Kimchi Stew Pot Pie

Yields 3-4 servings

Kimchi stew meets rosé tteokbokki meets pot pie! At least, that’s how we thought about it when creating this recipe. We channeled the classic chicken pot pie and decided to make a creamy kimchi stew with potatoes, lightly thickening the sauce with cornstarch. Of course, kimchi stew is typically eaten with steamed rice, but for the pot pie, we opted for store bought puff pastry that crisps up oh so nicely and makes the dish super cozy for the winter.

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Assembly

Step 1
Preheat oven to 425ºF.

Step 2
In a 10-inch cast-iron skillet (see note) over medium heat, add kimchi and brine. Once kimchi has softened slightly, add onion, green onion, potatoes, gochugaru, gochujang, sesame oil, water, and Shio Ramen Broth Concentrate. Cover and bring to a boil, then reduce to a heavy simmer. Remove cover and simmer until the potatoes are cooked through, about 12-15 minutes.

Step 3
Add pork belly and simmer until cooked. Reduce to low heat and add cream and milk. Stir.

Step 4
Create a slurry with the cornstarch and some water. Slowly add to the stew while stirring and continue to heat on low until lightly thickened. Add cheese and stir until melted.

Step 5
Roll out puff pastry and brush with egg wash. Sprinkle on sesame seeds.

Step 6
If you did not use a 10-inch cast-iron skillet, transfer the stew to a heat-proof dish of your choice. Carefully lay the puff pastry on top, making sure it’s just large enough to have some overhang to account for shrinkage in the oven.

Step 7
Bake for 20-25 minutes, or until puff pastry is golden brown and crispy. Let sit for at least 5-10 minutes before serving.

Note:
You can also use separate individual dishes or a pie dish, rather than a cast-iron skillet, if you prefer. The filling can be cooked in a saucepan or pot separately, then cut the pastry dough to size appropriately to the dish so that it hangs over slightly to account for shrinkage during baking.

Ingredients

1 cup Cabbage kimchi, bite-sized pieces

2 tbsp Kimchi brine

1.5 cups Yellow onion, sliced (~1 small onion)

2 stalks Green onion, 2 cm slices

1 cup White potatoes, peeled, 1 cm cubes (~2 small potatoes)

2 tsp Gochugaru flakes

1.5 tbsp Gochujang

1.5 tsp Toasted sesame oil

1.5 cups Water

1.5 tbsp Shio Ramen Broth Concentrate

10-12 slices Pork belly, thinly sliced

¼ cup Heavy cream

2 tbsp Whole milk

¾ cup Mozzarella, shredded

Puff pastry or pie crust (thawed, if from frozen)

Egg wash

Black and white sesame seeds (for garnish)

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