Pork Belly Kimchi Stew with Tofu Kimchi
Pork Belly Kimchi Stew with Tofu Kimchi
Foolproof Recipe: Slow-Cooked Pork Belly Kimchi Stew & Tofu Kimchi
This is a 1-minute recipe video: https://youtu.be/17UcmQ3OWaQ. Slow-cooking whole pork belly and whole fermented kimchi in a cast-iron pot for over 1.5 hours results in a truly magical dish. Serving it with blanched tofu allows you to enjoy two delicious meals at once – a hearty kimchi stew and tofu kimchi. Intentionally make a 4-serving batch; leftovers, when covered and reheated the next day, develop an even richer flavor profile as the kimchi and pork drippings meld and mature. This deep, incredible taste is an experience you won’t forget!
Ingredients- 1kg Aged Kimchi (well-fermented is best)
- 900g Pork Belly (whole piece)
- 1 block Firm Tofu
- 1 cup Scallions (chopped)
- 1/2 Onion (thickly sliced)
- 2 Korean Green Chilies (chopped, adjust to spice preference)
- 1 Tbsp Beef Bone Broth Concentrate (or substitute with broth/water)
- 2 Tbsp Sugar (adjust based on kimchi sourness)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes, for color and heat)
- 1 Tbsp Doenjang (fermented soybean paste, for depth and to reduce pork smell)
- 1-2 Tbsp Guk-ganjang (Korean soup soy sauce, to taste)
Cooking Instructions
Step 1
First, prepare the vegetables for the kimchi stew. Wash and finely chop the scallions and Korean green chilies. Thickly slice the onion. Having these prepped will make the cooking process much smoother.
Step 2
Get your heavy-bottomed cast-iron pot ready. Lay a layer of the aged kimchi at the bottom. Place the whole piece of pork belly on top of the kimchi, and then cover the pork belly completely with the remaining kimchi. Covering the meat with kimchi during cooking makes it incredibly tender and flavorful.
Step 3
Arrange the sliced onion, chopped scallions, and green chilies evenly over the kimchi and pork belly. Then, pour in enough water to just barely cover the ingredients. Be careful not to add too much water, as it can dilute the flavor.
Step 4
Now it’s time to add the seasonings that will build the rich flavor of the kimchi stew. Add 1 Tbsp of beef bone broth concentrate, 2 Tbsp of sugar, 1 Tbsp of minced garlic, 2 Tbsp of gochugaru, and 1 Tbsp of doenjang. Gently stir to combine them with the ingredients.
Step 5
Turn the heat to high and bring the stew to a boil. Once it starts boiling, taste the broth carefully. Depending on the saltiness of your kimchi, add 1-2 Tbsp of guk-ganjang to adjust the overall seasoning to your preference. Getting the salt level right at this stage is crucial.
Step 6
Reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for at least 1 hour and 30 minutes. As it cooks, the kimchi will become very tender, and the rendered pork fat will meld with it, creating a deep, complex flavor. This slow cooking process is the key to this dish’s deliciousness.
Step 7
As the kimchi stew is nearing completion, prepare the tofu. Bring a separate pot of water to a boil, add the block of tofu, and blanch it for a few minutes. This step firms up the tofu, preventing it from crumbling when cut, and ensures it’s warm when served.
Step 8
Ladle the perfectly cooked pork belly kimchi stew into a serving bowl. Artfully arrange the blanched tofu alongside the stew. This hearty and flavorful dish is best enjoyed with a side of warm rice. Enjoy!
