The Aged Kimchi Base
You cannot make a good stew with fresh kimchi. It needs the funk and sharp acidity of older, fermented kimchi to give the broth depth. A weak stew tastes like spicy water, but a great one is thick, red, and punchy. The sourness should make your mouth water.
The Pork Fat Factor
Chunks of fatty pork belly are essential here. As the stew simmers, the fat renders into the soup, mellowing out the sharp vinegar notes of the kimchi. Toss in some silky tofu and onions, and you have a meal that demands at least two bowls of rice.
Quick answers
- How spicy is it usually?
- It has a decent kick, typically a level 2. The heat builds up as you drink the hot soup.
- Is it served with rice?
- Almost always. The soup is quite intense, so the plain rice helps balance the flavours.