Visually Stunning Pork Belly Kimchi Stew
Visually Stunning Pork Belly Kimchi Stew
A Pork Belly Kimchi Stew Recipe with a Unique Presentation
After a sleepless night caring for my feverish child, I’m feeling quite groggy today. But I’m determined to make this delicious Pork Belly Kimchi Stew to lift our spirits! Think of this as a special twist on the everyday kimchi stew we often make at home. Using ingredients readily available in the fridge, you can create a truly impressive meal perfect for any occasion. Let’s get started on this visually appealing and incredibly tasty pork belly kimchi stew!
Stew Ingredients- Well-fermented Napa cabbage kimchi
- 4 strips pork belly (approx. 300-400g)
- 1/2 onion
- Anchovy broth (anchovies with guts removed, dried kelp, dried shiitake mushrooms, water)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp sugar
Cooking Instructions
Step 1
Line the bottom of your pot with two sheets of kimchi. Then, layer the pork belly strips on top.
Step 2
Continue layering kimchi and pork belly for about three layers, then cut everything into bite-sized pieces. Cutting them into smaller pieces will make them easier to eat, especially for children. A layered approach, similar to ‘Mil-feuille Nabe’, enhances the visual appeal.
Step 3
Spread thinly sliced onion at the bottom of the pot. (Although not pictured, adding onions will add a richer flavor.) Stand the sliced kimchi and pork belly pieces upright, arranging them neatly over the onions. If your pot is a bit small, layering them in two tiers is perfectly fine.
Step 4
If there’s any space left in the center after arranging the main ingredients, fill it by layering one strip of pork belly with kimchi. (Looking back now, I think adding round fish cakes would have been delicious! However, be mindful not to overfill, as the ingredients might shift while cooking.)
Step 5
Pour in the pre-made anchovy broth until it generously covers the ingredients. For the broth, it’s best to lightly toast the anchovies (guts removed) to eliminate any fishy smell, and simmering them with kelp and shiitake mushrooms adds a deep umami flavor. (The pork belly might look like bacon in the photo, but this is indeed the star ingredient for this pork belly kimchi stew!)
Step 6
To enhance the color and add a pleasant spiciness, stir in 3 tablespoons of gochugaru. Adjust the amount based on the saltiness and spice level of your kimchi.
Step 7
Add 2 tablespoons of soup soy sauce and 1 tablespoon of sugar to season. Since the taste of kimchi can vary from household to household, it’s important to taste and adjust the amounts of soy sauce and sugar according to your preference.
Step 8
Cover the pot and simmer over medium-low heat for about 30 minutes. Check periodically as the broth reduces. (You can see that the broth has significantly reduced in the photo.)
Step 9
And here it is, the perfectly cooked Pork Belly Kimchi Stew! As they say, ‘food that looks good tastes good,’ and serving it in a pretty pot would make it even more delightful. (I really need to buy a nice pot next time! Choosing the right serving dish can really elevate the presentation of delicious food.)
