Tender Pork Belly Kimchi Stew (Kimchi Jjim) with Whole Pork Belly
Tender Pork Belly Kimchi Stew (Kimchi Jjim) with Whole Pork Belly
Mastering the ‘Eonam Teacher’ Recipe for a Delicious Whole Pork Belly Kimchi Stew
With some aged sour kimchi and a generous cut of pork belly at home, I decided to make a classic Kimchi Jjim using the popular ‘Eonam Teacher’s’ recipe. This hearty and flavorful stew is sure to be a hit at your dinner table!
Main Ingredients- 1/2 head of well-fermented sour kimchi
- 1 strip (approx. 300-400g) whole pork belly
- 1/2 stalk of green onion
- 1,000ml (1 liter) water
Seasoning- 1 Tbsp soy sauce
- 2 Tbsp anchovy sauce (fish sauce)
- 1-2 Tbsp sugar (adjust based on kimchi’s sourness)
- 1 Tbsp minced garlic
- 0.5 Tbsp beef stock powder (Dashida/Mat-sunsaeng)
- 1 Tbsp soy sauce
- 2 Tbsp anchovy sauce (fish sauce)
- 1-2 Tbsp sugar (adjust based on kimchi’s sourness)
- 1 Tbsp minced garlic
- 0.5 Tbsp beef stock powder (Dashida/Mat-sunsaeng)
Cooking Instructions
Step 1
Start by preparing the whole pork belly. Heat a deep pot over medium-high heat, and without adding any oil, place the pork belly in the pot. Sear all sides until golden brown and nicely browned. This step locks in the juices and adds a wonderful depth of flavor. (The ‘Eonam Teacher’ seasoned the pork with salt at this stage, but don’t worry if you forget! You can adjust it later.)
Step 2
Once the pork belly has a beautiful sear, add your well-fermented sour kimchi and a little bit of the kimchi juice to the pot. The kimchi juice will add an extra layer of savory flavor.
Step 3
Quickly pour in 1 liter of water. This amount of water ensures that both the pork belly and kimchi are fully submerged, allowing them to cook evenly and become tender.
Step 4
Chop the green onion into roughly finger-length pieces and add them to the pot. (The ‘Eonam Teacher’ also added a handful of whole garlic cloves, but it will still be delicious without them, so don’t worry!) Once all the ingredients are in, it’s time to season. Add 2 tablespoons of anchovy sauce, 1 tablespoon of soy sauce, and 1-2 tablespoons of sugar. If your kimchi is very sour, adding up to 2 tablespoons of sugar will help balance the tartness. (I found my kimchi to be quite sour, so I added an extra tablespoon of sugar.)
Step 5
Cover the pot with a lid and let it simmer gently over medium or medium-low heat for about 50 minutes. During this time, the pork belly will become incredibly tender, and the kimchi will develop a rich, deep flavor.
Step 6
Oops, did it get a little burnt due to the heat? Don’t panic! Transfer the contents to a clean pot and stir in half a tablespoon of beef stock powder (Dashida/Mat-sunsaeng). This will help neutralize any burnt taste and boost the overall umami. (Next time, try to keep the heat lower or stir more frequently to prevent burning.)
Step 7
After simmering for the full 50 minutes, add a generous tablespoon of minced garlic. Cover the pot again and cook for another 10 minutes. You’ll have a wonderfully flavorful Kimchi Jjim, with a distinct charm that sets it apart from regular Kimchi Jjigae. Enjoy this delicious dish with a steaming bowl of rice!
