Hearty Pork Belly and Kimchi Squash Stew
Hearty Pork Belly and Kimchi Squash Stew
Pork Belly, Kimchi, and Squash Stew Recipe
Got some leftover pork belly in the fridge? Don’t let it go to waste! This rich and refreshing stew, featuring pork belly, kimchi, and squash, makes for a satisfying and delicious meal. It’s packed with the savory flavor of pork belly, the tangy kick of kimchi, and the subtle sweetness of squash. Follow these easy, detailed steps to create a comforting dish that’s perfect for any meal!
Main Ingredients- 1 liter water
- 1 anchovy and kelp stock pack
- 1/3 bowl fermented napa cabbage kimchi (well-aged)
- 1/2 zucchini or Korean squash
- 1/2 onion
- 1/2 green onion stalk
- 1 Korean chili pepper (optional, adjust for spice preference)
- 1 strip pork belly (approx. 100-150g)
Seasoning and Flavoring- 1 Tbsp cooking wine (e.g., Mirin)
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp homemade soybean paste (or commercial doenjang)
- 1 Tbsp cooking wine (e.g., Mirin)
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp homemade soybean paste (or commercial doenjang)
Cooking Instructions
Step 1
Start by pouring 1 liter of water into a pot and adding the anchovy and kelp stock pack. Bring it to a boil over high heat, then reduce to medium-low and simmer for 10 to 15 minutes to create a flavorful broth. Once the broth is ready, remove and discard the stock pack.
Step 2
Time to prep the vegetables! Slice the squash into half-moon shapes or bite-sized pieces. Slice the onion similarly, either into strips or cubes. Chop the green onion into diagonal pieces. Slice the Korean chili pepper diagonally as well. (Omit or deseed if you prefer less spice). Finely chop the well-aged kimchi with scissors or a knife into manageable pieces.
Step 3
Cut the pork belly into bite-sized pieces, about 2-3 cm, making them easy to eat for everyone. In a bowl, combine the cut pork belly with 1 Tbsp of cooking wine, 1/2 Tbsp of minced garlic, and a pinch of black pepper. Gently mix to marinate; this step makes the pork more tender and removes any unwanted odors.
Step 4
Once the anchovy and kelp broth is boiling, add the finely chopped kimchi and stir in 1 Tbsp of soybean paste until dissolved. Adding soybean paste will deepen the broth’s flavor and add a rich, savory taste. The well-fermented kimchi will also contribute a wonderfully complex taste.
Step 5
Now, add the marinated pork belly, sliced squash, onion, and green onion to the pot. Let everything simmer together, allowing the ingredients to meld and create a delicious stew. Cook over medium heat until all the ingredients are tender.
Step 6
Check to see if the squash has become translucent and is cooked through. Once the squash is tender, add the sliced Korean chili pepper and simmer for another few minutes. The chili pepper adds a pleasant heat that balances the richness of the stew and provides a clean finish.
Step 7
Finally, taste the stew and adjust the seasoning with salt or soy sauce if needed. Ladle the piping hot Pork Belly and Kimchi Squash Stew into bowls. Serve with a side of steamed rice for a complete and satisfying meal. Enjoy!
