Melt-in-Your-Mouth Pork Belly Kimchi Stew Recipe
Melt-in-Your-Mouth Pork Belly Kimchi Stew Recipe
The Best Pork Belly Kimchi Stew, Aged Kimchi Pork Belly Kimchi Stew
This recipe, already famous on my blog for being incredibly easy and delicious, is a must-try. Get ready for a meal that’s sure to become a favorite!
Main Ingredients- A generous amount of well-fermented whole napa cabbage kimchi (cut into bite-sized pieces)
- A generous amount of fresh pork belly (sliced to match the length of the kimchi)
- 400-800ml broth or rice water (adjust according to kimchi quantity)
- 1 onion (sliced into strips)
- 1 bunch green onions (cut into large pieces)
- 1-2 Korean green chilies (finely chopped, for extra spiciness)
Seasoning- 1-2 Tbsp sugar (adjust based on kimchi’s sourness and quantity)
- 2-3 Tbsp cooking wine (mirin) (removes odor and adds flavor)
- 1 Tbsp minced garlic (generous amount)
- 1/3 Tbsp salted shrimp (enhances umami)
- 1 Tbsp gochugaru (Korean chili flakes) (for color and heat)
- Soy sauce for soup (to taste, for final seasoning)
- 1-2 Tbsp sugar (adjust based on kimchi’s sourness and quantity)
- 2-3 Tbsp cooking wine (mirin) (removes odor and adds flavor)
- 1 Tbsp minced garlic (generous amount)
- 1/3 Tbsp salted shrimp (enhances umami)
- 1 Tbsp gochugaru (Korean chili flakes) (for color and heat)
- Soy sauce for soup (to taste, for final seasoning)
Cooking Instructions
Step 1
First, let’s prepare the broth, the foundation for a delicious kimchi stew. You can boil dried anchovies and kelp, or use a convenient broth pack. If using a broth pack, remove it after boiling for about 10 minutes for a clear broth. Using rice water will add a more savory flavor.
Step 2
Now, let’s prepare the vegetables that will enhance the stew’s flavor. Slice one onion into strips. Chop the green onions and Korean green chilies diagonally or finely. If you like it spicy, feel free to add up to two Korean green chilies.
Step 3
Prepare the main ingredient: the whole napa cabbage kimchi. Kimchi that is just the right amount of fermented, with a crisp texture, tastes best. Cut the kimchi into appropriate sizes.
Step 4
The star of the show! It’s time to prepare the pork belly. Slice the pork belly to roughly match the length of the kimchi pieces. This makes for a better eating experience when you eat them together. Place the sliced pork belly on top of the kimchi.
Step 5
After placing the pork belly on the kimchi, roll it up tightly. Instead of rolling a whole head of kimchi, it’s more convenient to cut it into manageable pieces and roll them with the pork belly for both cooking and eating. Don’t forget to prepare more broth if you’re using a larger amount of kimchi!
Step 6
Now, get your pot or a deep pan (wok) ready. First, spread more than half of the sliced onions at the bottom of the pot. The onions prevent the kimchi from sticking and add a subtle sweetness. If you have a bit of kimchi left, you can add it along with more onions.
Step 7
Arrange the rolled kimchi with pork belly beautifully on top of the onions. You can stack them or arrange them in a circle. Make sure the pork belly is nicely positioned on top of the kimchi.
Step 8
Pour in the prepared broth until the ingredients are mostly submerged. Adjust the amount of broth according to the quantity of kimchi and the size of your pot. Start with 400ml and add more if needed.
Step 9
Now it’s time to add the seasonings. If your kimchi is very sour or you’re using a large amount, add up to 2 tablespoons of sugar to balance the sourness. Adjust based on your kimchi’s usual saltiness, between 1-2 tablespoons.
Step 10
Add 2-3 tablespoons of cooking wine (mirin) to remove any pork odor and enhance the flavor. You’ll notice the pork’s gamey smell dissipating during this step.
Step 11
Cover the kimchi with the remaining sliced onions. Now, close the lid and simmer over medium-low heat for about 30 minutes. Be careful, as high heat can cause the kimchi to fall apart and lose its shape. Adjust the heat as needed to prevent burning, and keep an eye on it.
Step 12
After simmering for about 30 minutes, check if the kimchi and pork belly are tender. You can use tongs to gently lift a piece of kimchi or pork to check the doneness. Once the pork is cooked, add a generous tablespoon of minced garlic and 1/3 tablespoon of salted shrimp for extra umami. Simmer for a little longer to let the flavors meld, then gradually add soy sauce for soup to adjust the final seasoning. It’s important to taste as you go rather than adding too much at once.
Step 13
Finally, add 1 tablespoon of gochugaru for a spicy kick and appetizing color. Generously add the chopped Korean green chilies and green onions. Simmer briefly until all ingredients are well combined, and your delicious pork belly kimchi stew is ready! Serve it over hot rice and enjoy mixing it all together – it’s incredibly delicious!
