Peel the potatoes thoroughly, cut them in half, then slice into thick, large pieces about 2cm thick.
Cut one onion into coarse strips and spread it generously on the bottom of the pot.
Arrange the prepared potatoes evenly over the layer of onions.
Spread 1kg of fresh kimchi evenly over the potatoes, making sure they are completely covered.
Layer the seasonings—soybean paste, red pepper powder, tuna sauce, minced garlic, plum syrup, brown sugar syrup, and sesame oil—on top of the kimchi according to the specified amounts.
Pour 600ml of water evenly over the ingredients.
Add two pieces of anchovy-flavored coin broth to the pot for deep, rich flavor.
Cover the pot completely and turn on the heat, bringing the mixture to a full boil.
Once boiling, reduce the heat to medium and simmer uncovered for about 15 minutes, allowing the flavors to meld gently.
After 15 minutes, remove the lid to check if the ingredients have lost their rawness, then cover again and continue simmering over medium heat for another 15 minutes until the stew becomes thick and cohesive.
Cut potatoes thickly and onions coarsely; layer them in the pot starting from the bottom.
Cover the potatoes with fresh kimchi, then add soybean paste, sesame oil, and other seasonings along with water and coin broth.
Close the lid and simmer over medium heat for a total of 30 minutes until the broth becomes thick and hearty.
Cooking tips 💡
Laying a thick layer of onions at the bottom of the pot prevents the potatoes from sticking or burning during long cooking.
Since there’s no meat in this recipe, the two tablespoons of soybean paste play a crucial role in providing body and depth to the entire stew.
Using four generous tablespoons of sesame oil helps mellow the sharp tang of fresh kimchi, enhancing the overall richness and complexity of flavor.
Seungwoo Dad's Pork Back-Rib Kimchi Stew
A super simple, rice-thieving kimchi stew made by simmering well-fermented kimchi, rich broth, and pork back ribs without any separate seasoning.