Pork Belly Kimchi Stew: A Flavorful Rice Companion
Pork Belly Kimchi Stew: A Flavorful Rice Companion
Delicious Pork Belly Kimchi Stew (Jjigae) Even Without Special Seasonings!
This Pork Belly Kimchi Stew is perfected by simmering until tender, allowing you to wrap the succulent pork belly in the soft kimchi. Even without extra seasonings, the flavor is exceptional. The slow cooking process melts the richness of the pork belly into the kimchi, creating a deeply satisfying and comforting dish that’s perfect served over rice.
Pork Belly Kimchi Stew Ingredients- 1/2 head aged kimchi (muk-eunji), well-fermented
- 1kg pork belly, cut into thick slices
- 1/2 onion, sliced
- 1 stalk green onion, cut diagonally
- A small amount of red chili pepper, sliced
- 5 cups anchovy and kelp broth
- 2 Tbsp cooking wine (mirin or sake)
Cooking Instructions
Step 1
Cut the thick pork belly into long, substantial pieces, about 2cm thick. Avoid cutting them too thinly to retain a pleasant chewiness after cooking.
Step 2
Trim the tough bottom part of the aged kimchi. Cut the kimchi head into 2-3 manageable portions that fit well in your pot. Layer the kimchi at the bottom of the pot, then arrange the sliced pork belly on top.
Step 3
Pour in 5 cups of anchovy and kelp broth and add 2 tablespoons of cooking wine to help eliminate any porky odors. Bring the mixture to a boil over high heat, then reduce to medium heat and simmer for 10 minutes. Afterward, lower the heat to low and let it simmer gently until both the kimchi and pork belly are very tender.
Step 4
While the kimchi and pork are simmering, prepare the vegetables: slice the onion thickly, cut the green onion diagonally, and slice the red chili pepper after removing the seeds.
Step 5
About 10 minutes after you started simmering (after the initial high heat phase), add the sliced onion to the pot. Reduce the heat to low again and continue to simmer gently until the kimchi and pork belly have become exceptionally tender. This slow simmering allows the flavors to meld beautifully.
Step 6
Approximately 20 minutes after you began simmering (or once the kimchi is fork-tender), add the prepared green onion and red chili pepper. Let it simmer for a few more minutes to infuse their fresh aromas before turning off the heat.
Step 7
Serve the tender, stewed kimchi with the succulent pork belly. Wrap them together and enjoy over a bowl of hot rice – it’s a truly irresistible dish that will make you want more rice!
