Spicy and Refreshing Thinly Sliced Pork Belly Kimchi Stew
Easy and Delicious Thinly Sliced Pork Belly Kimchi Stew
Always refreshing and delicious, learn how to easily cook a flavorful thin pork belly kimchi stew. It’s a dish that is always satisfying!
Kimchi Stew Ingredients
- Napa Cabbage Kimchi (well-fermented, sour) 1 bowl
- Thinly Sliced Pork Belly 100g
- Onion 1/4
- Green Onion 1/3 stalk
- Minced Garlic 1/2 Tbsp
- Cheongyang Pepper (Korean spicy chili) 1
- Anchovy-Kelp Broth 2.5 cups
- Sugar a pinch (to balance the sourness of kimchi)
- Gochugaru (Korean chili flakes) a pinch (for color and heat)
Cooking Instructions
Step 1
To start making a delicious kimchi stew, prepare your ingredients. Chop the napa cabbage kimchi into bite-sized pieces. Slice the onion into strips, and diagonally slice the green onion and Cheongyang pepper. Also, prepare 100g of thinly sliced pork belly, which will add a rich, savory flavor.
Step 2
Now, it’s time to cook the stew. In a clay pot or a regular pot, combine the prepared kimchi and 2.5 cups of refreshing anchovy-kelp broth. Bring it to a boil over medium heat. Let it simmer until the kimchi softens and melds with the broth.
Step 3
If your kimchi is too sour, add a pinch of sugar to gently balance the tartness. After adding the sugar, continue to simmer over medium to low heat for about 5 minutes. At this stage, add the sliced onion; this will deepen the broth’s flavor and add a touch of sweetness.
Step 4
After simmering for another 5 minutes, add 1/2 Tbsp of minced garlic and the thinly sliced pork belly. The pork belly cooks very quickly, so let it simmer for a little while longer after adding it, allowing its savory juices to infuse into the stew.
Step 5
Finally, add the sliced green onion and Cheongyang pepper. If you like it spicier and want a richer color, add a pinch more gochugaru. Let everything simmer together until well combined. Your flavorful, spicy, and satisfying thin pork belly kimchi stew is now ready to enjoy!
