Pork Belly Rolled Kimchi Stew (Bite-Sized)
Perfectly Bite-Sized Pork Belly Rolled Kimchi Stew: A Flavorful Delight!
Pork belly rolled kimchi stew offers a unique charm, distinct from regular kimchi jjigae. While it’s a gorgeous dish that requires a lot of effort and tastes wonderful, you might have found it inconvenient to eat due to its size. Today, we’ve eliminated that inconvenience, allowing you to savor the rich juices of the pork and the tangy kimchi all in one delicious bite. Oh my, it’s truly delicious! This dish is perfect for serving guests and would be a star on any special occasion table. I’ve added this to my menu for my son when he visits this Lunar New Year.
Main Ingredients
- 1 head of aged kimchi (mukimchi)
- 2 strips of fresh pork belly (approx. 300-400g)
- 1/4 onion
- 1 red chili pepper
- 1 stalk of green onion
Broth Ingredients
- 1 handful of anchovies for broth
- 1 stalk of green onion leaves
- 1/2 cup of dried chili seeds
- 1/2 onion (skin on)
- 1.2 liters of water
Pork Belly Seasoning
- 1 Tbsp chili powder (gochugaru)
- 1/2 Tbsp minced garlic
- 1 tsp ginger syrup (or 1/4 tsp minced ginger)
- Pinch of black pepper
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp chopped green onion
- 1 Tbsp soy sauce
- 1 tsp fish sauce (tuna extract)
- 1/2 tsp sugar
- 1 handful of anchovies for broth
- 1 stalk of green onion leaves
- 1/2 cup of dried chili seeds
- 1/2 onion (skin on)
- 1.2 liters of water
Pork Belly Seasoning
- 1 Tbsp chili powder (gochugaru)
- 1/2 Tbsp minced garlic
- 1 tsp ginger syrup (or 1/4 tsp minced ginger)
- Pinch of black pepper
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp chopped green onion
- 1 Tbsp soy sauce
- 1 tsp fish sauce (tuna extract)
- 1/2 tsp sugar
Cooking Instructions
Step 1
First, let’s prepare the broth, which will add depth and richness to the stew. Lightly rinse the anchovies for broth under running water to remove any dust, then remove the bitter black innards found near the belly area. This can be easily done by scraping towards the fins. Toast the anchovies in a dry pan over medium heat for 2-3 minutes until fragrant, to get rid of any fishy smell. This step significantly enhances the umami flavor of the broth.
Step 2
Pour 1.2 liters of water into a pot. Add the toasted anchovies, dried chili seeds, green onion leaves, and the half onion (washed with skin on). Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for about 30 minutes to extract a flavorful broth.
Step 3
Now, let’s make the seasoning paste for the pork belly. In a bowl, combine chili powder, minced garlic, ginger syrup, black pepper, cooking wine (mirin), chopped green onion, soy sauce, fish sauce, and sugar. Mix everything thoroughly with a spoon until well combined. The cooking wine helps to eliminate any pork odor and adds a wonderful aroma.
Step 4
Prepare the vegetables that will add color and aroma to the kimchi stew. Slice the green onion diagonally, and slice the red chili pepper into similar-sized pieces. Thinly slice the 1/4 onion. These will be beautifully arranged on top of the stew later.
Step 5
Cut the fresh pork belly into bite-sized pieces, about 1.5-2 cm thick. Cutting them too thin will reduce the chewiness, while cutting them too thick might prolong the cooking time, so finding the right size is key.
Step 6
Add all the prepared seasoning paste to the sliced pork belly. Gently mix and massage the pork with your hands until evenly coated with the seasoning. Marinate for at least 10 minutes to allow the flavors to penetrate the meat for a richer taste.
Step 7
Lightly rinse the aged kimchi under running water to adjust its sourness if desired. Separate the outer leaves from the inner core. If the core is too thick, thinly slice it with a knife. Depending on the size of the kimchi, cut it into 2-3 sections. For the thicker stem parts, shape them so you can roll the pork belly around them. Place a generous amount of seasoned pork belly onto the stem of the kimchi and roll it up tightly. Then, use the kimchi leaves to wrap around the pork roll, securing it firmly so it doesn’t unravel. This technique ensures a neat presentation.
Step 8
Now, let’s get the pot ready for the kimchi stew. Start by laying the thinly sliced onions on the bottom of the pot. This prevents the kimchi from sticking to the bottom and adds a subtle sweetness to the stew.
Step 9
Arrange the carefully rolled pork and kimchi rolls neatly on top of the onions. Arranging them attractively will make the finished dish look even more appealing. Pour in the prepared broth until it just covers the kimchi rolls. If you don’t have enough broth, you can substitute with plain water.
Step 10
Once the kimchi stew comes to a boil, reduce the heat to medium-low, cover with a lid, and simmer for 20-30 minutes. This extended simmering time is crucial for tenderizing the pork and allowing the flavors of the kimchi and seasoning to meld beautifully. When the kimchi is tender, artfully place the sliced green onions and red chili peppers on top. Serve immediately while hot for the best experience. This magical kimchi stew is sure to make you finish a bowl of rice in no time – give it a try!
