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.
Category
🛠️
LifestyleTranscript
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.