Hearty Pork Belly Kimchi Stew Recipe
Hearty Pork Belly Kimchi Stew Recipe
The Ultimate Pork Belly Kimchi Stew: A Deliciously Spicy and Flavorful Korean Comfort Food
When your partner craves a comforting stew to accompany grilled meats, there’s nothing quite like Kimchi Jjigae. I decided to make a hearty Pork Belly Kimchi Stew using leftover pork belly from making bossam (boiled pork wraps). This recipe delivers a deep, rich flavor that is perfect for a satisfying meal.
Pork Belly Kimchi Stew Ingredients- Pork Belly 203g (cut into 1.5-2cm pieces)
- Aged Kimchi 185g (cut into 3cm lengths)
- Tofu 125g (cut into bite-sized cubes)
- Onion 110g (sliced thinly, about 6mm thick)
- Red Chili Pepper 1 (approx. 20g, sliced 5mm-1cm thick)
- Green Chili Pepper 1 (approx. 10g, sliced 5mm-1cm thick)
- Green Onion 30g (diagonally sliced)
- Minced Garlic 1 Tbsp
- Cube Broth Stock 2 cubes (or anchovy-vegetable broth)
- Water 700ml
- Salt 1-2 pinches (for seasoning)
- Perilla Oil 1 Tbsp
- Soy Sauce for Soup 1 Tbsp (for final seasoning)
- Red Pepper Flakes 1 Tbsp (for stir-frying kimchi)
Cooking Instructions
Step 1
First, prepare the main ingredients for your Kimchi Jjigae. Cut the pork belly into bite-sized pieces, about 1.5-2cm thick. Chop the aged kimchi into roughly 3cm lengths with scissors. Cube the tofu into manageable pieces and have the 2 cube broth stocks ready.
Step 2
Next, prepare the aromatic and fresh ingredients. Finely slice the green onion. Slice the red and green chili peppers into 5mm to 1cm thick pieces. Thinly slice the onion into about 6mm strips, and have 1 Tbsp of minced garlic ready.
Step 3
Let’s build the flavor base! Place the cut pork belly and 1 Tbsp of perilla oil into a pot. Stir-fry over medium heat until the pork changes color and is cooked through. This step helps render the fat and add a deep savory flavor.
Step 4
Once the pork has changed color and is mostly cooked, add 1-2 pinches of salt. Stir well and continue to cook briefly. This initial seasoning enhances the pork’s flavor and removes any gamey smell.
Step 5
Now, it’s time to add the star of the stew – the aged kimchi! Add the chopped aged kimchi and 1 Tbsp of red pepper flakes to the pot. Stir-fry over medium heat for 1-2 minutes. Cooking the kimchi helps to mellow its sourness and deepen its flavor.
Step 6
Pour in 700ml of water. Add the 2 cube broth stock to enhance the umami and depth of the stew. You can substitute this with homemade anchovy-vegetable broth for an even richer taste.
Step 7
Immediately after adding the cube stock, stir in 1 Tbsp of soy sauce for soup. This soy sauce will complement the kimchi’s saltiness and add another layer of savory flavor.
Step 8
Bring the Kimchi Jjigae to a rolling boil over high heat. A vigorous boil signifies the beginning of a delicious stew.
Step 9
Add the sliced onions and chopped chili peppers to the boiling stew. Stir gently to distribute them.
Step 10
As the stew boils, you’ll notice foam rising to the surface. Skim this foam off with a spoon. Removing the scum results in a clearer, cleaner-tasting broth.
Step 11
After skimming, reduce the heat to medium-low and let the stew simmer gently for about 10 minutes with the lid slightly ajar. Simmering with the lid partially open allows any porky odors to escape while preventing the stew from boiling over, ensuring a clean flavor and safe cooking.
Step 12
After 10 minutes of simmering, taste the broth. If it’s not salty enough, add a little more soy sauce for soup. If the broth has reduced too much, add a splash of water and bring it back to a simmer before adjusting the seasoning again.
Step 13
Finally, add the cubed tofu, minced garlic, and sliced green onions. Stir gently to combine everything without breaking the tofu.
Step 14
Simmer for another moment to allow the flavors to meld. Your delicious and hearty Pork Belly Kimchi Jjigae is now ready to be enjoyed with a warm bowl of rice!
