Camping Kimchi Pork Stew and Ramen Recipe
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This recipe is for enjoying a flavorful kimchi pork stew with a smoky aroma and a fried egg with rice at a campsite, then cooking ramen in the leftover broth.
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A camping dish featuring kimchi pork stew with a smoky flavor, served with a fried egg over rice.
📝 Editor's Notes
Today, we're introducing a recipe that will add romance to your camping experience: Kimchi Pork Stew and Fried Egg.
The combination of spicy and rich kimchi stew with a savory fried egg is always a welcome meal.
Especially when cooked over a wood stove, you can enjoy an even deeper flavor with a smoky touch.
The cooking process is not complicated, making it easy for even camping beginners to follow, and it's perfect for a warm meal on a chilly day.
We recommend it as a special meal to enjoy with family or friends in nature.
Everyone will be satisfied with its deep and rich taste.
🛒 Ingredient Tips
The key ingredients for this kimchi pork stew are pork shoulder (ap-dari-sal) and kimchi (김치).
Pork shoulder is excellent for stews as it has a good balance of fat and lean meat.
When choosing meat, look for a vibrant reddish-pink color with a glossy sheen, and slightly thicker slices are better for a satisfying chew than very thin ones.
For kimchi, well-fermented sour kimchi (shin-kimchi) should be used to achieve a deep and refreshing flavor.
Don't discard the kimchi juice; adding it will enhance the umami.
If the kimchi is too sour, try adding a little more sugar to balance the tartness.
Lastly, use fresh eggs for firm yolks and no fishy taste.
It's best to choose eggs with rough, unbroken shells.
🔄 Substitution Guide
Instead of pork shoulder (ap-dari-sal), you can use pork neck (mok-sal) or pork belly (sam-gyeop-sal).
Pork neck has less fat than pork shoulder, offering a lighter flavor, while pork belly has a higher fat content, providing a richer and more tender taste.
Choose according to your preference.
If your kimchi (김치) is too sour or you don't have enough, you can use aged kimchi (muk-eun-ji) for a deeper flavor.
If aged kimchi is unavailable, add a little vinegar to regular kimchi to enhance its sourness, or transform it into a delicious tuna stew using canned tuna instead of kimchi.
When adding canned tuna, stir-fry it with its oil to add richness.
Lastly, instead of Cheongyang chili pepper (cheong-yang-go-chu), you can use shishito peppers (kka-ri-go-chu) or red chili peppers to reduce the spiciness and add color.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial cooking points in this recipe.
First, thoroughly stir-frying the pork and kimchi (김치).
First, stir-fry the meat in cooking oil, then add minced garlic, sugar, gochugaru (고춧가루), and soy sauce, stir-frying until the meat is fully cooked.
It's important to stir constantly over medium heat to prevent the meat from burning.
Next, add the kimchi and stir-fry for at least 5 minutes until it softens and absorbs the seasoning.
Stir-frying the ingredients thoroughly like this is essential for a deep and rich flavor.
Second, the simmering time after adding water.
Pour in enough water to cover the ingredients and simmer for at least 10 minutes.
Especially after adding the onion, green onion (dae-pa), and Cheongyang chili pepper (cheong-yang-go-chu), it's best to gently simmer over low heat to allow the sweetness and refreshing flavors of the vegetables to develop.
When camping, it can be challenging to control the heat of a wood stove, so remember to stir occasionally to prevent the ingredients from sticking to the bottom.
👨🍳 Directions
Add pork shoulder (ap-dari-sal) to a camping kettle pot and drizzle with cooking oil.
Add minced garlic, sugar, gochugaru (고춧가루), and soy sauce, then stir-fry until the meat is cooked.
Add kimchi (김치) and stir-fry together.
Pour in enough water to cover the ingredients and bring to a boil.
Slice the onion, green onion (dae-pa), and Cheongyang chili pepper (cheong-yang-go-chu) and add them to the stew. Let it simmer thoroughly.
Heat cooking oil in a separate pan and crack one egg into it.
Sprinkle a pinch of salt over the egg and fry it to your desired doneness (e.g., sunny-side up, over-easy, or over-hard).
Place the fried egg over cooked rice and serve with the hot kimchi pork stew.
Optionally, serve with roasted gim (김).
💡 Tips
Using a wood stove at the campsite can add a smoky flavor, enhancing the overall taste of the dish.
For a richer flavor, stir-fry the pork and kimchi (김치) thoroughly before adding water and simmering.
Fry the egg to your preferred doneness (e.g., sunny-side up or over-hard) and serve it with rice.
📦 Storage & Reuse
Leftover kimchi pork stew can be stored in an airtight container in the refrigerator for 3-4 days after cooling.
If you wish to store it longer, we recommend portioning it into single servings and freezing.
It can be stored frozen for up to about one month.
To thaw, you can either naturally defrost it in the refrigerator or use a microwave.
When reheating, transfer it to a pot and simmer thoroughly over medium-low heat.
At this point, adding a little water or broth can help maintain the original consistency, and adjust the seasoning with salt if needed.
Fried eggs are best enjoyed immediately, so it's recommended to eat them all.
🥢 Who This Is For
This kimchi pork stew is perfect as a warm and hearty meal during camping or outdoor activities.
We especially recommend it as a comforting dish to warm you up on chilly autumn or winter days.
It's ideal for those who enjoy spicy flavors and want to savor both the richness of pork and the refreshing taste of kimchi (김치) at the same time.
Good side dishes to pair with it include simple banchan (반찬) like stir-fried anchovies (myeolchi-bokkeum), stir-fried fish cakes (eomuk-bokkeum), or refreshing seasoned bean sprouts (kongnamul-muchim).
Enjoying it with warm rice will make for an even more satisfying and filling meal.
🔥 Nutrition Info
For a single serving of Kimchi Pork Stew with Fried Egg, the estimated calorie content is approximately 550-650 kcal.
Protein is estimated at about 35-45g, fat at 30-40g, and carbohydrates at 35-45g.
Pork shoulder (ap-dari-sal) is rich in high-quality protein and B vitamins, which help with fatigue recovery.
Kimchi (김치) is abundant in lactic acid bacteria, beneficial for gut health, and also contains vitamin C and dietary fiber.
Eggs are considered a complete food, providing a wide range of nutrients, especially rich in protein and vitamin D.
Vegetables like onion, green onion (dae-pa), and Cheongyang chili pepper (cheong-yang-go-chu) add vitamins, minerals, and antioxidants, contributing to a balanced nutrition.
However, the sodium content can be high, so it is advisable to control the amount of broth consumed.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Camping Kimchi Pork Stew and Ramen Recipe?
- Main ingredients include pork shoulder, cooking oil, minced garlic, sugar, gochugaru (고춧가루). For a delicious kimchi pork stew, choosing good ingredients is key. First, use pork shoulder; selecting a cut with a good balance of lean meat and fat will result in a more tender and savory flavor. Fresh pork shoulder should be reddish, firm, and odorless. For the kimchi (김치), using aged or well-fermented kimchi (신김치) is crucial for a deep, rich stew flavor. Aged kimchi (묵은지) or well-ripened kimchi enhances the refreshing and umami taste of the broth, so pay attention to your kimchi selection. For the onion, green onion, and cheongyang gochu (청양고추), choose fresh and firm ones. Particularly, green onions with more white parts and vibrant green leaves will offer a better aroma.
- Q. What are the key tips for making Camping Kimchi Pork Stew and Ramen Recipe?
- The most important cooking points for this recipe are the 'stir-frying process' and the 'simmering time.' First, thoroughly stir-frying the pork shoulder with cooking oil, minced garlic, sugar, gochugaru (고춧가루), and soy sauce is crucial. Stir-fry over medium heat for at least 5 minutes until the pork is fully cooked and well-seasoned. This helps eliminate any gamey odor from the pork and develops a deep umami flavor. Second, stir-frying the kimchi (김치) with the pork is also important. Stir-fry for about 3 minutes until the kimchi and pork are well combined. Finally, after adding water, onion, green onion, and cheongyang gochu (청양고추), let the stew simmer gently over medium-low heat for at least 10 minutes. The sweetness of the vegetables and the sourness of the kimchi need to be fully infused into the broth to achieve the authentic taste of kimchi pork stew.
- Q. How should I store leftover Camping Kimchi Pork Stew and Ramen Recipe?
- The finished kimchi pork stew can be stored in the refrigerator for 2-3 days. Store it in an airtight container and re-boil it thoroughly before serving. The highlight of this recipe is cooking ramen in the leftover broth, so it's a tip to control your initial stew consumption. If a lot of stew broth remains, you can add tofu or bean sprouts to transform it into another type of stew, or add rice to cook it like kimchi porridge. Enjoy making the most of your leftover ingredients.
- Q. How many calories are in Camping Kimchi Pork Stew and Ramen Recipe?
- Based on an estimate for 2 servings, this recipe is expected to provide approximately 700-800 calories per serving. You can expect to consume about 40-50g of protein from the pork, egg, and ramen; about 40-50g of fat from the pork, cooking oil, and ramen; and about 80-100g of carbohydrates from the rice and ramen. Pork is rich in B vitamins and zinc, aiding in immune system strengthening. Kimchi (김치) is rich in probiotics, which are beneficial for gut health, and cheongyang gochu (청양고추) contains Vitamin C, making this a nutritionally balanced meal. However, the sodium content might be high, so please pay attention to adjusting the amount of water and soy sauce.
- Q. Can I substitute ingredients in Camping Kimchi Pork Stew and Ramen Recipe?
- Instead of pork shoulder, you can use pork neck or pork belly. Pork neck offers a more tender texture than shoulder, while pork belly provides a richer, more savory flavor. If you have allergies or prefer to avoid pork, you can substitute with tuna kimchi stew using canned tuna, or chicken kimchi stew with chicken breast. While the taste will differ, you can still enjoy the inherent spiciness of kimchi stew. Instead of ramen noodles, you can also use udon noodles or rice cakes (tteok). If you find ramen seasoning packets too strong, you can create a delicious broth by seasoning directly with gochugaru (고춧가루), salt, and guk-ganjang (국간장).
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