Hearty Pork Belly Kimchi Stew
Hearty Pork Belly Kimchi Stew
The Ultimate Pork Belly Kimchi Stew Recipe That Guarantees a Second Bowl of Rice
A fail-proof and incredibly delicious combination that will have you finishing your rice in no time! Learn how to make this mouthwatering Pork Belly Kimchi Stew with ease. It’s a true taste of comfort!
Main Ingredients- 1/2 head of aged kimchi (well-fermented kimchi)
- 3 strips of pork belly (approx. 300g)
- 1/2 stalk of green onion, diagonally sliced
- 3 cups of anchovy and kelp broth (approx. 600ml)
Pork Belly Marinade- 1 Tbsp minced garlic
- 1 Tbsp rice wine or ginger wine (to remove gamey odor)
- Pinch of salt
- Pinch of black pepper
Seasoning Sauce- 2 Tbsp soy sauce for soup (ganjang)
- 2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp brown sugar (to mellow the kimchi’s sourness)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp rice wine or ginger wine (to remove gamey odor)
- Pinch of salt
- Pinch of black pepper
Seasoning Sauce- 2 Tbsp soy sauce for soup (ganjang)
- 2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp brown sugar (to mellow the kimchi’s sourness)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
Cooking Instructions
Step 1
First, cut the pork belly into bite-sized pieces, about 2-3 cm wide. Cutting them too small can cause them to break apart during cooking, so aim for a moderate size.
Step 2
In a bowl, combine the cut pork belly with the marinade ingredients (minced garlic, rice wine, salt, and pepper). Gently mix and let it marinate for about 10 minutes. This step helps to remove any gamey odors from the pork belly and enhances its flavor.
Step 3
In a pot or earthenware stew pot, spread out the aged kimchi at the bottom, avoiding overlapping layers. Then, layer the marinated pork belly pieces, two pieces at a time, on top of the kimchi. If your kimchi is quite sour, you can add a little extra sugar to the stew.
Step 4
After layering the kimchi and pork belly, carefully roll each piece of kimchi around the pork belly. Tuck in the ends of the kimchi to keep the rolls neat and prevent them from unraveling during cooking. This helps maintain a pleasant presentation.
Step 5
Arrange the rolled kimchi and pork belly aesthetically in the pot. Pour in the 3 cups of anchovy and kelp broth, ensuring it generously covers the ingredients, about two-thirds of the way up.
Step 6
Place the pot on the stove over medium-high heat. Once it comes to a boil, reduce the heat to medium-low and let it simmer gently for 20-30 minutes. During this time, add the seasoning sauce ingredients (soy sauce for soup, cooking wine, brown sugar, and gochugaru) and stir well. Covering the pot will help the flavors meld evenly and ensure the ingredients become tender.
Step 7
When the kimchi and pork belly are tender and the broth has thickened slightly, add the diagonally sliced green onions and simmer for another few minutes until the onions are slightly softened. The aromatic green onions add a final touch of flavor. Turn off the heat and let it rest for a moment; this allows the flavors to deepen further. Serve hot with a bowl of steamed rice for a truly satisfying meal!
