Pork Kimchi Stew (Samgyeopsal Kimchi Jjim) with Added Rich Flavor
Pork Kimchi Stew (Samgyeopsal Kimchi Jjim) with Added Rich Flavor
The Ultimate Choice to Awaken Your Appetite! Samgyeopsal Pork Kimchi Stew Golden Recipe :: Tanyo’s Time Walking with Dolf
Hello everyone! Today, I’m sharing a special recipe that you can easily make when you’re craving home-cooked meals: Samgyeopsal Pork Kimchi Stew. The combination of well-fermented kimchi and flavorful pork belly is truly a rice thief! Elevate your meal with this fantastic dish using aged kimchi from your fridge. If you don’t have aged kimchi, you can achieve a similar depth of flavor by adding a little vinegar to fresh kimchi. This addictive delicacy, Samgyeopsal Kimchi Stew, is sure to bring back your lost appetite! It’s not difficult at all, so let’s make it together step by step.
Main Ingredients- Well-fermented Kimchi 400g (approx. 1/4 head)
- Pork Belly 500g
- Minced Garlic 1 Tbsp
- Gochugaru (Korean Chili Flakes) 2 Tbsp
- 2 Ttigo Peppers or Cheongyang Peppers (adjust spiciness)
- 10 Fresh Perilla Leaves
- 1 Green Onion (scallion)
- Water 2 cups (approx. 360ml)
- Sugar 1 Tbsp
- Dashida 1 tsp (for umami, optional)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, arrange the kimchi neatly at the bottom of your pot. It’s best to keep the tough core of the kimchi intact and spread the leaves out like a fan to cover the entire bottom of the pot. This prevents the kimchi from sticking directly to the pot and burning.
Step 2
Next, layer the delicious pork belly over the kimchi without overlapping. If you don’t have pork belly, other cuts like pork neck or shoulder will also be delicious. Now, pour in 2 cups (about 360ml) of water. The water level should be just enough to partially submerge the meat.
Step 3
Add 2 Ttigo or Cheongyang peppers (sliced diagonally) for a spicy kick, 1 Tbsp of minced garlic, 2 Tbsp of gochugaru, 1 Tbsp of sugar, and a pinch of black pepper. The Dashida (1 tsp) is optional and adds extra umami; you can omit it if you prefer. Once all ingredients are in, bring it to a boil over high heat for 20 minutes. Don’t worry about burning, as the layer of kimchi at the bottom and the water will prevent sticking.
Step 4
After simmering for 20 minutes, generously add the sliced perilla leaves and green onion to the kimchi stew. Continue to cook uncovered for another 5 minutes. This allows the aromatic flavors of the vegetables to meld into the stew and the sauce to reduce slightly, intensifying the taste.
Step 5
Your delicious Pork Kimchi Stew is ready! The gentle simmering sound and the appetizing visual are sure to make your mouth water. The perfect harmony of the reduced broth, tender kimchi, and moist pork belly is simply exquisite. It’s guaranteed to make you finish a bowl of hot rice in no time!
