Aged Kimchi Pork Belly Stew: Easy and Deep Flavor Recipe
Aged Kimchi Pork Belly Stew: Easy and Deep Flavor Recipe
The Easiest Aged Kimchi Pork Belly Stew Recipe Ever
Introducing an incredibly delicious aged kimchi and pork belly stew with a deep, rich flavor. The perfect harmony of well-fermented kimchi and tender pork belly! This magical kimchi stew will have you finishing a bowl of rice in no time. Try making it now.
Ingredients- 300g Pork Belly (whole or sliced)
- 1/4 head Aged Kimchi (or 400g)
- 1 ladle Kimchi Brine (approx. 100ml)
- 1/2 Onion
- 1/2 Leek
- 1 Korean Chili Pepper (optional)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Oligodang (corn syrup) or honey
- 1 Tbsp Sugar (if kimchi is very sour)
- A pinch of Black Pepper
Cooking Instructions
Step 1
To start making a delicious kimchi stew, first, thinly slice the onion and lay it at the bottom of your pot. The onion adds sweetness and depth to the stew, and also prevents the kimchi from sticking to the bottom. Next, generously layer the aged kimchi, cut into bite-sized pieces, over the onions.
Step 2
Place the pork belly slices over the kimchi layer. Using plenty of pork belly will result in a more hearty and flavorful stew. Then, add another layer of kimchi on top of the pork belly. If your kimchi is very sour, sprinkle 1 tablespoon of sugar over it at this stage to gently balance the acidity. Now, pour in 300ml of broth (like anchovy-kelp broth), rice water, or plain water around the edges of the pot. Finally, add 1 ladle of kimchi brine for an even richer broth. Bring this mixture to a boil over high heat.
Step 3
While the stew is coming to a boil, prepare the seasoning. In a small bowl, mix together 1 tablespoon of gochugaru, 1 tablespoon of minced garlic, 1/2 tablespoon of oligodang (or honey), and a pinch of black pepper until well combined. Once the stew is bubbling vigorously, add the prepared seasoning mixture and stir to distribute it evenly. Cover the pot, reduce the heat to medium-low, and let it simmer for about 20-30 minutes, or until the kimchi and pork belly are completely tender. Basting the stew with some of the broth occasionally will enhance the flavor.
Step 4
This is the final step. When the stew is nearly done, add a generous amount of sliced leeks. If you enjoy a spicy kick, finely chop and add 1 Korean chili pepper (seeds removed) for an extra fiery flavor. Simmer for a few more minutes to allow the flavors of the leeks and chili pepper to meld into the stew. Your delicious aged kimchi and pork belly stew is now ready to be enjoyed!
