Melt-in-Your-Mouth Bossam Kimchi Stew (Just Add Water!)
Delicious Bossam Kimchi Stew Made Effortlessly with Just Water
This Bossam Kimchi Stew is incredibly delicious and requires minimal effort! With just pork belly and aged kimchi, you can create a flavorful and satisfying stew simply by adding water. It’s perfect for busy days when you crave a hearty, comforting meal.
Ingredients
- Pork Belly 300g
- Well-fermented Aged Kimchi 1/4 head
- Onion 1/2 (large chunks)
- Green Onion 1 stalk (large chunks)
- Cheongyang Pepper 3 (adjust to taste)
- Water 700ml
Cooking Instructions
Step 1
First, prepare the vegetables that will add depth of flavor to your kimchi stew. Remove the stems from the Cheongyang peppers and cut them into large pieces. Slice the green onion into large diagonal pieces, and also chop the onion into large chunks. Cutting them this way helps to infuse their flavors into the broth as it simmers.
Step 2
Get a deep and wide pot ready. Line the bottom of the pot with the prepared aged kimchi, then place the whole piece of pork belly on top. This prevents the kimchi from sticking to the bottom and allows the pork juices to meld with the kimchi as it cooks, enhancing the flavor. Finally, pour in 700ml of water, enough to cover the ingredients.
Step 3
Now, add all the pre-cut Cheongyang peppers, green onions, and onions to the pot. Cover with a lid and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 30-40 minutes until thoroughly cooked. Continue simmering until the kimchi is tender and the pork belly is juicy and cooked through. If the liquid reduces too much during cooking, you can add a little more water.
Step 4
Once the kimchi stew has simmered sufficiently, turn off the heat. Slice the pork belly into bite-sized pieces directly in the pot. You can also chop the kimchi for easier eating. Arrange the sliced pork belly and kimchi attractively in a serving bowl. Serve hot with a side of steamed rice for a complete and delicious meal!
