tbsp regular red pepper powder, and 1 tbsp fine red pepper powder to the blended fat, and simmer over low heat for 10 minutes.

5. 5

   Cut the aged kimchi into bite-sized pieces.

6. 6

   Add the kimchi to the fat seasoning and stir-fry for about 10 minutes.

7. 7

   Add the lean pork, tofu, and 1L of water to the stir-fried kimchi, bring to a boil, then add dark soy sauce 1 tbsp, onion, anchovy powder 1 tbsp, and green onion, and simmer thoroughly.