Smoked Pork Belly Kimchi Stew
Smoked Pork Belly Kimchi Stew
A True Rice Thief! Smoked Pork Belly Kimchi Stew Recipe
We made a rich and spicy jjigae (stew) using smoked pork belly that was on sale. The fantastic combination of well-fermented kimchi and smoked pork belly! Served with warm rice, it’s so delicious you won’t need any other side dishes. The added smokiness enhances the flavor without any gamey smell, making it an even more flavorful jjigae.
Main Ingredients- 300g well-fermented napa cabbage kimchi
- 500g smoked pork belly
- 1 stalk green onion
Seasoning Ingredients- 1 Tbsp gochujang (red chili paste)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2-3 Tbsp sugar (adjust to kimchi’s sourness and your preference)
- Pinch of black pepper
- A little sesame oil
- 1 Tbsp gochujang (red chili paste)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2-3 Tbsp sugar (adjust to kimchi’s sourness and your preference)
- Pinch of black pepper
- A little sesame oil
Cooking Instructions
Step 1
Prepare the store-bought smoked pork belly. Separate any pieces stuck together in the pack and cut them in half to a slightly larger than bite-sized piece.
Step 2
Cut the well-fermented kimchi into easy-to-eat lengths. Place the cut kimchi and smoked pork belly in a pot or wok. Add all the prepared seasoning ingredients (gochujang, soy sauce, minced garlic, sugar, black pepper). *Adjust the amount of sugar if your kimchi is very sour or if you prefer a sweeter taste.
Step 3
Gently mix the ingredients and seasonings with your hands until well combined. Make sure the seasoning is evenly distributed.
Step 4
Wash the green onion and slice it diagonally into large pieces. You can also add mushrooms or other vegetables for extra flavor.
Step 5
Stir-fry the pork belly and kimchi seasoned in step 2 over high heat for 2-3 minutes. Once the ingredients are slightly cooked, add 2 cups of water (approx. 400ml using a standard paper cup). The amount of water should be enough to cover the ingredients generously.
Step 6
Once the water boils, reduce the heat to medium-low and simmer for 10 minutes. When the stew starts to thicken, add the sliced green onions and cook for another 2-3 minutes until done. Enjoy your delicious jjigae!
Step 7
A tip for making the ultimate rice-thief jjigae! This recipe uses the spiciness of kimchi for heat, but if you prefer it spicier, add thinly sliced Cheongyang peppers along with the green onions. This jjigae is so good mixed with freshly cooked rice that you won’t need any other side dishes. Since we used smoked pork belly, there’s no unpleasant smell, just a clean and rich flavor that is simply superb!
