Flavorful Samgyeopsal Kimchi Duruchigi Recipe
How to Make Delicious Pork Belly and Kimchi Stew (Duruchigi) Without Odor Using Store-Bought Kimchi
This is the third recipe to wonderfully revive even bland kimchi! Let’s make a delicious Kimchi Duruchigi using readily available store-bought kimchi! (Reference: @7034338 Recipe for Pork Kimchi Stew to Revive Tasteless Kimchi, @7034468 Recipe for Delicious Clam Kimchi Pancakes Using Bland Store-Bought Kimchi)
Main Ingredients- 400g Pork Belly
- 5 sheets Napa Cabbage Kimchi
- 1 Onion
- 100g Cabbage
Seasoning Ingredients- 0.5 cup Mirin (rice wine)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce
- 2 Tbsp Minced Garlic
- 0.3 Tbsp Black Pepper
- 0.5 cup Mirin (rice wine)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce
- 2 Tbsp Minced Garlic
- 0.3 Tbsp Black Pepper
Cooking Instructions
Step 1
First, peel the onion and slice it thinly into 3mm thick strips. The sliced onion will add sweetness and depth of flavor to your Kimchi Duruchigi.
Step 2
Prepare about 100g of cabbage and cut it into bite-sized pieces, approximately 3-5cm in length. Cutting it into larger pieces than finely chopping will help preserve its texture.
Step 3
If your pork belly has any cartilage or tough bits you dislike, you can remove them now for a smoother texture. This step ensures a more pleasant eating experience.
Step 4
Take a pot or a deep pan and spread the sliced onions and cabbage evenly at the bottom. These vegetables will act as a cushion, helping the pork belly cook tenderly.
Step 5
Arrange the 400g of pork belly evenly over the vegetables, ensuring it’s not overlapping too much. This allows the meat to cook thoroughly.
Step 6
Next, layer the 5 sheets of Napa Cabbage Kimchi (or about 1/4 of a small head) on top of the pork belly. Then, pour in about 2 ladles of kimchi juice over everything. This forms the base seasoning for your Duruchigi.
Step 7
Cover the pot tightly with a lid and place it over medium heat. Let it cook for about 5-7 minutes, or until the vegetables wilt and the kimchi softens. You’ll start to smell the delicious aromas as the ingredients cook.
Step 8
Once the vegetables have wilted and the kimchi is tender, remove the lid. Using chopsticks or tongs, cut the cooked kimchi and pork belly into bite-sized pieces. Cutting them together after cooking helps the flavors meld beautifully.
Step 9
Now, let’s eliminate any gamey odor and enhance the flavor! Pour 0.5 cup of Mirin (using a standard paper cup as a measure) evenly over the ingredients. Let it simmer and bubble for about 1 minute over medium heat. This process removes the alcohol while leaving behind a wonderful fragrance.
Step 10
Reduce the heat to medium-low. Add the seasoning ingredients: 2 Tbsp of Gochugaru for a pleasant spiciness, 1 Tbsp of Soy Sauce for deep umami, and 2 Tbsp of Fish Sauce for a clean and savory taste.
Step 11
Finally, add the ingredients that will elevate the aroma and taste even further. Stir in 2 Tbsp of Minced Garlic and 1/3 Tbsp of Black Pepper. This combination is key to perfecting your Kimchi Duruchigi.
Step 12
To prevent sticking or burning, lower the heat to low. Gently stir everything together to ensure the seasoning is evenly distributed among the pork belly and vegetables. This step allows the flavors to penetrate.
Step 13
Cover the pot again and let it simmer gently over medium-low heat for about 5 minutes. As the ingredients meld together and the sauce thickens slightly, your delicious Pork Belly Kimchi Duruchigi will be ready. It’s a perfect dish for rice or as a snack with drinks!
