Rich & Savory Pork Belly Kimchi Stew
Rich & Savory Pork Belly Kimchi Stew
The Ultimate Pork Belly Kimchi Stew Recipe! Try This for a Delicious Dinner
Learn how to make a savory and spicy kimchi stew with pork belly. It’s incredibly satisfying and perfect for any meal!
Ingredients- 1 large bowl of well-fermented ripe kimchi
- 300g pork belly
- 2 cups water (approx. 400ml)
- 50ml kimchi juice
- 0.5 Tbsp soybean paste (doenjang)
- 1 Tbsp red chili powder (gochugaru)
- 1 Tbsp fish sauce (for seasoning adjustment)
Cooking Instructions
Step 1
Start by preparing the kimchi, the soul of the stew! Use well-fermented, ripe kimchi for the best flavor. Chop about one large bowl’s worth into bite-sized pieces and spread it evenly at the bottom of your pot. The deep flavor of aged kimchi will elevate the stew significantly.
Step 2
Pork belly is key to adding richness and savory notes. Cut about 300g of pork belly into bite-sized pieces, roughly 3cm long. Arrange the pork belly slices evenly over the layer of kimchi in the pot. As it cooks, the pork belly’s fat will render and meld with the kimchi, creating a wonderfully savory base.
Step 3
Now, it’s time to add the liquid. Pour in 2 cups (approximately 400ml) of water. If you have rice water (the cloudy water from rinsing rice), using that instead of plain water will add a subtle creaminess and make the broth even more mellow and flavorful.
Step 4
To deepen the flavor, add about 50ml of the kimchi juice from the jar. This juice is packed with the concentrated flavor of the kimchi and will add a delicious tanginess to the stew. Feel free to adjust this amount based on how tangy you like your stew.
Step 5
Here’s a secret ingredient for an extra layer of flavor: soybean paste! Add just half a tablespoon (0.5 Tbsp) of doenjang to the pot. Don’t worry, it won’t make the stew taste like doenjang soup; instead, it adds a wonderful depth and savory complexity, making the stew taste like it simmered for hours.
Step 6
For a beautiful color and a pleasant kick of spice, add 1 tablespoon (1 Tbsp) of red chili powder (gochugaru). This will give the stew its signature vibrant red hue and a comforting warmth. The spice level can be adjusted to your preference.
Step 7
While kimchi and kimchi juice provide most of the seasoning, you might need a little extra. If the stew tastes a bit bland, add 1 tablespoon (1 Tbsp) of fish sauce or soy sauce to adjust the saltiness and umami. Taste and add a little more if needed.
Step 8
Now, bring the stew to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low, cover, and let it simmer gently for about 10 minutes. This allows the pork belly and kimchi to soften and meld their flavors beautifully. Simmering longer will develop an even deeper flavor.
Step 9
Your delicious Pork Belly Kimchi Stew is ready! Ladle it into a bowl and serve hot with a side of steamed rice. A spoonful of this hearty stew mixed with rice is pure comfort food. Enjoy!
